The darker will boil faster.
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Food dye does not affect the speed of expansion. The rate of expansion is influenced by factors like temperature, pressure, and the material being dyed, rather than the color of the dye itself.
Urine can appear darker when you are dehydrated, as the body retains more water. On the other hand, light-colored urine can indicate that you are well-hydrated. Other factors that can affect urine color include diet (foods like beets or certain medications can change color), health conditions, or how concentrated the urine is.
Baking soda helps recipes rise and expand by producing carbon dioxide gas when combined with an acidic ingredient like buttermilk or lemon juice. This reaction creates bubbles that leaven the mixture, resulting in a lighter and softer texture in baked goods.
Hot water mixes with food coloring faster than cold water. The heat increases the speed of molecular movement, allowing the food coloring to disperse quicker and more thoroughly.
There are a couple of factors here that make it impossible to predict. In the dark, the plain water should evaporate more readily ("faster", all other conditions being equal). However, out in the sun, the food coloring may cause the water to absorb more energy from the sun's light, and therefore get hotter, which could easily negate the (probably small) colligative effects.
The hypothesis would be that food coloring will spread faster in hot water compared to cold water due to higher temperature increasing molecular movement and diffusion rates.