Aim: To make acid-base indicators using everyday substances.
Equipment: Red cabbage, tea, beetroot, turmeric, cranberry juice, a beaker, water, tripod, Bunsen burner, gauze mat, 1.0 mol L-1 HCI and 1.0 L-1 Na OH.
Method: For Cabbage and beetroot chop the cabbage into small pieces until you have enough to fill 2 cups. Place the cabbage in a large beaker and add water to cover the cabbage. Boil over a Bunsen burner for at least ten minutes for the color to leach out of the cabbage. Filter out the plant material to obtain a red-purple-bluish colored liquid. This liquid is at about pH 7. ( The exact color you get depends on pH of the water.) Place in a small beaker and leave to one side, repeat this method for the beetroot. Mix 1 teaspoon turmeric in 100 mL cup of alcohol. Place in a small beaker and leave to one side. For the Cranberry Juice Pour into a beaker and leave to one side.
Result: Observations-what did you see?
When doing the turmeric we see that when we added the acid it turned orange and when we alkali it turns light green, when doing it with cranberry juice we added acid and it turned pink and with base it turned dark green. When doing it with Beetroot we added acid it turned pink and base yellow.
Discussion: The reason why turmeric turned light brown and dark brown is because that is how the food reacts with the acid and base.
Conclusion:
6
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