GMU:DIY Biolab “Driver’s License”/Yang Li: Difference between revisions

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== Object is talking ==


== Not only for flavour but also for health ==
===1. Introduction===
1.1 anthocyanin
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 [1]. Anthocyanin is a kind of natural colorant in food and beverage industry, and has been found to possess anti-inflammatory antioxidant properties [2]. It has also been researched for use as an indicator for packaging applications to detect spoilage in pork and fish products [3]. 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 [4].


[[File:Screen Shot 2018-01-31 at 12.08.56.png|800px]] 


[[:File:12.6 bio-lab first idea.pdf]]
Chemical diagram of colour-changing anthocyanin pH reaction [5]


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?
1.2 red cabbage
"Red cabbage is rich in a number of bioactive substances, including anthocycanins"[Wiczkowski, 2012]. The method of extracting anthocyanin from red cabbage is easy and convenient.


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?
===2. Idea===
As we know, acid/Alkaline 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?
This work is based on a research done by MIT media lab that uses organic fluid-based molecules. The molecules anthocyanin, vanillin, chitosan are used as dopants that can sense different pH values. The output is in the form of a broad spectrum of colors, odors and shapes. Based on this, the experiment focus on color changing, using kappa-carrageenan as substrate to present the reaction in a certain form. The outcome shows chemical reactions that are in daily life unreadable and unseen. What is shown here is a new design language to create new appliances. In the exhibition, color changing can be seen both in liquid and solid statues.
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.  
===3. Method===
The sketch of pH-testing is
<gallery caption="Color Changing in liquid status">
File:4931517416494_.pic_hd.jpg|Making red cabbage indicator
File:Screen Shot 2018-01-31 at 15.12.21.png|Making pH solutions
</gallery>
<gallery caption="Color Changing in solid status">
File:屏幕快照 2018-03-31 下午1.40.34.png|1.5%w/v kappa-carrageenan in deionized water 
File:屏幕快照 2018-03-31 下午1.41.12.png|pour anthocyanin solution  
File:屏幕快照 2018-03-31 下午1.41.26.png|make a color film
File:屏幕快照 2018-03-31 下午1.41.39.png|dry the color film
File:屏幕快照 2018-03-31 下午1.42.22.png|color changing
File:屏幕快照 2018-03-31 下午1.42.02.png|color changing
</gallery>
<gallery caption="Shape Changing">
File:2018-03-31 下午1.42.36.png|4% w/v chitosan powder
File:屏幕快照 2018-03-31 下午3.21.01.png|3% v/v acetic acid 
File:屏幕快照 2018-03-31 下午1.42.48.png|pour chitisan solution
File:屏幕快照 2018-03-31 下午1.43.01.png|make a shape film
File:屏幕快照 2018-03-31 下午1.43.20.png|dry the shape film
File:屏幕快照 2018-03-31 下午1.43.34.png|0.75 uL droplets of the pH solution drop on the shape film
File:屏幕快照 2018-03-31 下午1.43.45.png|pH2 and pH12 shape changing
</gallery>
{{#evt:service=vimeo|id=262637645}}
<br/>


[[File:12.6 bio-lab first idea.008.jpeg|400px]]
===References===
#[1] Robert Boyle. 1664. Experiments and Considerations Touching Colours. Project Gutenberg. 1–157 pages.
#[2] Jian He and M Monica Giusti. 2010. Anthocyanins: Natural Colorants with Health-Promoting Properties.
#[3] Xiahong Zhang, Sisi Lu, and Xi Chen. 2014. A visual pH sensing film using natural dyes from Bauhinia blakeana Dunn. Sensors and Actuators B: Chemical 198 (2014), 268–273.
#[4] Viirj Kan. 2017. Organic Primitives: Synthesis and Design of pH-Reactive Materials using Molecular I/O for Sensing, Actuation, and Interaction. Proceedings of the 2017 CHI Conference on Human Factors in Computing Systems Pages 989-1000.
#[5] UMass Amherst Department of Chemistry Lecture Demonstrations.
#[6] https://ellieirons.com/projects/two-meadows/


However, there’s a problem which I’m not sure: 
      [[:File:12.6 bio-lab first idea.pdf]]
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.
I am confused with it.
 
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)
 
 
==References==
* https://ellieirons.com/projects/two-meadows/
 
 
I use red cabbage to make pH indicator. The pH solution from 2 to 13.
 
The red cabbage solution
 
[[File:WechatIMG440.jpeg|400px]]
 
1. pH=2 100ml distilled water + 1ml HCL
 
[[File:WechatIMG418.jpeg|400px]]
 
2. pH=4 100ml distilled water + 0.1g apple acid
 
[[File:WechatIMG438.jpeg|400px]]
 
3. pH=5.5 100ml distilled water + 2g H3BO3(Boric acid)
 
[[File:WechatIMG433.jpeg|400px]]
 
4. pH=7 100ml distilled water
 
[[File:WechatIMG429.jpeg|400px]]
 
5. pH=8 100ml distilled water + 0.5g NaHCO3
 
[[File:WechatIMG436.jpeg|400px]]
 
6. pH=11 700ml distilled water + 1ml NaOH
 
[[File:WechatIMG427.jpeg|400px]]
 
7. pH=12 250ml distilled water + 1ml NaOH
 
[[File:WechatIMG424.jpeg|400px]]
 
8. pH=13 100ml distilled water + 1ml NaOH
 
[[File:WechatIMG420.jpeg|400px]]
 
after 5 minutes change to yellow
 
[[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

Latest revision as of 10:29, 5 April 2018

Object is talking

1. Introduction

1.1 anthocyanin 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 [1]. Anthocyanin is a kind of natural colorant in food and beverage industry, and has been found to possess anti-inflammatory antioxidant properties [2]. It has also been researched for use as an indicator for packaging applications to detect spoilage in pork and fish products [3]. 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 [4].

Screen Shot 2018-01-31 at 12.08.56.png

Chemical diagram of colour-changing anthocyanin pH reaction [5]

1.2 red cabbage "Red cabbage is rich in a number of bioactive substances, including anthocycanins"[Wiczkowski, 2012]. The method of extracting anthocyanin from red cabbage is easy and convenient.

2. Idea

This work is based on a research done by MIT media lab that uses organic fluid-based molecules. The molecules anthocyanin, vanillin, chitosan are used as dopants that can sense different pH values. The output is in the form of a broad spectrum of colors, odors and shapes. Based on this, the experiment focus on color changing, using kappa-carrageenan as substrate to present the reaction in a certain form. The outcome shows chemical reactions that are in daily life unreadable and unseen. What is shown here is a new design language to create new appliances. In the exhibition, color changing can be seen both in liquid and solid statues.

3. Method

  • Color Changing in liquid status
  • Making red cabbage indicator

    Making red cabbage indicator

  • Making pH solutions

    Making pH solutions

  • Color Changing in solid status
  • 1.5%w/v kappa-carrageenan in deionized water

    1.5%w/v kappa-carrageenan in deionized water

  • pour anthocyanin solution

    pour anthocyanin solution

  • make a color film

    make a color film

  • dry the color film

    dry the color film

  • color changing

    color changing

  • color changing

    color changing

  • Shape Changing
  • 4% w/v chitosan powder

    4% w/v chitosan powder

  • 3% v/v acetic acid

    3% v/v acetic acid

  • pour chitisan solution

    pour chitisan solution

  • make a shape film

    make a shape film

  • dry the shape film

    dry the shape film

  • 0.75 uL droplets of the pH solution drop on the shape film

    0.75 uL droplets of the pH solution drop on the shape film

  • pH2 and pH12 shape changing

    pH2 and pH12 shape changing

Load video
Vimeo


References

  1. [1] Robert Boyle. 1664. Experiments and Considerations Touching Colours. Project Gutenberg. 1–157 pages.
  2. [2] Jian He and M Monica Giusti. 2010. Anthocyanins: Natural Colorants with Health-Promoting Properties.
  3. [3] Xiahong Zhang, Sisi Lu, and Xi Chen. 2014. A visual pH sensing film using natural dyes from Bauhinia blakeana Dunn. Sensors and Actuators B: Chemical 198 (2014), 268–273.
  4. [4] Viirj Kan. 2017. Organic Primitives: Synthesis and Design of pH-Reactive Materials using Molecular I/O for Sensing, Actuation, and Interaction. Proceedings of the 2017 CHI Conference on Human Factors in Computing Systems Pages 989-1000.
  5. [5] UMass Amherst Department of Chemistry Lecture Demonstrations.
  6. [6] https://ellieirons.com/projects/two-meadows/
      File:12.6 bio-lab first idea.pdf
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