solved answer them in full sentences. The questions below are provided

answer them in full sentences. The questions below are provided to guide you to thinking about the data that was collected and its meaning. As you are writing your discussion, think about how you could have organized it into paragraphs to interpret the results of the experiment.1. What are the pigments in carrots, cauliflower, broccoli, and red cabbage? Explain their structural changes in response to pH variation. Did you observe corresponding color differences in the cooked vegetablesand the broth?Do you think you would have observed the same changes had you put the vegetables into room-temperature water at the various pH variations for the same length of time as you cooked the vegetables? 2.In cooking the broccoli, you should have noticed that the basic conditionsproduce a yellow-green broth while the acidic conditions resulted in a clear broth. Why did this happen? Hint: think about the structural changes that occur with each pH condition.3.In cooking the cauliflower, you should have noticed that it turned yellow.Why did this happen?4.What wavelength of visible light was absorbed (if one was absorbed) most strongly by each of the four vegetable cooking solutions? What is the approximate color of each of these four wavelengths?5.What other preparation methods could affect pigment losses in foods? 6.Why do we have to consider pigment changes? 7. Would these methods also affect nutritional and sensory aspects of the food? 8. Research and describe the health benefits of anthocyanins(for example, in PubMed you could try using the search teams: anthocyanin human health). Do various preparation methods affect the amount of this pigment that remains in the vegetable? (for example, if you wanted to look at literature here, in PubMed you could try using the search teams: anthocyanin loss cooking). When submitting your lab report, make sure to upload a PDF of the research articles you used to answer this question and highlight the relevant information in the articles.