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Why are the petals of flowers brightly colored?
You'll have to be more specific. Do you mean to humans? Insects? Fish? Flowers that look bland to us are very colorful to bees for example. To best answer your question before knowing the specifics, flowers are colored "brightly" to stand out. If they stand out, they will be pollinated somehow. If standing out to humans does not help them reproduce, in most cases they would seem bland to our eyes. You need to think in terms of the entire spectrum, not just the limited sliver of information that human eyes perceive. Note: Evolution is not always for the better- it is not logical, just a happenstance of statistics (just because there is a 90% chance that something will happen does not guarantee that it will.)
What are the benefits of cranberries?
Cranberries have high amounts of phytochemicals called pro-anthocyanidins (PACs), which fight cancer, aging, neurological diseases, inflammation, diabetes, and bacterial infections. Antioxidant compounds in cranberries, such as oligomeric proanthocyanidins (OPCs), anthocyanidin flavonoids, cyanidin, peonidin, and quercetin, may prevent cardiovascular disease by fighting cholesterol plaque formation in the heart and blood vessels. These compounds also help lower LDL cholesterol levels and increase HDL (good) cholesterol levels in the blood. Cranberry juice consumption offers protection against gram-negative bacterial infections such as E. coli in the urinary system by inhibiting bacterial attachment to the bladder and urethra. Cranberry juice helps prevent the formation of alkaline (calcium ammonium phosphate) stones in the urinary tract by fighting proteus bacterial infections. Cranberries prevent plaque formation on the tooth surface by interfering with the ability of another gram-negative bacteria, Streptococcus mutans, to stick to the surface. It therefore helps prevent the development of cavities. The berries are also a good source of many vitamins like vitamin C, vitamin A, ß-carotene, lutein-zeaxanthin, and folate, and minerals like potassium, and manganese. The Oxygen Radical Absorbance Capacity or ORAC (the measurement of the antioxidant strength of food items) of cranberries is one of the highest in edible fruits.
What color is red cabbage juice indicator in bases?
Red cabbage is rich in a pigment called Cyanidin, which is one of several anthocyanidin pigments found in plants. Due to it's chemical structure, the molecule is easily able to add and remove -OH ions from itself. When an -OH is added to the molecule, the electronic configuration of the whole molecule changes. The electrons actually interact with the light and produce colors. Because of this, the color of the molecule is directly tied to the electronic configuration and changes when the -OH is added or removed. Remember, acids remove -OH ions and bases add -OH ions, which is why this compound serves as an indicator. So in the presence of a base, the OH is added to the cyanidin molecule, the electronic configuration changes, which changes the way it interacts with light and makes the molecule turn blue. An acid removes the OH, and it turns red. See the source links for more complete info.Source(s):
What are the benefits of acai berry?
The açai berry is a tropical berry that grows from the Açai palm that also has some antioxidants, but less than that of concord grapes, black cherries, or blueberries. Claims that it can aid in weight loss are unsubstantiated by any scientific study. It should be noted that while fruit and berries are good for you as part of a healthy and balanced diet, there is no single food, berry or otherwise, that can cure all your ills (try good food and exercise, and see a doctor), make you lose weight (try good food in moderation, and plenty of exercise). Many foods provide specific benefits as supplements to your diet, but they will not magically reverse obesity and sloth- these you will need to address before expecting miracles.
What vitamins does blueberry have?
Blueberries § Blueberry is very low in calories. 100 g fresh berries provide only 57 calories. However, the berries contain health benefiting soluble dietary fiber, minerals, vitamins, and pigment anti-oxidants that contribute immensely for optimum health and wellness. § Blueberries are among the highest anti-oxidant value fruits. The ORAC value of 100 g fresh blueberries is 5562 TE (Trolex equivalents). Their antioxidant value largely derived from poly-phenolic anthocyanidin compounds such as chlorogenic acid, tannins, myricetin, quercetin andkaempferol. § In addition, these berries have other flavonoid anti-oxidants such as carotene β, lutien and zeaxanthin. § Altogether, the phyto-chemical compounds in the blueberry help rid off harmful oxygen-derived free radicals from the body, and thereby, protect the body from cancers, aging, degenerative diseases, and infections. § In addition, research studies suggest that chlorogenic acid in these berries help lower blood sugar levels and control blood glucose levels in type-II diabetes mellitus condition. § Fresh berries contain small amount of vitamin C, vitamin A and vitamin E. Altogether these vitamins make potent lipid soluble anti-oxidants, help limit free radical mediated injury to body. § The berries also contain small amount of B-complex group of vitamins such as niacin, pyridoxine, folates and pantothenic acid. It contains very good amounts of vitamin B-6, niacin, riboflavin, pantothenic acid and folic acid. These vitamins are acting as co-factors help body metabolize carbohydrates, protein, and fats. § In addition, these berries contain good amount of minerals like potassium, manganese, copper, iron and zinc. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Copper is required in the production of red blood cells. Iron is required for red blood cell formation.
How are cocoa beans produced?
1.The cocoa beans are inspected and freed of any debris. After this, the processor can either roast them before or after the shell is removed.The inside of the cocoa bean is called the nib. Generally speaking, chocolate manufacturers prefer to roast the beans before shelling them, while cocoa processors favor the nib-roasting process.2.Roasting the whole bean allows for more variety in the degree of roast and development of flavor, but requires beans of a uniform size, while nib roasting is more even and does not require uniform bean size. Roasting the nib directly also prevents migration of cocoa butter from the bean into the shell, which is discarded. Once the beans have been shelled and roasted (or roasted and shelled, as the case may be), the nib is ground into a paste. The heat generated by this process causes the cocoa butter in the nib to melt, earning it the name "cocoa liquor." The paste, further refined, may be sold as unsweetened baking chocolate. All cocoa products start with cocoa liquor, although the liquor required in the manufacture of chocolate has a different texture from the liquor required to make cocoa butter, cake and powder. Chocolate liquor destined for processing into cocoa butter and cake is refined to a very small particle size, while chocolate liquor for chocolate production need not be as finely ground.3.The liquor is then fed into hydraulic presses that remove a certain percentage of the cocoa butter, leaving behind a cake containing from 6 to 24 percent of the cocoa's initial butter. The extracted butter can be kept either in liquid or moulded form. The cocoa cake is either broken into smaller pieces (kibbled) and sold into the generic cocoa cake market, or ground into a fine powder. 4.The cocoa processor has the option of treating the nib or the liquor with an alkali solution (alkalizing), which reduces the acidity by increasing the normal pH factor from about 5.0 up to 8.0. This treatment is also known as "dutching", honoring the homeland of its inventor, C. J. Van Houten, who also developed the cocoa butter pressing method. Alkalizing cocoa nib or cocoa liquor renders the powder darker; gives it a milder, but more chocolaty flavor, and allows it to stay in suspension longer in liquids such as milk. Cocoa butter extracted from alkalized liquor is more pungent, with a less desirable odor and flavor, and must be deodorized and refined. It is then carefully blended with other cocoa butters, so that the final butter for sale has a consistent flavor, color and viscosity. 5.To manufacture chocolate, cocoa liquor is mixed with cocoa butter and sugar. For milk chocolate, producers can add fresh, sweetened condensed or powdered milk, depending on the desired taste. In the crumb or flake process, liquor is blended with sugar and pre-condensed milk, or sweetened condensed milk. It is then dried on heated rollers to produce the flavor more typical of European chocolate or mixed with slightly acidified milk to produce the flavor customary in the United States. After the mixing process, the blend is further refined to reduce the size of the milk and sugar particles. The mixture is then placed into conches-large agitators that stir the mixture under heat. Normally, cocoa butter is added to the mix at this stage, although some manufacturers add it during the original blending process. "Conching" further smoothes the mixture. As a rule, the longer chocolate is conched, the smoother it will be. The process may last for a few hours to three full days, or even longer. After conching, the liquid chocolate may be shipped in tanks or tempered and poured into molds for sale in blocks to confectioners, dairies, or bakers. It may also be converted into proprietary bars for sale direct to the consumer market.
