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Red Cabbage pH indicator
Transcript of Red Cabbage pH indicator
By: Victoria Afor and Maggie Kirschbaum Red Cabbage contains a pigment molecule called flavin (an anthocyanin). This pigment allows for the color of the juice to change based on the substances pH level. pH is a measure of hydrogen ion concentration; a measure of the acidity or alkalinity of a solution. Aqueous solutions at 25 degrees with a pH less than seven are acidic, while those with a pH greater than seven are basic or alkaline. A pH level of 7.0 is defined as ‘neutral’. What is pH? Ways of Preparing Red Cabbage Juice 1. Boiling
2. With a Blender What are we testing? We know that the juice of red cabbage will be a pH indicator by color change, but we want to know if the way we prepare the juice will affect the intensity of color shown when mixed with a solution of different pH. Hypothesis If we prepare the red cabbage juice by boiling then the color intensity will be greater when we insert the strip into a solution of different pH. Based on the pH of a solution the color of the pH strip will change. Acidic- Reds and Pinks
Neutral- Purples and Blues
Basic- Greens and Yellows How we determined the pH For this experiment we used a pH meter to determine the exact pH of the juices to compare to the pHs that we estimated based on our results. We used a pH probe named Vernier that had a membrane at the end to determine the pH. Conclusion Our hypothesis was supported. The strip from the boiled red cabbage juice had a higher color intensity that the strip from the blended red cabbage juice. This occurred because with the boiled red cabbage juice there was more red cabbage absorbed into the solution then the blended red cabbage juice. A thing that could have been done to make this experiment more accurate was to wait until our strips had dried a little before making our estimates.