These colour changing molecules can be changed from indigo to brilliant blue or bright pink with a few simple experiments!
Pigments are molecules that contain colour and the ones in red cabbage juice ( anthocyanin ) are pretty special. By adding a base or acid, we can both change their shape and their colour! The pigments are easy to collect and the basis for two easy home experiments: Colour Changing Magic Potions and Making Litmus Paper.
First, you will need to collect some magic molecules from a red cabbage: click here to find out how.
Change your purple cabbage juice to blue by adding a base and to red/pink by adding an acid.
Directions
Pour your prepared red cabbage juice into two clear glasses or small bowls.
Into one glass, stir 1 tsp of baking soda. Watch the solution turn blue – indicating that the pH has turned basic.
Into the second glass, stir 3 Tbsp of white vinegar. Watch the solution turn red/pink – indicating that the pH has turned acidic.
For fun, pour the glass containing vinegar into the glass containing baking soda and watch them foam! Tip: for less mess, pour both solutions into a big bowl!
Make your litmus paper to test acids and bases – it’s easy!
You don’t need expensive chemistry kits containing dangerous chemicals to have fun doing science at home. This simple (and colourful) experiment will help you make you own litmus paper so that you can test acids and bases using simple household ingredients. You can also test these by making a colour changing magic potion!
First, you will need to collect some magic molecules from a red cabbage: click here to find out how.
You will need your red cabbage juice (cooled and strained) and some paper towels. I folded mine twice to make thick squares.
Quickly dip / submerge the paper towels into the red cabbage juice. Don’t hold them under for too long as you want them to collect the colour pigments but not get so soggy that they fall apart. It’s a little like candle dipping – you may need to do a couple of dips to get a good colour.
Place the purple paper towels on a clean tray (that won’t stain) and put them somewhere warm (like the hot water cupboard) to dry until the next day.
You now have litmus paper! Cut them into strips for easy dipping.
Testing Acids and Bases
Directions – Part 2
Using glasses or small bowls prepare the solutions that you want to test. Your litmus paper will stay purple in ph neutral solutions, turn red-pink in acidic solutions, and turn blue in basic solutions.
Dip away!
We used:
Bases: soapy water, baking soda, baking powder.
Acids: vinegar, lemon juice.
Don’t worry if your experiment doesn’t go perfectly (ours didn’t!); simply use it as a talking point to discuss why things didn’t turn out as expected. In our case, the detergent and baking powder didn’t dissolve properly which meant that out litmus paper stayed purple (recognising the ph neutral water). For more ideas on common acids and bases: click here.
These colour changing molecules can be changed from indigo to brilliant blue or bright pink with a few simple experiments!
Pigments are molecules that contain colour and the ones in red cabbage juice ( anthocyanin ) are pretty special. By adding a base or acid, we can both change their shape and their colour! The pigments are easy to collect and the basis for two easy home experiments:Colour Changing Magic Potions and Making Litmus Paper.
Materials
1/2 red cabbage
Hot water
A food processor (or a big pot)
Bowl
Fine colander or flour sieve
Simply blending the red cabbage in boiling water produces amazing bubbles!
Directions
Shred or coarsely chop the red cabbage.
You can then choose whether to boil or blend. I chose blending and it’s meant to result in slightly better colour.
Boil: Pop in a pot with enough water to cover the cabbage and boil for 15 minutes.
Blend: Pop in a food processor with about 3 cups of boiling / hot water. Blend until the cabbage is finely processed and then leave to soak for 15 minutes.
Allow the cabbage mixture to cool and then strain the juice into a bowl. Tip: The juice will stain so glass is great if you have it. I used a flour sieve to strain mine into a glass pyrex jug.
You now have the cabbage juice you need for your two science experiments!
Added Extras
You can also freeze leftover juice in ice cube trays to make all natural coloured icing for birthday cakes or cupcakes!
Start the oven pre-heating to 180’C / 350’F and grease the muffin pans.
Whisk the eggs, milk, and oil.
Add the salt, sugar, and oats.
Tip: If you prefer a fine texture to your baking, use an electric hand beater to combine. This will help to break the oats into a finer texture (without demolishing them into oat flour).
Add the wheat bran, wheat germ and cheese. Sift in the flour and baking powder. Mix well to combine.
Spoon the muffin mix into the greased muffin trays and pop into the pre-heated oven.
Bake for 25-35 mins until the muffins are cooked through (test with a knife or skewer to see that it comes out clean).
Allow muffins to cool on a wire rack.
These are brilliant served warm with butter and are still lovely for breakfast in the morning. Consider freezing leftovers to heat up as needed.
These delicious crunchy cookies are also a great opportunity to discuss science in the kitchen! STEM discussion points follow after the recipe 🙂
Ingredients
125 butter
1/2 brown sugar
1 Tbsp maple syrup or golden syrup
1 Tbsp milk
1 1/2 cups plain flour
1 tsp baking soda
Allergies: soy free, egg free, nut free.
Directions
Start the oven preheating to 180’C / 350’F.
Have a grown up mix the butter, sugar, maple syrup, and milk in a pot. Heat until the butter is melted and the mixture is almost boiling – you’ll be able to see the surface tension change as it begins to think about bubbling. Make sure that you stir constantly so that it doesn’t stick or burn.
Remove from heat and allow the caramel to cool to lukewarm.
Sift the flour and baking soda into the pot and mix into the caramel.
Stir well and it will turn into a caramel coloured cookie dough.
Roll the cookie dough into balls and flatten on a baking tray (either greased or lined with baking paper).
Bake for 10-15 mins or until golden brown.
Science in the Kitchen (STEM)
Gravity & Weight: When you’re using kitchen scales to measure out the butter, take a few moments to talk about why things have weight and why we weigh them. That butter would weigh about 20g on the Moon and about 315g on Jupiter.
Solids, Liquids, Gas: It’s a good idea to have a grown up do the stirring with the caramel mixture as it gets very hot; keep young helpers interested by helping them to safely view the way the ingredients change. Ask them if the butter and sugar going into the pot are liquids or solids (the latter); then show them what happens when heat is applied (becomes liquid); as the mixture cools and is combined with the flour it’s state changes again (solid).
Gassy Bubbles: Ask young helpers what’s different about the ingredients in this recipe. The answer is that it uses baking soda rather than baking soda. The baking soda causes small carbon dioxide gas bubbles in the cookie mix causing it to rise when it goes into the hot oven. Tip: Get the cookies in the oven quickly as the longer the mix is left at room temperature, the less the cookies will rise.
Sweet Surprise: A great way to see baking soda in action is to make a candy version of these cookies. Have a go at making Hokey Pokey!
Probiotic + prebiotic kefir ice-cream. Tasty, low in lactose, high in calcium.
Ingredients
1 large frozen banana
150g kefir
I used The Collective Blueberry Hemp Kefir. The hulled hemp seeds + chicory root help to add some prebiotic fibre to go with the probiotic kefir. Tip: Another option is to mix in 1Tbsp of ground linseed.