CAPE Biology Unit 1 · 2017 · Paper 2 · Question 1(b)(iii)

An experiment investigates reducing sugar and starch content in bananas at different ripeness stages. Extracts from green raw, half-ripe, and ripe bananas, along with a water control, are tested using Fehling's solution (measuring precipitate height in cm) and iodine (observing color intensity). Results are summarized in Table 1.

Comment on the significance of the findings of this experiment in relation to the use of bananas as a food item.

This question uses a figure or table from the paper — you'll see it when you practise.