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The chemistry of anthocyanins does cause
them to stain natural fibers readily; it’s also such that the stains can
be removed by an oxidizing compound, such as Oxy-clean – so maybe a two
part test? Anthocyanins will also dehydrogenate oils, so maybe you could
test the reaction on shortening. Or you could just remember that
dark-colored fruits and veg and good for you… You know those red-brown stains you see in
slightly overripe avocados? That, too, is anthocyanin. I notice
those stained areas seem more fibrous, or at least less smooth; from there I
wonder if that’s due to the action of anthocyanin on the avocado oil in
the fruit. So one odd question begets another… ~ Stephen From:
nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of rob Another odd question that popped in my head... |
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