0
The density of cabbage juice can vary depending on factors such as the concentration and preparation method, but it typically ranges from about 1.0 to 1.1 grams per cubic centimeter (g/cm³). This is similar to the density of water, as cabbage juice is primarily composed of water along with dissolved nutrients and pigments. For precise measurements, laboratory testing would be required.
What else can I help you with?
Cabbage juice is a?
...indicator. (Or, the juice of a cabbage. :) )
Were can you get cabbage juice?
From a cabbage!(:
Where can you get cabbage juice?
from a cabbage
How do you make purple cabbage juice?
There is no such thing as purple cabbage juice because red cabbage juice is actually already purple, its just called red cabbage jucie.
What color does cabbage juice change to when sprite is added?
When adding tomato juice to cabbage juice, the cabbage juice turns redish
What color does red cabbage juice turn salt when added?
no it reacts only with rainbow cabbage juice and not red
What chemical in cabbage juice?
For the composition of cabbage see the link below.
Which is more accurate the pH paper or the red cabbage juice and why?
Which is more accurate- the pH paper or the red cabbage juice and why?
Is boiled cabbage juice good for you?
no
What color does cabbage juice turn if you add base to it?
Cabbage juice is a natural pH indicator that changes color when mixed with acids or bases. When a base is added to cabbage juice, it typically turns a greenish-yellow color. This color change occurs because the pigments in the cabbage juice, known as anthocyanins, react to the pH change.
What chemical is in cabbage juice?
For the chemical composition of cabbage see the link below.
What happens when sodium hydroxide is added to red cabbage juice?
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.
