SEM of a slice of a cooked potato
Bildnummer 11523621
| False-colour scanning electron micrograph of a slice of potato,Solanum tuberosum,showing the collapse of tissue organization due to cooking (for 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 egg-shaped starch grains (see B100/022). The cooked version resembles a cracked landscape. The cell walls have disintegrated,soluble components dissolved,& the starch hydrolysed. Magnification: x25 at 35mm size. Yellow tint. Original is BW B100/018. Reference: MICROCOSMOS,figure 9.21,page 185 | |
| Lizenzart: | Lizenzpflichtig |
| Credit: | Science Photo Library / Burgess, Dr. Jeremy |
| Bildgröße: | 5222 px × 3624 px |
| Modell-Rechte: | nicht erforderlich |
| Eigentums-Rechte: | nicht erforderlich |
| Restrictions: | - |
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