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The experiment ahead of you 
Measuring pH in Foods (Chemistry)


Objective

.Understanding pH scales and identifying acidic and basic materials

Introduction

the food we eat is made up of fruit, vegetables, meat, carbohydrates, milk products and more
All these types of food are either acidic, basic or neutral. In order to test what characteristic these
foods have we use an indicator that changes color according to the pH of the food. pH is the
.acidity index, which tells how acidic or basic a material is

Experimental method

  • (Boil water and pour into heat proof container (a pot or basin
  • Submerge chopped leaves from red cabbage and let steep for a few minutes. The water will become purple
  • Arrange 5 transparent plastic cups (or more according to the number of materials being tested). Pour an equal amount of cabbage water to each cup
  • To each cup add a few drops of the following: lemon juice, vinegar, salt water, baking soda (in water), laundry detergent (in water) and so on.
    See how the color of the water changes according to the material addedList of equipment
      • Heat proof container.
      • Boiling water.
      • Red cabbage leaves.
      • Transparent plastic cups.
      • Lemon juice.
      • Vinegar
      • Salt water solution.
      • Baking soda solution.
      • Laundry detergent solution.
:Theoretical background
A materials acidity is measured on a pH scale. The scale ranges from 0-14. The lower the number the more acidic the material is. Materials in the 0-7 range are acidic, in the range of 7-14 are
.basic and 7 are neutral.In order to identify the acidity of the material an indicator is needed. This indica tor must change its color to different colors when in an acidic or basic environment.Red cabbage leaves contain a pigment called anthocyanin. This pigment is intended for protecting the leaf from damage by the sun, and has a purple color.When these pigments come in contact with an acid, they turn pink. When they come in contact with a base, they turn greenThe stronger the color produced, the stronger the acid or baseThis change in color is a result of chemical changes in the anthocyanins, as aresult of different pH

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