淺草海苔の顯色について
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概要
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We have carried out an experimental research on the change of color in Asakusanori by heat, sunlight, acid and alkali. The results are as follows. 1. The optimun temperature to broil Asakusanori with the object to give it a bright green color is 160°C. 2. The mechanism of above mentioned change of color is attributed to the transformation of the red-violet phycoerythrin to the blue phycocyan by submitting itself to the dehydrogenation. 3. The reason why Nori becomes red violet when exposed to the sunlight is explained by the disappearance of the unstable phycocyan and chlorophyll are destroyed and more stable phycoeryrhrin remains alone behind. In this occasion if there are not air and moisture around Nori, the color is not changed even exposed to sunlight for about five months. 4. Under alkaline reaction color of Asakusanori is changed green, and if acid is added it is changed again to red-violet at pH 6.8.
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