Dropped bananas undergo faster ripening due to physical damage that triggers the release of ethylene gas, a natural plant hormone that promotes ripening. The bruising and cellular disruption increase the surface area for enzymatic reactions, accelerating the breakdown of starches into sugars. Additionally, the stress from the impact can lead to quicker senescence, further hastening the ripening process compared to properly-handled bananas that remain intact.
A green tomato will typically ripen faster than a red tomato because it is still in the early stages of maturation. Green tomatoes contain higher levels of certain enzymes and compounds that facilitate the ripening process. Additionally, placing green tomatoes in a warm environment with exposure to ethylene gas can accelerate their ripening. In contrast, red tomatoes are already ripe and won't undergo further ripening.
Melons are generally considered non-climacteric fruits. This means they do not continue to ripen significantly after being harvested, unlike climacteric fruits such as bananas or tomatoes, which produce ethylene gas and continue ripening post-harvest. However, some varieties may soften slightly after picking, but they won't undergo substantial changes in flavor or sweetness. Therefore, it's best to harvest melons when they are fully ripe.
Because they undergo an acceleration. Free fall velocity is the function of a square.
Ripe bananas have more DNA because as the banana ripens, the fruit cells undergo changes such as increased cell division and growth, leading to a higher DNA content. This increase in DNA content is due to the synthesis of new DNA during the ripening process.
Yes, fruit is considered living even after it is picked because it can continue to undergo biochemical processes such as ripening and decay. However, once it is detached from the plant, it will no longer grow or produce new cells.
Foods that are left out in room temperature for more than an hour can begin bacteria growth. Our stomach acids can kill some of these bacterias but not all and some can make you very sick. Keep foods OUT of the danger zone- Above 45 degrees and Below 145 degrees. Between these temperatures bacteria lives and breeds on our foods.
A ceramic plate typically undergoes brittle failure when dropped or breaks. This means that it will shatter into pieces rather than deform before breaking.
No, bananas do not have chloroplasts in their cells. Chloroplasts are primarily found in plant cells that undergo photosynthesis, such as leaf cells, where they help in converting sunlight into energy for the plant. Bananas do not have an active photosynthetic function as they primarily receive nutrients from the parent plant during development.
no! nothings reacting its just frozen :> your welcome
of Undergo, imp. of Undergo.
The food will get freezer-burn eventually, and won't be as good, but really, I think that you can eat pretty much anything that has been frozen and not die, no matter how long it remains frozen. Frozen food can undergo flavor and texture changes along with drying out, so it can go bad. But no bacteria will grow on it while it is solidly frozen at 0°F, so there won't be spoilage from microbial growth.
That simply isn't correct. When the body is dropped, it is accelerating, when it is at rest, it isn't. And when the dropping body lands, it will briefly undergo a very high acceleration (its velocity will change very quickly); this requires a large force.