Acids and Bases Indicators out of Vegetables Confidence Olutofehinti, Felipe Jorge and David Tanno INTRODUCTION WHY DO SOME VEGETABLES REACT WITH ACIDS AND BASES AND OTHERS DON’T? LETS FIND OUT. Our project was to test different vegetables to see which of them reacts with vinegar which is acid and multipurpose cleaner which is base as an indicator. We decided to test various vegetables in acidic and basic solutions to see which of them are likely to react with the acid and base. MATERIAL AND METHODS Red grape. Blended and filtered. CONCLUSIONS The red cabbage reacted a lot because of a molecule called anthocyanin, present in the vegetable, that reacts with acids (H+) and bases (OH-) by adding or breaking covalent bonds which is what gives the vegetables color. The red potato slightly changed the color the solution to light yellow, the purple onion reacted a little and the beet didn`t react to either the acid or base solution. Figure 1. A red cabbage indicator turned the solution to a dark red color indicating the solution is an acid. Figure 2. A red potato indicator changed the solution to light yellow proving the solution to be a basic solution. RESULTS Figure 3. This figure shows the final result for all the vegetables and how they acted in an acid and base solution. The ones in front show the reaction with acids and the ones behind show the reaction with bases. We discovered that other than the red cabbage, red potato, purple onion and red grape all turned the solution into different colors therefore indicating weather they are acid or base. DISCUSSION This experiment crave a way in which we can observe different solutions and to decide which is acid or base. It also helps us differentiate vegetables with Anthocyanin molecule. This molecule is what makes the vegetables have the ability to change the color of the solution depending on which side they fall to. ACIDS OR BASES?. REFERENCES Thermo chemistry- chemistry textbook. https//www.youtube.com/watch?v=ujkuW- 0cpNw. https//www.youtube.com/watch?=BTFNIgf7U. ACKNOWLEDGEMENTS We would like to give a special thanks to Jessica for all the support you rendered to us. THANKS. Red cabbage. Boiled for 15 minutes. Beets. Soaked in water for 5 minutes. Red potato. Peeled skin and boiled for 3 minutes. Red onion. Boiled for 4 minutes. All solutions were tested using ? and ?

Science Fair Poster - Acids and Bases Indicators out of vegetables

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Page 1: Science Fair Poster - Acids and Bases Indicators out of vegetables

Acids and Bases Indicators out of VegetablesConfidence Olutofehinti, Felipe Jorge and David Tanno

INTRODUCTION

WHY DO SOME VEGETABLES REACT WITH ACIDS AND BASES AND OTHERS DON’T? LETS FIND OUT.

Our project was to test different vegetables to see which of them reacts with vinegar which is acid and multipurpose cleaner which is base as an indicator. We decided to test various vegetables in acidic and basic solutions to see which of them are likely to react with the acid and base.

MATERIAL AND METHODS

Red grape. Blended and filtered.

CONCLUSIONS

The red cabbage reacted a lot because of a molecule called anthocyanin, present in the vegetable, that reacts with acids (H+) and bases (OH-) by adding or breaking covalent bonds which is what gives the vegetables color. The red potato slightly changed the color the solution to light yellow, the purple onion reacted a little and the beet didn`t react to either the acid or base solution.

Figure 1. A red cabbage indicator turned the solution to a dark red color indicating the solution is an acid.

Figure 2. A red potato indicator changed the solution to light yellow proving the solution to be a basic solution.

RESULTS

Figure 3. This figure shows the final result for all the vegetables and how they acted in an acid and base solution. The ones in front show the reaction with acids and the ones behind show the reaction with bases.

We discovered that other than the red cabbage, red potato, purple onion and red grape all turned the solution into different colors therefore indicating weather they are acid or base.

DISCUSSION This experiment crave a way in which we can observe different solutions and to decide which is acid or base. It also helps us differentiate vegetables with Anthocyanin molecule.This molecule is what makes the vegetables have the ability to change the color of the solution depending on which side they fall to. ACIDS OR BASES?.

REFERENCESThermo chemistry- chemistry textbook.https//www.youtube.com/watch?v=ujkuW-0cpNw.https//www.youtube.com/watch?=BTFNIgf7U.

ACKNOWLEDGEMENTS

We would like to give a special thanks to Jessica for all the support you rendered to us. THANKS.

Red cabbage. Boiled for 15 minutes.

Beets. Soaked in water for 5 minutes.

Red potato. Peeled skin and boiled for 3 minutes.

Red onion. Boiled for 4 minutes.

All solutions were tested using ? and ?