How to pronounce“chlorophyl”in English

to chlorophyll-- so chlorophyll is a molecule, which is the same.

It actually prevents chlorophyll from losing the bright green color.

And it's the chlorophyll which makes the oil much more intense then when it's raw.

So it has chlorophyll inside.

what the photosynthetic chlorophylls in plants do but that don't saturate at a

proportion came about by Evolution when chlorophyl uh started I mean it you go back one thing brings on another right so that by evolving here on Earth we

in green you have the chlorophyll, which is an indicator of the productivity of a community or the water, let's say.

Here we see the example of chlorophyll, sea level height, sea surface temperature, nitrous oxide, carbon dioxide, soil moisture.

that's what makes it green chlorophyll is a great source of protein it's actually uh gram for gram chlorophyll has the most amount of protein on the

Right. Why is chlorophyll green?

So you may think maybe we can lean the production of this gas just to chlorophyll.

There's new studies showing that you can correlate satellite data of chlorophyll signatures in the water, and predict when cholera might outbreak

When you overcook spinach, what happens is that the chlorophyll molecule loses the magnesium ion inside it and so it turns a duller green.

So depending on the species, even no mater of the level of chlorophyll of the species, so the emission can be different of these trace gases.

Basically, it was a type of bacterium that had evolved chlorophyll.

dates and I'm going to be using avocado so avocado as well is a super food because it's um full of chlorophyll

in our atmosphere. It's called the red edge of chlorophyll.

little pieces of semiconductors on the Nano and micro scale and using them instead of the chlorophyll that nature uses to absorb sunlight they capture

in this case a cyanobacteria, which had the ability to actually photosynthesize, meaning it had a pigment called chlorophyll that allowed it to convert sunlight between 400

Actually one of the restaurants I used to work at, we used to make a parsley sauce that we would call chlorophyll.

And salsa verde, as Emilia-Romagna, we serve close to the meat with acidity, the chlorophyll of the salad, so imagine these kinds of things.

The plants produce the sugar from the sun and sugar, that sugar that's produced by the plants, by the chlorophyll, that's really