Claim: A list of chemicals, written as if they were ingredients on a food label, accurately depicts the chemical composition of a banana. 
Verdict: SUPPORTS

Retrieved passages:
title: Organic food
text: bananas, are picked when unripe, are cooled to prevent ripening while they are shipped to market, and then are induced to ripen quickly by exposing them to propylene or ethylene, chemicals produced by plants to induce their own ripening; as flavor and texture changes during ripening, this process may affect those qualities of the treated fruit. With respect to chemical differences in the composition of organically grown food compared with conventionally grown food, studies have examined differences in nutrients, antinutrients, and pesticide residues. These studies generally suffer from confounding variables, and are difficult to generalize due to differences in the

title: Urban legends about drugs
text: in organic chemistry and requires both expensive laboratory equipment and expensive, carefully controlled precursor chemicals. Originating from a recipe originally published as a hoax in the "Berkeley Barb" in March 1967, variants of this legend often circulate on the Internet and were popular on BBSs well before the widespread availability of Internet access through William Powell's "The Anarchist Cookbook." This book claimed ""Musa sapientum" Bananadine" was a mild psychoactive drug found in banana peels. The slang terms "mellow yellow" and "saffron" (for the color of the peels) were borrowed from the 1966 Donovan song, "Mellow Yellow," perhaps because the phrase

title: Banana
text: enzyme that breaks down starch into sugar, influencing the taste of bananas. The greener, less ripe bananas contain higher levels of starch and, consequently, have a "starchier" taste. On the other hand, yellow bananas taste sweeter due to higher sugar concentrations. Furthermore, ethylene signals the production of pectinase, an enzyme which breaks down the pectin between the cells of the banana, causing the banana to soften as it ripens. Bananas are eaten deep fried, baked in their skin in a split bamboo, or steamed in glutinous rice wrapped in a banana leaf. Bananas can be made into jam. Banana pancakes

title: Banana
text: Depending upon cultivar and ripeness, the flesh can vary in taste from starchy to sweet, and texture from firm to mushy. Both the skin and inner part can be eaten raw or cooked. The primary component of the aroma of fresh bananas is isoamyl acetate (also known as "banana oil"), which, along with several other compounds such as butyl acetate and isobutyl acetate, is a significant contributor to banana flavor. During the ripening process, bananas produce the gas ethylene, which acts as a plant hormone and indirectly affects the flavor. Among other things, ethylene stimulates the formation of amylase, an

title: Food coloring
text: continued to contribute to consumer concern about color addition to foodstuffs. In the 20th century, the improvement of chemical analysis and the development of trials to identify the toxic features of substances added to foods led to the replacement of the negative lists by lists of substances allowed to be used for the production and the improvement of foods. This principle is called a positive listing, and almost all recent legislations are based on it. Positive listing implies that substances meant for human consumption have been tested for their safety, and that they have to meet specified purity criteria prior

title: Sugar
text: occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel flavor. Fructose, galactose, and glucose are all simple sugars, monosaccharides, with the general formula CHO. They have five hydroxyl groups (−OH) and a carbonyl group (C=O) and are cyclic when dissolved in water. They each exist as several isomers with dextro- and laevo-rotatory forms that cause polarized light to diverge to the right or the left. Lactose, maltose, and sucrose are all compound sugars, disaccharides, with the general formula CHO. They are formed by the combination of two monosaccharide molecules with the exclusion of a molecule of water.

title: Food science
text: foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. Food physical chemistry is the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the application

title: Banana
text: specks in the interior of the fruit. Bananas are naturally slightly radioactive, more so than most other fruits, because of their potassium content and the small amounts of the isotope potassium-40 found in naturally occurring potassium. The banana equivalent dose of radiation is sometimes used in nuclear communication to compare radiation levels and exposures. The word banana is thought to be of West African origin, possibly from the Wolof word "banaana", and passed into English via Spanish or Portuguese. The genus "Musa" was created by Carl Linnaeus in 1753. The name may be derived from Antonius Musa, physician to the

title: Food Chemicals Codex
text: Food Chemicals Codex The Food Chemicals Codex (FCC) is a collection of internationally recognized standards for the purity and identity of food ingredients. It features roughly 1,200 monographs, including food-grade chemicals, processing aids, foods (such as vegetable oils, fructose, whey, and amino acids), flavoring agents, vitamins, and functional food ingredients (such as lycopene, olestra, and short chain fructooligosaccharides). The FCC also contains ingredients, such as sucrose and essential oils, that are not frequently found in other food additive standards resources. The FCC has been published since 1966. It provides essential criteria and analytical methods to authenticate and determine the quality

title: California Green Chemistry Initiative
text: things like price or expertise. For example, one apple juice brand may be assumed healthier because it cost more and because the brand is advertised as “healthy” and “recommended by mothers”. Further, it may be assumed that the product is safe for consumption if it is sitting on a grocery store shelf and probably would not be approved by the government if it contained harmful chemicals. Assumptions such as these could inform a typical purchasing decision, despite their inaccuracy. Perhaps given more information, the same brand of apple juice would be less desirable if information on unhealthy preservatives, additives or

title: Product naming
text: B, hard C, D, G, K, P or T are often used because of their attention-getting quality. Some phoneme sounds in English, for example L, V, F and W are thought of as feminine, while others such as X, M and Z are viewed as masculine. Syntax, or word order, is key to consumers’ perceptions of a product name. Banana Republic would not carry the same meaning were it changed to "Republic Banana." Syntax also has significant implications for the naming of global products, because syntax has been argued to cross the barrier from one language to another. (See the

title: Encoding (memory)
text: its index +/- 1, even more weakly to +/- 2, and so forth. So banana is associated not only to its actual index 2, but also to 1, 3, and 4, with varying degrees of strength. For example, positional coding can be used to explain the effects of recency and primacy. Because items at the beginning and end of a list have fewer close neighbors compared to items in the middle of the list, they have less competition for correct recall. Although the models of associative chaining and positional coding are able to explain a great amount of behavior seen

title: Food chemistry
text: Food chemistry Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. An example of enhancing a process would be to encourage fermentation

title: Ingredient
text: according to their relative weight in the product. If an ingredient itself consists of more than one ingredient (such as the cookie pieces which are a part of "cookies and cream" flavor ice cream), then that ingredient is listed by what percentage of the total product it occupies, with its own ingredients displayed next to it in brackets. The term constituent is often chosen when referring to the substances that constitute the tissue of living beings such as plants and people, because the word "ingredient" in many minds connotes a sense of human agency (that is, something that a person

title: Canmethod
text: The idea behind the CAN approach is to make foods like fruits and vegetables visible and easy to reach (convenient), nicely displayed (attractive), and look like a good choice (normal). In a study, published in Psychology and Marketing, showed that when fruit is put in a nice bowl in your home on the counter—it becomes more convenient, attractive, and normal to grab a banana or orange, rather than the chocolate ice cream in the hidden back of the freezer. Therefore, the CAN idea helps make healthier eating choices easier. The results of this study are intended to help consumers make

title: Banana bag
text: Banana bag A banana bag (or rally pack) is a bag of IV fluids containing vitamins and minerals. The bags typically contain thiamine, folic acid, and magnesium sulfate, and are usually used to correct nutritional deficiencies or chemical imbalances in the human body. The solution has a yellow color, hence the term "banana bag". The typical composition of a banana bag is 1 liter of normal saline (sodium chloride 0.9%) with: The solution is typically infused over four to eight hours or as per physician's orders. Banana bags are used in the intensive care unit to correct acute magnesium deficiencies.

title: Banana
text: by the artificial ripening process. Flavor and texture are also affected by ripening temperature. Bananas are refrigerated to between during transport. At lower temperatures, ripening permanently stalls, and the bananas turn gray as cell walls break down. The skin of ripe bananas quickly blackens in the environment of a domestic refrigerator, although the fruit inside remains unaffected. Bananas can be ordered by the retailer "ungassed" ("i.e." not treated with ethylene), and may show up at the supermarket fully green. (green bananas) that have not been gassed will never fully ripen before becoming rotten. Instead of fresh eating, these bananas can

title: Monosaccharide
text: terminal carbon) is chiral, giving rise to a number of isomeric forms, all with the same chemical formula. For instance, galactose and glucose are both aldohexoses, but have different physical structures and chemical properties. With few exceptions (e.g., deoxyribose), monosaccharides have this chemical formula: (CHO), where conventionally "x" ≥ 3. Monosaccharides can be classified by the number "x" of carbon atoms they contain: triose (3), tetrose (4), pentose (5), hexose (6), heptose (7), and so on. The most important monosaccharide, glucose, is a hexose. Examples of heptoses include the ketoses, mannoheptulose and sedoheptulose. Monosaccharides with eight or more carbons are

title: Gail Vance Civille
text: H.; Sanders, Timothy H.; Civille, Gail V. (online 2007), "Descriptive analysis of commercially available creamy style peanut butters", 391-414 Krinsky, B.F.; Drake, M.A.; Civille, C.V.; Dean, L.L., Hendrix, K.W.; Sanders, T.H. (2006), "The development of a lexicon for frozen vegetables soybeans (Edamame)", Journal of Sensory Studies 21(6), 644-653 Gail Vance Civille and Clare Dus (April 2005), "How sensory evaluation can provide development direction: An approach" Cosmetics & Toiletries, p.p. 49-54 Drake, M.A.; Karagul-Yuceer, Y.; Cadwallader, K.R.; Civille, C.V.; Tong, P.S. (2003) "Determination of the sensory attributes of dried milk powers and dairy ingredients", Journal of Sensory Studies 18(3), 199-216 doi:1111/j.1745-459X.2003.tb00385.x

title: Banana
text: be used for cooking, as seen in Jamaican cuisine. A 2008 study reported that ripe bananas fluoresce when exposed to ultraviolet light. This property is attributed to the degradation of chlorophyll leading to the accumulation of a fluorescent product in the skin of the fruit. The chlorophyll breakdown product is stabilized by a propionate ester group. Banana-plant leaves also fluoresce in the same way. Green bananas do not fluoresce. The study suggested that this allows animals which can see light in the ultraviolet spectrum (tetrachromats and pentachromats) to more easily detect ripened bananas. Bananas must be transported over long distances