We’ve Got the Beet: Using Beetroot, Red Cabbage, and Litmus Strips to Indicate Drink Spiking
DOI:
https://doi.org/10.47611/jsrhs.v11i4.3831Keywords:
Key Terms: Drink spiking, pH indicator, acidic, beetroot, cabbage, litmus, anthocyaninAbstract
Objective: To test the extent to which beetroot and cabbage-based strips can indicate pH changes in comparison to litmus strips. Hypothesis: Beetroot and Cabbage will be able to indicate whether a drink has been drugged because the label will change colors as the pH level changes to the same extent that the litmus strips can. Method: An experimental design involving making beetroot and cabbage-based strips using coffee-filter paper and then testing the vegetable-based strips and litmus strips in a variety of liquids. Result: Beetroot and cabbage-based strips are able to accurately indicate a change in pH level in regard to drink spiking, however, litmus strips are more reliable and evident in their change in color.
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