I have tested the effect of pH on boiled potatoes. Fry-sized yukon gold potatoes were boiled gently for 10 minutes in either 1 cup water, 1 cup water with a tbsp of white vinegar or 1 cup water with a tbsp of baking soda. Limpness (an inverse measure of pectin strength) was measured gravimetrically as shown in Figure 1. The top fry was acid boiled, the middle boiled in water, the bottom alkaline boiled. Note that the alkaline treated potato not only sags most, but also sags closest to the fixed end. Conclusion, alkalinity promotes pectin destruction and acidity the opposite. Figure 1.