The color remain red because vinegar is an acidic solution.
It usually takes approximately 4 drops.
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You can make a PH indicator solution out of blueberry juice, or you can buy litmus paper or use an indicator solution that you can buy at the store.
This solution is soda water containing carbon dioxide.
Staying red, because of the acidic properties of orange juice (pH < 4)
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.
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.
Red in acidic 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.
Cabbage juice changes color in a basic solution, turning from purple to green or blue. This is due to the pH indicator properties of anthocyanins in the cabbage, which shift in color depending on the acidity or basicity of the solution. In more alkaline environments, the pigments reflect different wavelengths of light, resulting in the color change.
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.
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 is often used in the chemical industry as a natural pH indicator due to its color-changing properties. It can be used to determine the acidity or alkalinity of a solution by observing the color change of the cabbage juice when mixed with the solution.
Yes, cabbage juice can change color when mixed with alum due to the pH changes that occur. Cabbage juice contains anthocyanins, which are pH-sensitive pigments. When alum, a basic compound, is added, it can alter the acidity of the solution, causing the cabbage juice to shift from its original color to shades of green or blue, depending on the concentration. This makes it a useful natural indicator for pH levels.
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.
It will turn a red color indercating that is has got acid in it
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.