In this exeriment we transferred a "dry" celery stalk into a beaker of red(food coloring)water and we transferred a "wet" celery stalk from a beaker of water into another beaker of red(food coloring)water. Each stalk was cut to 10 cm in length, while in the beaker. \n    The experiment, which I didn't finish, was to see which celery stalk turned red first the "wet" or "dry" one? Then we had to answer, Why did "the wet or dry" stalk turn red first? And which type of tissue in the celery stalk was dyed by the red food coloring? SOMEONE PLEAE HELP ME UNDERSTAND THIS EXPERIMENT!
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I would assume that the dry celery would turn red first, due to osmosis.\n\nAs to what tissue turned red...that I'm not sure about.
169268
From the outside, they look like a normal orange.  Cutting one open reveals the segments have a red colour.  It is just a colour variation.\n\nI assume the nutrient content is the same.  The red is not "blood" for example.  I wonder if it has extra anti- oxidant activity in the body, as many red / orange foods do.  These are good for health; they help slow aging, and reduce risk of cancers.
580557
the pigments absorb certain colours and reflect and transmit others .\nthese reflected colours of light give the pigments their colour.\nso a red pigment absorbs all colours other than red and hence appears red.\nthis holds for other colours as well. hence when we mix all the colours we get black because then all colours of light are absorbed and hence no colour is reflected for which it appears black\nby this i  mean that red absorbs all colours ecept red blue all colours except blue and so on.\nnow blue is absorbed by red pigment and red is absorbed by blue and so on\nhence if we mix all the pigments we get black colour
9161
There is a ton of disagreement on this subject.\n\nDo a search for lobsters and pain and you'll find sites that talk about both sides of the story.\n\nHey submitter, sorry you are too lazy to figure this out on your own. Like I said, there is a ton of disagreement. Some scientists will tell you one thing and some will tell you another. How is anyone supposed to have the "right" answer for you?
220103
I wouldn't say that I'm anymore intelligent than someone else, but I did want to answer your question, so....\n\nYou are confusing the theory of evolution (diversification of species) with the theory of abiogenesis (life from natural compounds).  That's okay, many people confuse the two.\n\n1.  How did life get from soup to single-celled organisms?  From wikipedia, "J.B.S Haldane suggested that the earth's pre-biotic oceans - very different from their modern counterparts - would have formed a "hot dilute soup" in which organic compounds, the building blocks of life, could have formed.\nIn 1953, taking their cue from Oparin and Haldane, the chemists Stanley L. Miller and Harold C. Urey carried out an experiment on the "primeval soup". Within two weeks organic amino acids, the basic building blocks of life, had formed. While Miller and Urey did not actually create life; they demonstrated that a more complex molecule — the amino-acids — could emerge spontaneously from simpler chemicals, in the presence of an external energy source in an atmosphere largely devoid of oxygen (the experiment involved shooting a spark, representing lightning, into their flask of supposedly primitive earth-gases)."\n\n2.  How did the original cell eat and develop asexual reproduction?   You are putting the cart before the horse.  In order to get to the cell stage, self-replicating molecules had to exist first... i.e. reproduction & "nourishment"  was occurring well before the cell stage.  Also, what are you referring to with "nourishment"?  For a self-replicating molecule, nourishment would consist of other molecules that it could combine with to form more of itself.\n\n3.  In the "soup", how did primordial cells develop resistences?  Resistence to what?  I don't understand this question.  To the environment?  To viruses or bacteria?  You need to elaborate here, I'm sorry.  I think it ties into your next answer, but not sure.  Please read my answer to #4.\n\n4.  How did it evolve everything it needed if it wasn't in it's DNA?  Can you give an example?  Hmm.  I'm trying to understand how you are approaching this question.  Let's say you have 100 little cells, each a little different.  5 cells can withstand a higher water temperature than the others because of a mutation they have.  One day the temperature goes up and kills off the other 95 cells.  That only leaves the 5 with the mutation.  They scamper off and reproduce like crazy... the cell strain has just evolved a little.  Now repeat this a gazillion times with a dynamic interacting environment and there you go.
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The juice of the red cabbage is a natural indicator, with the transition from purplish to red/pink.  Don't recall at what pH, off the top of my head.
272424
Is fish red by light? Pleeez help me, so inpotant!!!\nHow's that?
97931
This depends on what you wanted in the colorimeter in the first place, are you looking at temperature change rates going up, or down?  Either way, if you mix the two, it will skew the results of your experiment.  Hot water, even at 100 C still may have a lot of ability to absorb latent heat of vaporization before it becomes steam.  Your temperature curve will slow significantly or even flatline for a while if you are increasing temperature.  If you are decreasing temperature, hot water has already lost most of the latent heat of vaporization, it has already become liquid, this will impact your results.
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enjoy!\n\n\nhttp://waynesword.palomar.edu/slime1.htm
87113
You tweaked my curiousity and I've been trying to find out but so far no luck.  I think it has something to do with the heating process causing a change in the starch, converting it to sugar.  I hope someone answers who knows the answer for certain ... if you think about it, there is a similar change, though not quite as dramatic, in "regular" potatoes.
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I am not really sure why but the guys on Myth Busters did this experiment on their show on the Discovery Channel. There is a little blurb here: http://dsc.discovery.com/fansites/mythbusters/episode/episode_02.html\nand more info on the experiment here:\nhttp://www.eepybird.com/science1.html\nhope that helps with your science fair project! good luck!
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Diffusion of a Dye in Hot and Cold Water\n\nPurpose:  The purpose of this experiment is to demonstrate the principle of diffusion.  Diffusion is the net movement of particles (atoms, ions, or molecules) from an area of greater concentration to areas of lesser concentration.\n\nMaterials and Methods:  For this experiment, the student will require a projector, two petri dishes, two 150 ml beakers, hot plate, potassium permanganate (purple dye), and a spatula.  Obtain about 50 ml of cold water in one beaker and about 50 ml or boiling water in the other.  Place the petri dishes on the projector and add cold water to one dish and boiling water to the other.  Allow the water in the dishes to become still.  Using the spatula, add a crystal of potassium permanganate to the center of each dish\n\nExperiment:  Observe the experiment for several minutes and note what happens to the purple dye in each petri dish.\n\nConclusion:  Do you observe diffusion in each?\n\nHow does the rate of diffusion differ? \n\nWhy is there a greater rate of diffusion in one
14674
ah, i actually remember thinking that once... i always had a lot of questions like that, always so curious about stuff... that's why im a physics major, it explains so much... actually, while we may not be tasting or smelling the same thing, we are all seeing the same colors.  this is because each color has corrosponding wavelengths and frequencies of light on the electromagnetic spectrum.  Only a very small portion of this spectrum is even visible light, and we all agree on that.  the colors you see from objects are just the wavelenghts of light that are not absorbed by that object, so therefore are reflected. so we are definately all seeing the same frequencies of light... its easier to understand with sound, if you pick different frequencies, it's a higher or lower pitch.  we can all definately agree on the pitches of sound because we can agree on whether or not the pith is higher than another pitch. if you pick a frequency on the electromagnetic spectrum in the visible light range, that frequency will correspond to a certain color. violet is the color with the wavelength of the highest frequency, meaning it has the highest energy(E=hf where h is planck's constant so energy is directly proportional to frequency.) red has the lowest frequency, and therefore energy. the colors go in order of lowest to highest energy as follows: red, orange, yellow, green, blue, violet. it is is definate that what everyone views as violet is what has the highest energy, and what everyone views as red has the lowest.  and the colors as we know them, kind of blend into each other as you go up in energy, like starting with red you can have red orange and keep adding orange till you get to orange, then add some yellow and so on.. the colors blend nicely. if someone viewed lets say green instead of orange... well then red and green wouldnt mix so well now would they? if you think about it, the colors go "up" in energy steadily just as sound goes up in pitch steadily, so we do all view colors the same.  i hope i conveyed my thoughts properly and that made sense :)
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b.root hairs were destroyed.\nthis is because the water is first absorbed by the capillaries in the root hair and then transmitted to the pith.\nthe phloem has no role in absorption.\nhumidity will matter only in the long run as the roots absorb water already in the soil.
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The question is too open. What experiment are you talking about? If you google science supplies you might find out, although since it's homework most people won't just give you an answer.
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It is possible that the color of the water absorbed by the plant could tint the leaves darker than the leaves would be if the plant absorbed clear, colorless water.  This might effect the growth rate.\n\nAlso, the color of the water could be due to a chemical that affects growth rate, so in this case, yes the rate could be affected.
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Paper chromatography is a modern method used separate mixtures. Paper chromatography uses paper as the stationary phase and a liquid solvent as the mobile phase.\n\nYou will use paper chromatography to test food colorings to see if the color results from a single dye or mixture of dyes. If you cannot get food coloring you can use colored felt pens or other water soluble coloring pens. Your exercise is simple but uses very essential principles. An optional part of the activity is to check a household product for the presence of the same dyes that are in food coloring.\n\nThe technique relies on the idea that the solvent and the paper both have an attraction for the components in a mixture. The solvent creeps along the surface of the paper. If a material is placed on one spot on the paper and is soluble in the liquid solvent, the material will be dissolved when the solvent moves over it. The material will move along with the solvent. Each compound in a mixture will have its own characteristic balance of attractions to solvent and to paper, so all will not move at the same speed. Eventually this difference in speed will separate the compounds.\n\nIn paper chromatography when the conditions are kept constant, a particular compound always travels a fixed percentage of the distance traveled by the solvent front. The ratio of the distance the compound travels to the distance the solvent travels is called the Rf value. The symbol Rf stands for "retardation factor" or "ratio-to-front". It is expressed as a decimal fraction. When the conditions are duplicated, the same average relative positions will turn up for the solvent and solute; thus the Rf value is a constant for a given compound. The Rf value is a physical property for that compound. The Rf value is useful in identifying compounds, but other properties should be used in combination with the Rf value to confirm compound identification. Since it is difficult for different laboratories to exactly duplicate conditions for a chromatography experiment, Rf values are more useful for comparisons within one lab than for comparisons of data from different labs.\n\nSubstances that are not colored can also be separated by chromatography. They are detected using ultraviolet or black light. These substances appear to glow in the dark.