Why do prawns turns reddish when being cooked?
95429
COAGULATED PROTEIN. tHEY WILL ALSO GET REDISH WHEN THEY ARE TOO OLD TO EAT OR COOK. BACTERIAL DECAY DOES THE SAME THING
1102362
"Preparation techniques can vary greatly; however, the following procedure is most common in China, and much of Southeast Asia.\n\n'After being caught, small shrimp are unloaded, rinsed and drained before being dried. Drying can be done on plastic mats on the ground in the sun, on metal beds on low stilts, or using other methods. After several days, the shrimp-salt mixture will darken and turn into a thick pulp.\n\n"If the shrimp used to produce the paste were small, it is ready to be served as soon as the individual shrimp have decayed beyond recognition. If the shrimp are larger, fermentation will take longer and the pulp will be ground to provide a smoother consistency. The fermentation/grinding process is usually repeated several times until the paste fully matures. The paste is then dried and cut into bricks by the villagers to be sold. Dried shrimp paste does not require refrigeration." (1)\n\nI think if you search for "shrimp paste," you may find even more information.
995583
The red color is found in many soils around the world.\nThe cause of that is the presence of oxides and hydroxides of Fe and Al.\nThose soils are known as ''weatherized'', usually done by many, many years of exposure to heat and humidity.
288884
They use bugs in processing their vitamins for colour if anything.\nAnything coloured red needs to be dyed that colour, a certain bug is crushed to provide the red colour in many of the foods and drinks we use. If any of those vitamins are red I would assume thats what your friend means.
376361
Dead shrimp and seafood.
93757
Poorly prepared food is usually the culprit.  When you are cooking, never use the same utensil to take things out of the oven or off the stove.  First, wash it with hot water and a good amount of soap.  There are tons of bacteria in raw seafood,meat and chicken, which are killed when cooked properly.  Never eat poorly cooked meat, seafood or chicken.  Even one bite can make you sick for a week!  Also, if the food is left out on a counter, and not refrigerated soon after cooking, bacteria begins to grow again, and you can get food poisoning from that.
114872
Because of the broken down foods we eat and what the body does in order to mix and break down particles. The particles therefore are chunked into like a corn shape like we see in our crap or sometimes the particles become a reddish color if there is bleeding invlolved. In other cases, what we eat depends on what exits out!
410086
It can also be how it was stored or carried home.  Seafood is like pork and chicken.  If the preparer gets it over a certain temperature than the food will begin to grow enzymes that may cause such illnesses like the GI distress.  So you know if the meat stayed out for an extensive amount of time from the store to home?  The grocer will only have to assume liability to the person who purchased the product.  Food poisoning is very common if you are not watching and preparing food at correct temps.  Keep that in mind while doing your research on who should be at fault.
724780
it depends on how it is cooked
30979
Heat during cooking can destroy Vitamin C in food.
1034146
If you're thinking of the natural indicator in red cabbage, it is pink-red under acid conditions, blue-purple under neutral conditions, and greenish yellow under basic conditions.  \n\nSo, with lemon juice (citric acid) it should be red.
208500
Perhaps the plants transpiration processes of; photosynthesis, CO2, & nitrogen along with other conditions, ie. H2O temp., Ph level, UV length of intensity play a part of the chemical transformation of plant material to become reddish in color.  Ideally, a micro nutrient of Fe (iron) would make a difference but not certain.
188127
They are wrong...It is the carotenoids. I am 100% positive! See wikipedia.org below is an excerpt from wikipedia answering the question. It is also in my AP biology book:\nTheir color, ranging from pale yellow through bright orange to deep red, is directly linked to their structure. The double carbon-carbon bonds interact with each other in a process called conjugation. As the number of double bonds increases, the wavelength of the absorbed light increases, giving the compound an increasingly red appearance.
273842
While cooking,\n1.water get boils and changes to water vapour.\n2.the proteins etc gets heated.\n3.If the container is  closed,water vapour cools and changes to water
107717
Nothing. They stay red worms unless someone comes along and paints them. If they use green paint, then they turn into green worms.
973108
I think it is because the yeast only start "eating" and growing at a warm temp so if they are not warmed they will not take in the food coloring. When you warm the yeast they start to eat (I am assuming you have added the food coloring to their food source) causeing them to take in the food coloring as well.
821922
it depends how much blood you have, if there's a lot, then it will appear a brick red color, but if its not so much, then it looks bright red untill it dries, then its brick red once again