anthocyanin from yam

Processed 3 batches of 240 g of purple yam.
Added to each batch 200 mL H2O at 13 C, blended for ~5 min at high speed,
washed blender with ~50 mL water.  Strained through cloth, pressed had.

* Solid (AB01): moist gray-purplish residue, 115+90+105 g.

* Liquid (AB02): 950 mL dark wine color liquid.  Put in shallow pan.

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