Why does red cabbage juice turn pink in lemon and green in soap?
A rainy-day kitchen experiment: one purple cabbage batch, a few clear liquids, and a surprising set of color readings. The fun is predicting first, then keeping every cup and amount fair.
Talk about it
- Before testing, guess which safe kitchen liquids are acidic and which are basic. What makes each guess plausible?
- The fresh samples came from one purple batch. What evidence says the test liquid did not simply bring in pink or green dye?
- How could we keep cup size, cabbage amount, and lighting the same so our comparison is fair?