It's a physical change, because no chemicals are changing if I cut a banana.
Ripening fruit is a chemical change because it involves the breakdown of complex molecules in the fruit resulting in changes in color, texture, and flavor. This process is driven by enzymes and chemical reactions within the fruit.
This is a physical change, because you are only changing the physical appearance, not the substance's chemical properties.
It would not be a physical change. A physical change is when anything changes in state of matter. (solid, liquid, and gas). Unless your banana liquified it is not a physical change. Hope that helps! ;)
The change in color of a banana from green to yellow is a chemical change. This is because it involves a chemical reaction as the banana ripens, causing the chlorophyll to break down and other pigments to become more prominent.
Ripening is a chemical process.
well it depend are you talking about just a banana or a cake or its both.... well if your talking about a banana. the banana is physcial change +++ Fruit ripening is chemical.
Ripening is a chemical process.Ripening involve many chemical reactions.
Ripening is a chemical process.Ripening involve many chemical reactions.
It's not a property but it is a change , a chemical change.
It's a physical change, because no chemicals are changing if I cut a banana.
Purely physical.
Ripening fruit is a chemical change because it involves the breakdown of complex molecules in the fruit resulting in changes in color, texture, and flavor. This process is driven by enzymes and chemical reactions within the fruit.
It's a chemical change
This is a physical change, because you are only changing the physical appearance, not the substance's chemical properties.
Mashing a banana is a physical change because it does not alter the chemical composition of the banana. The act of mashing simply changes the physical appearance and texture of the banana without creating any new substances.
Ripening of bread is a physical change because it does not involve any change in the chemical composition of the bread slices. The process involves the redistribution of moisture and air within the bread, causing it to become softer and more palatable without altering its chemical structure.