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What’s Cooking in the Laboratory?
27. September,08:00 - 16:00
Changes in pH can affect a variety of chemical processes, therefore accurate determination is important for understanding the properties of substances. Red cabbage contains large amounts of substances called anthocyanins. These are water-soluble dyes that change colour in different pH environments and for that reason red cabbage can be used as a natural pH indicator. Cabbage is also a good source of antioxidants, especially vitamin C. Antioxidants act by neutralising free radicals, thereby preventing damage to cells and tissues. We will test the antioxidant properties of vitamin C and determine its concentration in different common food samples.
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