Red cabbage juice is a natural pH indicator that changes color based on acidity or alkalinity. When mixed with Epsom salts (magnesium sulfate), the juice may remain a purplish hue, but when ammonia (which is alkaline) is added, the color shifts to a greenish-yellow. This color change occurs because the ammonia raises the pH, causing the anthocyanins in the cabbage to alter their structure and absorb light differently.
Basic colour of C.J. is purple blue
It usually takes approximately 4 drops.
Red cabbage juice contains a class of chemical compounds known as anthocyanins. The color of anthocyanin molecules in solution depends on how acidic or basic the solution is. In a strongly acid solution, anthocyanins will appear red. In a neutral solution, anthocyanins appear purple. In weakly basic solutions anthocyanins appear blue, while in strongly basic solutions they will appear green. In extremely basic solutions, the anthocyanins will appear yellow. Because ammonia is a base, spraying ammonia into a glass containing cabbage juice (which contains anthocyanins) will most likely turn green.
When magnesium sulfate (Epsom salt) is added to red cabbage juice, the solution can change color due to the anthocyanins present in the cabbage. Red cabbage juice acts as a pH indicator; it typically appears red in acidic conditions and shifts to green or blue in alkaline conditions. Magnesium sulfate is neutral, so the color change may be minimal, but if the solution is mixed with other substances that alter the pH, more pronounced color changes can occur.
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.
pink
no it reacts only with rainbow cabbage juice and not red
When adding tomato juice to cabbage juice, the cabbage juice turns redish
Red cabbage juice is a natural pH indicator that changes color based on the acidity or alkalinity of the solution. In vinegar, which is acidic, the cabbage juice turns red or pink. In baking soda, which is alkaline, the cabbage juice turns blue or green. This color change is due to the interaction between the pigment molecules in the cabbage juice and the different pH levels of the solutions.
Phenolphthalein is not naturally present in cabbage juice; however, cabbage juice can serve as a pH indicator due to the presence of anthocyanins, which change color based on acidity or alkalinity. When cabbage juice is mixed with a basic solution, it will typically turn a greenish-yellow color, while in acidic solutions, it may appear reddish-purple. If phenolphthalein is added to cabbage juice, it could alter the color response based on the pH level of the solution.
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.
orange