simple sugars
Potato is composite of relatively high amount of starch and sugar. Longer you store potato or more mature the potato gets, the starch are converted into sugar. Potato peel contains very trace amount of protein.
When you cut a potato and expose it to air, the enzyme catalase in the potato reacts with oxygen to produce compounds like catechol and quinone. These compounds cause the potato to turn brown, indicating a chemical change has occurred.
The chemical composition of potato pulp can vary, but it typically contains organic compounds such as carbohydrates (starches), proteins, fibers, and water. There is no specific chemical formula for potato pulp as it is a complex mixture of molecules.
Potato cells are composed of water, proteins, lipids, carbohydrates (including starch), vitamins, minerals, and fiber. The cell wall is made of cellulose, while the organelles within the cell include the nucleus, mitochondria, and chloroplasts.
it is a polysaccharide
no the potato comes from south America (Peru)
Research in the field of genetic testing of various potato species suggests that the potato originates from a general area in southern Peru.
The potato wedge originated in Ohio, United States, where it was originally called jojos.
potato
potato
In the salt solution the concentration of water inside the cells of the potato is higher than that outside. Therefore water molecules move from inside the potato where there is higher concentration of water molecules to outside the potato where there is a lower concentration of water molecules through semipermeable membrane of the potato cells. This process is called osmosis.
The potato.
Potato is composite of relatively high amount of starch and sugar. Longer you store potato or more mature the potato gets, the starch are converted into sugar. Potato peel contains very trace amount of protein.
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.
Cooking a jacket potato in a microwave involves radiation. The microwave emits electromagnetic waves that cause water molecules in the potato to vibrate, generating heat and cooking the potato from the inside out.
Mr. pOTATO HEAD
Europeans found the potato growing in South America in the 1500-1600's. It, along with corn came to be a staple of the Western European diet.