Question

When cut pieces of beet root are boiled in water, the water turns red but when the pieces of carrot are boiled, the water remains colourless. Give reason

Answer 1

Beetroot contains Xenthophycin and Anthocyanin pigments which is in very high concentration and it is readily soluble in water. So it immediately comes out even if beetroot are kept in water at normal temperature whereas in carrots , carotenoid are present which are not highly soluble in water as well as the concentration of these pigments is less as compared to Xenthophycin and Anthocyanin in beetroot.

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Answer 2

Answer:

anthocyanin

Explanation:

When pieces of beet root are boiled in water then it turns red due to presence of water soluble pigment anthocyanin in beet roots. Carrots have fat soluble pigment carotene which does not dissolve in water and therefore, water remains colourless.