Red cabbage extract is derived from the leaves of the red cabbage plant (Brassica oleracea var. capitata f. rubra) and is rich in a variety of bioactive compounds. It primarily contains anthocyanins, which are natural pigments responsible for its vibrant color and have antioxidant properties. Additionally, red cabbage extract is a source of vitamins C and K, fiber, and other phytonutrients that contribute to its health benefits, including anti-inflammatory and potential anti-cancer effects. This extract is often used in dietary supplements, cosmetics, and food products for its nutritional and aesthetic qualities.
there is no chemical formula for red cabbage itself, but there is a chemical formula for red cabbage extract
Red
Red in acidic solution
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Red cabbage contain a pigment from the group of anthocyanins.See the general structure of an anthocyanin at the link below.
In the red cabbage experiment, the independent variable is typically the pH level of the solutions being tested. This could involve using different substances or solutions with varying acidity or alkalinity to observe how they affect the color change in the red cabbage indicator. By manipulating the pH, researchers can assess how it influences the color response of the cabbage extract.
Green cabbage typically does not contain anthocyanins, as these pigments are primarily found in red and purple varieties of cabbage. Anthocyanins are responsible for the reddish-purple color in these varieties, while green cabbage gets its color from chlorophyll. Thus, if you're looking for anthocyanins, you would need to choose red or purple cabbage instead.
because it is red and it is cabbage
well red cabbage is red and the green cabbage is green the nutritional way is that the red cabbage is better for you then green cabbage lol bye bye
If the cell membrane gives it written permission, it can. Otherwise, it has to apply for a visa, and by detour through other, impartial permissive regions, the transit thru' cell membrane can be bypassed to reach the destination. Though a previously recorded occurrence of the latter happening is unavailable in printed records, and the only patchy evidence is a rumour dating back to 1644. On that occasion, it still might not have been red cabbage extract but actually red turnip extract.
it is because red cabbage has a bitter taste,but the geen cabbage does not have the bitter taste.
Red cabbage is grown not made