After soaking in water these characteristics did not change After soaking in

After soaking in water these characteristics did not

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slick to the touch. After soaking in water, these characteristics did not change. After soaking in NaCl, they were very flimsy and bendable. They also felt slimy in comparison to how they felt before being soaked. 2 Different types of potatoes have varying natural sugar concentrations. Explain how this may influence the results for each type of potato. Depending on how the potato compares to the environmental solution, it may be hypertonic or isotonic to the environment. If it is hypotonic to the environment nothing will change. If it is isotonic, water will flow out of the cell somewhat and it will lose some of its rigidity. If it is hypertonic, a lot of water will leave the cell and it will lose more and more of its rigidity and be bendable. The more sugar in the potato, the more water will leave it and the more hypertonic it will be causing it to become flimsy and shrink. The less sugar in the potato, the more water will flow in and the more turgid the potato will be, therefore keeping its rigidity. 3 Based on the data from this experiment, hypothesize which potato has the highest natural sugar concentration. Explain your reasoning.
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  • Fall '16
  • Dr. Dixon
  • Physiology, Anatomy, Potato, sweet potato, potato type, water displacement, photo of the potato samples

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