When calamansi is mixed with eggplant, the color indicator will likely be a change in the eggplant's color. Calamansi juice is acidic and may cause the eggplant to slightly change in color, possibly becoming darker or more vibrant. This change can be useful for monitoring when cooking or preparing dishes that involve both calamansi and eggplant.
When an indicator mixes with calamansi, it usually turns a pink or reddish color. This color change is due to the change in pH level caused by the acidic nature of calamansi juice.
VIOLET!
Acids typically change the color of an indicator by donating a hydrogen ion (H+) to the indicator molecule, altering its structure and causing a shift in color. The specific color change depends on the pH range of the indicator and its chemical properties.
The color of a universal indicator in a basic solution is usually purple or blue.
The point at which the indicator changes color in a titration is called the endpoint.
When an indicator mixes with calamansi, it usually turns a pink or reddish color. This color change is due to the change in pH level caused by the acidic nature of calamansi juice.
To make an eggplant indicator, you can use a simple process involving an eggplant and a pH indicator solution. First, cut the eggplant into small pieces and blend it with water to extract its natural pigments. Strain the mixture to obtain a liquid that can serve as a pH indicator. This natural indicator will change color depending on the acidity or alkalinity of the solution it is mixed with, typically turning purple in neutral solutions and shifting to shades of pink or green in acidic or basic solutions, respectively.
eggplant isnt a color fool! its obviously a vegetable
Yes, absolutely. The peel of the eggplant can be of use, Just boil it and add yeast to it, and there you go! Just make sure the color is dark blue and make sure you keep it in the refrigerator immediately after doing that
THE COLOR OF EGGPLANT IS YELLOW!!!!!!!!!!!!!
cool color
Calamansi seeds are small, round, and brown in color, and are found within the fruit of the calamansi tree. These seeds can be used to grow new calamansi trees. Calamansi is a citrus fruit that is commonly used in Filipino cuisine, and is known for its acidic and slightly bitter flavor.
Calamansi juice can be used as a natural dye for fabrics, producing a light lemon-yellow color. It is commonly used for tie-dyeing or creating subtle patterns on textiles. However, the color may not be as long-lasting or vibrant as synthetic dyes.
You can determine when eggplant is ready to pick by checking its size, color, and firmness. A ripe eggplant should be glossy, deep purple in color, and feel firm to the touch.
Bergine is a purple and brownish color. This is the same color as an eggplant.
You can determine when eggplant is ready to harvest by checking its size, color, and firmness. A ripe eggplant should be glossy, have a deep color, and feel firm to the touch. Harvest when the eggplant is about 6-8 inches long for best flavor and texture.
An unripe eggplant may have a shiny skin, feel firm to the touch, and have a lighter color compared to a ripe eggplant.