Concept:
Chlorophyll is the green pigment in vegetables. During cooking, especially in acidic conditions, chlorophyll undergoes chemical transformation to pheophytin, which gives an olive-green color.
Step 1: Understanding chlorophyll structure.
Chlorophyll contains magnesium at its center within a porphyrin ring.
Step 2: Effect of heat and acid.
During cooking:
• Heat causes breakdown of cell structure
• Acids released from vegetables lower pH
Step 3: Chemical transformation.
In acidic conditions:
• Magnesium is replaced by hydrogen ions
• Chlorophyll converts to pheophytin
• Color changes from bright green to olive green
Step 4: Evaluating statements.
• Assertion — Correct, olive green color appears during cooking
• Reason — Correct and explains the chemical cause
Step 5: Logical connection.
The reason directly explains why chlorophyll turns olive green.
Final Conclusion:
Both statements are correct and the reason explains the assertion. Hence, option (1) is correct.