How can you see the colours of chemicals present in bright coloured chocolate beans?

You can't actually "see" the colors of individual chemicals in brightly colored chocolate beans. Here's why:

* Chemicals are microscopic: The individual chemical molecules that create color are far too small to be seen with the naked eye.

* Color comes from light interaction: Color isn't a property of the chemical itself, but how it interacts with light. When light hits a chemical, some wavelengths are absorbed, and others are reflected. The reflected wavelengths are what we perceive as color.

* Mixtures create complexity: Chocolate beans are likely to contain many different chemicals that contribute to their color. These chemicals may interact in complex ways, making it impossible to isolate the color of any single chemical.

To determine the colors of chemicals in chocolate beans, you need specialized techniques:

* Spectrophotometry: This technique uses a spectrophotometer to measure how much light a substance absorbs at different wavelengths. This data can help identify the specific chemicals present and their color properties.

* Chromatography: This technique separates different components of a mixture based on their properties. By analyzing the separated components, you can determine their individual colors.

* Mass spectrometry: This technique identifies the types of molecules present in a sample. While it doesn't directly determine color, it can be combined with other techniques to analyze the chemical composition.

In short, while you can see the color of the chocolate beans, you can't directly "see" the individual colors of the chemicals within them. You need scientific tools to identify and analyze these components.