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HSC Chemistry

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  1. Module 5: Equilibrium and Acid Reactions
    5.1 Static and Dynamic Equilibrium
    5 Topics
  2. 5.2 Factors that Affect Equilibrium
    2 Topics
  3. 5.3 Calculating the Equilibrium Constant
    2 Topics
  4. 5.4 Solution Equilibria
  5. Module 6: Acid/Base Reactions
    6.1 Properties of Acids and Bases
    7 Topics
  6. 6.2 Using Brønsted–Lowry Theory
    2 Topics
  7. 6.3 Quantitative Analysis
    1 Topic
  8. Module 7: Organic Chemistry
    7.1 Nomenclature
    2 Topics
  9. 7.2 Hydrocarbons
    2 Topics
  10. 7.3 Products of Reactions Involving Hydrocarbons
  11. 7.4 Alcohols
    1 Topic
  12. 7.5 Reactions of Organic Acids and Bases
  13. 7.6 Polymers
    2 Topics
  14. Module 8: Applying Chemical Ideas
    8.1 Analysis of Inorganic Substances
    3 Topics
  15. 8.2 Analysis of Organic Substances
  16. 8.3 Chemical Synthesis and Design
  17. Working Scientifically
    Working Scientifically Overview
    1 Topic

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HSC Chemistry 6.1 Properties of Acids and Bases Preparing Natural Indicators
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Lesson 5, Topic 1
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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.