Too much baking soda in recipe or the baking soda was not mixed well. It causes a chemical reaction with the carrots changing their color. This does not change the flavor of the carrots. They are also still safe to eat. It will only freak people out!
Carrots turn green in carrot cake when the baking soda in the recipe reacts with the carrots' natural acidity, causing a chemical change that turns them green.
it turns the color orange green and black + hard and became sticky.
it doesnt If you add the boiled blue water to vinegar it does turn red add it to water mixed with baking soda it turns green. I did it just cut the cabbage into small pices before boiling. It is showing you if it is acid or akalis
To prevent carrots from turning green in carrot cake, make sure to properly peel and grate the carrots, as the green color can come from the outer layer. Additionally, adding a small amount of lemon juice to the grated carrots can help prevent them from oxidizing and turning green.
Carrots are orange and peas are green.
Red cabbage juice turns blue when mixed with baking soda, due to a change in pH levels.
Copper is a metal that turns green when oxidized.
No.
Carrots are typically eaten for their edible root, which is the long, orange part that grows underground. Sometimes the leafy green tops of carrots are also consumed, but they are not as commonly eaten as the root.
i would say carrots because they are good for the eyes and they don't have acid
baking soda is a base or alkali so when it comes in contact with a litmus paper or solution, the litmus turns blue
it turns black