Food Chemistry

Making a Red Cabbage pH Indicator

Making a Red Cabbage pH Indicator: The Method and the Chemistry

Infographic on making a pH indicator from red cabbage. The indicator can be made by roughly chopping cabbage, boiling, straining, and collecting the liquid. The extract contains anthocyanin pigments which give different colours in solutions of different pH, ranging from red, through purple, to green and yellow.
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We all know examples of everyday substances that can be classified as acids or alkalis: lemon juice is acidic, bleach is alkaline, and so on. Another substance that can be found in your kitchen can be used to test other substances to determine whether they are acidic or alkaline. The chemicals that give red cabbage its colour also allow it to be used as a pH indicator – this post looks at how!

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Chemical Concerns – Does Acrylamide Cause Cancer-

Chemical Concerns – Does Acrylamide in Toast & Roast Potatoes Cause Cancer?

Chemical Concerns – Does Acrylamide Cause Cancer-
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Acrylamide has been in the news this week, with the UK’s Food Standards Agency (FSA) warning that eating overcooked potatoes, crisps, or burnt toast could increase your risk of developing cancer. Does this mean you should be consigning your toaster to the trash and avoiding roast potatoes with your roast dinner? This graphic assesses the realities of the risks.

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