Is there anyone who can tell me what the name is of the chemical(s) in red wine that makes it red?????
And by chance: What is the name of the chemical(s) that make red meat red?
This is more important to me than I can explain, I have asked several sources so far and no one has stepped up to the plate.
The group of chemicals largely responislbe for red wine color are the anthocyanidins.
Dave
**************************************************************************** Dave Breeden snipped-for-privacy@lightlink.comAnd the chemical largely responsible for meat's red color is hemoglobin.
Mike MTM
The "chemical(s) that make red meat red" are oxygen.
The _pigment_ responsible for the red color in meat is oxymyoglobin, a substance found in all warm-blooded animals. Fresh cut meat is purplish in color. Oxygen from the air reacts with meat pigments to form a bright red color which is usually seen on the surface of meat purchased in the supermarket. The interior of the meat may be grayish brown due to lack of oxygen. If all the meat in the package has turned grey or brown, it may be beginning to spoil. [Source: Food Safety and Inspection Service, United States Department of Agriculture, Washington, D.C. 20250-3700, Food Safety Focus, July 2002]
Similarly, oxygenated (arterial) blood is bright red in colour. De-oxygenated (venal) blood is purplish, which is why your veins appear blue, not red.
Haemoglobin (or hemoglobin) is the iron-containing oxygen-transport metalloprotein in the red cells of the blood in mammals and other animals.
[Oxy]myoglobin is the oxygen-carrying pigment in muscle tissue (i.e. "red meat"). Although structural similar to hemoglobin, there are a number of significant differences. For example, haemoglobin exhibits cooperative binding of oxygen, whereas the binding of oxygen by [oxy]myoglobin is unaffected by the oxygen tension in the surrounding tissue. [Source: John Kendrew and Associates, Journal of Molecular Biology, 1957]Have something to add? Share your thoughts — no account required.
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