|
|
| Line 23: |
Line 23: |
| ===3. Methodology=== | | ===3. Methodology=== |
|
| |
|
| <gallery caption="Color Changing"> | | <gallery caption="Color Changing in liquid status"> |
| File:4931517416494_.pic_hd.jpg|400px Making red cabbage indicator | | File:WechatIMG418.jpeg|1. pH=2 100ml distilled water + 1ml HCL |
| | File:WechatIMG438.jpeg|2. pH=4 100ml distilled water + 0.1g apple acid |
| | File:WechatIMG433.jpeg|3. pH=5.5 100ml distilled water + 2g H3BO3(Boric acid) |
| | File:WechatIMG429.jpeg|4. pH=7 100ml distilled water |
| | File:WechatIMG436.jpeg|5. pH=8 100ml distilled water + 0.5g NaHCO3 |
| | File:WechatIMG427.jpeg|6. pH=11 700ml distilled water + 1ml NaOH |
| | File:WechatIMG424.jpeg|7. pH=12 250ml distilled water + 1ml NaOH |
| | File:WechatIMG420.jpeg|8. pH=13 100ml distilled water + 1ml NaOH |
| | </gallery> |
|
| |
|
| File:[[File:Screen Shot 2018-01-31 at 15.12.21.png|400px]] | | <gallery caption="Color Changing in solid status"> |
| | File:4931517416494_.pic_hd.jpg|Making red cabbage indicator |
| | File:Screen Shot 2018-01-31 at 15.12.21.png|Making pH solutions |
| | File:|1.5%w/v kappa-carrageenan in deionized water |
| | File:|pour anthocyanin solution |
| | File:|make a color film |
| | File:|dry the color film |
| </gallery> | | </gallery> |
|
| |
|
| Making pH solutions
| | <gallery caption="Shape Changing"> |
| | | File:|4% w/v chitosan powder |
| | | File:|3% v/v acetic acid |
| | | File:|1.5%w/v kappa-carrageenan in deionized water |
| 3.3. Process of experiment
| | File:|pour anthocyanin solution |
| <gallery caption="Hacking"> | | File:|make a color film |
| File: | | File:|dry the color film |
| 1.5%w/v kappa-carrageenan in deionized water | | </gallery> |
| File: | |
| 0.1% w/v anthocyanin
| |
| File: | |
| | |
| What I tried before
| |
| | |
| Idea:
| |
| Coffee always mixed with milk and sugar. We know coffee is a kind of acid drink. When it mixed with water the pH level will change. I want make its pH readable through my experiment.
| |
| | |
| 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?
| |
| | |
| We drink coffee, mixed milk and sugar. 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/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.
| |
| | |
| Process of experiment
| |
| | |
| '''17.1.2018'''
| |
| | |
| However, there’s a problem which I’m not sure:
| |
| If pH has a direct relationship with health. I read some report and paper, there is a view: alkaline body environment is good for health, but it can not be said alkaline food leads to the alkaline environment/condition, it is complex medical problem.
| |
| And also, this is a website of Acid/Alkaline Food Chart: http://www.phmiracleliving.com/t-food-chart.aspx
| |
| And I find some healthy medicines which are used to adjust pH, the main ingredients are moderately or highly alkaline food.
| |
| | |
| What I will do on 17th:
| |
| | |
| 1. test just for visual and take picture：orange/lemon/onion/green onion/potato...
| |
| | |
| 2. help to know pH level of drinkings
| |
| | |
| original pH
| |
| | |
| mixed pH （milk/coffee/tea/gouqi/sugar)
| |
| （And is there any pH difference belongs to temperature? hot and cold ）
| |
| | |
| question：
| |
| how to deal with the thing insoluble in water, for instance, oil, cosmetic...
| |
| | |
| ----
| |
| | |
| After the work of 17th, I decided to focus on coffee not kinds of drinks to do the experiment. Because it is hard to judge pH level with one colour measurement.
| |
| I made 3 solutions with different proportions of red cabbage, distilled water and expresso coffee.
| |
| | |
| 1. 5ml red cabbage solution + (1ml distilled water + 1ml coffee)
| |
| | |
| 2. 5ml red cabbage solution + (0.5ml distilled water + 1.5ml coffee)
| |
| | |
| 3. 5ml red cabbage solution + (1.5ml distilled water + 0.5ml coffee)
| |
| | |
| As you can see on follow picture, the coulour results are not obvious. The
| |
| | |
| [[File:400px-4591516359873_.pic_hd.jpg|400px]]
| |
| | |
| '''19.1.2018'''
| |
| | |
| I did the experiment of reversibility of colour change.
| |
|
| |
|
| [[File:Reversibility of Color Change.jpg|400px]]
| |
|
| |
|
| And then I use reversibility of colour change to make the colour of coffee more obviously.
| |
| pH of expresso coffee is around 6, I add the solution (pH=8) into the original solution 1/2/3, the colour changing is more obviously.
| |
|
| |
|
| [[File:result.jpg|400px]] | | [[File:result.jpg|400px]] |
|
| |
|
| ===4. Discussion===
| |
|
| |
|
| The colour changing is very obviously when drop red cabbage solution into different pH solutions which are coloured transparent. However, coffee is dark, when drop red cabbage solution directly, it is hard to see the colour difference. I use the result of reversibility of colour change, add pH=8 solution into the original coffee and obtain the obviously changing.
| |
|
| |
|
| ===5. References=== | | ===5. References=== |
| Line 138: |
Line 89: |
| </gallery> | | </gallery> |
|
| |
|
| <gallery>
| |
| File:WechatIMG418.jpeg|1. pH=2 100ml distilled water + 1ml HCL
| |
| File:WechatIMG438.jpeg|2. pH=4 100ml distilled water + 0.1g apple acid
| |
| File:WechatIMG433.jpeg|3. pH=5.5 100ml distilled water + 2g H3BO3(Boric acid)
| |
| File:WechatIMG429.jpeg|4. pH=7 100ml distilled water
| |
| File:WechatIMG436.jpeg|5. pH=8 100ml distilled water + 0.5g NaHCO3
| |
| File:WechatIMG427.jpeg|6. pH=11 700ml distilled water + 1ml NaOH
| |
| File:WechatIMG424.jpeg|7. pH=12 250ml distilled water + 1ml NaOH
| |
| File:WechatIMG420.jpeg|8. pH=13 100ml distilled water + 1ml NaOH
| |
| </gallery>
| |
| after 5 minutes change to yellow
| |
|
| |
|
| [[File:WechatIMG430.jpeg|400px]] | | [[File:WechatIMG430.jpeg|400px]] |
|
| |
|
|
| |
| Furthur steps:
| |
|
| |
| 1. Rate of colour change
| |
|
| |
| 2. Reversibility of colour change
| |
|
| |
| 3. Using different pH level solutions react with the organic stuff (which has anthocyanin), see the result
| |
|
| |
|
| |
|
| |
| However, when I change another kind of coffee and do the experiment in the same way, the colour change cannot be seen obviously. Maybe because the different ingredients of coffee.
| |
|
| |
|
| [[File:4651516368126_.pic_hd.jpg|400px]] | | [[File:4651516368126_.pic_hd.jpg|400px]] |
