no it reacts only with rainbow cabbage juice and not red
When salt is added to lemon juice, the sodium ions react with a compound called anthocyanin present in some lemon varieties, resulting in a color change to blue. This reaction alters the structure of the anthocyanin molecules, causing them to reflect light differently and appear blue in the presence of salt.
When salt is added to water to change its color, the salt dissolves in the water and does not directly affect the color of the water.
Raw cabbage hasn't salt inside.
Yes, salt is able to dissolve in tomato juice. When salt is added to tomato juice and stirred, the salt crystals break down into individual ions that disperse throughout the liquid, resulting in a homogeneous mixture.
green cabbage that has been allowed to sit on the counter to dry somewhat -- usually 2-3 days. When coarse pickling salt is added and the process of kneading the salt/cabbage mixture begins, its juices will appear.
You will have made a pH indicator. Just like litmus paper.
Cabbage and vinegar, or cabbage and salt.
In most chinese restaurants, Its cabbage.
Orange juice will because anything that has added sugar will because it has less h2o.
To obtain pickled cabbage; salt is a preservative for foods.
If allowed to sit in the right conditions, yes. It would allow for fermentation. These are the ingredients for fermented saurkraut.
color of salt added to the container