Color of chlorophyll

The absorption spectrum of Chi a has a blue band and a red band, so the characteristic color of chlorophyll is green. The band in the blue part of the spectrum has a peak at 430 nm for Chi a in ether (Fig. 5-3). This band is... 

Like mitochondria, plant chloroplasts are bounded by a double membrane separated by an intermembrane space. Photosynthesis occurs on the thylakoid membrane, which forms a series of flattened vesicles (thylakoids) that enclose a single interconnected luminal space. The green color of plants is due to the green color of chlorophyll, all of which is localized to the thylakoid membrane. A granum is a stack of adjacent thylakoids. The stroma is the space enclosed by the inner membrane and surrounding the thylakoids. [Photomicrograph courtesy of Katherine Esau, University of California, Davis.]... 

Lycopene, j3-carotene, and anthocyanins are found in the leaves of trees, but their characteristic colors are usually obscured by the green color of chlorophyll. In the fall when chlorophyll degrades, the colors become apparent. 

A solution showing the green color of chlorophyll. The red color is the fluorescence of the molecule when irradiated with blue light. 

In Autumn, leaves turn from green (the color of chlorophyll) to the oranges and reds of carotene... 

Green is the color of chlorophyll it is also the color of money. For some countries it is associated with a political party, for others it may be everything that is beneficial to the environment. Green chemistry is not a new branch of chanistry or about the chemistry of molds, leaves, or plants. It is apolitical and is rather the new color of science. It is cleaner, smarter, and cheaper chanistry. 

Green coloration, present in many vegetable oils, poses a particular problem in oil extracted from immature or damaged soybeans. Chlorophyll is the compound responsible for this defect. StmcturaHy, chlorophyll is composed of a porphyrin ring system, in which magnesium is the central metal atom, and a phytol side chain which imparts a hydrophobic character to the stmcture. Conventional bleaching clays are not as effective for removal of chlorophylls as for red pigments, and specialized acid-activated adsorbents or carbon are required. 

Hydrolysis of chlorophyll using sodium hydroxide produces the moderately water-soluble sodium salts of chlorophyllin, phytol and methanol (145). The magnesium ia chlorophyllin may be replaced by copper. The sodium copper chlorophyllin salt is heat stable, and is ideal for coloring foods where heat is iavolved, such as ia canning (146). 

Chlorophyll, the substance responsible for the green color of leaves, has one magnesium atom per chlorophyll molecule and contains 2.72% magnesium by mass. What is the molar mass of chlorophyll ... 

FIGURE 2 Cold weather triggers chemical processes that reduce the amount of the green chlorophyll in leaves, allowing the colors of various other pigments to show. 

Hortensteiner, S., The loss of green color during chlorophyll degradation by a prerequisite to prevent cell death Planta, 219,191, 2004. 

Both chlorophylls and carotenoids occur in all green leaves, but their color is masked by chlorophyll in photosynthetic tissues. When the chlorophylls break down as leaves senesce (mature), the yellow and orange carotenoids persist and the leaves turn yellow. Carotenoids are responsible for the colors of familiar animals such as lobsters, flamingos, and fish. Often people are unaware of the chemical nature of food colorants. ... 

The aim of this chapter is to provide a concise synopsis of the factors that promote degradation during post-harvest handling, processing, and storage, and the strategies to preserve the green color of the most commonly consumed chlorophyU-rich foods. Some considerations about the production and characteristics of natural and semisynthetic chlorophyll derivatives for use as food colorants are also presented. 

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