base my experiment on this. Was it the brown paper bag that sped up the ripening? Or was it the presence of the already ripened bananas? By setting up a pair of unripe bananas as a control‚ I will then added a pair that include two ripe bananas among them‚ as well as a group of two ripe and twp unripe bananas in a brown paper bag. From here I will produce results and come to my conclusion which will either support or oppose my hypothesis. Aim: To investigate whether the ripening of bananas
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One day I noticed that the bananas in my kitchen were always turning brown quickly. I wondered which fruit decomposes the fastest. Id ecided to compare a banana‚ pear‚ apple‚ strawberry‚ and orange. I gathered my materials: 1 of each fruit‚ 5 see-through disposable plastic containers‚ and my camera (so I could take pictures of the fruits). My hypothesis was that the strawberry would rot first‚ followed by the banana‚ then the pear‚ and then the apple. I didn’t think the orange would even rot at all
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the atmosphere also the heat of the sun’s energy warmth the world’s atmosphere. This Enhanced Green House effect experiment is to demonstrate that earth’s heat may be increasing because of the atmosphere in earth. The equipment that I used are two plastic jars one with lid and the other one without lid‚ soil‚ two thermometers‚ lamp with two bulbs‚ and the log sheet. The methods that used in the experiment- * I set up the two plastic jars one with the lid and the another one without lid *
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temperature on banana ripening Individual Student Research Project 2012 Aim To investigate which temperatures slow or quicken the ripening process of bananas. Introduction and Background Information Thousands of dollars are spent to ripen bananas to the perfect point while transporting them so that they ripen‚ do not over ripen and remain edible when they reach the stores. Some people think that the temperature has an effect on the ripening of bananas. This experiment will be testing the effect
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Biology Digestive Enzyme Experiment “Design an experiment in which you will investigate a digestive enzyme’s effect on digestion” Research Question: To determine the effect of enzyme concentration on the rate of digestion. This will be done by increasing the concentration of the enzyme diastase and investigate its effect on the rate of starch digestion. The rate will be determined by the amount of time it takes to completely digest the powdered starch‚ the complete digestion will be indicated by
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B04 onion skin lab SNC 2D Name:______________________________ Lab: Investigation of the Structure of Onions Cells Purpose: To investigate the structure of onion cells and become familiar with some of the basic parts of a cell. This lab will also introduce you to the technique of preparing a wet mount slide. Materials: microscope pencil cover slips lens paper paper towels blank white paper ruler known field of views beaker tweezers glass slides eraser medicine dropper
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CSBE – Class 12 – Biology – Experiment 12 Experiment No. 12 Aim- To study the effects of temperature on the enzymatic activity of salivary amylase on substrates starch. Materials required- Test tubes‚ beakers‚ pipettes‚ funnels‚ thermometer‚ cotton‚ starch‚ iodine‚ potassium iodide‚ sodium chloride‚ thermocol box‚ buffer solution of pH 6.8 & match box. Principle- Salivary amylase is an amylolytic enzyme found in saliva released from salivary glands. All the enzymes show optimum enzymatic activity
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BIOLOGY PLAN AND DESIGN LAB Date: / / Syllabus Topic: Hypothesis: A glass of milk lasts longer in cold temperatures. Aim: To determine a better range of temperature for storing a glass of milk. Apparatus and Materials: • 2-100cm3 beakers • 2-500cm3 beakers • Milk • Ice • Hot water • Marker Method: 1. Obtain 2 clean 100cm3 beakers and 2 clean 500cm3 beakers. 2. Add 50cm3 of milk to each 100cm3 beaker. 3. Label the 100cm3 beakers‚ A and B. 4. Label the 500cm3
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the period of my assignment. INTRODUCTION GUAVA is a sweet juicy light or dark green coloured fruit. It is cultivated in all parts of INDIA. When ripe it acquires yellow colour and has a penetrating string scent. The fruit is rich in vitamin C and mineral. It is rich source of oxalate ion and its content in the fruit varies during different stages. Oxalate ion are extracted from the fruit by holding pulp with dilute H2SO4. The Oxalate ions are estimated volumetrically by titrating
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Aonla or Indian gooseberry (Emblica officinalis) is an indigenous fruit to Indian subcontinent. Owing to hardy nature‚ suitability to various waste-lands‚ high productivity/unit area (15–20t/ha)‚ nutritive and therapeutic value aonla have become an important fruit. Its fruits are a rich source of vitamin ‘C’. Aonla fruit is highly valued among indigenous medicines. It is acrid‚ cooling‚ refrigerant‚ diuretic and laxative. Dried fruits have been reported to be useful in haemorrhages‚ diarrhoea‚ dysentery
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