They dont 'react'. the plant sucks up the food colouring (like water). this happens all of the time to plants, except you cant see it usually. Anyway, the plant sucks up the colouring, and treats it as water :)
No.
photosynthesis
Plants primarily absorb light through chlorophyll, but they can also absorb certain wavelengths of light reflected by pigments such as red food coloring. However, when red food coloring is added to water, it can be absorbed by the plant's roots and transported through the plant's vascular system, potentially affecting the color of the leaves or flowers. Generally, the impact of red food coloring on plant health is minimal, as it does not provide any nutritional value or harm the plant in typical concentrations used for experiments.
they use this thin called xylem
Food colouring is a mixture .and you separate it using chromatography
Unless the food coloring has some active ingredient, it will not affect the salt water chemically. In the environment, adding excessive food coloring to water may reduce the amount of light available to plants living in the water. Otherwise the coloring itself is innocuous.
Chlorophyll
yes it does! It uses something called capilarry action
Food coloring can be derived from both renewable and non-renewable sources. Natural food colorings, which come from plants, fruits, and vegetables, are considered renewable as they can be sustainably sourced and replenished. In contrast, synthetic food colorings, often made from petrochemicals, are non-renewable. Therefore, the renewability of food coloring depends on its source.
No, there is no transfer of matter when food coloring is heated. Food coloring is a dye that disperses evenly through a liquid and does not chemically react or change its composition when heated. The change in color is due to the molecules vibrating faster and spreading out in the liquid, not due to a transfer of matter.
no there is not DNA in food coloring
You take food coloring and add it to the plants water it will change the color