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The reason for this is the oxidation of phenol residues in the banana (for example in the yellow color) which get oxidized by the enzyme Polyphenol oxidase (PPO) to melanins. The scheme (the image is from this website on food browning) looks like this (you can of course also use more complicated substrates): For further information, see these references: ...


Earwax, also called cerumen, is slightly acidic (1), with a pH of about 6, and acidic foods or substances taste sour. The composition of earwax, upon which its taste depends, is related to its functions. Earwax aids in cleaning and lubrication of the ear canal and has an antimicrobial effect. The antimicrobial effect is in part attributed to its acidity, ...

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