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GMU:DIY Biolab “Driver’s License”/Yang Li (view source)
Revision as of 12:15, 31 January 2018
, 31 January 2018→Using red cabbage solution as an indicator to check coffee pH level
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1.1 anthocyanin | 1.1 anthocyanin | ||
In the 1664 book Experiments and Considerations Touching Colours by chemist Robert Boyle, various edible plants are reported as visual pH indicators due to pH-responsive mechanisms in their tissues [Boyle, 1664]. Anthocyanin is a kind of natural colorant in food and beverage industry, and has been found to possess anti-inflammatory antioxidant properties [He, 2010]. It has also been researched for use as an indicator for packaging applications to detect spoilage in pork and fish products [Zhang, 2014]. All tissues of vascular plants contain the flavonoid anthocyanin, a pigment that changes colour under varying pH solutions. | |||
Anthocyanins are water-soluble vacuolar pigments. In the 1664 book Experiments and Considerations Touching Colours by chemist Robert Boyle, various edible plants are reported as visual pH indicators due to pH-responsive mechanisms in their tissues [Boyle, 1664]. Anthocyanin is a kind of natural colorant in food and beverage industry, and has been found to possess anti-inflammatory antioxidant properties [He, 2010]. It has also been researched for use as an indicator for packaging applications to detect spoilage in pork and fish products [Zhang, 2014]. All tissues of vascular plants contain the flavonoid anthocyanin, a pigment that changes colour under varying pH solutions. | |||
Under different pH conditions, the hydroxyl (OH) and/or methyl ether (O-CH3) groups attached to the carbon rings (figure 1) undergo reversible structural transformations and ionizations. Restructuring a molecule changes the way it ab- sorbs light, giving rise to colour changes [Kan, 2017]. | Under different pH conditions, the hydroxyl (OH) and/or methyl ether (O-CH3) groups attached to the carbon rings (figure 1) undergo reversible structural transformations and ionizations. Restructuring a molecule changes the way it ab- sorbs light, giving rise to colour changes [Kan, 2017]. | ||
[[File:Screen Shot 2018-01-31 at 12.08.56.png|400px]] [UMass Amherst Department of Chemistry Lecture Demonstrations] '''Figure 1 Chemical diagram of colour-changing anthocyanin pH reaction''' | [[File:Screen Shot 2018-01-31 at 12.08.56.png|400px]] [UMass Amherst Department of Chemistry Lecture Demonstrations] '''Figure 1 Chemical diagram of colour-changing anthocyanin pH reaction''' | ||
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'''2. Idea''' | '''2. Idea''' | ||
We drink coffee, mixed milk and sugar or curd. We know coffee is a kind of acid drinks but | |||
My first idea is using this chemical reaction as pigments. Like watering the plant which has anthocyanin with different pH solutions to enhance the aesthetic environment. People can monitor and alter the pH of plants to manipulate the way they grow. And I can draw a picture using different pH solutions then spray red cabbage solution on it, colour will change because of the chemical reaction. After discussing with Miga, I think it is a good idea to use red cabbage solution to use red cabbage extract solution to know pH of different drinks and maybe can judge wether it is good to drink. | |||
The food we eat every day has gone through a series of procedures before it ever reaches our stomachs. From the beginning of planting, fertilizing, harvesting, to transporting, distributing, and cooking, each procedure involves numerous engineering works and scientific knowledge, each has contributed to the final quality of the food, and each has contributed to the final health of our body. What I focus is when food or drinks mixed with each other, is it still the original one? | The food we eat every day has gone through a series of procedures before it ever reaches our stomachs. From the beginning of planting, fertilizing, harvesting, to transporting, distributing, and cooking, each procedure involves numerous engineering works and scientific knowledge, each has contributed to the final quality of the food, and each has contributed to the final health of our body. What I focus is when food or drinks mixed with each other, is it still the original one? | ||
We drink coffee, mixed milk and sugar or curd. Many people have juicer, mixed kinds of fruits together, maybe it has a good flavour, but is it really good for your health? | We drink coffee, mixed milk and sugar or curd. Many people have juicer, mixed kinds of fruits together, maybe it has a good flavour, but is it really good for your health? | ||
As we know, acid/ | As we know, acid/basic is very important to our health and the alkaline environment is good to our health, how can we know the pH of our drinks in a safe, readable, even edible way? | ||
I want to use red cabbage extract solution to know pH of different drinks, I can see changes of colour directly based on the chemical reaction and though comparing with pre-testing I have done, I can know pH of drinks easily. | I want to use red cabbage extract solution to know pH of different drinks, I can see changes of colour directly based on the chemical reaction and though comparing with pre-testing I have done, I can know pH of drinks easily. | ||
The sketch of pH-testing is | The sketch of pH-testing is | ||