The Compounds that give fruits and vegetables their red color are very sensitive to acidity. As long as they are acidic they stay red, but when they become non-acidic they turn blue. When you saute red cabbage, the acids evaporate off and it can turn blue. All you have to do is add lemon juice or vinegar to bring back the bright red color.
no
blue-pinky colour.
It will turn either blue or green, both a hue of blue. The reason of this is that Red Cabbage Juice is an indicator, which is used to see wether an object or chemical is an acid or a base. If the object is an acid it will turn a hue of pink, and if it is a base, it will turn a hue of blue. Which is why baking soda mixed with Red Cabbage Juice will turn blue or green.
at first it will turn purple then it will turn pink
Green
it doesnt If you add the boiled blue water to vinegar it does turn red add it to water mixed with baking soda it turns green. I did it just cut the cabbage into small pices before boiling. It is showing you if it is acid or akalis
no
Base turn red cabbage solution to blue-ish purple
Alkalis turn red cabbage juice blue/green/yellow.
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.
It will turn either blue or green, both a hue of blue. The reason of this is that Red Cabbage Juice is an indicator, which is used to see wether an object or chemical is an acid or a base. If the object is an acid it will turn a hue of pink, and if it is a base, it will turn a hue of blue. Which is why a base mixed with Red Cabbage Juice will turn green.
Red cabbage, blueberrys strawberrys most other berrys
The mixture is likely to turn blue due to the interaction between the anthocyanin pigments in red cabbage and the alkaline nature of borax.
blue
When red and green cabbage are boiled, the heat causes the anthocyanins in red cabbage to leach out, resulting in a blue color due to a change in pH levels. This color change is a natural reaction and not harmful; it indicates the presence of these pigments, which are antioxidants. Eating the cabbage after boiling is safe, though the texture and flavor may change. It's not bad to eat, but the vibrant color may be less appealing.
When red cabbage is boiled and then mixed with sugar, it can turn a bright pink or purple color. This change occurs due to the anthocyanin pigments in red cabbage, which react to the sugar. The acidity or alkalinity of the environment can also influence the color; however, the addition of sugar typically enhances the vibrant pink hue.
Acids turn red/pink when red cabbage indicator is added. Alkali/bases turn blue/green. Neutrals turn purple.