THE RED CABBAGE pH

INDICATOR
 ABSTRACT
This project explores the preparation of a natural acid-base indicator using red cabbage
(Brassica oleracea). Red cabbage contains anthocyanins, which exhibit distinct color
changes in response to varying pH levels, making it an ideal candidate for creating a
biodegradable and eco-friendly indicator. The process begins with the extraction of
anthocyanins from the cabbage through boiling followed by the addition of ethanol to
improve the solubility and stability of the pigment.

The experiment involved selectively testing the prepared indicator against various acidic
and basic solutions, including vinegar (acetic acid) and baking soda (sodium
bicarbonate). Colorimetric analysis revealed that the red cabbage indicator transitioned
from red in acidic conditions to greenish-yellow in basic environments. This project
highlights the effectiveness of a natural indicator as a sustainable alternative to synthetic
pH indicators, aligning with environmental conservation efforts in Kenya.
Results were documented, detailing the preparation steps, pH range observed, and
potential applications for educational purposes in chemistry. The findings emphasize the
importance of utilizing local resources in scientific exploration and promote awareness of
sustainable practices among students and the community. This project contributes
valuable insights to the Kenya Science and Engineering Fair, demonstrating innovation in
chemical education and environmental stewardship.
 ACKNOWLEDGEMENT
We wish to express our deep gratitude and sincere thanks to the head of institution,

Madam Dorine Ayieta of Got Rabuor Comprehensive school for her encouragement and

all the facilities that she provided for this project work. We sincerely appreciate the

magnanimity by taking us into her fold which we shall remain indebted to her.

We extend our hearty thanks to Mr. Phelix Odero Integrated science teacher, who guided

us to the successful completion of this project. We take this opportunity to express our

deep sense of gratitude for his invaluable guidance, constant encouragement, immense

motivation, which has sustained our effort at all the stages of this project work finding

square root of a number.

being tired of us anytime we asked for their support and also to our friends who assisted

us in typing, decorating our display board and boosted our morale. In a special way we

would like to thank all of them for their valuable advice and support which we received

from them time to time in finalizing this project within the limited time frame.
 BACKGROUND INFORMATION
INTRODUCTION
The ability to measure acidity and alkalinity, denoted as pH, is essential in various scientific
fields—including agriculture, food science, and environmental monitoring. Traditional pH
indicators, often made from synthetic chemicals, can be costly and environmentally hazardous.
In Kenya, where access to these resources may be limited, there is an opportunity to utilize
natural materials for educational and practical applications in science.
Red cabbage (Brassica oleracea var. capitata f. rubra) contains anthocyanins, a group of water-
soluble pigments that change color depending on the pH of the solution. This project focuses on
the extraction of these anthocyanins using ethanol as a solvent and their application as a natural
pH indicator. Using ethanol not only enhances the extraction process but also makes the
indicator safer and easier to handle compared to other chemical solvents.
The significance of this project lies in its potential to provide an affordable, sustainable
alternative for determining pH levels. By leveraging locally available resources, it addresses
both educational needs and practical applications in local communities and schools. This project
also fosters an understanding of the chemistry involved in acid-base reactions and the properties
of natural compounds, encouraging scientific inquiry among students.
As Kenya continues to emphasize the importance of science and technology in education,
projects like this can play a vital role in bridging theoretical knowledge and practical skills. By
using red cabbage as a natural indicator, students and educators can engage in hands-on
experiments that underscore the relevance of chemistry in everyday life.
 PROBLEM STATEMENT
The ability to effectively discern the pH level of solutions is crucial in various fields, including
agriculture, environmental science, and education. Traditional pH indicators can be expensive
and may not be readily available in some regions. This project aims to explore an alternative
method of preparing acid-base indicators using natural resources, specifically red cabbage
pigment, extracted using ethanol.
 OBJECTIVES
1. To prepare a natural pH indicator using red cabbage extract.
2. To evaluate the effectiveness of the indicator in determining the pH levels of various
solutions.
3. To analyse the colour changes of the indicator at different pH levels to assess its accuracy
and reliability.
It is hypothesized that the anthocyanin pigments present in red cabbage will change color in
response to varying pH levels, allowing for effective measurement of acidity or alkalinity in
different solutions.
JUSTIFICATION.
The preparation of a natural pH indicator using red cabbage is significant for several reasons:
Cost-Effective: This method can provide a low-cost alternative to synthetic indicators.
- Environmental Impact: The use of natural resources reduces reliance on chemical products,
promoting sustainability.
- Educational Value: This project serves as a practical demonstration for students to understand
pH chemistry and the properties of natural dyes.
Limitations
- Variability in Pigment Concentration: The colour intensity may vary depending on the
freshness and source of the red cabbage used.
- Accuracy: The indicators may not provide precise pH measurements compared to standard
laboratory techniques.
- Storage Stability: The stability of the extract as a lasting indicator may be limited, affecting
long-term usability.
 METHODOLOGY
Apparatus used
To do this experiment you will need the following materials and equipment:

1. - Beakers (250 mL)

Materials:
11. - Red cabbage (1 medium-sized head)
12. - Ethanol (95% concentration)
13. - Distilled water
14. - Acidic solutions (e.g., vinegar)
15. - Basic solutions (e.g., baking soda solution)
16. - pH standard solutions for calibration (optional)
 PROCEDURE
1. Chop the Cabbage:
- Remove the outer leaves of the red cabbage and chop the inner leaves into small pieces
using a knife.
2. Boil the Cabbage:
- Add the chopped cabbage to a beaker containing 250 mL of distilled water. Heat the mixture
on a hot plate until boiling. Let it simmer for 10–15 minutes.
3. Cool and Filter the Extract:
- Once the boiling is complete, remove the beaker from the heat and allow it to cool to room
temperature. Filter the mixture using filter paper and a funnel to separate the liquid extract from
the solid cabbage pieces. Collect the filtrate in a clean beaker.
4. Add Ethanol:
- Measure 50 mL of ethanol and add it to the cabbage extract. Stir the mixture well to ensure
thorough mixing. This step enhances the solubility and stability of the anthocyanins.
Testing the pH Indicator

Procedure:
1) Prepare pH Solutions:
- Prepare different pH solutions to test the indicator:
- Acidic: Dilute vinegar (pH ~2.5)
- Neutral: Distilled water (pH ~7)
- Basic: Prepare a baking soda solution (1 teaspoon in 100 mL of water, pH ~9).
2) Add Indicator to Solutions:
- Place 10 mL of each pH solution into separate petri dishes or cups. Add a few drops of the
red cabbage extract to each dish.
3) Observe Color Change:
- Observe and record the colour change of the indicator in each solution. Use a pH meter or pH
test strips to measure the pH levels for accuracy.
 VARIABLES
Independent variable: pH of the test solution (acidic, neutral, basic)
Dependent variable: Color change observed after adding the red cabbage indicator
Controlled variables:
 Volume of indicator used
 Volume of test solution
 Concentration of cabbage extract
 Temperature and lighting conditions
 OBSERVATION
 pH =2 (Vinegar): The mixture should turn a deep red.
 pH =7 (Distilled Water): The mixture should remain purple.
 pH =9 (Baking Soda): The mixture should change to green or yellow.

Data Collection:
- Table showing the colours observed for each solution tested:
Solution Initial Ph Final color Final pH (if
observed measured)
Vinegar(acidic 2.5 Deep red 2.5
)
Distilled water 7 Purple 7
Baking soda 9 Green 9
(basic) /Yellow
Table 1.
The colorimetric changes observed in the experiments confirm that the red cabbage extract
effectively indicates pH levels, demonstrating that it can serve as a reliable acid-base indicator.
The addition of ethanol enhanced the extraction and stability of anthocyanins, facilitating clear
colour distinctions across a range of pH values. Further experiments can explore the indicator's
longevity and applications in different settings.
 DATA ANALYSIS AND INTERPRETATION
The analysis of the colour changes observed from the red cabbage extract in various pH
solutions provides insights into the effectiveness of the anthocyanins as a natural acid-base
indicator. Below, we summarize the findings and suggest a way to visualize the data using a bar
graph.
1. Summary of Observations
Based on the experiments conducted, the following colour changes were observed when red
cabbage extract was added to solutions of known pH:
Solution Initial Ph Final color Final pH (if
observed measured)
Vinegar(acidic 2.5 Deep red 2.5
)
Distilled water 7 Purple 7
Baking soda 9 Green 9
(basic) /Yellow
Table 2
2. Data Analysis
Colour Change Interpretations:
 Deep Red indicates a strong acidic environment (pH < 3).
 Purple suggests a neutral pH (around 7).
 Green/Yellow recommends a basic environment (pH > 8).
This qualitative data highlights the versatility of red cabbage as a natural pH indicator,
displaying a clear color spectrum that correlates with pH levels.
A bar graph has been created to show the pH ranges and corresponding colors observed during
the experiments. Below is a descriptive representation of the graph structured, along with
insights into its implications for the project.
 GRAPH
X-Axis: pH Levels (with categories for Acidic, Neutral, Basic)
Y-Axis: Colour Intensity (can be represented as a score on a scale, e.g., 1-5 based on perceived
color intensity)
Bars: Each bar represents the color intensity observed for each solution tested.
9

8
8 8 8
7
7 7 7
6

3
3 3 3
2

0
Acidic Neutral Basic

pH pH2 pH3
 DISCUSION
This graph illustrates how effectively the colour change represents the pH level, thickening the
understanding of the anthocyanins’ properties.
The results affirm that red cabbage extract, when combined with ethanol, functioned effectively
across a pH spectrum. The clear delineation of colors demonstrates strong potential for
educational use, highlighting the indicators' accessibility and eco-friendliness. This supports
objectives focusing on sustainability and local resource utilization, particularly in educational
settings in Kenya.
- Educational Impact: Students can easily relate pH concepts to real-world materials, enhancing
learning experiences mostly from grade 7 integrated science indicator.
- Environmental Considerations: This project underscores the opportunity to utilize sustainable
methods for chemical education, fostering awareness of natural pH indicators over synthetic
alternatives.
The analysis clearly suggests that red cabbage extract, enhanced with ethanol, serves as a
practical and effective natural acid-base indicator capable of visually indicating pH levels. The
findings support the project’s objectives, showcasing innovation and environmental stewardship,
making it suitable for presentation at the Kenya Science and Engineering Fair. Further
exploration could examine the longevity of the indicators and their applications in various
scientific and educational contexts.

Data Interpretation
The results affirm that red cabbage extract, when combined with ethanol, functioned effectively
across a pH spectrum. The clear delineation of colours demonstrates strong potential for
educational use, highlighting the indicators' accessibility and eco-friendliness. This supports
objectives focusing on sustainability and local resource utilization, particularly in educational
settings in Kenya.
Educational Impact: Students can easily relate pH concepts to real-world materials, enhancing
learning experiences.
- Environmental Considerations: This project underscores the opportunity to utilize sustainable
methods for chemical education, fostering awareness of natural pH indicators over synthetic
alternatives.
The analysis clearly suggests that red cabbage extract, enhanced with ethanol, serves as a
practical and effective natural acid-base indicator capable of visually indicating pH levels. The
findings support the project’s objectives, showcasing innovation and environmental stewardship,
making it suitable for presentation at the Kenya Science and Engineering Fair. Further
exploration could examine the longevity of the indicators and their applications in various
scientific and educational contexts.
 CONCLUSION
The preparation of a natural acid-base indicator using red cabbage extract combined with
ethanol has proven to be effective in illustrating pH variations through distinct colour changes.
The results obtained from the experiments indicate that the anthocyanins in red cabbage can
serve as reliable indicators in educational settings, engaging students and promoting awareness
of sustainable practices. The clear colour transitions from red in acidic solutions to green or
yellow in basic environments highlight the potential of this natural indicator for practical
applications.
Despite the success of this project, several limitations were noted. The subjective nature of color
observation may introduce variability, as colour perception can differ among individuals.
Additionally, the stability of the anthocyanins over time in different storage conditions was not
extensively tested, which may affect the longevity of the indicator.
 RECOMMENDATIONS
Based on the findings of this study, the following recommendations are made:
1. For Schools: Schools should incorporate natural indicators such as red cabbage into science
practical lessons to enhance learning and reduce costs.
2. For Students: Students are encouraged to explore and compare other plant-based indicators
such as hibiscus flowers, beetroot, or turmeric.
3. For Future Research: Further research could focus on improving the shelf life of the
indicator or comparing its effectiveness with digital pH meters. Besides, we can find best ways
on how the red cabbage indicator can be developed into a demonstration kit with a color chart to
help judges and learners easily interpret results.
Finally, we have noted that this study demonstrates that meaningful and effective scientific
experiments can be conducted using simple, locally available materials. The red cabbage pH
indicator is a practical solution that supports science education, environmental sustainability,
and innovation at the school level.
 REFERENCE
1. Preparing an Eco-Friendly pH Indicator Using Red Cabbage Extract suitable for Low-
Budget labs v1 – ResearchGate
([Link]
Friendly_pH_Indicator_Using_Red_Cabbage_Extract_suitable_for_Low-Budget_labs_v1)

2. Investigation of Water Hyacinth and Red Cabbage to be used as pH Indicators Thet Paing
Soe] ([Link]

3. Handbook of Acid-Base Indicators (pH Indicators) - 2nd Edition - Routledge]

4. [Red Cabbage Indicator - American Chemical Society]

6. [How to make a red cabbage pH indicator - Chemistry for Kids - Science Sparks]
([Link]

7. [2019 Kenya Science & Engineering Fair (KSEF) Categories - [Link]]