Compare the colors of the vegetables used when cooked in acid and alkaline cooking water. Which are the predominant pigments in these vegetables?
When acid was added to broccoli, it turned brown. When a base was added, the broccoli turned bright green, but became mushy in texture. The predominant pigment in broccoli is chlorophyll. When acid was added to carrots, they turned a bright orange, but when a base was added, they turned a dark orange; the pigment in carrots is beta-carotene. When acid was added to red cabbage, it turned a purple shade, and when a base was added it turned a green/blue shade; the pigment in red cabbage is anthocyanin. When an acid was added to cauliflower, it stayed white, and it turned yellow when a base was added; the predominant pigment in cauliflower is anthoxanthin.
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What is the most appropriate treatment for celiac disease?
A. symptomatic management with antidiarrheal medications B. supplementation with probiotics C. adherence to a gluten-free diet D. antibiotics and immunomodulator medications E. total colectomy
Most chemical digestion of fat occurs in the
a. stomach b. small intestine c. mouth d. large intestine
A scientist has isolated a chemical compound that is partially soluble in water. The chemical helps keep water-soluble substances mixed with fats. When analyzing the composition of the chemical, the scientist determined that, in addition to carbon, hydrogen, and oxygen, the compound contains nitrogen and phosphorus atoms. Based on this information, the compound is a(n) ________.
A. essential fatty acid B. sterol C. phospholipid D. nutrino
EARs are defined as _____
a. the desired level of nutrient intake that meets the needs of nearly all healthy individuals b. an estimate of the safe upper limit of a nutrient c. tentative RDAs based on less conclusive evidence than the RDAs d. the nutrient intake values that are estimated to meet the requirements of half the healthy individuals in a group e. an estimate of the safe lower limit of a nutrient