If a green leaf is boiled in water, the heat will cause the cell walls to break down, releasing the pigments and nutrients into the water. This can result in the water turning green as chlorophyll is released. Additionally, some nutrients and flavors from the leaf may also be infused into the water.
When a leaf is boiled in alcohol, the alcohol extracts compounds such as essential oils, pigments, and other chemical substances from the leaf. This process is known as maceration and it allows for the extraction of specific components from the plant material.
Boiling the leaf in ethanol removes chlorophyll, which can interfere with the test for starch using iodine. This process helps to ensure accurate detection of starch in the leaf tissue without any color interference from chlorophyll.
Rinsing the leaf in cold water after boiling helps to stop the enzymatic reactions that break down starch into sugars. This ensures that any remaining starch in the leaf remains intact and can be effectively tested for through the iodine test.
A dark green leaf would contain more chlorophyll as chlorophyll is the pigment responsible for the green color in plants. It is not a trick question.
Leaves appear green because they contain a pigment called chlorophyll, which absorbs red and blue light but reflects green light. When white light strikes a green leaf, the chlorophyll absorbs all colors except green, which is why we see the leaf as green.
it will make holes
add the leaf to boiling ethanol in a water bath for a few minutes (the boiling ethanol dissolves the chlorophyll and removes the green colour from the leaf - it turns white so it is easy to see the change in colour) wash with water to rehydrate and soften the leaf
The clear alcohol typically turns green after boiling the leaf in it, due to the chlorophyll being extracted from the leaf.
When a leaf is boiled in alcohol, the chlorophyll in the leaf is extracted and dissolves in the alcohol. The alcohol may change color depending on the pigments present in the leaf, such as turning green if chlorophyll is present.
When a leaf is boiled in warm water, the heat can cause the cell membranes in the leaf to rupture. This can result in the loss of color pigments in the leaf, causing it to turn pale or translucent. Additionally, the proteins in the leaf may denature due to the heat, leading to changes in the leaf's structure and texture.
turns pale
on boiling leaves loose chlorophyll
to denature the enzymes going to kill the leaf
It really depends on the type of leaf and the color of the leaf.
The green part of the leaf is green because of the chlorophyll inside
Air. Basically that's the answer.
Brittle