Chlorophyll, from the Greek for green leaf, is derived from vegetable matter and was first isolated in 1817 by Pierre Joseph Pelletier and Joseph BienaimeĢ Caventou. It quickly denatures (as when vegetables are overcooked) to become khaki or brown, and so is quite a difficult pigment to obtain.

Chlorophyll imparts a delicate green, softer than mineral dyes such as viridian or verdigris, and cleaner than mixed greens like those derived from turmeric and indigo.


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