Acids and Bases With Homemade pH Indicator Strips Made With Red Cabbage Juice Period 0 IB Chemisty Annie Truong Ms. Tran Purpose: The purpose of this lab is to make homemade pH indicator strips using red cabbage juice as the main ingredient and estimate the pH of different substances with these strips. Background Information: Acids and bases have properties of modifying the color of certain substances. The juice of the red cabbage is a blue-violet color and when it comes in contact with acidic
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Ecological Succession Abstract: To be able to effectively determine and differentiate the various types of bacteria present during a two week fermentation process of both cabbage and cucumber using a variety of selective media. If fermentation is performed‚ then the CFU/ml of the bacteria should decrease along with the pH. Introduction: The fermentation of foods has been a long standing tradition and practice among many civilizations‚ as it was once a means to keep foods fresh and or edible over
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Rapid-Cycling Populations of Brassica Author(s): Paul H. Williams and Curtis B. Hill Source: Science‚ New Series‚ Vol. 232‚ No. 4756‚ (Jun. 13‚ 1986)‚ pp. 1385-1389 Published by: American Association for the Advancement of Science Stable URL: http://www.jstor.org/stable/1697720 Accessed: 15/07/2008 17:22 Your use of the JSTOR archive indicates your acceptance of JSTOR’s Terms and Conditions of Use‚ available at http://www.jstor.org/page/info/about/policies/terms.jsp. JSTOR’s Terms and Conditions
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the timing or coloration of each year’s show‚ we do know that there is a chemical basis for it. Anthocyanins (Figure I) are responsible not only for the red and purplish colors of autumn‚ but also for similar colors in various summer leaves (red cabbage‚ red lettuce‚ red plum tree)‚ flowers (roses‚ hydrangeas‚ geraniums‚ bachelor buttons‚ dark pansies)‚ fruit (cherries‚ red apples‚ grapes‚ tomato‚ blackberry‚ blueberry‚ plum)‚ roots (beets‚ radishes)‚ bulbs (red onions)‚ and petioles (rhubarb). Anthocyanins
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not combine‚ NaOCI separated to the bottom Food coloring + CH3COOH CH3COOH will turn blue CH3COOH darkened the blue color Food coloring + NaOCl + CH3COOH Will remain seperate Solutions returned to clear/cloudy‚ clear Red cabbage + NH3 Change to clear Turned green Red cabbage + CH3COOH Change to clear Turned pink NaHCO3 + NH3 Will mix Backing soda separated to the bottom NaHCO3 + CH3COOH Will create bubbles Bubbled over Na2CO3 + CH3COOH Bubble Small fizz‚ clouded the mixture MgSO4 +
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infomercials and pop-ups about “miracle diets.” The funny thing is that these so called “fad diets” change as often as the time on the clock does. The only real way to lose weight is to eat less‚ correct? I have tried various dieting methods (i.e. The Cabbage Soup‚ The Lemonade‚ Low Carb‚ High Protein‚ and other fad diets) in hopes of losing weight and altering my body and feelings. These normally last a couple weeks up to a month and even sometimes an entire year. But the one I have tried and believe
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FAD DIETS PART A: List two different fad diets popular in society today: CABBAGE SOUP DIET: The first fad diet I chose was the cabbage soup diet. The cabbage soup diet is a weight loss diet that was built around the basis of consuming nothing but cabbage soup for a whole week. It doesn’t require any long term commitment and is designed for short term weight loss. This diet typically declares that this diet is made to lose 4.5 kg of weight in seven days although professionals state that is it
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Fermentation Fermentation is a natural process that has been going on in nature since before humans existed. For centuries we have been practicing food fermentation‚ knowingly or unknowingly. Every food culture in the world throughout history has been using fermentation in their food in some way. Bread making originated in Egypt 3500 years ago. Fermented drinks were being produced and consumed in Babylon(now Iraq) 7000 years ago. China is thought to be the birth place of fermented vegetables. A
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Pickling is the process of preserving food by anaerobic fermentation in brine or vinegar. The resulting food is called a pickle. This procedure gives the food a salty or sour taste. In South Asia‚ edible oils are used as the pickling medium with vinegar.[1] Another distinguishing characteristic is a pH less than 4.6‚[2] which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices‚ such as mustard seed‚ garlic‚ cinnamon or cloves‚ are
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to infer whether or not a substance is acidic or basic. Another indicator is red cabbage juice. Cabbage juice will turn pink when an acid is present‚ and it will turn blue when a base is present. Anthocyanins are the chemicals responsible for the color change in cabbage juice in different solutions due to a gain or loss in hydroxide ions (OH-). My blueberry indicator works in an extremely similar way as the cabbage juice. In conclusion‚ acid-base indicators will have some kind of change to their
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