Turmeric is a bright yellow powder obtained from a plant of the ginger family, used for flavouring in Asian cookery, and, formerly, as a fabric dye.
Turmeric is red in basic solutions.
Curcuma (turmeric) is red in an alkaline solution and yellow in an acidic solution.
Bases turn turmeric into red color, whereas acids and neutrals do not have any affect on the solution (it remains yellow in color).
The color of turmeric remain unchanged.
Turmeric contains a compound called curcumin which gives it a vibrant yellow color. In acidic solutions, curcumin changes to a reddish color, while in basic solutions, it changes to a dark brown color. This color change makes turmeric a useful natural indicator for determining the acidity or basicity of a solution.
add lemon juice
To use a Lovibond tintometer for a turmeric color test, first prepare a turmeric solution by dissolving a known quantity of turmeric powder in distilled water or an appropriate solvent. Next, fill the tintometer cuvette with the solution and place it in the tintometer, ensuring proper alignment. Adjust the color filters until the reading matches the color of the turmeric solution, allowing you to quantify its color intensity based on the Lovibond scale. Finally, record the color value, which can be used to assess the quality or concentration of the turmeric.
When you add turmeric to apple juice, the color changes to a bright yellow or golden hue due to the presence of curcumin, the active compound in turmeric. This vivid color is a result of turmeric's natural pigments interacting with the juice. The change is visually striking and highlights the vibrant properties of turmeric.
mustard yellow!
The colour is red
In turmeric indicator, the color of curd typically changes to a reddish-brown when turmeric is added. This is due to the pH-sensitive nature of curcumin, the active compound in turmeric, which reacts to the acidity or alkalinity of the curd. In acidic conditions, like in curd, the color shift is noticeable.
Milk of magnesia contains magnesium hydroxide, which can cause the turmeric solution to change color due to its alkaline properties. It may result in a shift from the yellow color of turmeric to a shade of orange or red. Additionally, the milk of magnesia may affect the taste and texture of the turmeric solution.