In mol L^-1, what is the concentration of sucrose in your typical potato?

 

Does it vary extensively depending on the type of potato?

 

If so, then I am also wondering whether I would be able to get a list of different types of potatoes with their differing concentrations of sucrose?

Edited March 17, 201114 yr by Voltman

Most of the sugar in a potato is a glucose polymer known as starch. Is your question about the flavor of potatoes? I don't really see much other significance for the sucrose content of potatoes.

Here is an article I quickly picked from a Google Scholar search- http://www.plantphys.../41/10/1657.pdf

Check the references for more research.

Here is the original Scholar search with pages of related research- http://scholar.googl...s_ylo=&as_vis=0

 

There is a lot on this because of the effects of sugar on processing of food products. In this case potato chips.

SM

Edited March 17, 201114 yr by SMF

Potatoes are roughly 20% carbohydrate of which almost all is starch. About 1% of the weight is composed of sugars and I suspect that practically all of that is glucose, rather than sucrose.

 

The exact composition may vary more with storage duration and conditions than with variety.

 

Why do you want a list?

Most of the sugar in a potato is a glucose polymer known as starch. Is your question about the flavor of potatoes? I don't really see much other significance for the sucrose content of potatoes.

It could be an osmosis experiment, where the OP needs to calculate the concentration of the potato.

It could be an osmosis experiment, where the OP needs to calculate the concentration of the potato.

 

haha yep - correct!

I just was wondering what the concentration of sucrose would need to be for it to be considered isotonic. It's a pretty common experiment...

...but nevermind already finished.