Bananas and Plantains

When a banana peel turns brown, it undergoes a chemical change called oxidation. This process involves enzymatic reactions that cause the compounds in the peel to react with oxygen in the air, resulting in a change in color.

Yes! Just like all living things, bananas have DNA. It is also possible to extract DNA from a banana. There are tons of online labs to do this.

Bananas thrive in tropical climates with consistent warmth, high humidity, and regular rainfall. They require temperatures between 77-86°F and well-drained soil to grow properly. Frosts and prolonged periods of cold temperatures can damage or even kill banana plants.

To disprove the proposal there's a little man with a flashlight in every black hole looking for a banana, one could appeal to statistical theory for small, finite probabilities of an event multiplied by astronomically large values presumed for instances of black holes in the universe. If at least one DIDN'T have such, then we'd be compelled to conclude, No, not EVERY black hole would evidence a man with a flashlight looking for a banana. Intuitively one might believe that no such phenomena exists, but; with the universe being the size that it is, one might have to admit the events that create little men, flashlights, black holes and bananas would have an infinitesimal but nonzero probability of coinciding. There would, however, remain the considerable difficulty of observing them despite the significant limitations imposed on observation behind the black hole's event horizon, or, if inside, communicating such a discovery to interests outside the black hole.

Nope Uranium is a very widespread element in nature. All materials of construction, all foods, all waters and soils, etc. contain small amounts of uranium. Uranium concentration in bananas is so small that it is not of practical importance. Even human body contain a small quantity of uranium.

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 polyphenol oxidase. 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 skin turns brown or black faster in the refrigerator, but the banana meat itself does not ripen that much faster. In fact, it is recommended that ripened bananas be frozen to preserve them even longer. The cold temperature of a refrigerator encourages an enzyme (polyphenyl oxidase), which is naturally found in the banana, to polymerise phenols in the banana skin into polyphenols. Polyphenols are similar to melanin, the pigment responsible for the color in our skin. This is what blackens the skin of the bananas. Despite the color, the cold temperature will keep bananas firmer than a banana that has been left at room temperature for the same amount of time. The enzymes that break the starch into sugar, which makes the banana soft and ripe, work better at room temperature.

Bananas emit very low levels of radiation in the form of potassium-40, a naturally occurring radioactive isotope. The radiation levels from bananas are so low that they are considered safe for consumption.

The primary function of the root of a banana plant is to absorb water and nutrients from the soil to support the growth of the plant. Additionally, the root system provides stability to the plant by anchoring it in the ground.

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.

The enzyme responsible for breaking down bananas is called amylase. Amylase helps to break down the complex carbohydrates in bananas into simpler sugars like glucose, which can then be absorbed and used by the body for energy.

They may contain some, but not as much as when they were green or partially ripened. Certain enzymes in bananas are converted to sugars during the ripening process, which is what makes them sweeter and softer as they ripen.

A cup of sliced bananas typically contains about 14 grams of sugar.

Bananas do not ripen in the refrigerator. The cold temperature can actually slow down the ripening process or cause the peel to turn brown prematurely. It's best to keep bananas at room temperature until they ripen, and then you can move them to the refrigerator to extend their shelf life.

No. It is pro-nuclear propaganda that falls apart when you really look at the analogy.

First, not all radiation is equal. Light is radiation. Cosmic rays are radiation. Bananas contain potassium-40. The potassium-40 in bananas is not the same as that of the elements that give off radiation in nuclear reactors-iodine, cesium, uranium, plutonium, etc. That is for multiple reasons: half-lives, how they accumulate in the body (or not), dosages, etc.

Second, the BED analogy breaks down in its math. 11,000 BED per year is the equivalent of the nuclear worker's annual exposure of microsieverts. Someone would have to ingest 30 bananas per day, every day, for one year to eat 11,000 bananas. That is absurd and the nuclear industry knows it.

Third, at one point, on a blog I read, there was a discussion in the comments section between obviously pro-nuclear and anti-nuclear commenters. Almost all of the pro side were quoting BED, saying phrases similar to "Look, this particular worker at Fukushima was only exposed to the equivalency of 200 bananas in a ten minute time frame." That would be like eating 200 bananas in one immediate sitting. Even more absurd than the second point above.

Fourth, its partly about dosage. The nuclear worker isn't exposed to lethal amounts of radiation on a daily basis or even an annual basis. The potential for lethal doses to be emitted from a nuclear reactor such as Fukushima increases as the crisis deepens. If the containers fail or the cooling ponds evaporate or burn off, then the amount of radiation emitted increases.

The BED sounds good in theory until you begin to poke around in it.

Female banana flowers are the part of the banana plant that eventually develop into fruit. They are usually larger and more rounded than the male flowers, with small, unfertilized fruits inside that will eventually grow and develop into bananas. The female flowers contain ovaries that, when fertilized, will produce seeds and fully developed fruit.

Certain enzymes in bananas convert starch in the banana into sugar, which is part of the ripening process and what makes the fruit sweeter and softer as it ripens. Therefore, the greener the fruit is the more starch it will contain.

Bananas have 33 chromosomes. Pears have 32.

1 cup = 1 cup.

1 cup = 1 cup.

1 cup = 1 cup.

1 cup = 1 cup.

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.

The gas released by bananas is ethylene. Ethylene gas speeds up the ripening process of fruits, including bananas. As the banana ripens, it releases more ethylene gas, which can cause a balloon to inflate due to the gas pressure inside the balloon.

Potassium is the element found as part of a compound in bananas. When burned, it produces a violet flame due to its characteristic emission spectrum.

In order to make a banana ripen and eventually rot faster, place it in an enclosed space such as a paper bag in warm space. If possible place it with other fruit that has already ripened. All of this will cause the enzymes that convert starches to sugars to work faster and cause the ripening to accelerate.

Actually, you can put bananas in a refrigerator to help keep them from over-ripening. Some say refrigerating a banana changes its taste, but it is better than having it over-ripen or even rotting.

The skin of a banana turns brown or black faster in the refrigerator, but the banana meat itself does not ripen that much more. In fact, it is recommended that ripened bananas be frozen to preserve them even longer. The cold temperature of a refrigerator encourages an enzyme (polyphenyl oxidase), which is naturally found in the banana, to polymerise phenols in the banana skin into polyphenols. Polyphenols are similar to melanin, the pigment responsible for the color in our skin. This is what blackens the skin of the bananas. Despite the color, the cold temperature will keep bananas firmer than a banana that has been left at room temperature for the same amount of time. The enzymes that break the starch into sugar, which makes the banana soft and ripe, work better at room temperature.

both ;)
betacarrotenes in banana refracting light and the color goes to yellow


technically it is a genetic property. So biological property. Physical and chemical properties are not usually applied to biological organisms.

Potassium is a key element found in bananas, playing a crucial role in regulating fluid balance, muscle contractions, and nerve signals in the body.