natural process called enzymatic browning. When the enzymes in the banana react with oxygen in the air, it causes the banana to turn black. This process doesn't affect the taste or nutritional value of the banana.
normal process called enzymatic browning, where enzymes within the fruit cause oxidation when exposed to air. This oxidation leads to the blackening of the banana's peel. It is not harmful to eat the banana but may affect its taste and appearance.
Because they rot quicker. There's a greater surface area , both the inside and the outside , that is exposed to the air .
potassium in the banana reacts to water and melts the banana
it turns brown
It is rotten and mushy and should not be eaten like a ripe banana. However, it is good for making banana bread.
When iodine is added to peeled potato, it reacts with the starch present in the potato tissue, resulting in a color change. The iodine turns blue-black due to the formation of a complex between the iodine and the starch molecules. This reaction is commonly used as a test for the presence of starch in various substances. If the potato contains starch, the blue-black coloration will be evident.
The cell explodes and turns into a cellular banana. Then it poops...
your tongue turns black
BlackAns2:It is very unlikely that a ripe banana will have enough starch to turn iodine black. When iodine turns black, it is a positive test for the presence of starch.
It turns black!
you cant see