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  Home > JCE Print > Journal of Chemical Education > Issues > 2002  > April  >
In the Laboratory
Carbohydrate Analysis: Can We Control the Ripening of Bananas?
S. Todd Deal, Catherine E. Farmer, and Paul F. Cerpovicz
Department of Chemistry, Georgia Southern University, Statesboro, GA 30460-8064
Cover
April 2002
Vol. 79 No. 4
p. 479
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.
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Notes for the instrcutor and a handout for students with detailed instructions, a data sheet, and questions are available.

*  Contents JCE2002p0479W.doc (Microsoft Word)
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*  Citation
 Deal, S. Todd; Farmer, Catherine E.; Cerpovicz, Paul F. J. Chem. Educ. 2002 79 479.
*  Keywords
 Biochemistry; Carbohydrates; Laboratory Instruction; Nutrition
*  History
 Created:
Last Updated:		 March 1, 2002
March 16, 2005
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