237
edits
GMU:DIY Biolab “Driver’s License”/Yang Li (view source)
Revision as of 11:26, 31 January 2018
, 31 January 2018no edit summary
No edit summary |
No edit summary |
||
| Line 2: | Line 2: | ||
== Using red cabbage solution as an indicator to check coffee pH level == | == Using red cabbage solution as an indicator to check coffee pH level == | ||
'''1. ''' | '''1. Introduction''' | ||
1. | 1.1 anthocyanin | ||
In the 1664 book Experiments and Considerations Touching Colours by chemist Robert Boyle, various edible plants are reported as visual pH indicators due to pH-responsive mechanisms in their tissues[Boyle, 1664]. Anthocyanin is a kind of natural colorant in food and beverage industry, and has been found to possess anti-inflammatory antioxidant properties[He, 2010]. It has also been researched for use as an indicator for packaging applications to detect spoilage in pork and fish products[Zhang, 2014]. All tissues of vascular plants contain the flavonoid anthocyanin, a pigment that changes colour under varying pH solutions. | |||
[[File:Screen Shot 2018-01-31 at 12.08.56.png|400px]] [UMass Amherst Department of Chemistry Lecture Demonstrations] '''Figure 1 Chemical diagram of color-changing anthocyanin pH reaction''' | |||
1.2 red cabbage | |||
"Red cabbage is rich in a number of bioactive substances, including anthocyanins"[Wiczkowski, 2012]. | "Red cabbage is rich in a number of bioactive substances, including anthocyanins"[Wiczkowski, 2012]. | ||
'''2. Idea''' | |||
'''3. Methodology''' | |||
3.1. Making red cabbage indicator | 3.1. Making red cabbage indicator | ||
3.2. Making pH solutions | |||
3.3. | |||
'''4. Discussion''' | |||
'''5. References''' | |||
[] Robert Boyle. 1664. Experiments and Considerations Touching Colours. Project Gutenberg. 1–157 pages. | |||
[] Jian He and M Monica Giusti. 2010. Anthocyanins: Natural Colorants with Health-Promoting Properties. (2010). | |||
[] Xiahong Zhang, Sisi Lu, and Xi Chen. 2014. A visual pH sensing film using natural dyes from Bauhinia blakeana Dunn. Sensors and Actuators B: Chemical 198 (2014), 268–273. | |||
[] UMass Amherst Department of Chemistry Lecture Demonstrations | |||