Step 1. Place your order
Fill in the order form and provide all details of your assignment.
Step 2. Make Payment
Choose the payment system that suits you most.
Step 3. Receive your paper
Most of the red, purple, and blue colors seen in fruits and vegetables derive fr
Place your order now for a similar assignment and have exceptional work written by our team of experts, At affordable rates
For This or a Similar Paper Click To Order Now
Most of the red, purple, and blue colors seen in fruits and vegetables derive from anthocyanin. Although numerous fruits contain this pigment, it is found in only a few vegetables—red cabbage, eggplant, radish, and red potato. The color of the anthocyanins in these foods is affected by several factors, including changes in pH that may occur during simmering. Acidic tap water intensifies the red color of anthocyanins; alkaline water changes the reddish-blue hue first to an unappetizing blue and then to green.
Liquids to Test:
Lemon juice
White Vinegar
Apple Juice
Baking Soda
Hand Sanitizer
Protocol
Preparing the Cabbage Juice:
What pigment responsible for the color change observed? What compounds/pigments?
What structural changes occur to cause the color change?
Describe the changes you observed for each sample in this experiment. What assumption can you make about their pH levels.
Include photos and a table summarizing your results and (separate from two page minimum)
Include at least 3 academic sources (research article, textbook, culinary school websites)
Make sure to include in text citations and a reference page.
Citation Style: Journal of the Academy of Nutrition and Dietetics. http://jandonline.org/content/authorinfo#ref
Place your order now for a similar assignment and have exceptional work written by our team of experts, At affordable rates