2 food colours
Flowers along with the stem (preferably white)
Take 2 small cup and add the food colours to two different glasses. For example, put a few drops of red in one and few drops of purple in another. Don’t dilute the solution.
Snip a centimetre of the stem of the flowers and place them in the coloured water. Keep it overnight.
Next day, you will see a tint of red in the leaves and the petals of the flower in the red food coloured glass and a tint of purple in the purple food coloured glass.
The colour of the food colour is more evident if the flower is white.
(It is seen sometimes the colour takes time to transfer depending on the weather, humidity and the flower itself)
How does it work?
In this experiment, the leaves and petals change colour due to the process called transpiration. Transpiration is the process by which moisture is carried through a plant from their roots to the leaves. As the moisture reaches the leaves, the process of evaporation starts through small open pores in the leaves called ‘stomata’. Here in the experiment, as the stems were dipped in coloured water, the stem started absorbing the red and purple solution. When it reached the leaves and petals before evaporating, the colours were reflected on the petals and leaves.