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- Source :
-
New Scientist . 7/22/2006, Vol. 191 Issue 2561, p93-93. 3/4p. 2 Color Photographs. - Publication Year :
- 2006
-
Abstract
- This article presents a discussion on why the egg white turns green when the juice from cooked red cabbage is poured on it. A high school teacher says that red-cabbage juice is a good indicator of whether a substance is an acid or an alkali. And egg white is alkaline. Another person says that the juice of a red cabbage contains flavin, a type of anthocyanin which acts as pH indicator.
- Subjects :
- *CABBAGE
*VEGETABLE juices
*EGGS
*ANTHOCYANINS
*FLAVINS
*PIGMENTS
Subjects
Details
- Language :
- English
- ISSN :
- 02624079
- Volume :
- 191
- Issue :
- 2561
- Database :
- Academic Search Index
- Journal :
- New Scientist
- Publication Type :
- Periodical
- Accession number :
- 21935928