the color of the cabbage juice mixed with the chemicals shows where the chemicals would be placed on an pH scale. the lighter the chemical is with the cabbage juice, the more acidic. the darker, the more basic.
Water has a higher pH than cabbage juice. Better? I wish I know what cabbage juice's pH was but the stupid internet won't let me find it. Just gives me links to cabbage juice indicators. The lower the pH, the more acidic it is. 7 pH is pure water.
pickel juice....or vinegar and balsamic vinegar.
They are much faster and more accurate.
They are much faster and more accurate.
There are two ways to find the pH level of fruits. One is to use a Universal Indicator Paper. Simply squeeze some of the fruit's juice into a clean receptacle and dip the paper. It will change color and a corresponding color chart will point out the pH level. The other method is to use an electronic pH meter. It has a probe to dip in the juice and will give out a more accurate reading.
Well, technically, you can eat raw cabbage. But, if it's browned, I think that mean's it has aged or bugs have infested it and made it lose it's green coloring by taking it's nutrients away.
Universal indicator or litmus paper are the most common methods. You can get pH paper...the color of the paper correlates to certain pH's. pH paper is more accurate than litmus paper.
To make reloading faster and more accurate.
I've never heard of it changing color when it is cooled, but it does change color with pH, and can be used as an indicator for acids and bases.See the Web Links for more information about using cabbage color as a pH indicator.
Without an advanced technical method they use pH paper for quick answer. A more accurate method is to use a pH meter.
CAD sketches are more accurate and precise and they can be communicated faster and easierWhat_advantage_does_CAD_sketch_have_over_free_hand_sketch