2012年2月3日星期五

What is the natural pH of Anthocyanin (from red cabbage)?

I did an experiment in biology using it as a pH indicator. So would the pH naturally be 7? I think that is right but why would it be 7?



Thank you so much for your help
What is the natural pH of Anthocyanin (from red cabbage)?
i think its slightly higher than 7. and its because most proteins and enzymes innside the cells that make up the cabbage works works better at that pH. they break appart at lower (acidic) and higher (basic) pH.

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