What is the scientific reason avacados, bananas, etc, ripen faster when placed in a paper bag?
967162
This is because bananas and avacados emit ethylene gas during ripening. This natural ripening hormone speeds up the process of turning those fruits into sweet-as-candy delights. By putting the fruits into a loosely closed paper bag, the ethylene gas surrounds the fruits, helping with the ripening process.\n\n\nEthylene acts physiologically as a hormone in plants. It stimulates the ripening of fruit, the opening of flowers, and the abscission (or shedding) of leaves.
636347
that's right, there are actually enzymes in salivia that start to change some starches into sugar right away. So you get both a physical break down (chewing) and a chemical breakdown (conversion to sugar)
348552
Well the food is broken down by stomach acid (HCl). I'm not a biologist, but I believe all food undergoes the same general reaction.
769759
The sugar content goes up as the fruit ripens.
1146724
Starches that are digested into sugars.
28721
Googling around to equipment manufacturers, what I'm finding makes it look like they are heat sealed, so I'm assuming that it has to be a melting glue. It also has to be non-toxic since it is a food product.\n\nThe site below has fill-your-own bags that are pre-glued and sealed with and iron.
503019
I think so, yes, when they are just ripe enough, because the starch changes to fructose.
1181952
I think it has something to do with lowering the boiling point of the sugar.
327007
Since no has taken a stab at this yet, I'll try:\n\n  As an experiment, food was first cooked (to kill germs)\nand then stored in air-tight bottles. It was taken aboard an \nEnglish ship. After a couple of months the bottle was opened\nand the food was found not to have spoiled.\n  A sheet metal worker found out about this, and thought \nabout storing food in cans instead. James Burke discusses \nthis in one of the Connections Programs. I've included a \nlink in the sources part.\n  There is no reason the surface area of the can would vary\nbetween now and then unless the cans were first made with \na square bottom. I don't believe it was.
709741
The human digestion system disrupts the cell walls and membranes of the leafy vegetables allowing the nutrients to be released and later absorbed.\n\nPart of this process is physical (chewing) and part is chemical (both enzymes and hydrochloric acid in the mouth and stomach).\n\nThe cellulose in the cell walls passes through the system undigested as fiber or "roughage."  This is true for other plant materials like corn hulls, not just green leafy vegetables.
931071
umm what reaction??  this sounds suspiciously like something having to do with catalase producing hydrogen peroxide (an AP Bio lab), in which case the liver would have a higher reaction rate because there is more of the substrate than there is in the potato.... and i'm blanking on the rest, sorry.
966158
yeah, its preserved fruit. Some are lost in heating up and over time. But making your own jam and eating over the winter is much better than buying stuff in the supermarkets.
178427
There is one general fact that all food cause "at some point" bacteria gathering on your food, if they don't have sugar, they might have fibers which still helps building cavaties..\nIf u'd just brushed and had that cucumber, gargle with water and salt or Listerin, after all the tooth paste protection was designed to last for some time in your mouth... and most importantly drink water.
13529
Bananas, milk, and tomatoes are a few.
564196
Fritos. I ask myself that same question anytime I open a bag.
1178216
The pulp of this fast growing trees is use for making high quality paper.The demand for paper is growing and demand is falling short.Henceforth you have a planting and deforesting programme to sustain the paper industry
188569
Ripening bannans give off ethylene.  This is a hormone that makes bannnas ripen.  If you put bannanas in a paper bag, they will ripen faster because the ethylene is trapped inside and is therefore at higher concentration.\n\nEthylene causes the following fruits to ripen faster: apples, avocados, bananas, melons, peaches, pears, and tomatoes.\n\nEthylene damages the following vegetables by accelerating their ageing: broccoli, cabbage, cauliflower, leafy greens, lettuce.