What happens to a potato when sugar is added it?

When sugar is added to a raw potato, it causes a process called osmosis, which is the movement of water from an area of high water concentration to an area of low water concentration through a selectively permeable membrane. Here is what typically happens to a potato when sugar is added:

1. Water Movement: The sugar present in the surrounding solution creates an environment where the water concentration outside the potato is higher compared to the water concentration inside the potato. Due to the difference in concentrations, water molecules move out of the potato and into the sugar solution.

2. Cell Shrinkage: As water moves out of the potato cells, the cells start to lose their turgor pressure, causing them to shrink. The potato becomes less firm as a result of this cell shrinkage.

3. Loss of Cell Contents: The shrinkage of cells can also lead to the leakage of cell contents, including nutrients and electrolytes, into the surrounding sugar solution. This loss of essential substances can affect the taste and nutritional value of the potato.

4. Softening: The overall texture of the potato changes, becoming softer and more pliable due to cellular water loss and reduced cell turgor.

5. Browning (Optional): If the potato is exposed to air after being in the sugar solution, it might start to brown. This is an enzymatic browning reaction that occurs when the potato's enzymes react with the oxygen in the air, resulting in the formation of brown pigments.

It's important to note that the effect of sugar on potatoes may vary depending on factors such as the concentration of sugar, the type of potato, and the duration of exposure.