Equipment we used:
Red Cabbage, tea, beetroot, turmeric, cranberry juice, a beaker, water tripod, Bunsen burner, gauze mat, acid(HCI), and base(NaOH).
At first, we chop the cabbage into small pieces until it have enough to fill 2 cups, then place the cabbage in a large beaker and add water to cover the cabbage. Boil over a Bunsen burner for at least ten minutes for the colour to leach out of the cabbage. filter out the plant material to obtain a red-purple-bluish coloured liquid. This liquid is about pH 7. (The exact colour you get depends on the pH of the water.) Place in a small beaker and leave to one side, repeat this method for the beetroot. For the tea, put 100 ml of water into a beaker and boil. Turn off the Bunsen burner and put three tea bags in the beaker. Remove the tea bags when the tea is very strong. Place in a small beaker and leave to one side. For the cranberry juice, pour into a beaker and leave to one side. For the turmeric Mix 1 teaspoon turmeric in 100 mL cup of alcohol. Place in a small beaker and leave to one side.
The results:
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