Investigating Fruit Peels as pH Indicators – Harry G. (’25)
Featured image: Comparison of apple peel extract, plant leaf extract, and ketchup (rows D, E, F) with more conventional pH indicators: universal indicator solution, phenolphthalein, and bromophenol blue. Back in 2020, I investigated the chemistry of pH indicators, substances that change colour based on acidity. I decided to find out whether biological pigments from plants can do the same thing. After the tedious process of … Continue reading Investigating Fruit Peels as pH Indicators – Harry G. (’25)
