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Does temperature affect the rate at which banana ripens?
Bananas don't ripen due to temperature, it's methane gas. In nature, the tree emits a small amount of methane gas, which starts off the ripening process. The bananas themselves, as they begin to ripen, release more methane, which stimulates the rest of the bananas in the hand (bunch) to ripen. Because bananas are shipped so far around the world, they are picked green (before the tree releases any gas), and they get to the US completely green. The produce distributors stack the boxes (that's why they have holes) and pump gas around them to start the ripening process. Once they get started, then they continue to produce their own gas and keep ripening. If you want them to ripen faster, put them in a paper bag (keeping the gas more concentrated). If you want to slow them down, separate them and allow more air to circulate. Refrigerating or freezing bananas is bad, it only makes the fruit mushy. Room temperature is best. -KEEP RUNNING! . The ripein process 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. The enzymes that break the starch into sugar, which makes the banana soft and ripe, work better at room temperature. This is why a banana stored in a refrigerator will not ripen a fast as one stored at room temperature. The skin will turn black, but the meat of the fruit will stay firm if refrigerated.
What happens to chemical reactions if one puts the reaction inside a fridge?
The rate of a chemical reaction in a refrigerator decreases. WHY? This is because there is decrease in temperature which leads to decrease in pressure where the volume is constant(pressure law).
When can you increase the flow rate of a fluid in your daily life?
The flow rate of a fliud or liquid could be increased (depending on the situation) by increasing the amount of the fluid, then channelising this fluid into a narrow channel.
Which process in the water cycle would happen more efficiently if more heat energy and light energy increased?
Evaporation would happen more efficiently with increased heat and light energy. The higher temperatures would increase the rate of evaporation of surface water into vapor, enhancing the process in the water cycle.
How can the rate of microbe action be increased?
Increase the media
Does the distance an orange is from a banana affect its ripening rate?
bananas ripening is their form of blushing. oranges turn bananas on, causing them to blush, or as humans see it, ripening
How do you make bananas overripe?
Keep them all together, don't separate them, and wait a few days. They will ripen faster if you don't separate them. Bananas as well as most fruits give off gas as part of their ripening process. All plants give off gas once they are picked and begin to decompose (ripen), and this gas increases the speed of ripening, so it becomes a circular process whereby the bananas become more ripe at an increasing rate as they ripen. If you trap the gas in a paper bag, it increases the exposure of the banana to the increased gas and quickens the ripening process.
What is a non example of a rate?
A banana is a non example of rate. They have nothing to do with each other.
Does temperature affect the rate at which banana ripens?
Bananas don't ripen due to temperature, it's methane gas. In nature, the tree emits a small amount of methane gas, which starts off the ripening process. The bananas themselves, as they begin to ripen, release more methane, which stimulates the rest of the bananas in the hand (bunch) to ripen. Because bananas are shipped so far around the world, they are picked green (before the tree releases any gas), and they get to the US completely green. The produce distributors stack the boxes (that's why they have holes) and pump gas around them to start the ripening process. Once they get started, then they continue to produce their own gas and keep ripening. If you want them to ripen faster, put them in a paper bag (keeping the gas more concentrated). If you want to slow them down, separate them and allow more air to circulate. Refrigerating or freezing bananas is bad, it only makes the fruit mushy. Room temperature is best. -KEEP RUNNING! . The ripein process 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. The enzymes that break the starch into sugar, which makes the banana soft and ripe, work better at room temperature. This is why a banana stored in a refrigerator will not ripen a fast as one stored at room temperature. The skin will turn black, but the meat of the fruit will stay firm if refrigerated.
What are potential benefits of an increased rate of photosynthesis?
Photosynthesis is the single most important function in all of living things. An increased rate of photosynthesis will allow the process to be not as effective.
What are non-examples of a rate?
A banana are a good non-example since they have little - if anything - to do with a rate.
What is the effect of temperature on a banana?
Heat melts it and makes it nasty... Cold freezes it and makes it hard to eat (unless it has co-co on it)Certain enzymes in bananas covert the starch in bananas into sugar. This is part of the ripening process, which causes the fruit to be sweeter and softer as the conversion takes place. Temperature has an affect on these enzymes in such a manner as to cause the conversion to accelerate and, thereby, the ripening process to accelerate.
What causes bananas to ripen?
we have been in banana trade for the last decade. to answer your question sunlight has nothing much to do in ripening of bananas as in their growing. With temperature rise due to sunlight ripening could be faster if the bananas are mature enough. yes undue sunlight on banana ripening will cause blackening of peel (due to heat). i hope the anwer helps victor super banana India
What happens to chemical reactions if one puts the reaction inside a fridge?
The rate of a chemical reaction in a refrigerator decreases. WHY? This is because there is decrease in temperature which leads to decrease in pressure where the volume is constant(pressure law).
What are two ways that the size of population can increase?
Increased Birth Rate or decreased Death Rate
The rate at which a rock in a streambed dissolves would not be increased by .?
The rate at which a rock in a streambed dissolves would not be increased by decreasing the temperature of the water because lower temperatures generally slow down chemical reactions, including the dissolution process.
How long does the respiratory system take?
breathing and heart rate increased. breathing and heart rate increased.
