Cabbage Patch Indicator

pH scale

Red cabbage extract will change colour depending on acidity and act as an indicator of a potential chemical change.  Acidity is measured on a pH scale where pH stands for “potential for Hydrogen”. Acidity is caused by hydrogen atoms that have lost their electrons and are roaming free in water [H+]. The scale goes from 0 to 14. The colour scale represents the concentration of these positively charged hydrogen ions [H+]. Acid, or low pH, gives foods a sour taste, and base or high pH is usually bitter.

Click here to download the activity 

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.