1. It is not recommended to consume cooked sheep's blood that has turned green.
2. The green color in cooked sheep's blood is due to the presence of ferrous ions in the hemoglobin. These ions can change color under different lighting conditions, and during cooking, the sheep's blood may turn green as a result of reactions with these ions.
3. If the sheep's blood has been contaminated with copper ions, it may also turn green after heating. This is because copper ions are typically blue or green in color, and thus the green change could be indicative of copper pollution.
