Pigment cell

Bacteria are very small organisms, usually consisting of one cell, that lack chlorophyll (a green pigment found in plants that allows for the production of food). Bacteria are found everywhere, ...

See entire post

it also depends on what "red pigments" you are considering. The red pigment mkwaje was referring to is phycoerythrin, ... to anthocyan pigments. these pigments are stored in the central vacuole of a cell (and thus have absolutely nothing to do with photosynthesis) and serve the role ...

See entire post

... and they have a weird earthy/sweet taste. As for the Original poster, it would help if the solution was identified... But keep in mind that some pigments change color with pH (I am not saying that this is what happens here, I have no idea) and that when the beet was sliced many membranes were ...

See entire post

... is probably what you meant to say in the title, I would guess. The red pigment in red meats comes mostly from a hemoglobin-like molecule called myoglobin. Myoglobin is the intracellular oxygen carrier and doesn't circulate like hemoglobin does with the RBCs. So ...

See entire post

How is the cell membrane of a beet cell, affected by acidic and basic levels of pH? I read that varying levels of pH deteriorate proteins in the cell membrane causing them to leak out red pigment. Is this true for both acids and bases or just one of them? Because I did an experiment ...

See entire post