SC - Pomegranate seed

[Deacon C Swepston]

Corwyn skrev:

>that the color of the juice is altered by the acidity or (Is there a better
term?) baseness (alkalinity?) of whatever it's added to.

The term would be "pH". It refers specificly to where on the scale of
acidity vs alkilinity a substance is- a strong acid would be a 1, water,
being neutral, is a 7, and a strong base would be a 14.

As far as the rest of your question, if Corwyn's explanation is correct
regarding the chemical compound giving red cabbage its color being a natural
indicator (and I have no reason to believe it isn't) the reason for the
color changes would be that acids will demonstrate more or less acidity,
depending on the temperature they're at, and the ionization of the
compounds. This will also vary as you change the concentration, ie, by
adding various other ingredients, or by boiling off the water. Through all
this, the indicator will reflect these changes- and some of the boiling
might well modify the indicator itself.


Phlip

Nolo disputare, volo somniare et contendere, et iterum somniare.

phlip at morganco.net

Philippa Farrour
Caer Frig
Southeastern Ohio

"All things are poisons.  It is simply the dose that distinguishes between a
poison and a remedy." -Paracelsus

"Oats -- a grain which in England sustains the horses, and in
Scotland, the men." -- Johnson

"It was pleasant to me to find that 'oats,' the 'food of horses,' were
so much used as the food of the people in Johnson's own town." --
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