When chlorophyll is in the presence of acidic molecules (compounds that easily share their hydrogen atom), the magnesium is dislodged and replaced by hydrogen atoms. This simple structural change alters the colour of chlorophyll from light green to yellowish green. -hope this helps!
Answer:
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Explanation:
<em>According to the researchers, the reaction of TRPM5 in our taste buds is much more intense when the temperature of food or fluid is increased, sending a stronger electrical signal to the brain and resulting in an enhanced taste.</em>
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