This document summarizes an experiment that measured the anthocyanin concentration and absorbance of various fruits at different pH levels. Key findings include:
1) Cherries had the highest anthocyanin concentration and absorbance, while pears had very little.
2) Anthocyanins absorb more and fruits appear redder in acidic solutions with lower pH. Absorbance and color intensity increased as pH decreased.
3) Fruits with higher anthocyanin concentration, like cherries, were more transparent than fruits with less, like pears. Transparency decreased with lower pH.
This document summarizes an experiment that measured the anthocyanin concentration and absorbance of various fruits at different pH levels. Key findings include:
1) Cherries had the highest anthocyanin concentration and absorbance, while pears had very little.
2) Anthocyanins absorb more and fruits appear redder in acidic solutions with lower pH. Absorbance and color intensity increased as pH decreased.
3) Fruits with higher anthocyanin concentration, like cherries, were more transparent than fruits with less, like pears. Transparency decreased with lower pH.
This document summarizes an experiment that measured the anthocyanin concentration and absorbance of various fruits at different pH levels. Key findings include:
1) Cherries had the highest anthocyanin concentration and absorbance, while pears had very little.
2) Anthocyanins absorb more and fruits appear redder in acidic solutions with lower pH. Absorbance and color intensity increased as pH decreased.
3) Fruits with higher anthocyanin concentration, like cherries, were more transparent than fruits with less, like pears. Transparency decreased with lower pH.