Equipment:
- Red cabbage
- tea
- beetroot turmeric
- cranberry juice
- a beaker
- water
- tripod
- Bunsen Burner
- Gauze mat
- 1.0 mol L-1 HCI
- 1.0mol L-1 NaOH.
Method:
For Beetroot and Cabbage:
- Cut the beetroot into small pieces until you have enough to fill 2 cups.
- Place the beetroot in a large beaker and add water to cover the beetroot.
- Boil over a bunsen burner for at least ten minutes for the colour to leach out of the beetroot.
- Filter out the plant material to obtain a red-purple-bluish coloured liquid. this liquid is at about pH 7. (the exact colour you get depends on the pH of the water).
- Place in a small beaker and leave to one side.
- Repeat this method for the beetroot.
For the tea;
- Put 100 mL of water into beaker and boil.
- turn off the Bunsen Burner and put three tea bags in the beaker.
- Remove the tea bags when the tea is very strong.
- Place in a small beaker and leave to one side.
For the Cranberry Juice:
- Pour into a beaker and leave to one side.
For the turmeric
- Mix 1teaspoon turmeric in 100 mL cup of alcohol.
- Place in a small beaker and leave to one side
Photos:
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