Water Acidification with Cabbage Juice and Carbon Dioxide

Abstract

Cabbage juice as a pH indicator offers students a dramatic visual representation of the pH scale, and illustrates the relationship between carbon dioxide and acidity. A comparable method is pH strips. The procedure includes a blue liquid resulting from two torn up red cabbage leaves soaked in room temperature water. Two demos are outlined. This is important because carbon dioxide increases the concentration of H+ in the ocean, causing it to become more acidic, and altering the environment and living conditions of marine organisms.

Results

Title	Format	Download	Students
Water Acidification with Cabbage Juice and Carbon Dioxide	poster		Kylie Dunn, Camila Carrillo

Key Terms: solution, atmosphere, anthocyanin, pigment, acidification, acid, base, chemistry