Which is more accurate- the pH paper or the red cabbage juice and why?
pH scale for red litmus is from 8 to 14
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.
Nothing, but red cabbage is a simple pH indicator at home (red in acidic solutions).
Nature provides us with pH indicators in the form of plant pigments known as antocyanines, which change color over different pH ranges, depending on source. The indicators derived from red cabbage and red beet are two examples. Red cabbage juice will function over a wide pH range, from as low as pH 1 up to pH 12. The following is a pH color chart for red cabbage... pH 2=red, pH 4=purple, pH 6=violet, pH 8=blue, pH 10=blue-green, pH 12 = green-yellow.
Red Cabbage extract
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.
Slightly acidic, 5<pH<8 , because at pH above 8 it would have been purple
I think it is used for meassuring the pH level or sumthing.
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.
Vinegar on a pH scale is red. This means that it is a strong acid and the pH value would be 1/2/3.