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.
Green
A substance that turns bitter and causes cabbage juice to turn bluish green is a strong base, such as sodium hydroxide (lye). When cabbage juice, which contains anthocyanins that act as a pH indicator, is exposed to a base, it changes color due to the alteration in pH. The bitterness is a characteristic of many alkaline substances.
its kind of orange and i think the ph of NaOH is 8-10................... double check though coz i tested this with red cabbage juice so i am not sure.................. \\\
Lemon juice is more acidic. Lemon juice has a pH of 2, which is very acidic. Sodium hydroxide is alkaline, with a pH of 14. However, I'd consider sodium hydroxide considerably more dangerous, as even a small splash can cause painful burning.
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.
dilute sodium hydroxide solution
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.