xplain how to interpret the red cabbage's pigments when it is placed to different pH and in different variations such as distilled water, baking soda, vinegar, salt and sugar ? see the data below for references.
xplain how to interpret the red cabbage's pigments when it is placed to different pH and in different variations such as distilled water, baking soda, vinegar, salt and sugar ? see the data below for references.
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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explain how to interpret the red cabbage's pigments when it is placed to different pH and in different variations such as distilled water, baking soda, vinegar, salt and sugar ? see the data below for references.
Transcribed Image Text:MATERIALS:
Red Cabbage (sliced)
PROCEDURE:
1. Wash red cabbage well.
2. Bring the water to a boil.
3. Add 50 grams of prepared red cabbage and bring water back to boil at once. Do not cover. Lower
heat and boil gently until barely tender.
4. Cook the red cabbage according to the variations listed below.
5. After cooking, remove the red cabbage from the cooking liquid with a slotted spoon.
6. Pour the cooking liquid into a glass and place beside the plate of red cabbage for evaluation. Test
pH of cooking liquid.
7. Evaluate the color of vegetables in each treatment.
Variations:
•1 cup distilled water
•1 cup distilled water + ½ tsp baking soda •
1 cup distilled water + 1T vinegar
•1 cup distilled water + 1 T salt
• 1 cup distilled water = 1 T sugar
Transcribed Image Text:RED CABBAGE
Cooking Liquid
(Observation)
Vegetable
(Observation)
Color
Treatment
pH
Color
Distilled Water
5.04
Baking Soda
8.79
Vinegar
3.40
Salt
3.97
Sugar
4.04
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