Excerpt from Journal of Agricultural Research, Vol. 22: October 1-December 3, 1921
The two compounds in question are both lemon yellow in color. If they account for the truly brown color of the husks of this type, it must be through their tinctorial quality, probably through ... their adsorption on some colloid component of the brown tissues.
It is very probable that the quercetin glucosid is the counterpart in the brown type of the anthocyanin of the purple type. The pigment of the latter will probably be found to be allied to cyanin.
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