Antacid mixed with cabbage can result in a variety of colors due to the pH indicator properties of cabbage. Red cabbage contains anthocyanins, which change color depending on the acidity or alkalinity of the solution. When mixed with an antacid, which is alkaline, the color may shift to green or blue. The exact shade can vary based on the specific antacid used and its concentration.
The antacid solution or bromocresol purple will turn yellow when the antacid is no longer effective. This change in color indicates that the solution has become more acidic, suggesting that the antacid is no longer effective in neutralizing stomach acid.
color of cabbage: yellow green, and white
Yellow?
It is just a scientific name for color-changing cabbage.
Distilled water mixed with red cabbage water will turn a bluish color due to the anthocyanins in the red cabbage affecting the pH of the solution.
To achieve the desired color when boiling red cabbage, add an acidic ingredient like vinegar or lemon juice to the water. This will help the cabbage release its natural pigments and create a vibrant color.
it contains antocyianins
pink
Lemonade will turn pink when red cabbage indicator is added to it. This color change is due to the red cabbage indicator being sensitive to pH levels. The acidity of the lemonade will cause the red cabbage indicator to change color to pink.
The main differences between white cabbage and green cabbage are their appearance and taste. White cabbage has a pale green color and a milder flavor, while green cabbage has a darker green color and a slightly stronger taste. Additionally, white cabbage is often used in coleslaw and salads, while green cabbage is commonly used in stir-fries and soups.
Citric acid mixed with cabbage juice turns the solution red/pink in color. This is due to the natural pigment in red cabbage, anthocyanin, which changes color in response to changes in pH levels.
Red cabbage turns blue or purple in color when you add an alkali, such as baking soda or ammonia. This color change is due to compounds called anthocyanins in the cabbage that react with the alkaline solution.