i page cuz i thought you had the answer.........
Red cabbage or beetroot juice will do the job.
It turns the universal indicator red
green
At a pH of 10-11 the color of the red beetroot juice change from red to yellow.
The effect of heat on beetroot is that the membrane becomes impacted. It causes the membrane to be more permeable.
The juice of the red beetroot change the colr from red to yellow at a pH greater than 10-11.
The juice of red beetroot change the color from red to yellow at a pH greater than 10.
They way that you prepare an indicator using and onion and beetroot depends on what type of indicator you want to prepare (i.e.: Litmus, pH, redox or other). Generally, you will cut pieces off of the onion and beetroot and put them each in separate flasks adding ethanol or other liquid you want to use for your indicator project.
The indicator of acid is baking soda.
To pickle a vegetable it is usaually preserved in vinegar. Vinegar is acidic so would naturally affect the colour of the indicator.
A natural indicator is a solution that changes colour at different pH levels, however these indicators are dissimialr to common indicators such as phenolphtalein as natural indicator solutions are dirived from chemicals from oragnic materials such as carrots, berries and beetroot
Red cabbage or beetroot juice will do the job.