As the amount of sugar solution increases in the other containers, the mass of the potato cores goes down. If the water is highly concentrated with sugar, the water actually leaves the potato because there is a higher concentration of pure water in the potato than there is in the sugar water.
The potato cylinders placed in strong sucrose solutions will lose mass/length as water will have moved from an area of high concentration (inside the potato cells) to an area of lower concentration (outside the potato cells).
So the correct answer is "It would become limp due to loss of water from its cells".
The size as well as the mass of a potato will decrease if submerged in a high sucrose concentrated solution as the water molecules inside of the potato chore will move out of the cell in order to create an equilibrium on both sides.
The water level in the beaker decrease after flow towards the sugar solution. The potato is an example of starch, and it is a highly concentrated molecule, and the water flows towards the potato. Therefore its results in an increased size of the potato.
Though both the liquids are divided by living cells of the potato tuber, they allow the entrance of water into the sugar solution. This demonstrates the entrance of water into the sugar solution through the tissues of potato serving as a selectively permeable membrane.
In the case, the water is the solvent and in high concentrated solutions of sugar, you would expect water to leave the potato into the solution it is soaking in. Therefore, I would expect the mass of the potato to decrease, rather than increase since water is leaving the potato (thus decreasing its mass).
Soaking potatoes in cold water helps get rid of the starch, which makes them crispier. The sugar in the brine prevents them from soaking up too much oil when fried, which also makes them crisp. Soak them for at least 2 hours, or as long as overnight. The longer you can soak them, the better.
There is a higher concentration of water in potato cells than the sugar solution, so water moves out of the potato through its membrane into the sugar solution. When the surrounding solution is more concentrated, it causes tendency to shrink out and known as exosmosis.
The results demonstrated the idea that certain particles cannot permeate the cell membrane, and in this case, osmosis occurs. Because the solute, salt, could not leave the potato slice, the water diffused out to try and reach equilibrium of salt concentrations.
Basically, because the water concentration outside the potato is lower than inside, the water molecules from the potato will move into the sugar solution to balance out the concentration. The potato cell will become plasmolyse (Lose weight).
The incoming water in the potato cells pushes on the cell walls and makes the cells bigger. As a result the whole potato strip gets bigger.
Once in our kitchens, we cook them in our canola-blend oil so you can have them crispy and hot—just the way you like them. Want to hear more about our fry ingredients? Get the down low on how we flavor our fries.
Once in our kitchens, we cook them in our canola-blend oil so you can have them crispy and hot—just the way you like them.”
This is because the skin of the potato acts as a waterproof covering with small pores that prevent excessive water from entering the potato and being absorbed by the cells.
You Don't Season the Water
As with pasta water, there's a reason to liberally salt the water in which the potatoes will cook: As the starches in potatoes warm up, they open up and absorb water (and salt if you season the water). When they're finished cooking, the cells close off.
The potatoes are porous and so some water will be absorbed by the peeled potatoes over time.
Sugar Content
Potatoes contain three main types of sugars: fructose, sucrose and glucose. Each 100-gram serving of potatoes contains about 1 gram of naturally occurring sugars, making the sugar content of potatoes approximately 1 percent.
The major pre-harvest factors affecting sugar content are crop maturity, temperature during growth, mineral nutrition and irrigation, while important post- harvest factors are mechanical stresses and storage conditions.
Since the original weight was 100 pounds, the remaining weight after dehydration will be 50 pounds as well. Because 1 pound is potato matter, there will be 49 pounds of water in the dehydrated potatoes. You can check the answer by dividing 49 by 50 to ensure the potatoes are 98% water.
Potatoes will be firmer and crispier if you soak them in salt water before frying or cooking. Although it may seem like an extra step, this process will help you prepare the potatoes in advance.