The color change, though physical by itself, is caused by a chemical change of some colored substances in cabbage.
Chemical, physical is generealy changes between the states of matter, although those are not the only physical changes
it will be purple
Yes, adding dish soap to cabbage juice causes a chemical change. Cabbage juice contains anthocyanins, which are natural pH indicators that change color based on acidity or alkalinity. When dish soap is added, it alters the pH of the solution, resulting in a color change that indicates a new chemical environment. This transformation is not just a physical change but involves a chemical reaction due to the interaction of the soap with the compounds in the cabbage juice.
Red cabbage juice is a natural pH indicator that changes color based on the acidity or alkalinity of the solution. In vinegar, which is acidic, the cabbage juice turns red or pink. In baking soda, which is alkaline, the cabbage juice turns blue or green. This color change is due to the interaction between the pigment molecules in the cabbage juice and the different pH levels of the solutions.
For the chemical composition of cabbage see the link below.
orange
For the composition of cabbage see the link below.
When red cabbage juice is mixed with baking soda, a chemical reaction occurs. The baking soda is a base and reacts with the anthocyanins in the red cabbage juice, causing a color change. The mixture will turn blue or blue-green due to the change in pH.
Alkalis turn red cabbage juice blue/green/yellow.
It is an acid, because Red Cabbage Juice is an indicator, and White Vinegar is an acid.
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.
Bleach turns yellow when mixed with red cabbage juice due to the chemical reaction between the bleach (sodium hypochlorite) and the pigments in the cabbage juice, primarily anthocyanins. These pigments are sensitive to pH changes and can change color in response to different chemical environments. When bleach is introduced, it alters the pH and oxidizes the anthocyanins, resulting in a yellow hue. This color change is a visual indication of the chemical transformation occurring in the mixture.