Pink or red
Using a slotted spoon, lift the cabbage from the water, allowing the water to drain through the slots.
Red cabbage juice will turn pink when an acid is added to it. Due to the acids in a carbonated drink, 7up till turn the juice a pink colour.
I think it is used for meassuring the pH level or sumthing.
*shrugs* idk. if the lime stuff is clear then red but if the lime stuff is green then Santa Claus
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.
Distilled water mixed with red cabbage water will turn a bluish color due to the anthocyanins in the red cabbage affecting the pH of the solution.
To achieve the desired color when boiling red cabbage, add an acidic ingredient like vinegar or lemon juice to the water. This will help the cabbage release its natural pigments and create a vibrant color.
Cabbage indicator stays the same color in water because water has a neutral pH, which does not cause the indicator to change its color. The pigment in cabbage indicator changes color in response to changes in the pH level of its environment, but since water has a pH level close to 7 (neutral), there is no significant change in color.
To effectively boil red cabbage while retaining its vibrant color and nutritional benefits, it is important to use minimal water and cook it for a short amount of time. Start by cutting the cabbage into small pieces and placing it in a pot with just enough water to cover it. Boil the cabbage for about 5-7 minutes until it is tender but still slightly crisp. Avoid overcooking as this can cause the color to fade and nutrients to be lost. Drain the cabbage immediately after cooking to stop the cooking process and preserve its vibrant color and nutrients.
Cabbage juice contains a water-soluble pigment called anthocyanin that changes color based on the pH of the solution. When you exhale into cabbage juice, carbon dioxide mixes with water in the juice, creating carbonic acid and lowering the pH. This acidic environment causes the anthocyanin to change color, usually turning from purple to pink or red.
Using a minimal amount of water to cover the red cabbage leaves helps preserve the color and flavor of the cabbage. Excessive water can dilute the natural pigments and flavor compounds in the cabbage, resulting in a less vibrant and tasty final dish.
Using a slotted spoon, lift the cabbage from the water, allowing the water to drain through the slots.
Oil has a density of about 0.8 - 0.9. Mouthwash (which is naminly water) has a density of about 1. So no, mouthwash is denser.
Litmus paper is typically blue. If water is tested with blue litmus paper and it turns red, it indicates that the water is acidic. However, if there is no color change, the water is neutral.
Red cabbage powder is a natural acid-base indicator. It contains a compound that changes color when exposed to varying concentrations of hydrogen and hydroxide ions. When citric acid and water are added to the powder, the hydrogen ions from the acid interact with a chemical in the red cabbage powder, giving it a purple color.
The blue color of your water may be due to the presence of certain minerals or chemicals, such as copper or chlorine, which can give water a blue tint. It is recommended to have your water tested to determine the exact cause of the color.
The recommended dilution for mouthwash is typically 1 part mouthwash to 1 part water. This dilution helps to reduce the intensity of the mouthwash while still maintaining its effectiveness in killing bacteria and freshening breath.