# The Early Dynasties of China

Topics: Banana, Water, Sugar Pages: 5 (1185 words) Published: December 17, 2012
Problem
The Problem is the ripening time of bananas and spoiling time frame.

Hypothesis
If there is a smaller amount of starch in the banana at the harvesting period, then the banana will take a longer time to spoil and a shorter time to ripen.
Purpose
The purpose of this experiment is to determine which phase of ripening period is the best time to buy a banana depending on the amount of starch in the banana and determining the spoiling period.

Variables
The Variable of this experiment is the different bananas is different phases of ripeness and the sugar content in each banana.

Constants
The constants are the ripening and spoiling period of the banana and the taste of the banana.
Results
After measuring the sugar content in the banana and calculating the ripening and spoiling period the banana that had the lower sugar content ripened slower and spoiled in a smaller amount of time, due to lower starch layers.

Abstract
This experiment was designed to provide individuals with the best time to buy the bananas in the store. My hypothesis was that If there is a smaller amount of starch in the banana at the harvesting period, then the banana will take a longer time to spoil and a shorter time to ripen. To prove my hypothesis I measured the sugar content in different bananas at different stages of ripeness by melting the banana peel and mixed it with benedicts solution and distilled water. The color of the solution determined the amount of sugar in the substance. Then I recorded the changes over time of the different bananas and calculated the time it took for the bananas to spoil. This information made me conclude that the best time to buy a banana is when it is completely green and containing the least amount of sugar

Materials
* 15 bananas (For Determining Sugar content)
* 3 completely green
* 3 greenish yellow
* 3 yellow
* 3 spotted brown
* 3 completely brown
* 15 Bananas (for determining ripeness/spoiling period)
* 3 completely green
* 3 greenish yellow
* 3 yellow
* 3 spotted brown
* 3 completely brown
* 15 bananas (for taste testing of ripeness)
* Distilled Water
* Benedicts Solution
* Pot to boil solution
* Granulated Sugar
* 6 Test tubes
* Pipet
* Digital electric Scale
* Weigh boat
* Spoon to mix solution
* Measuring cups
* Knife
* Blender
* Test tube Rack
* Labels
* Stove or heat to boil solution
* Small glass bowl
* Funnel
* Fork

Procedures
Part 1
1. Measure 2 teaspoons of distilled water with the measuring cups and pour into a small glass bowl 2. Measure 1/8 of teaspoon of granulated sugar and poor in with distilled water. Make sure you weigh the sugar on the digital electric scale so the sugar balance is equal all three test 3. Take a spoon and stir the sugar and water for about 1-2 minutes. 4. Measure ½ of teaspoon of benedicts solution and poor into the mixture of sugar and water. 5. Stir the solution for 30-45 seconds

6. Then pour solution into the pan on the stove and begin to boil 7. When the solution is finished boiling set on a hot pad for the solution to cool 8. When the solution is cool place the funnel into the first test tube and pour solution slowly into the funnel 9. Repeat steps 1-8 five times but with increasing amounts of sugar. This is used to determine what color the solution will change with different amounts of sugar and will be used as a scale to classify the sugar content of the real test 10. After Repeating 5 more times write down the colors and amount of sugar added on a piece of paper then clean the test tubes 11. Take the green banana and peel the banana

12. With a knife cut a 3 cm by 2 cm chunk out of the banana peel 13. Then cut that peel into small little pieces
14. Use a Fork to smash the banana peel into tiny pieces
15. Continue smashing the...