Cabbage is slightly alkaline with a pH level ranging from 6.5 to 6.9. When consumed, it can help maintain the body's pH balance by counteracting acidic foods.
Sodium is an alkaline metal. In its pure form, it does not exhibit acidic properties.
The opposite word of acidic is alkaline. Alkaline substances have a higher pH level than acidic substances.
Bicarbonate is alkaline.
Lime is alkaline.
Lemon is acidic.
The dishwasher liquid is alkaline and the rinse aid is acidic (to neutralise the alkaline). If you cook a red cabbage, leave the cooking water to cool and decant it into small glasses, you can use it to test all sorts of food and household chemicals to see if they are acidic (red) or alkaline (green) and see how much of one you need to neutralise another. See Related Links for more information about the red cabbage pH indicator.
It depends on the plant, assuming we are not talking about an extreme of alkalinity. Neutral is pH 7 Above that is alkaline, below it is acidic. Potatoes planted in alkaline soil will suffer - potatoes like, and thrive in, slightly acidic soil. Cabbage and broccoli love slightly alkaline soil. So it depends on what "plant" you are talking about.
The solution is an Alkaline 7 is neutral 1 is very acidic 14 is very alkaline The others are slightly acidic or alkaline
Sodium is an alkaline metal. In its pure form, it does not exhibit acidic properties.
acidic
The opposite word of acidic is alkaline. Alkaline substances have a higher pH level than acidic substances.
alkaline
Bicarbonate is alkaline.
Lime is alkaline.
acidic
Lemon is acidic.
Cabbage juice turns red due to the presence of anthocyanins, which are natural pigments found in red cabbage. These pigments change color based on the pH of their environment; they appear red in acidic conditions and greenish-yellow in alkaline conditions. When the juice is mixed with acidic substances, such as vinegar or lemon juice, it produces a red hue.