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| − | + | Do you need a work permit? http://samhita.mitindia.edu/samhita10/index.php?option=purchase-sulfasalazine purchase sulfasalazine online The red colour of a cooked lobster is due to a pigment called astaxanthin that belongs to a family of colourful chemicals called carotenoids (so called because one of the first to be discovered was the orange pigment found in carrots). In a live lobster the molecules of astaxanthin are bound to a protein molecule. This results in them adopting a slightly different shape, while the close proximity of the molecules to each other results in interactions arising between them. Together these effects shift the wavelength of light absorbed by the astaxanthin molecules to red end of the visible spectrum, giving the lobsters a blueish hue. When the lobsters are boiled, the temperature damages the protein, liberating the astaxanthin molecules and hence the creature turns from blue to red. | |
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Revision as of 12:14, 24 February 2015
Do you need a work permit? http://samhita.mitindia.edu/samhita10/index.php?option=purchase-sulfasalazine purchase sulfasalazine online The red colour of a cooked lobster is due to a pigment called astaxanthin that belongs to a family of colourful chemicals called carotenoids (so called because one of the first to be discovered was the orange pigment found in carrots). In a live lobster the molecules of astaxanthin are bound to a protein molecule. This results in them adopting a slightly different shape, while the close proximity of the molecules to each other results in interactions arising between them. Together these effects shift the wavelength of light absorbed by the astaxanthin molecules to red end of the visible spectrum, giving the lobsters a blueish hue. When the lobsters are boiled, the temperature damages the protein, liberating the astaxanthin molecules and hence the creature turns from blue to red.
