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HSC Chemistry

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  1. Module 1: Properties and Structure of Matter
    1.1 Properties of Matter
  2. 1.2 Atomic Structure and Atomic Mass
  3. 1.3 Periodicity
  4. 1.4 Bonding
  5. Module 2: Introduction to Quantitative Chemistry
    2.1 Chemical Reactions and Stoichiometry
  6. 2.2 Mole Concept
  7. 2.3 Concentration and Molarity
  8. 2.4 Gas Laws
  9. Module 3: Reactive Chemistry
    3.1 Chemical Reactions
  10. 3.2 Predicting Reactions of Metals
  11. 3.3 Rates of Reactions
  12. Module 4: Drivers of Reactions
    4.1 Energy Changes in Chemical Reactions
  13. 4.2 Enthalpy and Hess's Law
  14. 4.3 Entropy and Gibbs Free Energy
  15. Module 5: Equilibrium and Acid Reactions
    5.1 Static and Dynamic Equilibrium
    5 Topics
  16. 5.2 Factors that Affect Equilibrium
    2 Topics
  17. 5.3 Calculating the Equilibrium Constant
    2 Topics
  18. 5.4 Solution Equilibria
  19. Module 6: Acid/Base Reactions
    6.1 Properties of Acids and Bases
    7 Topics
  20. 6.2 Using Brønsted–Lowry Theory
    2 Topics
  21. 6.3 Quantitative Analysis
    1 Topic
  22. Module 7: Organic Chemistry
    7.1 Nomenclature
    2 Topics
  23. 7.2 Hydrocarbons
    2 Topics
  24. 7.3 Products of Reactions Involving Hydrocarbons
  25. 7.4 Alcohols
    1 Topic
  26. 7.5 Reactions of Organic Acids and Bases
  27. 7.6 Polymers
    2 Topics
  28. Module 8: Applying Chemical Ideas
    8.1 Analysis of Inorganic Substances
    3 Topics
  29. 8.2 Analysis of Organic Substances
  30. 8.3 Chemical Synthesis and Design
  31. Working Scientifically
    Working Scientifically Overview
    1 Topic
Lesson 19, Topic 1
In Progress

Preparing Natural Indicators

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Possible Plants for Indicators

  • Red cabbage
  • Blueberries
  • Tumeric
  • Flowers (petals)
    • Violets
    • Geraniums
    • Petunias

Method – Red Cabbage

  1. Finely shred two leaves, place in 500 mL beaker and cover with distilled water to 200 mL mark.
  2. Slowly boil cabbage leaves over Bunsen burner until water turns dark reddish-purple colour and leaves lose their colour.
  3. Allow to cool and pour liquid into clean 100 mL beaker. If solution is pale or a greater volume than the beaker, then further boiling will be required before pouring to concentrate the solution.
  4. Test the solution against known concentrations of acid/base to identify its functionality as an indicator.