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The enzymes in the food vacuole would effectively lower the pH of the food vacuole during digestion, thus (assuming you're talking about the color change Congo Red (pH indicator) added to the food solution (most likely yeast) for the paramecium), causing the apparent color of the food vacuole to ultimately change from a bright red to darkish blue (difficult to observe for numerous reasons; relatively lengthy for allotted lab period, etc.).

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12y ago

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