The Color of the Shell of a Cooked Lobster Is

Multiple Choice

The color of the shell of a cooked lobster is due to

A) the denaturing of the protein crustacyanin releasing astaxanthin a pigment that absorbs blue light.
B) the denaturing of the protein crustacyanin releasing astaxanthin a pigment that absorbs red light.
C) the temperature of the shell.
D) the reaction of the water with the pigments in the lobster shell.
E) the pigments dissolved in the water absorbing into the lobster shell.