#11F: Red cabbage as pH master (UPM)

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Researchers from the Centro de Biotecnología y Genómica de Plantas, CBGP (UPM-INIA/CSIC), will carry out a workshop to determine the pH of different solutions. For this purpose, anthocyanin, a water-soluble pigment present in red cabbage, will be used as a pH indicator. In the first part of the workshop, anthocyanin will be extracted and then used to determine whether different substances (vinegar/lemon, milk, soap, ...) are acids or bases. The workshop will be held in collaboration with researchers from the Centro Nacional de Biotecnología, CNB (CSIC).