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
Hauptverfasser:	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
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Anthocyanins Bacteria Chemistry Educational activities Elementary education Fermentation Lactic acid Learning Microbiology Middle school education Organic chemistry Outreach services Students
Online-Zugang:	Volltext
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