H3o + Concentration Lab Report
Individual Investigation - Chemistry
Relationship Between H3O+ Concentration and Red Cabbage Indicator Usage
Introduction
Figure 1: Red Cabbage and Natural Universal Indicator Colour Changes
I have always been interested in environmental conservation and colourful , and was one day transferred back to a particular day in the kitchen, as a young child, while observing my mother cook red cabbage (Brassica oleracea var. capitata f. rubra) coleslaw, which is naturally a rich purple in colour. It turned greyish-blue during the process, but regained its colour as soon as she added vinegar to the recipe - a chemical reaction happening right in front of my eyes - but I did not realize it back then.
After recalling these memories and reflecting …show more content…
The irregularity would be due to the chemical makeup and structure of milk, as it is the only substance conducted within the experiment that is a colloid. The properties of colloids include larger molecules, non-settling of particles, and semi-permeable separation of molecules in contrast to chemical solutions. In addition, skim milk, as opposed to whole milk, is a homogenous mixture, as the fat particles have been removed in the complex filtration process, but still containing the original organic compounds in its molecular structure before the process. If the outlier was not included in the graph, there would again not be a significant trend, suggesting that the concentration of hydronium ions do not directly affect the amount of indicator used. Compared with a purer substance, such as vinegar (CH3COOH), which is simply acetic acid diluted with water, the reaction of anthocyanins would proceed at a slower rate because there are more variations of milk compounds to react with on a intermolecular level. In addition to that, milk is an opaque substance, which furthermore accounts for the discrepancies in red cabbage usage levels. This is significant as the other substances, before the colour changes, were either transparent (e.g. acetic acid) or translucent (e.g. toothpaste). These are examples of physical properties which affect the data as the reaction …show more content…
Its complex organic molecular makeup is ideal for titrating substances to measure pH, which is safe for the environment and biodegradable to promote conservation of resources. One head of red cabbage can produce over two litres of indicator, and its growth period is approximately six to seven months, which is ideal for factorial production conditions. In the future, commercialized indicators may incorporate more naturally-occurring substances such as red cabbage or like plants such as petunias or onions. Biochemistry would merge with pH for a future in laboratorial pH indicator developmental
Relationship Between H3O+ Concentration and Red Cabbage Indicator Usage
Introduction
Figure 1: Red Cabbage and Natural Universal Indicator Colour Changes
I have always been interested in environmental conservation and colourful , and was one day transferred back to a particular day in the kitchen, as a young child, while observing my mother cook red cabbage (Brassica oleracea var. capitata f. rubra) coleslaw, which is naturally a rich purple in colour. It turned greyish-blue during the process, but regained its colour as soon as she added vinegar to the recipe - a chemical reaction happening right in front of my eyes - but I did not realize it back then.
After recalling these memories and reflecting …show more content…
The irregularity would be due to the chemical makeup and structure of milk, as it is the only substance conducted within the experiment that is a colloid. The properties of colloids include larger molecules, non-settling of particles, and semi-permeable separation of molecules in contrast to chemical solutions. In addition, skim milk, as opposed to whole milk, is a homogenous mixture, as the fat particles have been removed in the complex filtration process, but still containing the original organic compounds in its molecular structure before the process. If the outlier was not included in the graph, there would again not be a significant trend, suggesting that the concentration of hydronium ions do not directly affect the amount of indicator used. Compared with a purer substance, such as vinegar (CH3COOH), which is simply acetic acid diluted with water, the reaction of anthocyanins would proceed at a slower rate because there are more variations of milk compounds to react with on a intermolecular level. In addition to that, milk is an opaque substance, which furthermore accounts for the discrepancies in red cabbage usage levels. This is significant as the other substances, before the colour changes, were either transparent (e.g. acetic acid) or translucent (e.g. toothpaste). These are examples of physical properties which affect the data as the reaction …show more content…
Its complex organic molecular makeup is ideal for titrating substances to measure pH, which is safe for the environment and biodegradable to promote conservation of resources. One head of red cabbage can produce over two litres of indicator, and its growth period is approximately six to seven months, which is ideal for factorial production conditions. In the future, commercialized indicators may incorporate more naturally-occurring substances such as red cabbage or like plants such as petunias or onions. Biochemistry would merge with pH for a future in laboratorial pH indicator developmental