Yes
It is due to a defense mechanism in the fruit, which is activated when the fruit is cut from the tree.
There are three main factors involved in the ripening and browning process, they are: enzymes, oxygen and phenols. Enzymes are protein-like substances that speed up or initiate chemical reactions. Phenols are defensive mechanisms the plant uses to fend off insects and microbes. The specific enzyme is called polyphenoloxidase. When the banana is attacked, the phenols are activated in the presence of oxygen by this enzyme. In this process the brown color is produced as a side effect. The first time the banana is attacked is when it is cut from the tree. Exposure to cold air, certain gases, and physical damage of the fruit will hasten the process.
i don't know but if they have starch that's why??? i think answer asap
Yes, many chemical changes as various microorganisms eat the bananas.
yes because it gets rotten so is a chemical change
Purely physical.
Chemical, the black spots are the compound silver sulfide.
Yes. That is a chemical change.
chemical change Madison and Kayla were here ;)
physical change
chemical
For most people, they are not. Bananas are traditionally yellow, but can be green if underripened or black (sometimes yellow and black-speckled during the change) if overripe. There is a purple variety, as well as red and yellow
The answer is actually microorganisms.In school we did a topic about it so it will be chemicals. Aleema hope it helpedxx
Yes. While peeling a banana, no new substance is obtained. There is no change in it's chemical composition. Hence it is a physical change.
yes charring of wood is chemical change