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Transcript of Bamazing Bananas!
8 mason jars
6 baby bananas
275 ml of
275 ml of
275 ml of
(O2, CO2, etc)
(clean houses do not have plentiful amounts of decomposing bacteria)
We hypothesize that the decomposition rate will be best inhibited by
because the essential oils (i.e.
) found in it will counteract the decomposition enzymes found in bananas.
How do various natural preservatives* affect the decomposition rate of bananas?
BY: AMANDA MCKEON, SCOTT SMITH, VINCE NGUYEN, KERESTIN AZIZ
Bananas' Life Cycles
The History of Bananas
Dozens of species & thousands of varieties
Each banana variety is identical --> prone to disease
Prior to 1950s -->
= #1 banana cultivator
killed off all Gros Michel
inferior in taste & size
1992 --> new Fusarium strand now impacts Cavendish
Already spread to: Pakistan, Philippines, & Indonesia
Currently: Africa & Australia (& soon Latin America)
Scientists are genetically engineering bananas to replace Cavendish when it fails.
Conclusion: today's bananas are sterile mutants
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Cute Banana. Digital image. Superb Wallpaper. N.p., 26 May 2013. Web. 20 May 2015.
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"Fusarium Oxysporum." MicrobeWiki. N.p., 24 Apr. 2011. Web. 20 May 2015.
Guray, Melda Zeynep. PARTIAL PURIFICATION AND CHARACTERIZATION OF POLYPHENOL OXIDASE FROM THERMOPHILIC Bacillus Sp. Thesis. E Graduate School of Engineering and Sciences of İzmir Institute of Technology, 2009. N.p.: n.p., n.d. Print.
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Organic Vinegar. Digital image. Eco. Eco Image Picures, 01 Mar. 2011. Web. 20 May 2015
Rosemary - Cineole. Digital image. Nat. Geo Image Picures, 16 Apr. 2014. Web. 20 May 2015
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(naturally occurs when fruit drops to forest floor from a tree)
= primary enzymes of decomposition
Activated when entering the cytosol when banana is bruised
Oxidizes molecules to produce pigments that start decomposition & give brown color
"this physiological change makes the banana appear inedible and unwanted"
Optimal pH =
Optimal temp. = 20 degrees celsius
Inactivity temp. = 60 degrees celsius
Test chemical preservatives against natural preservatives
Can repeat experiment with other foods to further research various shelf lives
These preservatives were specific in what they preserve - can attempt to take components of each to create all-around preservative
Real Life Application
1. Prepare materials
2. Measure and pour
into two mason jars: 275 ml per jar. Repeat for
. This should be a total of six jars.
3. Leave the last two mason jars empty for the
4. Weigh (grams) all 8 mason jars on food scale and record. Label mason jars with name tags (optional).
5. Weigh four of the six bananas (with peels intact) and record. Set aside for later use.
6. Peel the last two bananas and cut each peeled banana in half. Weigh and record the weight of each of the four pieces of banana.
Type of natural preservative
(rosemary oil, olive oil, vinegar)
Condition of banana (peeled/unpeeled)
mass of banana sample (grams)
7. Place one full banana (with peel) into each of the four mason jars
(vinegar, olive oil, rosemary, and empty)
. Record date and time when banana was submerged.
8. Place one of the halves of peeled banana into each of the other four mason jars. Record time and date when banana was submerged.
9. Approximately every 24 hours, weigh mass of mason jar with banana and subtract the weight of the mason jar without banana (weighed in step 4) resulting in the overall weight of the banana for that day. Record qualitative data as well.
10. Repeat step 9 for all 8 mason jars and do this process for 10 days.
11. On tenth day, take out bananas and record final mass for each. Also record time and date when the bananas were taken out.
Amount of liquid (mL)
Type of banana (Cavendish)
Weight of mason jar (grams)
Regular Banana (average conditions)
Evaporation of liquids from not
of liquids that skewed masses
measure bananas directly
of food scale in measuring mass
*Vinegar, Olive Oil, and Rosemary Oil
= essential oil in rosemary
antimicrobial & insect repellant
commonly preserves meat
acts as "coater" of molecules
prevent O2 from getting to the banana cells (less O2 --> slower decomposition)
pH of olives =
preserves dry things
Isolates food from air (by preventing entrance of H20 & O2)
Provides a seal that can delay oxidation, deterioration and molding.
pH = extremely
kills microbes and delays food spoilage
- shows that
had the largest decrease including the liquid (311 grams to 284 grams)
includes both the mass of bananas and the volume of liquid, so is not completely accurate
- shows overall mass lost for each banana and displays that
lost the most mass (22 grams)
also shows that
actually gained 6 grams instead of decreasing
*Measured in grams
bananas are in danger of extinction; therefore, it is necessary to find new ways to preserve them.
hypothesis proved correct -
was the best preservative (although all weren't very effective) for bananas
level to Bananas
All bananas had various textures and defining results
ex. foreign substances, hardnesses
also has largest decrease with liquid (263 to 238 grams)
had the largest loss of mass overall (4 grams)
mass did not change at all: represents a possible absorption/evaporation issue
*measured in grams
sample calculation: 59 - 54 = 5 grams
sample calculation: 10 - 9 = 1 gram
Data of unPeeled Bananas
Data of peeled Bananas