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Explain Red anthocyanin pigments
Red anthocyanin pigments from miracle fruit were isolated and tested in carbonated beverages, in combination with the organic acids. Pigments degradation occurred with all acids and malic acid caused the most rapid degradation. In grape juice, malic acid caused the greatest increase and also increased the colour stability as did valeric acid. Malonic and oxalic acids increased the colour initially, but fairly rapid decolourization occurred on storage.
Necessity of Transport in Phloem Leaves produce photoassimilates and support various tissues including roots. The excess photoassimilates and metabolites stored in specialised
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Biochemical Function - Essential Elements Elements Mg, Mn, K, Ca and Fe are cofactors for many enzymatic reactions. Fe is carrier of electrons in electron transfer chain. Phos
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