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Test purple kale juice acid-base change experiment purple kale juice acid-base change experiment report
The experiment of acid-base change in purple kale juice is the process of color change of anthocyanin reacting with acid and base. Purple kale change color, is due to the role of anthocyanins in the cells of purple kale. Anthocyanin is a water-soluble plant pigment. In a broad sense, it belongs to the flavonoids. It is present in the cytosol within the vesicles.

The color of anthocyanin changes depending on the pH, acidic is reddish, alkaline is bluish. White vinegar is acidic, baking soda solution is alkaline, and water is neutral. So add drops of purple kale juice to a baking soda solution in water and the solution turns blue, add it to white vinegar and the solution turns blue, and add it to water and the solution turns purplish red.

Purple kale juice acid-base changes in experimental notes

Because of kale cold hardiness is stronger than cabbage, into the cellar time can be slightly later than the cabbage, in the cellar can be stacked storage, rack storage and basket stacking storage. Palletizing can be coded into triangular stacks, rectangular stacks, the best rack storage, each rack can be put on 2 to 3 layers, rack storage is conducive to ventilation and heat dissipation. Basket stacking is also conducive to ventilation, the effect is also good.

In the higher terrain, good drainage plots dug 1.5 to 2.0 meters wide, deep depending on the local climate and stacked layers, the requirements of 1.2 to 1.5 meters deep, the ditch can be stacked 2 to 4 layers of kale. The ball is not yet tight to those kale, covered with straw, and then gradually covered with straw according to changes in external temperature to prevent frost damage.

Can also be uprooted, retaining the outer leaves, the root down rows of tight yards of solid, false planting in the ditch, the soil can also be less water when dry, properly covered to prevent freezing.

Morphological Characteristics of Kale

Biennial herb, pinkish frost. Dwarf and stout annual stems are fleshy, unbranched, green or gray-green. Basal leaves numerous, thick, wrapped in layers into globules, oblate, 10-30 cm or more in diameter, creamy white or light green; biennial stems branched, with cauline leaves. Basal and lower cauline leaves oblong-obovate to orbicular, up to 30 cm long and wide.

Top rounded, base cuspidate into very short broadly winged petiole, margin undulate inconspicuously serrate; upper cauline leaves ovate or oblong-ovate, 8-13.5 cm long, 3.5-7 cm wide, base clasping; uppermost leaves oblong, ca. 4.5 cm long, ca. 1 cm wide, clasping.