Introduction The purpose of this study is to observe the rate of decay of two bananas at different temperatures and determine how temperature affects the rate of decay of bananas. I will perform this study by taking to equally ripe bananas and putting each banana into a plastic bag. Then I will label each bag to make sure when I am making my observations that I don’t mix up the bananas. I will put one of the bags with the banana in it into the fridge and the other bag will be put on my desk in my dorm room. I will record the temperature daily in each location to makes sure that the temperature isn’t changing. I will examine the bananas everyday at the same time and observe any signs of decay. I will take the observations at the same time to make sure there is equal time between each observation so the results aren’t affected. I will …show more content…
What causes the bananas in warmer temperatures to become browner faster?
Today I will observe the bananas after being in their environment for three days. I will observe the color, the firmness, and the amount of brown spots on each banana. The temperature in my dorm room again is 73 degrees Fahrenheit and the fridge is 38 degrees Fahrenheit. There is now a noticeable smell coming from both bananas. The banana not in the fridge, has a stem that is beginning to have a brown undertone much like the color Tuscan sun according to the color table. There is more of a bruising pattern running along the banana peel. The color of the banana is more brown becoming a mustard color where the brown spots are forming according to the color chart. The parts where the banana is still yellow the color is similar to butter according to the table. There are noticeably more brown spots forming on the banana peel, increasing from 20 spots to 25 spots. The bottom of the banana is now brown like cider according to the chart. On the firmness scale this banana is a 3 because it is somewhat
The beet Lab experiment was tested to examine bio-membranes and the amount of betacyanin extracted from the beets. The betacyanin is a reddish color because it transmits wavelengths in red color and absorbs most other colors. The membrane is composed of a phospholipid bilayer with proteins embedded in it. The phospholipid bilayer forms a barrier that is impermeable to many substances like large hydrophilic molecules. The cells of beets are red and have large vacuoles that play a big role for the reddish pigment. This experiment aimed to answer the question, “How do cell membranes work?” The hypothesis we aim to test is: Cell membranes work as a fluid mosaic bilayer of phospholipids with many embedded proteins. We predicted that the 50% Acetone will break down the most betacyanin. Our hypothesis was proven wrong by our data collected. We could test our predictions by doing the experiment multiple times and compare the
Day 1: (a) Choose four gummy bear from the teacher. Use the equipment available to measure your gummy bear and record the data in the chart for Day 1
Over the observed fifty seconds, there was a consistency among the temperatures. Without a calculated percent error, we are able to assume the average temperature was twenty-six degrees Celsius. There are factors that could have caused error to arise in our data collection. One factor could be that the temperature of the room was not consistent throughout the room. Another factor may have been the performance of the thermometer. The grasp in which the thermometer was held for procedure B may also be a factor.
My aim is to see the effects of a change in temperature on the rate of
There are several different ways to make banana pudding. There are recipes that call for it to be cooked, and others that call for it to be refrigerated. The recipes vary from home made custards to simple puddings from a box. Some recipes call for the pudding to be topped with whipped cream,...
The purpose of the lab was to show the effect of temperature on the rate of
... els of sucrose solution to distilled water (see molarity table above) and I placed each of the mixtures into the correct beakers. 5. Then I weighed all the potato chips on an electronic balance (see results) and recorded the results. 6. I placed 5 pieces of potato into each beaker and left them for approx 36 hrs. 7. After this time I drained out the solutions from the beakers and I carefully placed them in order of molarity on a paper towel. 8. I dried the potato chips gently and then weighed each potato piece and recorded the results. 9. As I had extra time I made a second experiment and also recorded those Results: Molarity (M) Starting Weight (g) (Results 1) Final Weight (g) (Results 1) Percentage Change (%) (Results 1) Start Weight (g) (Results 2) Final Weight (g) (Results 2) Percentage Change (%) (Results 2) These values clearly support my prediction, and even though there are some anomalous results, there is an overall negative trend across the whole set of results, proving them accurate. Analysis of Results: The sucrose concentration of the solution into which the potato tissue is placed affects to what degree it grows or shrinks. As you can see from the graph the results show a clear negative correlation, a very obvious inversely proportional trend. From this a conclusion can be drawn. When the water concentration is high, the potato gains water, as seen by the 0.0 molarity solution. When the water concentration is low, the potato loses weight and therefore decreases in mass, as seen in the 1.0 concentration solution. This proves my hypothesis correct. The results were quite widely ranged, as seen on the graph, wit ......
- Temperature was measured after and exact time i.e. 1 minute, 2 minutes, 3 minutes.
I believe that Soluri chose bananas because they are so widely known throughout our culture. Who has not seen a banana? Most people have played that game with their bananas of trying to figure out how long before they go black. Usually, it is a game of wait three days for them to turn from green to yellow; on the fourth day, have a banana for breakfast when they have finally reached to the point of golden goodness, only to come home from work on the fourth day to find the remaining bananas covered in black spots. I digress. Bananas have stood as symbols for many societal views. For the US, the banana has stood for their cultural and societal dominance over Honduras and other countries that supply the banana for consumption (3). For the Europeans however, the banana was a symbol of the "Crass popular culture of the United States shaped by both mass consumerism and
The aim of my investigation is to find out whether the increase of temperature increases the rate of reaction between the two reactants of Sodium Thiosulphate and Hydrochloric acid. I will then find out and evaluate on how temperature affects this particular reaction. Factors There are four main factors, which affect the rate of reaction that are considered as variables for the experiment I will be doing, they are the following: Molecules can only collide when two of them meet together.
In this experiment, we will explore the properties of fresh potato extract in Phosphate buffer pH6 containing the enzyme polyphenol-oxidase and measure the different concentration of this enzyme activity by observing the production of pink/gold melanin, when 0.1% catechol and phosphate buffer pH6 is mixed into the solution. At this stage of the experiment, we are assuming that all other variables that can act as inhibitors of the enzymatic activity such as temperature or pH levels are under control. Fruits and vegetables are known to have small amounts of catechol and polyphenol-oxidase (enzyme), which are the cause of the production of browning effect in the out-layer skin or liquid of the fruit or vegetable when it is damaged. Polyphenol-oxidase
This is a prime example of perception and cultural assumption. Varying cultures may view the banana as a different color, such as, green,
Lactic acid have more growth requirements than then normal bacteria since it was evolved in nutrient-rich environments. Lactic acid bacteria have diverse mechanisms for creating the energy needed to support and sustain biological activities. The availability of organic acid in the fruit can be important in allowing growth and metabolism. As lactic acid bacteria have the ability to produce large amount of acids, they often inhibit the development of other bacteria in juices and are able to cause their own autolysis. Excessive clarification and pre treatment of the fruit during the process of sending the fruit to the market which removes many of the natural yeasts and flora. The chemical compsition of juice also affect the rate of fermentation. Fruits generally tend to contain sufficient substrate (soluble sugars)that allow for the yeast and bacteria to fermented , so it can be said that because the fruits used did not show a very high increase in acidity it did not provide a sufficient substrate for the lactic acid bacteria that is present on the fruit to be used for fermentation.Temperature has an impact on the growth and activity of different strains of yeast. At temperatures of
Carbohydrates and dietary fiber which is present in bananas are known to control the bowel movements which ultimately help in proper digestion. Banana is known to be good for those who are trying to get away from chronic constipation which is due to the pectin contents. Banana also is known to aid those who lessen stomach ulcers and lessening the possibility of developing gastric cancer. This fruit also is best possible and natural treatment for those suffering from acidity due to the antacid effect it has.
Before conducting my experiment I will research into, amongst other things, the factors that affect the rate of a reaction. This is so that I may enough information to understand the effect of temperature on the rate of a reaction and also gain appropriate understanding to make a suitable prediction as to what the outcome of my experiment will be.