Fruit Ph Experiment

Purpose/Hypothesis: The purpose of this experiment is to use both cabbage juice and pH paper to determine the pH of household items. This way, we can tell which products are basic and which one are acidic. If we use cabbage juice as an universal pH indicator by comparing it to pH paper then pH determined by the cabbage juice will be unstable because by using cabbage juice, it can be different depending on how diluted it is.

Besides my experiment there have been other experiments that have tested temperature’s effect on ph. They also wanted to know whether temperature affects the ph. I found an experiment online called “Effect of Temperature on the pH of orange juice” done by students from Nease High School. Unlike my project, they only tested Orange Juice. They used 5 different temperatures, and the result was that the temperature had no effect. Another experiment I found online called “ Does storage temperature affect the ph of Orange Juice” by Anna Elizondo also only used Orange Juice. Her results were that the juice was more acidic at a hot temperature. The last experiment i found was on the lines of my experiment, but was more about my hypothesis. It was called “Does Storage Temperature Affect Orange Juice 's Acidity?”. Like the other experiments, this one only used Orange Juice. They used ph paper to measure the acidity at 40 degrees-50 degrees over the span of 2 days. Their conclusion was that the ph was still the same.

The null hypothesis will be that the test tubes with an increase in temperature, pH values, enzyme concentrations, and substrate concentration will have a very small color change or no color change at all. The alternate hypothesis is that the test tubes containing an increase in temperature, pH values, enzyme concentrations, and substrate concentration will all have an intense color change; the more the change, the more intense the color change will be.

PH can affect the way fermentation occurs due to the irregularity of the acidity or alkalinity within the glucose solution. This is an enzyme-based reaction that is susceptible to pH. The aim of this experiment was to determine how pH affects the yeast fermentation rate by performing the experiment numerous times with a different pH of glucose solution which included pH 3, 5, 7, 9, 11. The hypothesis was ‘If the pH is lower than the neutral point then the fermentation reaction will occur faster?’ The experiment conducted was to measure the amount of C02 produced by the yeast going into fermentation, however varying the pH of glucose solution by using different pHs . To test this every 5 minutes the volume of gas in the test tube was observed and recorded until a period of 30 minutes had been. The end results

Table 2: Consists of color extract taken from a red cabbage for a natural indicator. The pH reading that was measured by using the pH meter and the result of the pH reading to determine whether the solution was acidic or basic.

To start off the experiment 25mL of water was placed into a labeled beaker and tested for the pH using pH test strips. Next the antacid tablet was placed in the solution and timed for how long it took to dissolve the tablet. Finally the temperature was measured. This same process was repeated for the acidic solution, and finally for the basic solution. After each experiment the pH, the reaction time, and the temperature of the beaker were recorded into a table. For this experiment the independent variable was the substance used (acid, neutral or base), and the dependent variable was the reaction time of each substance. The constant conditions of this experiment included the amount of substance being used, and the placing of one antacid tablet into each beaker. The experimental group was the acidic and basic solution, and the control group was the neutral

The problem that needed to be solved for this experiment was, “How are organisms able to survive and function with proficiency despite metabolic activities that have the disastrous ability to alter pH from a neutral to an acidic or basic environment?” This question needed to be answered by testing different biological materials, as well as tap water, in order to find out what allows modern day organisms to survive such hazardous conditions. A hypothesis that was formulated before experimenting was, “If type of substance is Tap Water, then the changes in pH will be more drastic because water, considered neutral on the pH scale, doesn’t contain a component that will prevent such a change, unlike the content of a buffer solution.” The independent variable for this experiment was type of substance, evidently because this was the part of the experiment that was constantly being changed from trial to trial. The dependent variable for this experiment was pH of the substance because the pH constantly changed depending on the type of substance was being experimented with. The control of this experiment was the tap water and buffer solutions, as the results of the data from the biological materials were constantly compared to the data from both of these solutions.

Acidity is the level of acid in a substance such as water, soil, and even wine. Dissolved Oxygen, or D. O., was another test. Dissolved oxygen is the amount of oxygen that is present in the water. Group P’s data showed 8, 8, 12 for D. O. Groups A’s data was 10, 8, 7. Group W’s data was 12, 11, 12. The average was 9.8. This is a high but excellent number. We want this to be high so more organisms like fish can live there. The pH scale said for groups P, A, and W that the pH was 7 which is neutral.

19. Stir the solution with a toothpick and observe any changes. Measure the pH of the new solution and record into Table 2.

Can red cabbage juice indicator be used to determine the strength of acids and bases? Explain.

The independent variable is sugar concentration. This will be changed by using solutions with different amounts of sugar (2%, 6%, 10%).

My science fair topic will be measuring the acidic levels in different companies of water bottles such as Aquafina, Dasani, Evian, Fiji, Miami Dade Tap Water, Penta, Publix Spring Water, Smart Water, Smart Water, Volvic, Voss, and Zephyrhills. Bottled water has been tested for its ppm (parts per million) to measure the amount of particles inside the water. The pH scale is a measurement of how acidic or basic an aqueous solution is. The pH scale has a range of 0-14; numbers less than 7 are considered acidic and numbers greater than 7 are considered basic. An acidic pH level means that the solution has more free hydrogen ions, and a basic pH level means that the solution has more free hydroxyl ions. pH is reported in logarithmic units and an increase or decrease of one on the pH scale has a 10-fold change. The negative logarithmic of the hydrogen ion concentration calculates the pH level of a solution. This is why pH stands for the potential of hydrogen and it calculate din

The intention of this experiment is to determine the effects of pH on the rate of photosynthesis in living leaves. Photosynthesis is a process by which plants convert light energy captured from the sun into chemical energy which they use to perform various plant functions. During the photosynthesis process, light, carbon dioxide, and water react to produce products: sugar and oxygen. The equation for photosynthesis is:

Immediately after removing the tubes, hydrogen peroxide was added to each tube up to the second (5 cm) mark. They were then swirled to mix, and after fifteen seconds, the bubble columns in each vile were measured in millimeters, and then recorded in a data table. The procedure for analyzing pH levels was rather different. The three test tubes, marked at three different levels, were each filled to the first mark (1cm) with catalase, and to the second mark (3 cm) with water. However, the pH of the water had been adjusted differently for each vile. The first tube received water adjusted to pH three, the second received water adjusted to pH seven, and third received pH eleven. Consequently, each tube was then filled to the last mark (7 cm) with hydrogen peroxide, swirled to mix and then observed after twenty seconds. After twenty seconds passed, the bubble columns of each of he tubes were measured in millimeters. Results were recorded on a chart.

Then, each group of students received the necessary materials to complete the experiment. When the students received the cups, they labeled cups to distinguish between the salt solution, distilled water, and control group. After weighing the cups and finding the mass of the cucumbers, the students poured 50 ml of water in one cup, 50 ml of salt solution in the other, and left the control cup empty. Then, the students placed the cucumbers into the cups and waited 30 minutes for the results. After the 30 minutes, the students removed the cucumbers from each solution and dried the cucumbers with paper towels. The students then weighed the cucumbers again and recorded their results. Lastly, the students found the difference from the original mass of the cucumbers and recorded their results.