What is the concentration of sucrose in your typical potato?

[Mr Rayon]

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, 2011 by Voltman

[Mr Skeptic]

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.

[SMF]

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, 2011 by SMF

[John Cuthber]

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?

[Pwyll Pendefig Dyfed]

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.

[Mr Rayon]

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.