|MadSci Network: Chemistry|
I've noticed that when I run water into a glass in which red wine has dried, the dilute wine is red at first, but then as I dilute it further, it turns blue. Same with the juice of frozen blueberries -- it's red when concentrated, like what's left in the pan after I cook 'em to put on pancakes -- but turns blue when diluted. When it's red, I'd say the dye particles are absorbing blue, and scattering red back to my eye. When it's blue, I'd say the dye particles must be the right size to scatter blue by Rayleigh scattering. But why should the dilution make any difference? Why isn't it always one or the other?
Re: Why does red wine or blueberry juice turn blue when diluted with water?
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