Why do lobsters, shrimps, and other similar shell-fish turn red when boiled ? It seems that the black colouring matter which colours the shell of the lobster during life is an iron compound. The effect of boiling is practically to turn this iron compound in the lobster shell to a highly oxidised ruet.
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Auckland Star, Volume LXVI, Issue 22, 26 January 1935, Page 8 (Supplement)
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52Page 8 Advertisements Column 1 Auckland Star, Volume LXVI, Issue 22, 26 January 1935, Page 8 (Supplement)
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