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What’s happening?
When you first put the broccoli in the boiling water, the hot water allowed air
bubbles to escape. This allowed you to clearly view chlorophyll, the
chemical that makes broccoli green, so the broccoli should have appeared
very bright. After 15 minutes of cooking, chlorophyll undergoes a chemical
change. More acid has entered the broccoli, and it is a duller color.
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