Red Cabbage Anthocyanin Parade (Chemistry)

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0.73 MB   |   6 pages

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Red Cabbage Anthocyanin Parade by Bryce Hixson

Red cabbage is chopped up, added to water, and heated over a flame. The resulting juices are are then tested with vinegar and sodium hydroxide to see changes in color and pH. Finally, different fruits and vegetables are similarly tested.
Total Pages
6
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Teaching Duration
45 Minutes

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Red Cabbage Anthocyanin Parade (Chemistry)
Red Cabbage Anthocyanin Parade (Chemistry)
Red Cabbage Anthocyanin Parade (Chemistry)
Red Cabbage Anthocyanin Parade (Chemistry)
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