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This article presents a discussion on why the egg white turns green when the juice from cooked red cabbage is poured on it. A high school teacher says that red-cabbage juice is a good indicator of whether a substance is an acid or an alkali. And egg white is alkaline. Another person says that the juice of a red cabbage contains flavin, a type of anthocyanin which acts as pH indicator.

A study was conducted to determine the levels of theaflavins in newly developed purple leaf coloured teas. A total of 13 green leaf were evaluated alongside 14 pigmented test clones in tea improvement programme. Catechins, known to influence the formation of flavonoids, and theaflavins contents were determined using HPLC. Sensory evaluation of teas produced from various clones was also done using trained panelist. Data obtained was subjected to statistical analysis. The results showed that GW Ejulu and TRFK K-Purple had the highest mean values of theaflavins digallate (TF dg) having 6.52 and 5.37 µmol/g, respectively. TF dg is the most important theaflavins since it influences liquor characteristics even at very low concentration. It was concluded that TRFK K-Purple, TRFK KS 3, TRFK KS 2 and TRFK 91/2 would result in higher quality black liquors than that of the standard quality clone TRFK 6/8, whereas clones TRFK 6/8 and TRFK 73/5 had low caffeine and are potential candidate clones for low caffeine tea production. [ABSTRACT FROM AUTHOR]

The article discusses research into the migration of birds by Henrik Mouritsen of the University of Oldenburg, Germany, who reported that proteins called cryptochromes in birds' eyes tell a bird how its head is aligned with the earth's magnetic field. When hit by light, cryptochromes lose an electron that attaches to a nearby flavin molecule, creating a radical pair. Electronic shifts in the opposite direction would reveal information about a surrounding magnetic field.