t
Results:The color of your final spinach liquid was green. The green coloring
matterin plants ischlorophyll.When you boil green vegetables, some of the
chlorophyll escapes. In this case, it went into the alcohol, which dissolves
chlorophyll. When the alcohol evaporated, what was left was the chlorophyll.
The reason for adding water to the chlorophyllafterwardis thatit is easier to
use it as a dye for foods, such as cake icing, in a water solution.- Cut the beet into small cubes without peeling it first. Clean the pot and boil
the beet in it, intcup of water forthour. Watch it closely, andifthe water
begins to boil away, add more. At the end of this time, remove the solid pieces of
beet witha fork.Pourthe remaining liquidthrougha funnel into a fresh test
tube. Try to get a clear solution, but avoid using a filter paper if you can. To
do this, let the liquidstanduntil whatever solid particles are in it settle to the
bottom.Allow the filtered solution to stand and evaporateuntil only!test
tubeful of liquid is left. Transfer the liquid toanothersmall jar and cover it
tightly.
Results:The color of the final beet liquid was red. Like chlorophyll, red
coloringmatteralso escapes when you boil red vegetables.Itescaped into the
water and dissolved in it. After some of the waterevaporated,the solution was a
littlestronger. The red coloringmatterin plants and vegetables usually consists
of a ombinationof magnesium and iron salts.
, ts and vegetables of different colors owe their coloring to different
Is.Caroteneis the coloringmatterin yellow and orangevegetables.
s the blue coloringmatterin blue and purpleflowers.89