1. Yellow colour in papaya is due to : caricaxanthin
2. Redness of apple due to : anthocyanin
3.Red colour in tomato is due to : lycopine
4. Red colour in chilli due to: capcyanthin
5. Pungency in chilli is due to : capsaicin
6. Orange colour in carrot is due to : carotene
7. Red colour in carrot is due to : Anthocyanin
8. Yellow colour in turmeric is due to : curcumin
9. Butterness in butter gourd is due to : memordicocite
10. Butterness in cucumber is due to : cucurbitacine
11. Yellow colour in onion is due to : Quercetin
12. Red colour in Onion is due to : Anthocyanin
13. Pungency in onion is due to : Allyl propyl di- sulphide
14. Pungency in Raphanus is due to : Isocynete
15. Pungency in mustard is due to : glucosilates
16. Pungency in garlic due to : alycine/ amino acid
17. Green colour in potato tuber is due to : solanin
18. Sour taste of gram leaves is due to : malic / oxalic acid
19.
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