the color of the cabbage juice mixed with the chemicals shows where the chemicals would be placed on an pH scale. the lighter the chemical is with the cabbage juice, the more acidic. the darker, the more basic.
Which is more accurate- the pH paper or the red cabbage juice and why?
Water has a higher pH than cabbage juice. Better? I wish I know what cabbage juice's pH was but the stupid internet won't let me find it. Just gives me links to cabbage juice indicators. The lower the pH, the more acidic it is. 7 pH is pure water.
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.
Cabbage contain Anthocyanins called Cyanidin. These are responsible for changing color with pH. Changing the pH affects the shape of the molecule which, in turn, changes its wavelength absorption.
If the pH of a detergent is usyally greater then 7 the juice of red cabbage become blue to green in this solution.
Any substance with a pH of 7.
Slightly acidic, 5<pH<8 , because at pH above 8 it would have been purple
I think it is used for meassuring the pH level or sumthing.
Alkalis turn red cabbage juice blue/green/yellow.
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.
Red cabbage can turn red when mixed with lemon juice due to a change in pH level. The anthocyanin pigments in red cabbage react to the acidity of lemon juice, causing the cabbage to turn red.
...indicator. (Or, the juice of a cabbage. :) )