SEM of a slice of a cooked potato
Bildnummer 11523620
| False colour scanning electron micrograph of a slice of cooked potato,Solanum tuberosum,showing the collapse of tissue organization due to cooking (20 minutes). The potato (tuber) consists of starch made from sucrose,a sugar imported from the leaves where it is manufactured during photosynthesis. Starch is a food reserve for the later development of buds on the potato. Uncooked cells resemble a honeycomb with the compartments containing eggshaped starch grains (amyloplasts). The cell walls have disintegrated,soluable components dissolved & the starch hydrolysed to form a goo. Magnification:x13 at 35mm size. Original is bw print b100/017 | |
| Lizenzart: | Lizenzpflichtig |
| Credit: | Science Photo Library / Burgess, Dr. Jeremy |
| Bildgröße: | 4004 px × 2516 px |
| Modell-Rechte: | nicht erforderlich |
| Eigentums-Rechte: | nicht erforderlich |
| Restrictions: | - |
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