Tea
Tea lightens in colour when an acid is added to it, eg., citric acid from lemons or lime, or citric acid or tartaric acid from a can)
and tea darkens when a base (e.g., baking soda) is added to it.
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Baking soda
When an acid (e.g.. vinegar) is added to it, a fizzing action due to carbon dioxide (CO2) occurs.
When a base is added to baking soda, no fizzing action occurs. (However, you might sometimes see just a few bubbles. This is because baking soda is a bit amphoteric).
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Purple cabbage juice. (Get some by boiling chopped purple cabbge in water.)
In acid, it turns green; in base, it turns red.
(Check on the correct colour change with vinegar (an acid) or baking soda ( a base). I might have screwed up on the color change here.)
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Simplest test (but not recommended):-
Acids are sour (e.g., lemon juice and vinegar)
Bases are "bitter" in taste.
This means that if something is not sour, it is likely non-acidic. |
