Orange, development physiology

Color plays a special role in the foods we eat. For example, when confronted with a food of an unattractive color, the consumer assumes the food is of poor quality or is spoiled. Similarly, a product with an atypical color, e.g., a green cheese or a blue drink, in most cases would be rejected by the consumer. Typically, one associates certain colors with certain food items such as cherry with red, lemon with yellow, and orange with carrot. Therefore, color can serve as a primary identification of food and also as a protective measure to prevent the consumption of spoiled food. Food colors create physiological and psychological expectations and attitudes that are developed by experience, tradition, education, and environment we inevitably eat with our eyes. ... 

I feel like a white granular mass of amorphous crystals—my formula appears to be isomeric with Spasmotoxin. My aurochloride precipitates into beautiful prismatic needles. My Platinochloride develops octahedron crystals,—with a fine blue florescence. My physiological action is not indifferent. One millionth of a grain injected under the skin of a frog produces instantaneous death accompanied by an orange blossom odor. 

Homocysteine has a unique role within physiologic matrices because it is an important amino acid containing a free thiol moiety. Detection of homocysteine from other amino acids is therefore important. A selective phosphorescence chemosensor for this aim was developed based on the reaction shown in Fig. 31 [127]. Upon addition of homocysteine to a semiaqueous solution of 61, a color change from orange to yellow and a luminescent variation from deep red to green were evident to the naked eye. This can be attributed to formation of a thiazinane group by selective reaction of the aldehyde group of 61 with homocysteine. 

Grimme LH (1978) The regreening and the development of photosynthetic activity in orange Chlorella fusca cells are separable physiological processes. In Akoyunoglou G, Argyroudy-Akoyunoglou JH, eds. Chloro-plast development, pp 445-448. Elsevier, Amsterdam. 

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