Carotene is responsible for the orange colour of carrots. There are many other vegetables that contain Beta Carotene.
carotene, melanin, and hemoglobin
Carotene will fluoresce in UV light, but the "colour" of the fluorescence is infra red and cannot been seen by the human eye.
colour, clarity, solid formation, gas formation, release of energy
chemical reaction
the colour becomes brown. there is no chemical reaction
Carrots
Oranges are orange because of a chemical called carotene, this is also responsible for the orange colour in, yes, you guessed it, CARROTS. Pumpkins and other orange fruit and vegetables owe there colour to carotene as well.
...Carrots. Hence the name.
Carotene from a grass-based diet. Milk will lack carotene (not be a yellowish colour) if she is fed a grain-based diet.
carotene, melanin, and hemoglobin
blood, carotene and melanin
Carotene will fluoresce in UV light, but the "colour" of the fluorescence is infra red and cannot been seen by the human eye.
A xanthophyll is a derivative of a type of carotene, a plant pigment commonly yellow in colour.
chlorophyll,alpha carotene, beta carotene, xanthophylls and zeaxanthin
1) melanin 2) carotene 3) hemoglobin
No. Carotene is the compound in grasses that gives both the yellow colour in the milk, and the yellowish colour in the fat of meat from grass-fed animals.
The best bet for a natural (IE no preservatives, no artificial flavours or colors) yellowish-red dye for food and fabric is *Beta Carotene*. This colouring agent is most commonly seen in carrots, and gives them their orange colour. The original colour of carrots was actually purple; beta carotene was added later to make them orange.