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)
Irish potatoes do have more electricity!They are also the yummiest!
A potato in salt water is hypotonic. This is because the salt water has a higher concentration of solutes compared to the potato cells, causing water to move out of the potato cells, leading to the cell shrinking.
Cutting a potato in half helps control variables by ensuring each half is similar in size and shape, allowing for more consistent cooking or testing conditions. This helps reduce variability in results and makes it easier to compare outcomes.
according to igcse paper 6 alternative to practical answer book says that; the garlic contains many cloves, a central stem, and it has no skin, where else a potato is loose compared to the garlic and it has speckled skin.
a potato? (no seriously like on a scale of large potato to small potato)
Dehydrated potato chips are generally lower in fat and calories compared to traditional fried potato chips. They also retain more nutrients and can be a healthier snack option.
If you compared a potato with a lemon they wouldn't be much alike so it is probably a base.
herbiside for weed control in potato crop
potato
Potato
A potato will decrease in mass if salt (sodium chloride) is applied to it. The salt will absorb water which is contained in the potato.
The person was couch potato
yes, its a base
because potato. -kirby A.
Passive molecular diffusion. The Cell can't be compared to a hollowed out potato! Meaning that the osmotic flow of water into the sugar filled potato interior pool is unidirectional; while the Cell may control the flow of water, in or out, depending upon it's needs.
In an osmosis experiment, a boiled potato will have a different result compared to a raw potato because boiling disrupts the cell membrane and structure of the potato cells, affecting their permeability to water and solutes. This disruption changes the rate of osmosis in boiled potatoes, leading to different outcomes in the experiment compared to raw potatoes.