Make sure that you consume the banana when it is yellowing, and less green. This is because the quality carbohydrate structure and potassium level is at its highest potential.
When avocados are overripe, the fibers in the fruit break down and become stringy, causing the texture to change.
ethylene
well it depend are you talking about just a banana or a cake or its both.... well if your talking about a banana. the banana is physcial change +++ Fruit ripening is chemical.
Digesting a banana is a chemical reaction, an ireversible change.
A banana will slowly turn black as it starts to go rotten.
Dissecting a banana is a physical change, not a chemical reaction. It involves physically separating the banana into smaller pieces, but the chemical composition of the banana doesn't change. A reversible change would be when you freeze the banana slices and then thaw them, as this can be reversed.
No, digesting a banana is not a reversible change. Once the banana is broken down and its nutrients are absorbed by the body, it cannot be easily reconstituted back into its original form.
Rotting a banana involves a chemical change because the proteins, starches, and sugars in the banana are broken down by enzymes and microorganisms, leading to the formation of new compounds. This process is irreversible and results in a change in the chemical composition of the banana.
It would not be a physical change. A physical change is when anything changes in state of matter. (solid, liquid, and gas). Unless your banana liquified it is not a physical change. Hope that helps! ;)
Purely physical.
Ethylene causes the ripening process, which also causes the color change.
It's a physical change, because no chemicals are changing if I cut a banana.