Robert C. Mebane and Thomas R.

Rybolt
University of Tennessee at Chattanooga. Chattanooga, TN 37403

The color changes of solutions containing synthetic indi- Each solution was stirred with a magnetic atirrer while the
cators are well known. Less well known, hut equally dramatic. p H was monitored with a meter. Each titration was re~eated
are the pH-induced color changes of extracts from a variety kith fresh solution. Prior to titrating, 1 M HC1 was added to
of plants. The first useful synthetic indicator, phenol- lower the pH to 2.0. The color and pH were followed as drops
phthalein, was introduced in 1877. However, the use of natural of either 1N or 0.2 N NaOH were added to increase the pH
indicators predates the introduction of phenolphthalein hy from 2 to 12. The color versus pH for each of these 15solutions
over 200 years. In his book "Experiments Upon Colours" is shown in the table. Some of the transitions listed in the tahle
(1663),Robert Boyle described the use of natural indicators may be shifted to a different range of pH if the solution is
extracted from violets, roses, brazilwood, primroses, litmus, cycled back and forth between acid and base. We have only
etc. One of the characteristics that Boyle attributed to acids attempted to identify the main color changes that occurred
was their ability to turn plant juices red.1 and show the range over which a change is occurring. More
We wish to report the colors~bservedduring the titrations colors may be distinquished by varying the pH in a series of
of 15 natural indicators obtained from some common fruits tubes containing indicator and comparing the colors directly.
and vegetables. These edible indicators could be used for a For example, 10 distinct colors have been reported for solu-
variety of teacher demonstrations or for simple student ex- tions containing red cahhage extract.2
periments. Most people are surprised to learn of these color
changes in plant juices. How many people would guess that
blueberry juice is bright red in acid or that c h e w juice is dark
green in base? Elspecidly interesting are the extracts from red
cabbage, radish skin, rhubarb skin, and turnip skin, which act
as universal indicators.
Natural indicators in red apple skin, beets, blueberries, red
cahhage, cherries, grape juice, red onion, yellow onion, peach
skin.. .Dear skin.. .
~lum
skin. radish s k i . rhubard skin. tomato. ~.
and turnip skin were examined. The ljquid sraning material,
nave iuice, was diluted to the desired liehtness with distilled
&a&.- herem main in^ indicators were pipared by placing the
c h o ~ ~ solid
e d starting material in a beaker. addina enough
watk; to cover the solid, and heating below the boiling
for about 40 min. These solutions were diluted as needed.

' Slabadvary,F., (translated by Oesper, R. E.), J. CmM. EDW.,41,

285 (1964).
2 Forster, M., J. Cnw. E m . , 55, 107 (1978).

Volume 62 Number 4 April 1985 285