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It really depends on the type of chromatography.

E.g. with thin layer chromatography, UV light is used, and the amount of light that is absorbed is measured, and they can tell the amino acid from this.

In paper chromatography, a substance called ninhydrin is sprayed onto the separated amino acids and they become visible.

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Q: When the amino acids are colourless how will you get to know that which acid is this?
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