Title: Breaking Down the Berries: What’s Inside a Banana?
Introduction:
Hello everyone, and welcome to our discussion on breaking down the berry, which in this case means a banana. I’m sure you’ve all heard of bananas, as they are a common fruit found in various grocery stores around the world. Unfortunately, the average person has very little knowledge about what’s inside a banana besides the obvious fact that it’s a source of carbohydrates and sugar. So, today, we’ll be discussing what makes up this deliciously sweet fruit.
Breaking Down the Berries: What’s Inside a Banana?
Firstly, let’s dive into the anatomy of a banana. A banana is actually a fruit, meaning it contains seeds inside its fleshy pulp. Unlike other fruits like apples or oranges, bananas don’t have seeds on the inside, but instead they are covered by thin layers of skin called peels. One kilogram of banana peels contains about 30-50% cellulose and 25-30% hemicellulose, which are both important components of fiber. The outer layer of the peel consists mostly of lignin and cellulose mixed with some hemicellulose and suberin while the inner layer consists mainly of cellulose and suberin with lesser amounts of lignin and hemicellulose.
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Cellulose and hemicellulose provide the strength to make a fruit like a banana tough enough to withstand damage when transported and stored for long periods of time. Hemicellulose helps strengthen cell walls by binding to cellulose molecules through chemical bonds between polysaccharides in response to plant hormones known as phytohormones (e.. g.. ,auxins). It also gives their shape to leaf cells by forming hydrogen bonds with water molecules formed when moisture evaporates from leaves under hot sunlight exposure thus serves as an important structural compound for bananas because it maintains turgidity (remain elastic). Additionally proteins – such as pectin – provide structure by chemical bonding again caused by hydrogen bonding between water molecules present in interstices i-e between polymer chains within plant material they translocate water molecules into tissues stimulated by plant hormones mediated through cell walls according to Carrie’s research one gramme dried peel contains around 6g cellulose vs 15g SFS (no water involved) fibre content which is why we notice them when eating out as they add bulk & texture yes even chefs adore these!
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And does anyone know when did bananas become popular at weddings? Well, celebs like Adele seem to think so too – she crowned herself her “biggest fan” back at her big royal wedding reception in May last year after wooing Jimmy Gordon Mitchell with an orange flavored cake filled with vegan chocolate fondants dressed up in an edible rainbow sugar flowers design! After such an impressive display I’m sure people soon stopped wondering where all those calories went… right? As far as we know what happens next depends entirely on your individual fitness routine however most agree there’s certainly no need!
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