This is for our investigatory project...What content does the banana peelings have?
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You can see if it include starch, by putting iodine on it and seeing if it turns black. I found an article where they make vinegar by fermenting it, thi sis a cottage industry in the Phillipines. So it must have sugars in it as well.
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Take various juices and put food coloring in them. Have some students taste the juices and see if they are fooled. Copy that down and make a chart for every juice and how many were fooled and not. It should be interesting. (I suggest water into purple to look like grape juice...and so on for others)
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Purple.\n\n\n\nwanna banana?
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You can take many physical and sensory measurements on the dried materials before and after the experiment, such as crystal structure, color, odor, density, pH, approximate hardness/strength (i.e., resistance to grinding). \nYou can measure the temperature it reached when boiling and look up the decomposition temperature in the Handbook of Chemistry and Physics if you can find a copy; probably can find something like it on web. Look up boiling point of solution and be sure you use one of the strengths you find in the actual solution; compare to actual boiling point.\nDepending on the type of sugar, you might be able to use Benedict's test for sugar (ref.)
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Green bananas are never ripe. *wink*\n\n(yet notice I used Are) lol
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wanna share a banana? wink wink. lol
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In some spanish spoken countries there isn't any difference,  because they use both term to reference the same fruit. But in those countries that have banana and platano, there is a difference.\n\nThe word in english for Platano is Plantains.  \nPlaintains are grown most widely in tropical climates. Att first sight, many people confuse them with bananas.  Although they look a lot like green bananas and are a close relative, plantains are quite different.  They are starchy rather than sweet and  although officially classified a fruitare they are used as a vegetable (they must  be cooked to be palatable)  in many cuisine's especially those of Latin America and Africa. \nThey are longer and have thicker skins than bananas.  This vegetable can be eaten and tastes different at every stage of development.  The interior color of the fruit will remain creamy, yellowish or lightly pink.  When the peel is green to yellow, the flavor of the flesh is bland and its texture is starchy.  As the peel changes to brown or black, it has a sweeter flavor and more of a banana aroma, but still keeps a firm shape when cooked.\n\nBananas (banano o cambur) are closely related to plantains. They are grown most widely in tropical climates. The term banana is applied to both the plant and its elongated fruit. The banana fruit  is soft and sweet (contrast with the plantain that is starchy). The flesh, ivory-white to yellow or salmon-yellow, may be firm, astringent, even gummy with latex, when unripe, turning tender and slippery, or soft and mellow or rather dry and mealy or starchy when ripe. The flavor may be mild and sweet or subacid with a distinct apple tone.\nBananas contain three natural sugars - sucrose, fructose and glucose - combined with fiber.  A banana gives an instant, sustained and substantial boost of energy., so  "A banana a day keeps the doctor away!"
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Candied Yams\nDeviled eggs
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The Good\n"[Raw bananas are] very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin C, Potassium and Manganese, and a very good source of Vitamin B6."\n\n"The Bad\nA large portion of the calories in this food come from sugars."
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http://www.urbanext.uiuc.edu/veggies/watermelon1.html
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Bananas can't reproduce themselves: they require human propagation to reproduce. Ever notice the little back spots in a banana? Those are what's left of their seeds after domestication. Don't believe me? You plant a banana and see what happens.\nAlso, a variety of diseases are attacking them:\nWhile in no danger of outright extinction, in the next 10-20 years the most common edible banana cultivar 'Cavendish' could become unviable for large-scale cultivation. The predecessor to 'Cavendish', the cultivar 'Gros Michel', has already suffered this fate. 'Cavendish' is an extremely popular fruit in Europe and the Americas; unfortunately, like almost all bananas, it lacks genetic diversity which makes it vulnerable to diseases such as:\n\n \nInspecting bananas for fruit flies.Panama Disease (Race 1) – fusarium wilt (a soil fungus). The fungus enters the plants through the roots and moves up with water into the trunk and leaves, producing gels and gums. These plug and cut off the flow of water and nutrients, causing the plant to wilt. Prior to 1960 almost all commercial banana production centered on the cultivar 'Gros Michel', which was highly susceptible to fusarium wilt. The cultivar 'Cavendish' was chosen as a replacement for 'Gros Michel' because out of the resistant cultivars it was viewed as producing the highest quality fruit. More care is required for shipping the 'Cavendish' banana and some argue that the 'Gros Michel' tastes better. \nTropical Race 4 - a reinvigorated strain of Panama Disease first discovered in 1992. This is a virulent form of fusarium wilt that has wiped out 'Cavendish' in several southeast Asian countries. It has yet to reach the Americas; however, soil fungi can easily be carried on boots, clothing, or tools. This is how Tropical Race 4 moves from one plantation to another and is its most likely route into Latin America. The Cavendish cultivar is highly susceptible to TR4, and over time Cavendish is almost certain to be eliminated from commercial production by this disease. Unfortunately TR4 is currently resistant to all known fungicides, the only known defense is genetic resistance. \nBlack Sigatoka - a fungal leaf spot disease first observed in Fiji in 1963 or 1964. Black Sigatoka (also known as Black Leaf Streak) has spread to banana plantations throughout the tropics due to infected banana leaves being used as packing material. It affects all of the main cultivars of bananas and plantains, impeding photosynthesis by turning parts of their leaves black, and eventually killing the entire leaf. Being starved for energy, fruit production falls by 50% or more, and the bananas that do grow suffer premature ripening, making them unsuitable for export. The fungus has shown ever increasing resistance to fungicidal treatment, with the current expense for treating 1 hectare exceeding US$1000 per year. In addition to the financial expense there is the question of how long such intensive spraying can be justified environmentally. Several resistant cultivars of banana have been developed, but none has yet received wide scale commercial acceptance due to taste and texture issues. \nBanana Bunchy Top Virus (BBTV) - this virus is spread from plant to plant by aphids. It causes stunting of the leaves resulting in a "bunched" appearance. Generally, a banana plant infected with the virus will not set fruit, although mild strains exist in many areas which do allow for some fruit production. These mild strains are often mistaken for malnourishment, or a disease other than BBTV. There is no cure for BBTV, however its effect can be minimised by planting only tissue cultured plants (In-vitro propagation), controlling the aphids, and immediately removing and destroying any plant from the field that shows signs of the disease. \nThese four diseases represent the main threats to both commercial cultivation and the small-scal
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If you like eating bananas... why not... and banana is said to have plenty of benefits.\n\nFor breakfast recipes and benefits... you could check out\nhttp://www.mrbreakfast.com/article.asp?articleid=15
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It depends on how this question is being interpreted. \n\nIt seems that each monkey is eating eight bananas in eight minutes, so they are each eating one banana a minute as long as bananas are being supplied for each monkey to consume. For (a) it would take the three monkeys three minutes to eat the three bananas since they are eating one banana a minute. The answer to (b) would be one monkey because they are all eating one banana a minute as long as bananas are being provided.\n\nIf the eight monkeys are limited to only eight bananas total, then they are each taking eight minutes to eat one banana and the answer to (a) becomes eight minutes, assuming the 8 minutes per banana per monkey holds constant. The answer to (b) becomes six monkeys taking eight minutes to eat one banana, they would each consume eight bananas a piece in 48 minutes.
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In Botany like any other science a number of things are well defined and there is no room for uncertainty or ambiguity.\nBanana fruit is a berry as it satisfies the basic conditions laid down for such a fruit.\n 1)It is an indehiscent fruit- Indehiscent fruit is the one that does not break open automatically when it is ripe.It may rot away but will not split open.(Banana,Tomato, Grapes)\n 2) It is a fleshy fruit - All berries have to be fleshy, juicy or soft and pulpy.( All the three mentioned above.)\n 3)It has no stony endocarp- This is a bit difficult to understand, still I will try.\n   A fruit has a wall within which the seeds are located.This wall has a botanical term PERICARP; (peri=around; Carp=fruit).\n In many cases, this PERICARP is further distinguished it to three layers, namely EPICARP(the outer most layer or the skin of the fruit.EPI= outermost) , MESOCARP(the middle layer;MESO=middle.), ENDOCARP(the inner most layer, ENDO= inner most.)\nIn Banana , the 'Peeling' is the epicarp.The edible fleshy part is the Meso- and Endocarp together(It is all pulpy) in which the tiny non functional brownish seeds lie embedded.\nAs the seeds are almost non existent it is a seed less berry.Grape is also a seed less berry. Tomato is a many seeded berry; the epicarp or the skin of which is often removed by blanching.
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Will you please edit to add some information...\n\nTest of semen for???\nFertility\nDNA \nSalt Content?\nWhat are we talkin' about here???
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I think an interesting project would be:\n"Crayola Banned [and new] Crayon Colors!!"\n\nYou could talk about why some colors (like flesh and indian red) were seen as offensive and replaced - flesh is now "peach," since everyone's flesh is not peach-colored.  You could also talk about new colors that have been introduced to go with new trends and technology - for example, I believe there is a bubble-gum or tutti-frutti color that wasn't in the original set.\n\nGood luck!\n\nhttp://www.factmonster.com/ipka/A0872797.html\n(I guess I was thinking about "cotton candy" color.)
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BANANAS!!!!!!!!!!!!\n\nAfter  Reading THIS, you'll NEVER look at a banana in the same way  again! \n\nBananas Containing three natural sugars -  sucrose, fructose and glucose combined with fiber, a banana  gives an instant, sustained and substantial boost of energy.  Research has proven that just two bananas provide enough energy  for a strenuous 90-minute workout.   No wonder the banana is the number one fruit with the world's leading athletes.  But energy isn't the only way a banana can help us keep fit.  It can also help overcome or prevent a substantial number of illnesses and  conditions, making it a must to add to our daily diet. \n\nDepression: \nAccording to a recent survey \nundertaken by MIND amongst  people suffering from depression, many felt much better after  eating a banana.   This is because bananas contain tryptophan, a  type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel  happier. \n\nPMS: \nForget the pills -- eat a banana. The vitamin B6 it contains regulates blood glucose levels, which  can affect your mood. \n\nAnemia: \nHigh in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia. \n\nBlood Pressure: \nThis unique tropical  fruit is extremely high in potassium yet low in salt, making it  the perfect way to beat blood pressure. So much so, the US Food  and Drug Administration has just allowed the banana industry \nto  make official claims for the fruit's ability to reduce the risk of blood pressure and stroke. \n\nBrain Power: \n200 students at a Twickenham (Middlesex) school were helped through their exams  this year by eating bananas at breakfast, break, and lunch in a  bid to boost their brain power.  Research has shown that the potassium-packed fruit can assist learning by making pupils more alert. \n\nConstipation: \nHigh in fiber, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives. \n\nHangovers: \nOne of the quickest ways of curing a hangover is to  make a banana milkshake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood  sugar levels, while the milk soothes and \nre-hydrates your system. \n\nHeartburn: \nBananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief. \n\nMorning Sickness:   \nSnacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness. \n\nMosquito bites: \nBefore  reaching for the insect bite cream, try rubbing the affected  area with the inside of a banana skin.  Many people find it amazingly successful at reducing swelling and irritation. \n\n\nNerves: \nBananas are high in B vitamins that help calm the  nervous system.\n\n\nOverweight and at work? \nStudies at the Institute of Psychology in Austria found pressure at work leads  to gorging on comfort food like chocolate and chips. Looking at  5,000 hospital patients,  researchers found the most obese were more likely to be in high-pressure jobs.  The  report concluded that, to avoid panic-induced food cravings, we need to control our blood  sugar levels by snacking on high carbohydrate foods every two hours to keep levels steady. \n\n\nUlcers: \nThe banana is used as the  dietary food against intestinal disorders because \nof its soft  texture and smoothness.  It is the only raw fruit that can be eaten without distress in over-chronicler cases.  It also neutralizes over-acidity and reduces irritation by coating the lining of  the stomach. \n\nTemperature control: \nMany other cultures see  bananas as a "cooling" fruit that can lower both the physical  and emotional temperature of expectant mothers. In Thailand,  for example, pregnant women eat bananas to ensure their baby is  born with a cool temperature.\n\n\nSeasonal Affective Disorder \n(SAD):