Why do M&M candies loose their color when put into water?
923027
candy coating is a coloring agent, this colors the brown candy.  so this colored candy coating dilutes in water. If you use less water, then you might end up getting colored water.\n\nyou don't get a brown solution because the solubility of chocolate is low Vs that of the candy coating.
1005699
The same thing that causes prizms in crystals.  It is the colors of light, the rain condenses them just as the crystal does
81928
Only the water will evaporate. Everything else will remain. You'll be left with Kool-aid/sugar crystals\n\nP.S Kool-aid is not sugar, it's artificial flavors and colors. If it were sugar, why would you need to add sugar?
1162166
Mentos have a strange chalky color and texture and they do taste rather like antacid tablets. If the chalkiness comes from carbonates, the fizzing might be explained as a neutralization reaction that produces CO2.\n\nBut the ingredients don't include carbonates- or any other significantly alkaline material. All variations of Mentos contain sugar, glucose syrup, hydrogenated coconut oil, gelatin, dextrin, "natural flavor", corn starch, and gum arabic. They're basically just a big pellet of flavored sugar with gummy stuff added to give them structural integrity and to keep them from sticking together in the package.\n\nSo why do Mentos make diet soda foam so violently? It's a physical reaction, not a chemical one.\n\nOrdinarily, water resists the expansion of bubbles in the soda. Water molecules attract each other strongly, and they link together to form a tight mesh around each bubble. It takes energy to push water molecules away from each other to form a new bubble, or to expand a bubble that has already been formed. The phenomenon is called "surface tension".\n\nNow drop a Mentos into the soda. The gelatin and gum arabic from the dissolving candy disrupts the water mesh, so it takes less work to expand bubbles. At the same time, the roughness of the candy surface provides many little nooks and crannies that allow new bubbles to form more quickly (a process called nucleation). As more of the surface dissolves, both processes accelerate, and foam rapidly begins to form.\n\nYou can see a similar effect when cooking potatoes or pasta in a pot of boiling water. The water will sometimes boil over because organic materials that leach out of the cooking potatoes or pasta disrupt the tight mesh of water molecules at the surface of the water, making it easier for bubbles and foam to form. (See also: Why does adding oil to cooking water keep it from boiling over?) Root beer can also foam over if a scoop of ice cream is added, for essentially the same reason. The surface tension of the root beer is lowered by gums and proteins from the melting ice cream, and the CO2 outgassing from the root beer blows the foam.
949044
1) put them into the solution of bromine, the substance which makes the solution lose its colour is NaI\n2NaI + Br2 => 2NaBr + I2\n2) dissolve them in water, barium sulfate is the only one which cannot be dissolved in water\n3) Na2CO3 + 2HCl => 2NaCl + H2O + CO2\nNaHCO3 + HCl => NaCl + H2O + CO2
177309
They are about the same density so they sould absorb in about the same time. How you can tell this is the fact that water and milk mix completely. One does not seperate from the other (ex. oil and water)
988375
I think it has to do with when lightening hits the surface of the water it dis purses, and weakens!!  The lightening stays on the surface!!  Have a Great Day!  MB
495706
The oxygen in the air causes apples and bananas to turn brown when they have been exposed to the air too long. Try submerging them in orange, lemon, or grapefruit juice soon after you cut them. This will help to keep their color.
260086
I'm not sure exactly what you're asking, but if you put a few drops of food coloring in the water with a white flower (like a carnation), it will absorb the dye and the color.
84063
Dissolve in what?  Water, your mouth, sulfuric acid?\n\nA jolly rancher, for all intensive purposes, is just plain sugar.\nA Hershey kiss is chocolate.\n\nSugar will very readily dissolve in water, much more so than any chocolate.  But the Hershey kiss will melt in your mouth pretty easily.  Melting and dissolving are two different things and should not be confused.
82931
Color change\nPrecipitate\nSmell\nGases bubbling out\nHeat appears
674386
They are really altering thier color.  Cuttlefish, for example, have specialized pigment cells (chromatophores) that contain different colors. These cells compress or expand to increase or decrease the balance of the color in that area.  The overall effect is much like the pixels of your computer screen, different color concentrations and mixtures changing what you see.
514056
I would guess lumps because of thier absorbtion potential. The powder may dissolve in the water and there by change the color, but do not know if it would eliminate the color.
492244
I think I heard this answered before somewhere. If I remember corretly it's that the amount of coloured pigment in the soap is tiny. When 'foamed up' the actual foam is only a few microns thick...so thin that the colour pigment (which was a small % in the first place) can't be seen?
92769
what? how come it happens? did you put it on your nose? i think your not gonna die because marshmalloows dissolve when there is water.. just put a little water in your nose..
973108
I think it is because the yeast only start "eating" and growing at a warm temp so if they are not warmed they will not take in the food coloring. When you warm the yeast they start to eat (I am assuming you have added the food coloring to their food source) causeing them to take in the food coloring as well.
682281
not really sure why, but if you let air get to vanilla, it turns to a darker color. so it probably has some kind of preservative in it making it that way...( just a guess)