Cabbage naturally contains oxalic acid.
The acid present in spinach is oxalic acid.
The acid present in tea is called tannic acid.
Citric acid mixed with cabbage juice turns the solution red/pink in color. This is due to the natural pigment in red cabbage, anthocyanin, which changes color in response to changes in pH levels.
Tartaric acid is present there. Its also present in grapes. Tartaric acid is present there. Its also present in grapes.
When sulfuric acid is added to red cabbage, the pH of the solution decreases due to the acidity of the acid. This results in a color change of the red cabbage indicator. The red cabbage changes color based on the pH of the solution it is in, with acidic solutions turning it red/pink and basic solutions turning it green/blue.
Yes... cabbage do have ascorbic acid.
It is an acid, because Red Cabbage Juice is an indicator, and White Vinegar is an acid.
Foods don't have Uric acid in them. Uric acid is metabolised by the body when it has to deal with purines. purines are present in all living cells. KALE however is very low in purines about the same as cabbage. and can be safely eaten
base
it is an indicator.
Neither, it is a vegetable, a plant!
Neither, it is a vegetable, a plant!
When adding tomato juice to cabbage juice, the cabbage juice turns redish
Ammonia is a base, not an acid. When mixed with red cabbage indicator, it may turn the solution blue or green, indicating a basic pH.
mix cabbage with acid then pour it down your japseye and you get an instant orgasmic feeling
Found from Plantanswers.com "Our present strain was derived from a Savoy (crinkled) cabbage type."
FoodCalories Cabbage (white, 1 kg) 230