Imagine you want a banana in your lunch tomorrow, but all of the bananas are not ripe enough to eat yet. Well there is a way to ripen the bananas faster so they can be eaten tomorrow. The ripening process of bananas is studied because people are curious on how to ripen bananas faster are keep them ripe longer. Ripening is studied because scientists are curious on what factors would make the bananas ripen faster or what exactly makes the bananas ripen (Opara, 2013 p.1). People from all over the world have discovered how to ripen bananas faster in their own home (Upton, 2010). Scientists have also taken a deep look on how to ripen bananas faster in their laboratories (Opara, 2013 p.2). Bananas ripen through different processes, and people share tips on the best ways to ripen bananas faster and there are two ways to do it and they all need ethylene gas to ripen.
Let’s start out with trapping ethylene gas is. This is one of the ways to ripen bananas faster (Upton, 2010) and the best thing to use to trap the ethylene gas is using a paper bag. To speed up the process of ripening, put a banana in a paper bag with another fruit such as an apple, pear, tomato, or another banana (Upton, 2010). The paper bag traps the ethylene gas from the banana and the other fruit. Putting a banana in a paper bag with another fruit is one of the special ways to ripen bananas (Landau, 1999). Doing this is exposing it to the same gas that helps bananas to ripen (Opara, 2013 p.1). So some people like to put apples and bananas together so the bananas will ripen faster.
Hey, what about putting the banana in the refrigerator. Putting the banana in the refrigerator can ripen the bananas faster, but keep them ripe longer (Chiquita, 2013). This is one of the proc...
... middle of paper ...
...avendish Banana to Various Storage Conditions. International Journal of Fruit Science, 13(4), 373. doi:10.108/15538362.2013.748378
Upton, C. (2010). How to accelerate and slow banana ripening. Retrieved from http://brokensecrets.com/2010/02/03/how-to-accelerate-and-slow-banana%20ripening/
References
Chiquita. (2013). Banana Ripening & Storage. Retrieved from (http://www.chiquitabananas.com/Banana-Information/selecting-handling-ripening-bananas.aspx
Landau, E. (1999). A true book: Bananas. New York, NY: Children’s Press
Opara, U. (2013). Postharvest Responses of ‘Malindi’ Cavendish Banana to Various Storage Conditions. International Journal of Fruit Science, 13(4), 373. doi:10.108/15538362.2013.748378
Upton, C. (2010). How to accelerate and slow banana ripening. Retrieved from http://brokensecrets.com/2010/02/03/how-to-accelerate-and-slow-banana%20ripening/
In his introduction, Soluri introduces his idea of the banana as a symbol, something that he repeats throughout the book. I believe this is one of his strongest arguments. To him, the banana is a symbol of the "distance" (2) between those who grow the banana and those who consume. According to Soluri, while the actual fruit lost its exoticism
A fruit’s heat and lineage are very dependent on growing conditions it is in. Soil, rainfall, and climate are factors that would have the potential to alter a plant. The author questions rather the Naga King Chili would be hotter if it were grown in an area with different growing conditions. Even in regions just next to Nagaland, it is possib...
Our bodies involve and require many different biochemical reactions, which is achieved through the help of enzymes. Enzymes are proteins in our bodies that act as catalyst as they speed up vital biochemical reactions by reducing the “activation energy” needed to get the reaction going. To sustain the biochemistry of life, enzymes maintain temperature inside our living cells balanced and the concentration of reaction molecules. Enzymes are extremely efficient because they remain remarkably unchanged, therefore have the potential to be used over and over again. They are extremely specific with the reactions they catalyze, like a lock and key and, extremely reactive. The molecule to which enzymes make accelerated changes to is the substrate. The molecule that is present after the enzyme-catalyzed reaction is the product. Most enzymes require specific environmental conditions such as temperature and pH levels to be met in order for them to function properly and efficiently. In the first part of the lab we specifically examined a simple enzyme-catalyzed reaction using catechol (the substrate) which will be catalyzed by the enzyme catecholase and will then result in color change. This familiar color
Add the sliced bananas to the top of the cookies. Spread them evenly over every cookie and try to cover every nock and cranny. If there are enough cookies and banana slices left, you can set them aside to use for later.
Burciaga mentions the fact that he often got in trouble for playing with his tortillas (507). I did not get in trouble for playing with banana pudding, I got in trouble for eating too much of it. My Grandmother Spurlin, my dad’s mom, made the best banana pudding in the world. Anytime we had a reunion, celebration, or any other family gathering, she always made a banana pudding. My dad came from a large family, so you had to be quick to get some pudding or it would be gone. No matter how much she made, the pudding never lasted long.
Bananas, due to their potassium content, regulate blood pressure. In addition, the specific type of fat that they contain (stigmasterol , campesterol, sitosterol) blocks absorption of bad cholesterol and therefore protect the blood vessels and reduce the risk from cardiovascular issues.
The “Fast Plant” experiment is an observation of a plants growth over the span of twenty-eight days. The objective is to observe how plants grow and use their resources throughout the span of their life. In our lab we observed the Brassica rapa, a herbaceous plant in the mustard family which has a short cycle which makes it a perfect plant to observe in this experiment. Like other plants the Brassica rapa must use the resources in the environment to create energy to complete itʻs life cycle and reproduce. By observing the plant it is easy to see in what organ or function the plant is using itʻs energy and resources and if overtime the resources switch to other part of the plants. By conducting this experiment we are able to observe where and how plants allocate their resources throughout their life by harvesting plants at different points in their life.
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
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
Many natural preservatives like salt and sugar are often used in preserving canned fruits, processed meats as well as various types of canned or jarred vegetables whereas chemical preservatives like benzoic acid and sorbets are used to prevent the growth of microorganism. Most recent preservatives i.e. artificial preservatives revolutionized the food industry in term of flavor, quality and storage. Food manufacturers use an array of food preservatives to keep food fresh and stable, as well as to extend shelf life and prevent natural
In the book, “What’s cooking in Chemistry,” the author states with a powerful standpoint that many ways of chemistry is involved in the kitchen to help chefs and other people succeed in whatever they feel best to require on their path of success. After all everything in this entire world is made of atoms. This includes everything including food, humans, plants, the atmosphere and the ultraviolet rays that constantly attempt to penetrate the protection of the clouds in the air. Published in 2009, the authors; Hubertus P. Bell, Tim Feuerstein, Carlos E. Guntner, Soren Holsken, and J. Klaas Lohmann manage to organize the book in a format where they insert the person who described the explanation of the use of chemistry and listed the recipe for people to use in order to build a strong mental fortitude of an explanatory of an image that helps one unlock potential in science and technology throughout chemistry.
This is a prime example of perception and cultural assumption. Varying cultures may view the banana as a different color, such as, green,
The freshly squeezed citrus juices of Lemon,lime and orange were analysed through titration over the period of 2 weeks. Initially the lime juice was found to be slightly more acidic than the other juices followed by lemon juice and then orange juice since it is known that usually lime is more acidic than lemon and orange. It was hypothesised that the acidity of each juice will increase or decrease after the period of two weeks depending upon the sugar content of that citrus fruit that the juice is extracted from. The acidity of the juice with the highest sugar level will gradually increase over the period of time since sugar contribute to the the fermentation of the citrus juice to lactic acid. The hypothesis was shown to be correct;however
The "cardboard" tomato problem illustrates a larger problem in agriculture - crop spoilage associated with the predations of insects and fungi and with shipping. We saw that picking fruits such as tomatoes while they are green and chemically ripening them is a solution to some of the spoilage problem in crops, while using other chemicals can prevent some damage by pests. However, these chemicals often create environmental hazards in areas where they are used, and pests can often develop resistance to chemicals used to destroy them, making the release of even more pesticides and fungicides int...
To control the rates of chemical reactions is imperative to the continued existence of our species. Controlled chemical reactions allow us to move forward in society, constantly. We find new ways to provide light and heat our homes, cook our food, and pursue in crafts that benefit our society. There are, however, just as there are advantages, disadvantages to the efficiency of controlling the rate of reactions, which in some cases can be fatal to our scientific development and progression. The growth of humankind necessitates that we must be able to control the rate of chemical reactions.