Natural Sciences >> Integrative BiologyRate of Polyphenol Oxidation in Bananas Under Two Temperaturesby Ashley Herrmann
Submitted : Spring 2012 The purpose of this experiment was to determine the rate at which the polyphenol oxidase enzyme caused enzymatic browning in bananas under two temperatures, room temperature and under refrigeration. Using a computer program, ImageJ, to determine the area of oxidation of the banana peel, this was converted to a percentage of the banana. Since the growth was slowest at the beginning and end of the time period, but had an exponential climb, it followed logistic growth for both temperatures. The data was evaluated using the logistic growth equation to determine which temperature was better to keep bananas, in a household kitchen, to reduce enzymatic browning; from the data, a banana should be kept at room temperature. Related Links:
.JPG) |