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Lobster colour has quantum cause

Nature (2005)Cite this article

Dutch team reveals origin of uncooked crustacean's indigo hue.

"And, like a lobster boil'd, the morn/From black to red began to turn", wrote Samuel Butler in his seventeenth-century satire Hudibras. But no one knew exactly why the lobster changed colour when it was cooked ... until now.

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References

  1. Van WijkA. A. C. et al. J. Am. Chem. Soc., 127. 1438 - 1445 (2005).

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  2. CianciM. et al. Proc. Natl Acad. Sci. USA, 99. 9795 - 9811 (2002).

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Authors
  1. Philip Ball
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University of Maine Lobster Institute

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Ball, P. Lobster colour has quantum cause. Nature (2005). https://doi.org/10.1038/news050214-4

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  • DOI: https://doi.org/10.1038/news050214-4

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