Her vibrant hue turned the coleslaw just perfect
Swaying her wings, she is the purple cabbage
Her kernels boiled with pineapple and sugar
They blend to ‘Api’, the hot smoothie package
She is the soft purple corn, born with vigor
Autumn foliage, oh, it’s my specialty
Approved food colorants, I am the trigger
Cold weather, can’t I impose a penalty?
In vivo in vitro, the unloved subject
Gene analysis, oh, that is my heaven
Hi, am anthocyanins, with pH seven
Api – One of the most popular purple corn food uses is the “Api”, a smoothie served hot and sometimes called “Inca’s dessert”
Autumn leaf color is a phenomenon that affects the normal green leaves of many deciduous trees and shrubs by which they take on, during a few weeks in the autumn season, various shades of yellow, orange, red, purple, and brown. The phenomenon is commonly called autumn colours or autumn foliage.
Anthocyanins are thought to be subject to physiochemical degradation in vivo and in vitro.
Genetic analysis – The phenolic metabolic pathways and enzymes may be studied by mean of transgenesis of genes.
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