Answer to Question 1
Fresh green beans were a bright green color; the canned green beans were a brownish green; and the frozen green beans were also a bright green color. The color of the frozen and fresh green beans was due to the method of preparation. Fresh green beans are cooked only until tender. Frozen green beans are blanched prior to freezing, which enables them to maintain the bright green color. Canned green beans are exposed to high-temperature processing in a can, which results in an olive green color.
Answer to Question 2
The fresh green beans were firm after cooking; the canned green beans were soft after cooking; and the frozen green beans were firm after cooking.
Plastid composition of egg cells from green, white, and variegated four-o'clock plants.
Phidippus johnsoni chelicera (green) and pedipalps (bottom)
Many different colors of fluorescent proteins are now available
Nan Goldin, Vivienne in the green dress.
Lipid composition in the outer leaflet (green) and inner leaflet (gold) of the plasma membrane