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Learners combine different plant solutions -- made from fruits, vegetables, and flowers -- with equal
amounts of vinegar (acid), water (neutral), and ammonia (base). They compare the color changes of
each plant solution in each of the three solutions. Learners learn that plant color often depends on
acid/base balances. This can be related to the idea that living systems must maintain a constant pH
to survive, and that many plants require a specific pH in the environment to grow. This activity is
currently used in the Biochemistry and Envrionmental Chemistry Units in OMSI's Chemistry Lab. Cost
estimates are per 100 learners.
Quick Guide
Preparation Time:
30 to 45 minutes
Learning Time:
Under 5 minutes
Age Range:
Ages 11 - adult
Resource Types:
Language:
English
Household-grade NH3 (ammonia) (keep one quart on hand)C2H4O2 (vinegar) (keep one gallon on
hand)H2O (water)24-well microwell plateThree 125-ml or 250-ml dropper bottlesSix to ten 60-ml
dropper bottles70% C3H7OH (isopropyl alcohol, 2-propanol) (keep one gallon on hand)Table saltAn
assortment of fruits and vegetables examples: red cabbage, blueberry, blackberry, raspberry,
cherry, radish skin, , turnip skin, concentrated grape juice, beet, red onion, red apple skin, plum skin,
turmeric powderAn assortment of flowers examples: red rose, purple pansy, purple orchid, purple
iris, red valerianSix to ten large beakers (500-ml or larger)Three to five petri dishes with lidsAn
assortment of 500- to 1000-ml plastic storage bottles (enough for each fruit/vegetable sample being
used)StrainerA blender (optional) (from general storage)Coffee filters (optional)Cheesecloth or other
coarse fabric (optional)
Keywords
biochemistrychemistryindicatorsacidsbases
Subjects
Life Sciences
Cells
Chemistry of Life
Diversity of Life
Plants
Physical Sciences
Chemistry
Chemistry of Life
Solutions
Informal Categories
Audience
see
see color
touch
Other
Experiencing Chemistry
Biochemistry
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