Red Cabbage Indicator
Red Cabbage Indicator
H
• P.H is a measure of the acidity or alkalinity (basicity) of a solution. It quantifies the concentration of hydrogen ions
(H+) present in the solution, which is a key factor in determining its chemical properties.
• pH = - log (no of moles of hydrogen ions present in 1 L of the solution )
• pH = - log [H+]
P.H indicators
• A pH indicator is a usually organic compounds that is used to determine the acidity or alkalinity (basicity) of a
solution. It works by changing color in response to changes in the concentration of hydrogen ions (H+) in the
solution, which is a measure of its pH.
Types of indicators.
1) Universal indicators:- This is a mixture of several different indicators that cover a wide pH range. It can produce a
full spectrum of colors, allowing for more precise pH determination.
2) Specific indicators :- designed to display a specific color at certain P.H.
The pH range in which an indicator changes color is called its Examples:- transition range.
• Litmus paper as Universal indicator, (in acidic solution, it turns to Red.) (In Alkaline Solutions Turns to Blue.)
( It has a transition range around pH 7. )
• Phenolphthalein:- colorless in acid and pink in alkaline solutions greater than 8.2
• Bromothymol Blue: Yellow in acid and Blue in alkaline and Green in Neutral (Transition range from 6-7)
Natural P.H indicators
Indicators derived from the nature and changes the color according to the
P.H
Examples:
1)Red Cabbage, Blueberries and Blue grapes contain
(Anthocyanin/cyanidin Pigment) that act as indicators.
Its color changes as following:-
P.H>3 Turn Red
P.H 4-7Purple
P.H 7-8Blue
P.H >8green or yellow(at high basic value 12-13-14)
Other examples of Natural indicators :
Tumeric contain curcumin pigment (acidyellow, BaseReddish brown)
Beet juice contain betalaine (acid red/pink , Base Yellow/orange).
Methodology
1. Cut the ¼ red cabbage into small parts.
2. Place the chopped cabbage into 100 mL conical flask and add water just to cover the
cabbage with water.
3. Boil for a few minutes until the water is a deep purple, 3 min Max.
4. Strain the leaves out, filter the solution and the remaining liquid is your cabbage pH
indicator.
5. Put your samples in the test tubes.
6. Distribute the solution into your test tubes and shake them.
7. Record your results in a table.