Exploring Acid–Base Chemistry by Making and Monitoring Red-Cabbage Sauerkraut: A Fresh Twist on the Classic Cabbage-Indicator Experiment
Naturally occurring anthocyanin indicators have been used for many years to introduce science students to acid–base concepts. A classroom activity has been developed that uses naturally occurring anthocyanins to monitor the pH changes associated with the fermentation of red cabbage to sauerkraut by...
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| Veröffentlicht in: | Journal of chemical education 2019-02, Vol.96 (2), p.304-307 |
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| container_title | Journal of chemical education |
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| creator | Linder, Jacqueline L Aljic, Sumeja Shroof, Hamzah M Di Giusto, Zachary B Franklin, James M Keaney, Shane Le, Christopher P George, Olivia K Castaneda, Andrew M Fisher, Lloyd S Young, Virginia A Kiefer, Adam M |
| description | Naturally occurring anthocyanin indicators have been used for many years to introduce science students to acid–base concepts. A classroom activity has been developed that uses naturally occurring anthocyanins to monitor the pH changes associated with the fermentation of red cabbage to sauerkraut by lactic acid bacteria. Through the activity and related discussion, students are introduced to the scientific method, basic laboratory practices, acid–base chemistry, chemical and physical changes, fermentation, and microbiology. Although this activity and accompanying assignments are designed for students ages 6–12, the activity is adaptable to students of all ages and backgrounds. |
| doi_str_mv | 10.1021/acs.jchemed.8b00767 |
| format | Article |
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| fulltext | fulltext |
| identifier | ISSN: 0021-9584 |
| ispartof | Journal of chemical education, 2019-02, Vol.96 (2), p.304-307 |
| issn | 0021-9584 1938-1328 |
| language | eng |
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| source | American Chemical Society Journals |
| subjects | Acids Anthocyanins Bacteria Chemistry Educational activities Elementary education Fermentation Lactic acid Learning Microbiology Middle school education Organic chemistry Outreach services Students |
| title | Exploring Acid–Base Chemistry by Making and Monitoring Red-Cabbage Sauerkraut: A Fresh Twist on the Classic Cabbage-Indicator Experiment |
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