no it reacts only with rainbow cabbage juice and not red
When magnesium sulfate (Epsom salt) is added to red cabbage juice, the solution can change color due to the anthocyanins present in the cabbage. Red cabbage juice acts as a pH indicator; it typically appears red in acidic conditions and shifts to green or blue in alkaline conditions. Magnesium sulfate is neutral, so the color change may be minimal, but if the solution is mixed with other substances that alter the pH, more pronounced color changes can occur.
When salt is added to lemon juice, the sodium ions react with a compound called anthocyanin present in some lemon varieties, resulting in a color change to blue. This reaction alters the structure of the anthocyanin molecules, causing them to reflect light differently and appear blue in the presence of salt.
When salt is added to water to change its color, the salt dissolves in the water and does not directly affect the color of the water.
Yes, salt is able to dissolve in tomato juice. When salt is added to tomato juice and stirred, the salt crystals break down into individual ions that disperse throughout the liquid, resulting in a homogeneous mixture.
Raw cabbage hasn't salt inside.
Yes, there is salt-free tomato juice available on the market. Many brands offer options specifically labeled as "no salt added" or "salt-free" for those looking to reduce their sodium intake. Additionally, you can make your own tomato juice at home using fresh tomatoes, which allows you to control the ingredients and avoid added salt.
green cabbage that has been allowed to sit on the counter to dry somewhat -- usually 2-3 days. When coarse pickling salt is added and the process of kneading the salt/cabbage mixture begins, its juices will appear.
You will have made a pH indicator. Just like litmus paper.
Cabbage and vinegar, or cabbage and salt.
In most chinese restaurants, Its cabbage.
Orange juice will because anything that has added sugar will because it has less h2o.
To obtain pickled cabbage; salt is a preservative for foods.