anthocyanin
n. cyanin, anthocyan, anthokyan, water-soluble pigment ranging from red to blue to purple shades that provide the color in certain flowers and fruits (red, blue and purple tints in apples, berries, red grapes, eggplant, red cabbage and radishes) | ||||
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ANTHOCYANIN definition was found in categories: Language, Idioms & Slang(2) Entertainment & Music(1) Science & Technology(2) Encyclopedia(1)
ANTHOCYANIN Definition from Language, Idioms & Slang Dictionaries & Glossaries
| Webster's Revised Unabridged Dictionary (1913) |
Anthocyanin
(n.)
Same as Anthokyan.
(n.)
Same as Anthokyan.
| hEnglish - advanced version |
anthocyanin
anthocyanin
\an`tho*cy"a*nin\ (&?;), n. same as anthokyan.
anthocyanin
\an`tho*cy"a*nin\ (&?;), n. same as anthokyan.
ANTHOCYANIN Definition from Entertainment & Music Dictionaries & Glossaries
| English to Federation-Standard Golic Vulcan |
Anthocyanin
yar-gahv-kurek
yar-gahv-kurek
ANTHOCYANIN Definition from Science & Technology Dictionaries & Glossaries
| Horticulture Solutions Series |
ANTHOCYANIN
Anthocyanin is the red to purple pigment that develops in leaves during the autumn. The pigment is produced after chlorophyll is destroyed due to environmental changes. Amounts of anthocyanin produced is dependent on stored sugar and fall sunlight. The more stored sugar in the leaf and brighter
the autumn days, the more intense red. Anthocyanin production also increases as phosphates moves out of the leaves; the lack of phosphates in young leaves in the early spring due to cool weather can also lead to the production of anthocyanin.
Plant genetics and heredity also have an effect on red colors.
See: Carotene ; Chlorophyll ; Tannin ; Xanthophyll
Anthocyanin is the red to purple pigment that develops in leaves during the autumn. The pigment is produced after chlorophyll is destroyed due to environmental changes. Amounts of anthocyanin produced is dependent on stored sugar and fall sunlight. The more stored sugar in the leaf and brighter
the autumn days, the more intense red. Anthocyanin production also increases as phosphates moves out of the leaves; the lack of phosphates in young leaves in the early spring due to cool weather can also lead to the production of anthocyanin.
Plant genetics and heredity also have an effect on red colors.
See: Carotene ; Chlorophyll ; Tannin ; Xanthophyll
| General Chemistry Glossary |
anthocyanin (anthocyan)
A family of pigments that give flowers, fruits, and leaves of some plants their red or blue coloring. Anthocyanins consist of sugar molecules bound to a benzopyrylium salt (called anthocyanidin). See Water to Wine for more about anthocyanins.
A family of pigments that give flowers, fruits, and leaves of some plants their red or blue coloring. Anthocyanins consist of sugar molecules bound to a benzopyrylium salt (called anthocyanidin). See Water to Wine for more about anthocyanins.
ANTHOCYANIN Definition from Encyclopedia Dictionaries & Glossaries
| Wikipedia English - The Free Encyclopedia |
Anthocyanin
Anthocyanins (from Greek: (anthos) = flower + (kyanos) = blue) are water-soluble vacuolar flavonoid pigments that appear red to blue, according to pH. They are synthesized by organisms of the plant kingdom and bacteria, and have been observed to occur in all tissues of higher plants, providing color in leaves, stems, roots, flowers, and fruits.
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