What intracellular changes occur within a potato post harvest which would affect the textural properties?
490738
cells lose water and become placid??
116518
Don't listen to the person who just answered.  They didn't even bother to consult a book.\n\nLook up soil TEXTURE in a soils or plant science book.  The mineral components of soil are composed of three main SIZES (once you sift out the rocks).  Those three you mentioned are the different size classes.  Sand sieves from 2 to 0.05 mm, Silt from 0.05 to 0.0002mm and clay is smaller than 0.002mm.  You can represent the pecentages of these particles in soils in a triangle.  100% sand in one corner, 100% silt in another and, 100% clay in the last.  The mid-point of a side of the triangle would be 50%.  The side represents %sand, % silt, and % clay.\n\nOK, what you want to know:  Soil scientist have used this soil triangle to group textures into functional classes such as sandy clay, silty caly, silt loam, etc.  A "sandy" soil will just have more sand (since this is a non-technical term and not one of the classes).  A loam is a technical term and refers to a class of soil that is relativly close to the center (It is known for being easy for farmers to work).  And a clay soil is heavy in clay - it is also a technical term. \n\nI suggest you look at a soil textural triangle.  It will give you a lot of insight.
465269
The potatoe was cut before it was ripe. Potatoes are green till ripe.
1039304
Salt is an impurity which increases the boiling point of water.  This causes more heat to be supplied to the potato and thus cooks it faster.
682340
it is the potassium pump mechanism which pumps k+ ions actively ind other ions like cl-, malate ions enter passively and thereby increasing the solute potential of the guard cell and increasing the turgidity\n\nbut the cellulose micro fibrils do not allow radial expansion of the cell\n\ntherefor the guard cell's outer wall expand but due to thickening of inner wall it can't expand!!\n\nthere for along with the outer thin wall, the inner wall is also being pulled out!!!\n\ntherefor increasing the width of the stomatal pore and causing stomatal opening!!!!!!!!!!!!\n\nalso he wise versa
691277
outer layer: cell wall\ninner layer: cell membrane\ninside:\ncytoplasm, mitochondria, nucleus, chloroplast (all enclosed with membranes), endoplasmic reticulum, ribosoms, vacuoles (which contains various pigments depending upon the cell type and species), dictysomes.
960282
Check for the optimum texture and pH for the grass.\n\n\nFor the amoeba,i guess it is contractile vacuole.
760529
Damage to the cuticle\nIllness\nStress\nNutritional deficiencies\nCertain conditions such as psoriasis
999528
As fruit ripens, acidic enzymes break down the pectin in the fruit.  Less pectin in the fruit makes for a jam that is runnier.\n\nPectic Enzyme needs to be added to some types of fresh fruit pulp in juice making, as some fruit juices  (pear and apple notably) require this to clear or they will be murky.
971651
Eukaryotic cell--use modeling clay.
135357
The pectin-rich intercellular material cements together the primary walls of adjacent plant cells.
1028782
Stomata are open when the guard cells that surround them are turgid, meaning they have absorbed water to increase their interior pressure.  When a sugar solution is placed around these guard cells artificially, it has the effect of changing the osmotic pressure, causing water to diffuse outward from the guard cells, lowering their interior pressure and causing the stomata to close.  This mimics the changes in sugar concentration in guard cells when the cells are exposed to sunlight and produce sugar by photosynthesis.  Higher sugar concentrations inside the guard cells draws water into the cells by osmosis, causing the cells to swell and thus causing the stomata to open.  All of this allows more diffusion of gases through the stomata into and from the interior of a plant leaf during the photosynthetic process.
883285
Square, with its cell wall?\n\nIt's been a while since undergrad basic biology:-)
61042
Yes. It does. Since there is more sugar in the water outside of the plant than there is in the water in the plant, the sugar solution will be hypertonic (higher concentration of solutes). This will cause osmosis to occur, causing water to flow out of the plant and into the sugar water to equilize the content. This will drain the vacuoles in the plant cells, and cause them to shrivel up inside of the cell wall.
390560
Check your fridge or pantry for anything moldy.  Onions, potatoes, bread, oranges, look inside any open jars of food that might be tucked in the back of the fridge and forgotten.  10 hours isn't a lot of time, I'd try putting a piece of moist bread in plastic and keeping it in a moist warm place.  You could also go to a grocery store and ask the people who work in produce if they already have anything in the trash bin thats started to mold.
544139
boil it first then put some iodine on it. if it turn blue black it mean that it contain starch
21832
The moisture in the kernel is expanded into steam by the heat, which explodes the kernel. When the kernel explodes, the starch is sent out into the white puffy form.