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Carbohydrate Analysis: Can We Control the Ripening of Bananas?

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S. Todd Deal , Catherine E. Farmer and Paul F. Cerpovicz

Department of Chemistry, Georgia Southern University, Statesboro, GA 30460-8064

J. Chem. Educ., 2002, 79 (4), p 479

DOI: 10.1021/ed079p479

Publication Date (Web): April 1, 2002

Section:

History, Education, and Documentation

Abstract

We have developed an experiment for nutritional/introductory biochemistry courses that focuses on carbohydrate analysis--specifically, the carbohydrates found in bananas and the change in carbohydrate composition as the banana ripens. Pairs of students analyze the starch and reducing sugar content of green, ripe, and overripe bananas. Using the techniques and knowledge gained from these analyses, they then investigate the influence of various storage methods on the ripening process. While this experiment was developed for an introductory-level biochemistry lab, it can easily be adapted for use in other laboratory programs that seek to teach the fundamentals of carbohydrate analysis.

Keywords (Audience):

Second-Year Undergraduate

Keywords (Domain):

Biochemistry

Keywords (Pedagogy):

Hands-On Learning / Manipulatives

Keywords (Subject):

Carbohydrates

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This article has been cited by 1 ACS Journal articles (1 most recent appear below).

An Alternative Procedure for Carbohydrate Analysis of Bananas: Cheaper and Easier
C. Michele Davis-McGibony , Randall R. Bennett , Arthur D. Bossart II and S. Todd Deal
Journal of Chemical Education2006 83 (10), 1543
- An Alternative Procedure for Carbohydrate Analysis of Bananas: Cheaper and Easier
  C. Michele Davis-McGibony , Randall R. Bennett , Arthur D. Bossart II and S. Todd Deal
  Journal of Chemical Education2006 83 (10), 1543
  A modification of an experiment previously developed for nutritional or introductory biochemistry courses quantifying the carbohydrate content of ripening banana is reported. Earlier investigations employed either chromatography or a colorimetric assay ...
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