because you get more colour
because it will yield a higher concentration of indicator molecules
No
This is simple biology and can be found in many books- such plants as lettuce, cabbage and spinach store food in their leaves and it's as simple as that!!!
Water is NOT Universal Indicator. Water is often referred to as a Universal Solvent as a large number of substances are soluble in it. Universal Indicator is a chemical agent that can be used to test the pH of a liquid.
since water is pretty neutral, the water does not change color but the universal indicator does. The universal indicator changes color as per the quantity of deionized water... But it changes to straw color or pale yellow in 50mL of deionized water.
red cabbage is a good universal indicator you need a red cabbage hot water and a pestle and mortar put hot water into the mortar and crush the red cabbage leaves with the pestle the water should turn purple. your own universal indicator!
because it will yield a higher concentration of indicator molecules
Filtration
put small pieces of purple cabbage in hot water and stir it and leave it for 20 min and take only water. if indicator turns substance red it is acidic ,if blue then basic if no change then neutral
because they have less water
because the water is neutral in nature, i.e neither acidic nor basic
it goes bluey purpley when it is in water and red in acid and yellow - green in alkali
The phrase "cabbage indicator" refers to the use of red cabbage juice to indicate the pH of a solution. For red cabbage contains the pigment molecule ka flavin, which is an anthocyanin. In fact, anthocyanin also is responsible for the reds of certain tree leaves such as sassafras [Sassafras albidum] and sourwood [Oxydendrum arboreum]. Anthocyanin has the advantage of being a water soluble pigment. Its color varies depending upon the acidity/neutrality/alkalinity of the solution in which it's found. For example, the anthocyanin pigments in red cabbage juice turn red in acidic, purplish in neutral, and greenish-yellow in basic solutions.
Red cabbage powder is made by extracting the flavin pigment from red cabbage leaves. This is usually done by boiling in an ethanol and water mixture, resulting in a deep-red/purple solution. This solution is then evaporated under reduced pressure and heat to yield a red/purple powder. The powder smells like cabbage, is soluble in water, and can be used as a dye or acid/base indicator. Many food manufacturers use red cabbage dye as a more 'natural' alternative to synthetic dyes, which are all suspected carcinogens.
Boil cabbage in acetone, the purple pigments from the cabbage transfer to the water, therefor the water becomes purple&tge cabbage turns white, This also works for leaves boiled in alcohol. Remember:wear goggles(;
You can show how chemists use indicators to determine if a substance is acid or base. You make the indicator by chopping up some red cabbage and soaking it in water.* The water will turn blue from the color in the cabbage. This water is your "indicator". Pour it off in one or more glasses and add various substances to see the color change. Acids will make the water red and bases (alkalies) will make the water blue again. Try vinegar (acedic acid) - a small amount will do. Try baking soda (sodium bicarbonate). *The indicator water will be much brighter colored if you heat the cabbage in the water for a minute or two.
In order to make this kind of an indicator, you need: RED CABBAGE, A MIXER, WATER, STRAINER, ACID, BASE, BEAKER (or a glass). Now, take a few of the red cabbage leaves and put them in the mixer, after that, put water into the mixer. Now: MIX! When you mix, strain off the cabbage-leaf parts into a beaker and you're ready to go. If you pour hydrochloric acid, the juice turns red, if you put ammonia, it turns green, if you put a solution of sodium hydroxide, it turns yellow. Of course, these are all lab-grade chemicals. You can also use (Lemon) Citric Acid, Acetic Acid(Vinegar), Sodium Bicarbonate(Baking Soda)...Hope I helped..! :)