1.of the color of growing foliage, between yellow and blue in the spectrum:green leaves. 2.covered with herbage or foliage; verdant:green fields. 3.characterized by verdure:a green Christmas. 4.made of green leafy vegetables:a green salad. ...
A. chlorophyll B. carotene C. xanthophyll D. anthocyanin 相关知识点: 试题来源: 解析 A。A 选项“chlorophyll”是叶绿素;B 选项“carotene”是胡萝卜素;C 选项“xanthophyll”是叶黄素;D 选项“anthocyanin”是花青素。植物的绿色来自一种叫做叶绿素的物质,所以选 A。反馈...
The color of leaves is mainly due to ___. A. chlorophyll B. carotenoids C. anthocyanins D. all of the above 相关知识点: 试题来源: 解析 D。叶子的颜色主要是由于叶绿素、类胡萝卜素和花青素。不同的色素在不同的时期和条件下会使叶子呈现不同的颜色。反馈...
A. chlorophyll B. sunlight reflection C. a special type of soil D. the presence of water 相关知识点: 试题来源: 解析 A。解析:大多数植物的绿色是由于叶绿素。B选项阳光反射不是植物呈现绿色的原因;C选项特殊的土壤与植物绿色无关;D选项水的存在不是植物呈现绿色的原因。反馈...
The green color of plants comes from___. A. chlorophyll B. carotenoids C. anthocyanins D. xanthophylls 相关知识点: 试题来源: 解析 A。植物的绿色来自叶绿素,选项 B 胡萝卜素、选项 C 花青素和选项 D 叶黄素都不是植物呈现绿色的原因。反馈
The green color of plants is due to ___. A. chlorophyll B. carbon dioxide C. oxygen D. water 相关知识点: 试题来源: 解析 A。植物的绿色是由于叶绿素。选项 B,二氧化碳是无色的。选项 C,氧气是无色的。选项 D,水是无色的。反馈 收藏 ...
The chloro- of chlorophyll means "green"; chlorophyll in fact is the chemical compound that gives green plants their characteristic color. The name of the chemical element chlorine comes from the same root as the prefix chloro-, and is so called because it is a greenish-colored gas. The Ame...
why some of these leaves turn one color in particular—and that's bright red.Well, before we discuss why leaves turn red, first let's, um—look, I know this is very old material, but just to play it safe—let's first go over why leaves are usually green.It’s chlorophyll, right?
五How do pigments are under the chlorophyll. They树叶如何变红Golden and red leaves are always the.show up in autumn.things in autumn. But because of warming The red color helps the trees beat the weather, a warmer autumn makes the leaves change color later. Today, red leaves in some maki...
FIGURE 5. The substance basis of the taste and color of Liubao tea (LBT). (a) Degradation of chlorophyll. (b) The oxidation and polymerization of polyphenols and the formation of theabrownins (TBs). (c) The flavor wheel for taste of LBT. (d) The dynamic chemical alterations of LBT...