The Color of the Shell of a Cooked Lobster Is

question 24

Multiple Choice

The color of the shell of a cooked lobster is due to

• A) the denaturing of the protein crustacyanin releasing astaxanthin a pigment that absorbs blue light.
• B) the denaturing of the protein crustacyanin releasing astaxanthin a pigment that absorbs red light.
• C) the temperature of the shell.
• D) the reaction of the water with the pigments in the lobster shell.
• E) the pigments dissolved in the water absorbing into the lobster shell.

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