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Blue flowers are rare in nature, [citation needed] and despite many attempts, blue roses, carnations and chrysanthemums in particular cannot not be produced by conventional breeding techniques. Blue colour in flower petals is caused by delphinidin, a type of anthocyanin, which are a class of flavonoids. [1]
Not all land plants contain anthocyanin; in the Caryophyllales (including cactus, beets, and amaranth), they are replaced by betalains. Anthocyanins and betalains have never been found in the same plant. [10] [11] Sometimes bred purposely for high anthocyanin content, ornamental plants such as sweet peppers may have unusual culinary and ...
Glaucous (from Latin glaucus, from Ancient Greek γλαυκός (glaukós) 'blue-green, blue-grey') is used to describe the pale grey or bluish-green appearance of the surfaces of some plants, as well as in the names of birds, such as the glaucous gull (Larus hyperboreus), glaucous-winged gull (Larus glaucescens), glaucous macaw (Anodorhynchus glaucus), and glaucous tanager (Thraupis glaucocolpa).
Chlorophyll is the primary pigment in plants; it is a chlorin that absorbs blue and red wavelengths of light while reflecting a majority of green. It is the presence and relative abundance of chlorophyll that gives plants their green color. All land plants and green algae possess two forms of this pigment: chlorophyll a and chlorophyll b.
Indigo is a natural dye obtained from the leaves of some plants of the Indigofera genus, in particular Indigofera tinctoria. Dye-bearing Indigofera plants were once common throughout the world. It is now produced via chemical routes. Blue colorants are rare. Since indigo is insoluble, it is also referred to as a pigment (C.I. Pigment Blue 66, C ...
The earliest known blue dyes were made from plants – woad in Europe, indigo in Asia and Africa, while blue pigments were made from minerals, usually either lapis lazuli or azurite, and required more. [64] Blue glazes posed still another challenge since the early blue dyes and pigments were not thermally robust.
The blue color is produced mostly by the anthocyanin petunidin on the outside of the tomato where the fruit is exposed to direct sunlight. [1] The shaded side of the fruit is green when unripe, red when ripe, and the inside is red or deep pink.
Plants are perceived as green because chlorophyll absorbs mainly the blue and red wavelengths but green light, reflected by plant structures like cell walls, is less absorbed. [ 1 ] There are several types of chlorophyll, but all share the chlorin magnesium ligand which forms the right side of this diagram.