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The pH value of eggplant typically ranges from about 5.5 to 6.5, making it slightly acidic. This acidity is due to the presence of organic acids in the fruit. The pH can vary slightly based on the specific variety of eggplant and its ripeness.
Calamansi typically has a pH ranging from 2 to 3, indicating that it is quite acidic. When using an eggplant indicator, which contains anthocyanins that change color based on pH levels, calamansi juice would likely turn a reddish color, signifying its acidity. This visual change confirms the low pH of calamansi, aligning with its known tart flavor profile.
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.
Brinjal, also known as eggplant, is slightly acidic with a pH ranging from 5.3 to 6.3.
eggplant, elderberry
Eggplant.
eggplant parmigiana, eggplant salad, eggplant al funghetto...
there is only one i can think of and that is the eggplant
Some popular American eggplant recipes to try are eggplant parmesan, grilled eggplant, eggplant rollatini, and ratatouille.
No, there is no egg in an eggplant. We call it an eggplant though because it is in the shape of an egg.
Eggplant is a fruit.
Eggplant is a noun.