Yellow/Orange....i think
yellow and red
yellow and red and orange
The pigment chlorophyll is green, however, it is only one of a number of coloured pigments found in plant cells.The color of a plant leaf results from an interaction of different pigments produced by the plant. The main pigment classes responsible for leaf color are porphyrins, carotenoids, and flavonoids. The color that we perceive depends on the amount and types of the pigments that are present. Chemical interactions within the plant, particularly in response to acidity (pH) also affect the leaf color. See the color chart below for additional information.Pigment Class Compound Type Colors Porphyrin chlorophyll green Carotenoid carotene and lycopenexanthophyll yellow, orange, redyellow Flavonoid flavoneflavonolanthocyanin yellowyellowred, blue, purple, magenta
the green pigment, chlorophyll should be removed in order to observe color change during test for starch. in order to do that, the leaf is dipped in boiling water to break cell walls which would facilitate the release of the pigment out of the cell. immersion in ethanol would dissolve the pigment which would be released out of the cells thereby making the leaf appear pale in color.
Carotene gives yellow color to the leaves.
beta-carotene, or carotenoid pigments are important to photosynthesis anthocyanins, which are red/purple pigments, are important in stress responses.
a leaf look green in sunlight as it has green colored pigment in it. When sunlight falls on it all other colors are absorbed by the leaf as sunlight forphotosynthesis and green color is reflected to our eyes and the leaf look green to us.
Lobsters are naturally red in color, which is caused by a carotenoid pigment, similar to that which is found in carrots. When the lobster is laying down its shell, the carotenoid pigment combines with protein, temporarily changing the pigment. Instead of reflecting red, which would be the normal color of the lobster pigment, the shell can display a variety of colors. Usually, the altered carotenoid shows up as a greenish-blue hue. Cooking breaks down the protein, releasing the carotenoid pigment. The lobster then turns its natural color, which is red. The change in color usually occurs rapidly since the protein begins to break down as soon as the lobster is immersed in boiling water.
Tomato
The green colour of the leaves is from the pigment chlorophyll
the yellow pigment is called: xanthophyll the orange pigment is called: carotenoid
Blue-green
Anthocyanine
Zeaxanthin is a yellow crystalline carotenoid alcohol, the chief pigment of maize.
Carotenoid pigments
Carotenoid pigments
Yes! :-)
Lycopene is the scientific name for the red carotenoid pigment that is found in blood.
Chlorophyll is a pigment in a leaf which makes the leaf green, it is responsible for the photosynthesis of simple sugars for the plant (from sunlight, water and carbon dioxide)