Natural Indicator

Experiment 2
RED CABBAGE: AN INDICATOR FOR ACIDS AND BASES
OBJECTIVES
In this experiment, the student will
• extract a dye from red cabbage
• use this dye as an indicator to test the acidic or basic properties of some common
household products
PRINCIPLES
There are many naturally occurring substances that change color in the presence of an
acid or a base. For example, litmus, a blue coloring matter that is extracted from lichens, turns
red in the presence of an acid and is restored to the blue color by alkali or base. Phenolphthalen,
another indicator, is commonly used in acid-base titrations. This indicator is colorless in acidic
solution but turns pink in basic solution.
The indicator you will use in this experiment is derived from red cabbage (Brassica
oleracea). The cabbage contains a purple dye which is a mixture of different anthocyanins. These
molecules change color in the presence of acid or base.
Anthocyanins are benzopyrilium salts present in many plants. These are the compounds
responsible for many of the foliage colors, the red color of strawberries, poppies and red cabbage
and the blue color of blueberries. Like most indicators the anthocyanins are weak acids or weak
bases. The molecules exhibit one color when a hydrogen ion is attached to the molecule and a
different color when the hydrogen ion is removed. Anthocyanins in red cabbage change color
from red in acidic solution to purple and green in slightly basic solution and then to yellow in
strongly basic solution.
The acidity of a substance is determined by its ability to produce hydronium H O ions in
3
+
solution. Basicity on the other hand is determined by the ability of a substance to increase the
number of hydroxide OH ions in solution.
-
The acidity or basicity of a solution is often expressed in terms of its hydronium ion
concentration [H O ].
3
+
[H O ] > [OH ]
3
+
for acidic solutions
-
[OH ] > [H O ]
-
for basic solutions
3
+
[H O ] = [OH ]
3
+
for neutral solutions
-
However, since the value of [H O ] can be very high or very low, it is often more convenient to
3
+
take the logarithms of the concentration. This is called the pH of the solution. The pH is defined
as – log [H O ]. A solution containing [H O ] = 1.0 x 10 , for example, would have a pH of 5.0. At
3
+
3
+ -5
room temperature solutions with pH less than 7 are acidic, those with pH greater than 7 are basic
and those with pH equal to 7 are neutral.
MATERIALS
(L): test tubes, droppers, beakers, stirrers, osterizer, strainer, buffer solutions, test reagents
(0.5 M sodium chloride, 0.5 M sodium hydroxide, 0.5 M acetic acid, 0.5 M hydrochloric
acid, 0.5 M potassium nitrate, 0.5 M ammonia, 0.5 M phosphoric acid)
(S): distilled water, household reagents (to be assigned by instructor)
PROCEDURE
1. Extract the anthocyanin dye from red cabbage. This can be done by pulverizing the
cabbage with distilled water in a food blender or by boiling the cabbage, cut into small
pieces, in a 50:50 mixture of ethanol and water. The longer the pulverization or the boiling,
the better the extraction will be. After straining the mixture, the anthocyanin solution will
be ready for use.
2. Some buffer solutions, each with a different pH, will be provided. To 1 mL of each solution
add one full dropper of the anthocyanin indicator. Once the reference set is complete
record (in Table 1) each color as descriptively as possible. Use colors or terms that you
think most accurately describe each solution.
3. Some clear dilute solutions of various reagents (in addition to distilled water) will be be
supplied: distilled water 0.5 M hydrochloric acid
0.5 M sodium chloride 0.5 M potassium nitrate
0.5 M sodium hydroxide 0.5 M ammonia
0.5 M acetic acid 0.5 M phosphoric acid
4. Place 1 mL of each solution in a test tube and add one full dropper of the red cabbage
indicator to each. Summarize your results in Table 2.
5. Based upon your observations, make a rational classification of each of the solutions as
strongly acidic, weakly acidic, neutral, weakly basic or strongly basic. Compare the
colors against your reference solutions and make a note of the pH you estimate for each
solution.
6. Use the household reagents you have brought for testing. Test each product with the
anthocyanin indicator ( 1 mL of test solution + 1 full dropper of indicator). Describe the
color, and estimate the pH of the solution (Table 3).
QUESTIONS
Choose one of the reagents in Table 2 that causes a color change in the indicator. Is there any
way to change the color of the indicator back to the original? Which other reagent in Table 2
would you choose to do this? What happens in the solution when you do this?
WORKSHEET AND FINAL REPORT
Group No. ______ Date: ____________________

Names: ___________________________ Section: ______
___________________________
___________________________
RED CABBAGE: AN INDICATOR FOR ACIDS AND BASES
A. Table 1. pH reference set
pH Color pH Color
B. Table 2.
Reagent Indicator Color Estimated pH Acid-base classification
Calamanci extract
Feminine wash
Vinegar
Distilled water
Liquid sosa
Antacid
Sprite
Liquid detergent
C. Table 3
Reagent Indicator Color Estimated pH Acid-base classification
QUESTIONS
Choose one of the reagents in Table 2 that causes a color change in the indicator. Is there any way
to change the color of the indicator back to the original? Which other reagent in Table 2 would
you choose to do this? What happens in the solution when you do this?

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Experiment 2

RED CABBAGE: AN INDICATOR FOR ACIDS AND BASES

Group No. Date: ______________

RED CABBAGE: AN INDICATOR FOR ACIDS AND BASES

A. Table 1. pH reference set

Reagent Indicator Color Estimated pH Acid-base classification

Reagent Indicator Color Estimated pH Acid-base classification

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