Thousands of dollars are spent to ripen bananas to the perfect point while transporting them so that they ripen, do not over ripen and remain edible when they reach the stores. Some people think that the temperature has an effect on the ripening of bananas. This experiment will be testing the effect of temperature on bananas. Bananas release gases such as ethylene and then use these gases to ripen themselves. When the ethylene concentration in an area is high, the ripening of a banana is quickened.
However, how does temperature affect the release of ethylene gas and therefore the ripening of a banana is a worthy question to solve. In this experiment, we will test what effect temperature has on the ripening of bananas. Knowing which temperatures thwart and accelerate the ripening process is important because transporters need to prolong the life of bananas while they ship them from one place to another. It is important that farmers, transporters, merchants, grocers, consumers, and other agriculturists know how long it will take for bananas to ripen at a certain temperature so they minimize waste and maximize profits.
Hypothesis That when bananas are placed in cooler conditions, then they will ripen slower than if they are placed in warmer conditions. Equipment 12 Green Bananas that are all nearly the same size, shape and ripeness Fridge 3 Boxes or Baskets Something to cover a basket Insulating material to rise and maintain temperature. Banana Ripening Level Chart Camera Method 1. Divide bananas into three groups of four bananas each. Try to make sure that the bananas are nearly the same size, shape and colour and level of ripening.
The Essay on The Effect of the enzyme Catecholase on the Catalysis of Catechol to Benzoquinone
Enzymes are defined as proteins that catalyze, or speed up chemical reactions Enzymes work on molecules known as substrates, and change them into different molecules. Enzymes have been used in a variety of ways since their discovery from the making of high-fructose corn syrup by processing starch into sugar (2) to manipulating DNA for use in PCR reactions and tissue browning. Most enzymes are very ...
Place bananas in 3 baskets. In the last basket, place the bananas in the insulating material and then in the basket. 2. Place one basket in the refrigerator (T1), cover the insulated material basket and place on a bench (so it stays warmer T2) and leave one basket on the bench at room temperature (Control/T3).
3. Record the skin colour of the bananas using the colour chart. Take photos of bananas on a regular basis. 4. On last day compare the smell of the fruit. (Does it smell green, ripe, overripe or rotten? ) Record the data. 5.
On the concluding day, compare firmness of fruit by peeling a banana from each category, covering it with a paper towel and mashing it with the bottom of a glass. Hit each banana with same amount of force for the same number of hits. Record how soft the bananas were. The smell of the room temperature bananas was that of overripe bananas. The smell of the refrigerated bananas was nearly the same as the day they were bought, green. Firmness Test – When the warmer temperature bananas were hit with the glass, the glass very easily squashed the bananas.
When the room temperatures were with the same amount of force, the glass also mashed the banana and touched the ground. However, when the refrigerated bananas were hit with the same amount of force, the glass did not mash the banana, it merely dented it. Inference Bananas placed in the fridge do look as if they are overripe after a week; however they are in fact still hard and unripe. Bananas at room temperature ripen quicker than bananas in the fridge. Bananas in warmer temperatures ripen the quickest and go off if they remain there for approximately 6 days.
The Essay on Smell Home First Room
What do you think of when you hear the word home? I think of comfort, love, and of coarse the sweet smell of warm apple pie. The first thing that you notice when visiting someone's home for the first time is the smell. If the first thing you smell when you walk into someone's home fore the first time is a dirty wet dog, the chances are you won't want to revisit that house. That's why the smell of ...
Discussion and Conclusion The hypothesis is supported. Data shows that refrigerating bananas prolongs the fruits edibility. Although the skin of the refrigerated bananas made it appear that the bananas were very overripe, the firmness and scent tests proved otherwise. The bananas kept at room temperature and in the warmer temperature were much less firm than the bananas kept in the refrigerator. The refrigerated bananas smelled slightly green, whereas the bananas kept at room temperature smelled a bit overripe and the bananas in the warmer temperature smelt off and very overripe.
As for the questions concerning the effect of cooler temperatures of the ripening of bananas, cooler temperatures do indeed slow the ripening process. However, to keep the bananas looking fresh and yellow, they need to be stored at a different temperature so that they do not look black, like the ones in this experiment. More tests and experiments need to be conducted to find the perfect temperature at which bananas need to be stored to keep them ripe while transporting. Another thing that should consider is the humidity in the vehicle of transportation. This may further affect the ripening and was not tested in this experiment.
