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Module 5: Equilibrium and Acid Reactions5.1 Static and Dynamic Equilibrium5 Topics
5.2 Factors that Affect Equilibrium2 Topics
5.3 Calculating the Equilibrium Constant2 Topics
5.4 Solution Equilibria
Module 6: Acid/Base Reactions6.1 Properties of Acids and Bases7 Topics
6.2 Using Brønsted–Lowry Theory2 Topics
6.3 Quantitative Analysis1 Topic
Module 7: Organic Chemistry7.1 Nomenclature2 Topics
7.2 Hydrocarbons2 Topics
7.3 Products of Reactions Involving Hydrocarbons
7.4 Alcohols1 Topic
7.5 Reactions of Organic Acids and Bases
7.6 Polymers2 Topics
Module 8: Applying Chemical Ideas8.1 Analysis of Inorganic Substances3 Topics
8.2 Analysis of Organic Substances
8.3 Chemical Synthesis and Design
Working ScientificallyWorking Scientifically Overview1 Topic
- EduKits Education
Lesson 5, Topic 1
Preparing Natural Indicators
Possible Plants for Indicators
- Red cabbage
- Flowers (petals)
Method – Red Cabbage
- Finely shred two leaves, place in 500 mL beaker and cover with distilled water to 200 mL mark.
- Slowly boil cabbage leaves over Bunsen burner until water turns dark reddish-purple colour and leaves lose their colour.
- 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.
- Test the solution against known concentrations of acid/base to identify its functionality as an indicator.