you can soak it in a high concentration of salt water which causes it to lose its turgor pressure ,therefore it shrinks in size by diffusional water from inside the potato moves to the salt solution)
turgor pressure, also turgidity, is the main pressure exerted by cell contents against the cell walls in plant cells
When the turgor pressure is low in a plant it will start to slouch and wilt.
The potato may show some shrinking, but the more observable change is loss in mass of the peeled potato. Water will move out of the potato by osmosis. In osmosis, the water moves from the area of higher concentration to the area of lower concentration. There is lower water concentration outside of the potato because of the high amount of sugar dissolved in it. Depending on the concentration differences between the potato and the solution, water loss will continue until an equilibrium is reached. The potato piece will become flaccid (floppy)/plasmolysed, because of the water loss it has suffered. Shrinkage results from loss of turgor pressure in the potato, as a result of it becoming plasmolysed.
The pressure exerted against the cell membrane and cell wall is known as turgor pressure. It is generated by the osmotic flow of water into the cell, causing the cell to become rigid and maintain its shape.
The cell organelle that is most affected by turgor pressure is the central vacuole. Turgor pressure helps maintain the rigidity of plant cells by pushing the plasma membrane against the cell wall, which is facilitated by the water-filled central vacuole. Decreased turgor pressure due to water loss can cause wilting in plants.
Turgor Pressure
The amount of water in the cells of a vegetable affect the turgor pressure in the cells. The turgor pressure is how much pressure is in the cells. If the cells of the vegetable do not have enough water, the turgor pressure is low, so the plant wilts, making the vegetable look shriveled or small. If the cells of the vegetable have the right amount of water, the turgor pressure is high enough to keep the plant from wilting, so the vegetable looks healthy. If the cells of the vegetable have too much water, the turgor pressure is very high, and the cells may burst open, making the vegetable look shriveled and small.
A plant wilts when it has a decreased turgor pressure.
It changes it by singing the ball and wiener song
more solutes = less osmotic pressure = decreased turgor pressure
turgor pressure, also turgidity, is the main pressure exerted by cell contents against the cell walls in plant cells
When the turgor pressure is low in a plant it will start to slouch and wilt.
The plasma membrane is the structure associated with resisting turgor pressure.
The pressure that builds in a plant cell as a result of osmosis is called turgor pressure.
wall pressure
Turgor pressure
In osmosis, water will move from an area of higher concentration to an area of lower concentration. In potato A, if placed in a hypertonic solution (higher solute concentration), water will move out of the potato causing it to shrink (plasmolysis). In potato B, if placed in a hypotonic solution (lower solute concentration), water will move into the potato causing it to swell (turgor pressure).