Chemical change
does not matter once the Powder has starch it turns black and the powder can be any color
Starch powder turns blue-black in iodine solution due to the formation of a starch-iodine complex.
I did this lab experiment in my biology class. When Lugol's indicator is added to glucose, it turns to a dark green colour for starch it turns black and for surcose it turns yellow.
it is a yellowish/orange colour but when iodine is present, than it will turn an dark-blue/black colour
The leaf turned blue-black in the starch test because iodine forms a complex with starch molecules, resulting in the blue-black color change. This color change indicates the presence of starch in the leaf tissue.
it stanks
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.
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
If neither has been peeled/bitten, the banana. If they've been peeled/bitten, the apple.
If a peeled banana is put on a hotplate, the banana would likely start to cook and soften. The heat would cause the sugars in the banana to caramelize, creating a sweeter flavor and changing the texture of the banana. Eventually, the banana may become mushy and break down completely.
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.
Well just place your left hand shove it down the toilet and grab for the banana then if its not peeled eat it
No, the banana turning black is not a chemical reaction in the traditional sense. It is a natural process called enzymatic browning, where enzymes in the banana react with oxygen in the air, causing the fruit to darken. The change in color is due to the breakdown of pigments in the banana, not a chemical reaction.
Banana black center syndrome is a condition where the center of a banana turns black. The main symptoms include a dark discoloration in the center of the banana and a soft texture. This syndrome is caused by a fungal infection, typically from the Botryosphaeria fungus. Factors such as poor handling, storage conditions, and bruising can contribute to the development of this condition.
To start, make a small cut near one of the tips, then peel off a strip of the skin, then peel off more strips until it is all peeled (generally a banana can be peeled with 4 or 5 strips).
The average weight of a banana is about 120 to 150 grams (4.2 to 5.3 ounces) when peeled. This can vary depending on the size and type of banana.