Which is more accurate- the pH paper or the red cabbage juice and why?
Slightly acidic, 5<pH<8 , because at pH above 8 it would have been purple
Nothing, but red cabbage is a simple pH indicator at home (red in acidic solutions).
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.
Red cabbage can turn red when mixed with lemon juice due to a change in pH level. The anthocyanin pigments in red cabbage react to the acidity of lemon juice, causing the cabbage to turn red.
On the pH scale. The pH scale goes from 1 to 14, 1 being very acidic, 7 being neutral and 14 being very alkaline (basic). The pH scale is (loosely speaking) a measure of the concentration of free-floating hydrogen ions in a solution.
Cabbage contain Anthocyanins called Cyanidin. These are responsible for changing color with pH. Changing the pH affects the shape of the molecule which, in turn, changes its wavelength absorption.
A buffer absorbs or releases excess hydrogen ions, making the solution hold at a steady pH. Since red cabbage indicator makes a good pH indicator, it has a neutral pH. any amount of acids or bases added would change the pH of the red cabbage juices. If it made a good buffer, it would not make a good pH indicator.
Distilled water mixed with red cabbage water will turn a bluish color due to the anthocyanins in the red cabbage affecting the pH of the solution.
Red cabbage juice turns blue when mixed with baking soda, due to a change in pH levels.
Red cabbage is also known as purple cabbage, red kraut, or blue kraut. Its leaves are dark red/purple, however the color of the leaves are affected by the pH value of the soil. Most commonly, red cabbage is used in cooking. It is often used for coleslaw.
I think it is used for meassuring the pH level or sumthing.