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Exploring the pH Scale: DIY Indicator Lab with Fruits and Vegetables

Discover the pH scale through a fun DIY lab using fruits and vegetables as indicators. Learn how to create indicator solutions and observe color changes to distinguish between acids and bases. Record results in a data table. Follow the instructions provided and utilize the available materials like hydrochloric acid, sodium hydroxide, and various fruits and vegetables. Have fun experimenting and learning about acidity and basicity!

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Exploring the pH Scale: DIY Indicator Lab with Fruits and Vegetables

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Presentation Transcript

  1. ThepHScale

  2. What is the pH scale? • pH is another way of representing the hydrogen ion (H+) concentration of a solution • pH values range from 0 - 14

  3. The pH scale Acidic solution: pH < 7.0 Neutral solution: pH = 7.0 Basic solution: pH > 7.0 Neutral ACIDIC BASIC pH = Increasing acidity Increasing basicity

  4. The pH Scale

  5. Let’s test some Household products!!! • pH paper (aka Universal Indicator Paper) • What color(s) do/does the paper turn for acids? • What color(s) do/does the paper turn for bases? Reds and oranges GreensandBlues

  6. Indicators Indicator: a chemical or solution that changes color at a certain pH The pH range varies for different indicators Titration Xample

  7. Indicator Lab • Many naturally colored compounds can behave as acid-base indicators. In this lab, you will be given a choice of several different fruits and vegetables. Your goal is to make indicator solutions from these fruits and vegetables. Do the following: • Provide a complete set of instructions for making the indicator solution from the raw materials. • Demonstrate that your indicator solution works for distinguishing between acids and bases. • Create a data table listing your results for 3-5 indicator solutions. Your table should include (at a minimum) the indicator name, colors observed, and appropriate pH ranges. • Use the rubric as a guide! • Available Materials: hydrochloric acid, sodium hydroxide, pH paper, tomatoes, limes, red cabbage, red grapes, apples, radishes, and red onions.

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