Citric acid mixed with cabbage juice turns the solution red/pink in color. This is due to the natural pigment in red cabbage, anthocyanin, which changes color in response to changes in pH levels.
When sodium hydroxide is added to red cabbage juice, the cabbage juice will change color. The cabbage indicator will turn from red/pink to blue/purple because sodium hydroxide is a strong base, causing a shift in the pH of the solution. This color change is due to the anthocyanin molecules in the red cabbage juice reacting with the change in acidity.
Red cabbage juice is a natural pH indicator that changes color based on the acidity or alkalinity of the solution. In vinegar, which is acidic, the cabbage juice turns red or pink. In baking soda, which is alkaline, the cabbage juice turns blue or green. This color change is due to the interaction between the pigment molecules in the cabbage juice and the different pH levels of the solutions.
When red cabbage juice is mixed with baking soda, a chemical reaction occurs. The baking soda is a base and reacts with the anthocyanins in the red cabbage juice, causing a color change. The mixture will turn blue or blue-green due to the change in pH.
Cabbage juice contains a water-soluble pigment called anthocyanin that changes color based on the pH of the solution. When you exhale into cabbage juice, carbon dioxide mixes with water in the juice, creating carbonic acid and lowering the pH. This acidic environment causes the anthocyanin to change color, usually turning from purple to pink or red.
Alkalis turn red cabbage juice blue/green/yellow.
When sodium hydroxide is added to red cabbage juice, the cabbage juice will change color. The cabbage indicator will turn from red/pink to blue/purple because sodium hydroxide is a strong base, causing a shift in the pH of the solution. This color change is due to the anthocyanin molecules in the red cabbage juice reacting with the change in acidity.
When adding tomato juice to cabbage juice, the cabbage juice turns redish
As tea ranges from mildly to strongly acidic, the cabbage juice should turn red or pinkish.
The color change, though physical by itself, is caused by a chemical change of some colored substances in cabbage.
Red cabbage juice is a natural pH indicator that changes color based on the acidity or alkalinity of the solution. In vinegar, which is acidic, the cabbage juice turns red or pink. In baking soda, which is alkaline, the cabbage juice turns blue or green. This color change is due to the interaction between the pigment molecules in the cabbage juice and the different pH levels of the solutions.
When you blow into a straw in red cabbage juice, the color will change to a shade of blue or green. This occurs because the carbon dioxide from your breath reacts with the anthocyanins in the red cabbage juice, which are pH indicators. The increase in acidity from the carbon dioxide leads to a shift in color.
Basic colour of C.J. is purple blue
When soda pop is mixed with cabbage juice, the color change depends on the acidity or alkalinity of the soda. If the soda is acidic (like most colas), the cabbage juice may turn a reddish or pinkish hue. If the soda is more alkaline, the color can shift towards green or blue. This reaction occurs due to the natural pH indicators present in cabbage juice.
When Sprite is mixed with red cabbage juice, it typically turns a purplish color. This occurs because red cabbage juice contains anthocyanins, which change color depending on the pH level of the mixture. Sprite, being acidic, can result in a color shift to a more vibrant purple or even pink hue.
When red cabbage juice is mixed with baking soda, a chemical reaction occurs. The baking soda is a base and reacts with the anthocyanins in the red cabbage juice, causing a color change. The mixture will turn blue or blue-green due to the change in pH.
pink
Cabbage juice contains a water-soluble pigment called anthocyanin that changes color based on the pH of the solution. When you exhale into cabbage juice, carbon dioxide mixes with water in the juice, creating carbonic acid and lowering the pH. This acidic environment causes the anthocyanin to change color, usually turning from purple to pink or red.