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