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No, the size of the cells in a potato is generally similar regardless of the size of the potato. The difference in size between a large and a small potato is due to the number of cells present, not the individual cell size.
Yes, potato cells do contain the enzyme catalase. Catalase is an antioxidant enzyme present in many living organisms, including plants like potatoes, where it helps break down hydrogen peroxide into water and oxygen.
When a potato is placed in water, the water concentration outside the potato cells is higher than inside. This creates a concentration gradient that drives water molecules into the potato cells through osmosis, causing the cells to swell and the potato to become turgid. The cell wall of the potato cells helps maintain the shape and prevents them from bursting.
The difference between potato cells and onion cells, check cells, and lettuce cells is the presence of starch in the potato cells chloroplast organelles. The difference between cheek cells and the rest is easier the cheek cells do not have chloroplasts at all.
Potato cells have larger, more angular shape and contain starch granules, while onion cells are smaller and have a more rectangular shape with a distinct cell wall. Additionally, potato cells lack the characteristic onion cell layers seen in onion cells.
This depends on the concentration of the salt solution. If the water potential of the salt solution is greater (less concentrated) than the cell sap of the potato cells, water would move into the potato cells, increasing the size of the potato strip. If the water potential of the salt solution is lower (more concentrated) than the cell sap of the potato cells, water would move out of the potato cells in the salt solution, decreasing the size of the potato strip.
the liver has more enzymes that the potato (a starch) does.
During the potato osmosis experiment, the water molecules move from the area of higher concentration (outside the potato cells) to the area of lower concentration (inside the potato cells). This movement of water causes the potato to absorb water and become damp.
When a potato strip is soaked in a 10 percent NaCl solution, it undergoes osmosis, where water moves out of the potato cells due to the higher concentration of salt outside the cells. This causes the cells to lose water, leading to shrinkage and the potato strip becoming bendable.
Yes, osmosis can still occur if the potato is not peeled. The cell membrane of the potato cells will still allow water molecules to move in and out of the cells, resulting in changes in the concentration of solutes inside the cells.
During cooking, the cells in potatoes undergo several changes. The heat causes the starch granules in the cells to absorb water and swell, leading to the softening of the potato. Additionally, the heat breaks down the cell walls, releasing the starches and creating a smoother texture in the potato.