Scarlet (color)Scarlet is a bright red color, sometimes with a slightly orange tinge. In the spectrum of visible light, and on the traditional color wheel, it is one-quarter of the way between red and orange, slightly less orange than vermilion. According to surveys in Europe and the United States, scarlet and other bright shades of red are the colors most associated with courage, force, passion, heat, and joy. In the Roman Catholic Church, scarlet is the color worn by a cardinal, and is associated with the blood of Christ and the Christian martyrs, and with sacrifice.
Tin(II) chlorideTin(II) chloride, also known as stannous chloride, is a white crystalline solid with the formula . It forms a stable dihydrate, but aqueous solutions tend to undergo hydrolysis, particularly if hot. SnCl2 is widely used as a reducing agent (in acid solution), and in electrolytic baths for tin-plating. Tin(II) chloride should not be confused with the other chloride of tin; tin(IV) chloride or stannic chloride (SnCl4). SnCl2 has a lone pair of electrons, such that the molecule in the gas phase is bent.
CarmineCarmine (ˈkɑrmən,_ˈkɑrmaɪn) also called cochineal (when it is extracted from the cochineal insect), cochineal extract, crimson lake, or carmine lake is a pigment of a bright-red color obtained from the aluminium complex derived from carminic acid. Specific code names for the pigment include natural red 4, C.I. 75470, or E120. Carmine is also a general term for a particularly deep-red color. The English word "carmine" is derived from the French word carmin (12th century), from Medieval Latin carminium, from Persian قرمز qirmiz ("crimson"), which itself derives from Middle Persian carmir ("red, crimson").
Lake pigmentA lake pigment is a pigment made by precipitating a dye with an inert binder, or mordant, usually a metallic salt. Unlike vermilion, ultramarine, and other pigments made from ground minerals, lake pigments are organic. Manufacturers and suppliers to artists and industry frequently omit the lake designation in the name. Many lake pigments are fugitive because the dyes involved are not lightfast. Red lakes were particularly important in Renaissance and Baroque paintings; they were often used as translucent glazes to portray the colors of rich fabrics and draperies.
Animal productAn animal product is any material derived from the body of an animal. Examples are fat, flesh, blood, milk, eggs, and lesser known products, such as isinglass and rennet. Animal by-products, as defined by the USDA, are products harvested or manufactured from livestock other than muscle meat. In the EU, animal by-products (ABPs) are defined somewhat more broadly, as materials from animals that people do not consume.
Gelatin dessertGelatin desserts (also jelly or jello) are desserts made with a sweetened and flavoured processed collagen product (gelatin). This kind of dessert was first recorded as jelly by Hannah Glasse in her 18th-century book The Art of Cookery, appearing in a layer of trifle. Jelly is also featured in the best selling cookbooks of English food writers Eliza Acton and Isabella Beeton in the 19th century. They can be made by combining plain gelatin with other ingredients or by using a premixed blend of gelatin with additives.
ArthropodArthropods (ˈɑːrθrəpɒd, (gen. ποδός)) are invertebrate animals in the phylum Arthropoda. They possess an exoskeleton with a cuticle made of chitin, often mineralised with calcium carbonate, a segmented body, and paired jointed appendages. In order to keep growing, they must go through stages of moulting, a process by which they shed their exoskeleton to reveal a new one. They are an extremely diverse group, with up to 10 million species. Haemolymph is the analogue of blood for arthropods.
DyeingDyeing is the application of dyes or pigments on textile materials such as fibers, yarns, and fabrics with the goal of achieving color with desired color fastness. Dyeing is normally done in a special solution containing dyes and particular chemical material. Dye molecules are fixed to the fiber by absorption, diffusion, or bonding with temperature and time being key controlling factors. The bond between dye molecule and fiber may be strong or weak, depending on the dye used.
Food coloringFood coloring, or color additive, is any dye, pigment, or substance that imparts color when it is added to food or drink. They come in many forms consisting of liquids, powders, gels, and pastes. Food coloring is used in both commercial food production and domestic cooking. Food colorants are also used in a variety of non-food applications, including cosmetics, pharmaceuticals, home craft projects, and medical devices. People associate certain colors with certain flavors, and the color of food can influence the perceived flavor in anything from candy to wine.
Violet (color)Violet is the color of light at the short wavelength end of the visible spectrum, between blue and invisible ultraviolet. It is one of the seven colors that Isaac Newton labeled when dividing the spectrum of visible light in 1672. Violet light has a wavelength between approximately 380 and 435 nanometers. The color's name is derived from the violet flower. In the RGB color model used in computer and television screens, violet is produced by mixing red and blue light, with more blue than red.
IndigoIndigo is a deep color close to the color wheel blue (a primary color in the RGB color space), as well as to some variants of ultramarine, based on the ancient dye of the same name. The word "indigo" comes from the Latin word indicum, meaning "Indian", as the dye was originally exported to Europe from India. It is traditionally regarded as a color in the visible spectrum, as well as one of the seven colors of the rainbow: the color between blue and violet; however, sources differ as to its actual position in the electromagnetic spectrum.
AlumAn alum (ˈæləm) is a type of chemical compound, usually a hydrated double sulfate salt of aluminium with the general formula XAl(SO4)2·12 H2O, where X is a monovalent cation such as potassium or ammonium. By itself, "alum" often refers to potassium alum, with the formula KAl(SO4)2·12 H2O. Other alums are named after the monovalent ion, such as sodium alum and ammonium alum. The name "alum" is also used, more generally, for salts with the same formula and structure, except that aluminium is replaced by another trivalent metal ion like chromium^III, and/or sulfur is replaced by another chalcogen like selenium.
E numberE numbers ("E" stands for "Europe") are codes for substances used as food additives, including those found naturally in many foods such as vitamin C, for use within the European Union (EU) and European Free Trade Association (EFTA). Commonly found on food labels, their safety assessment and approval are the responsibility of the European Food Safety Authority (EFSA). The fact that an additive has an E number implies that its use was at one time permitted in products for sale in the European Single Market; some of these additives are no longer allowed today.
