Just curious. Do you know of a "kitchen
chemistry way" to distinguish between alpha-Carotene and the beta
I also recall seeing something in one of your posts
about beta, but not alpha, present with Lycopene in pinks. I took a good
look at the very limited, and long outdated but still useful, list of what
pigments are noted in a number of varieties.
The pinks in the list had no alpha, but did have
beta along with lycopene. I believe I did see an exception in the list,
but a minor one.
Seems to me I recall you saying your understanding
of "t" was that alpha-Carotene was the part of the Carotenoid series associated
with (is absent when the flower has) the presence of "t." That fits
in with some things I am seeing elsewhere if it is true.
Neil Mogensen z 7 Reg 4 western NC
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