Red Cabbage Extract as an Indicator for Acidity
and Alkalinity
Right: When the coloured extract of
red cabbage is obtained by boiling, it appears to be purple
in colour. However, when acid is added to the extract, the soluton
with turn red in colour. When sodium hydroxide is added, the
solution will turn blue. Whereas in calcium hydroxide, it is
green in colour.
Left: Armanda shows how the purple extract of red cabbage
changes to different coloured solutions at differen pH values,
according to the liquid being tested.