EXPERIMENT

Natural Indicators
Visitors combine different plant solutions with equal amounts of
vinegar (acid), water (neutral), and ammonia (base). They
compare the color changes of each plant solution when it is
placed in the three original solutions.

OBJECTIVES:
Visitors learn that living systems must maintain a constant pH to
survive and that many plants require a specific pH in the
environment to grow. Visitors learn that color often depends on
acid/base balances.

SCIENCE TOPICS PROCESS SKILLS VOCABULARY

pH Observing Acid
Indicators Measuring Base
Properties of Solutions Investigating Indicator
Atomic Structure Comparing/Contrasting Molecule
Acids and Bases Controlling Variables pH
Interpreting Data

Unit 3 Biochemistry U3.1

Experiencing Chemistry ©2007 OMSI
Experiment: Natural Indicators Operating Guide

See Materials Prep (with amounts to have on hand)

for more details  Household-grade NH3 (ammonia) (keep one quart on hand)
 C2H4O2 (vinegar) (keep one gallon on hand)
 H2O (water)
 24-well microwell plate
 Three 125-ml or 250-ml dropper bottles
 Six to ten 60-ml dropper bottles
 70% C3H7OH (isopropyl alcohol, 2-propanol) (keep one gallon on
hand)
 Table salt
 An assortment of fruits and vegetables — examples: red cabbage,
blueberry, blackberry, raspberry, cherry, radish skin, , turnip skin,
concentrated grape juice, beet, red onion, red apple skin, plum skin,
turmeric powder
 An assortment of flowers – examples: red rose, purple pansy, purple
orchid, purple iris, red valerian
 Six to ten large beakers (500-ml or larger)
 Three to five petri dishes with lids
 An assortment of 500- to 1000-ml plastic storage bottles (enough for
each fruit/vegetable sample being used)
 Strainer
 A blender (optional) (from general storage)
 Coffee filters (optional)
 Cheesecloth or other coarse fabric (optional)

Setup/Takedown Procedures

 Label the 24-well microwell plate as follows:

Cover the first row of wells with sturdy tape. On the tape, label
columns one through six with a numeral and a down arrow. Label (in
red) the second row ―V I N E G A R.‖ Label (in blue) the third row
―W A T E R.‖ Label (in yellow) the fourth row ―A M M O N I A.‖ Note:
labeling of the 2nd, 3rd, and 4th rows must be on the outside bottom
of the wells.
 Label the three large dropper bottles ―Water,‖ (in blue) ―Ammonia,‖ (in
yellow) and ―Vinegar‖ (in red).
 Label each 60-ml dropper bottle (in purple) with the name of the
appropriate plant solution (e.g., ―Red Cabbage,‖ ―Beets‖).

U3.2 Unit 3 Biochemistry

Experiencing Chemistry ©2007 OMSI
Experiment: Natural Indicators Operating Guide

 Refill the three large, labeled dropper bottles with H2O (water),
C2H4O2 (household vinegar), and NH3 (household ammonia),
respectively.
 Refill the labeled 60-ml dropper bottles with plant solutions. (Keep 100
ml of each solution on hand.) Prepare more plant solutions as
necessary (see Materials Prep). Store plant solutions in the
refrigerator.
 Test the experiment with all plant solutions. Remake plant solutions
as necessary-for example, if there is very little color difference
between a plant solution in ammonia and in vinegar.

 Set out the visitor instructions in a Plexiglas holder.

 Set out the following on a tray lined with a white mat:
 The labeled microwell plate
 The labeled dropper bottles of vinegar, ammonia, and water
 The small labeled dropper bottles of plant solutions (from the
refrigerator)
 Make sure that all labels are accurate and easy to read and that all
bottles are at least half full.
 Prepare plant solutions as needed (see Materials Prep).

 Tightly cap all bottles and dropper bottles.

 Return plant solutions to the refrigerator.
 Rinse the microwell plate and the outsides of the bottles.
 Sponge off the tray and tub.
 Store all other bottles in an upright position in the tub under the
cabinet.

 Return unused plant solutions to the refrigerator.

 Return the mat to general storage.
 Clean the tray and leave it at the station.

Unit 3 Biochemistry U3.3

Experiencing Chemistry ©2007 OMSI
Experiment: Natural Indicators Operating Guide

◊ Point out the color differences between the plain plant solution, the
plant solution with water (neutral pH), and the plant solution with acid
or base. The plant solutions in acid tend to be reddish; the plant
solutions in base tend to be greenish.
◊ Visitors can vary the concentration of acid and base (as in Unit 2’s
―Forward and Backward‖) for a greater variety of color changes.

Relate this to the take-home activity, ―Cabbage Juice Indicator.‖ Also

relate this to flowers. Many flowers (e.g., hydrangeas, roses,
petunias} will also show color changes.

C3H7OH (isopropyl alcohol) is a hazardous substance; follow the

handling and disposal instructions.
Consult the Material Safety Data Sheets (MSDS) for additional
information.

To prepare flower solutions:

 Place the flowers in a large beaker.
 Fill another beaker with an equal volume of water. Heat the water
until it boils.
 Pour the boiling water over the flower petals.
 Leave the items to soak until all color has left the flowers. A few
hours or overnight. Stir occasionally.
 Filter off and save the liquid extract and throwaway the solid waste.
 Test the extract. Dilute the extract with H2O if necessary.
 Add salt to the extract solution until no more salt dissolves. This keeps
the solution from growing mold or microbes.
 Store the extract solution in an appropriate-sized plastic bottle.
 Label and date the bottle.
 Store the solution in the refrigerator or freezer.

U3.4 Unit 3 Biochemistry

Experiencing Chemistry ©2007 OMSI
Experiment: Natural Indicators Operating Guide

To prepare vegtable solutions:

 Coarsely chop the vegetables and/or vegetable skins (berries can be
left whole).
 Place the vegetables in a blender and cover them with water.
 Puree the vegetables.
 Pour the puree through a strainer, or squeeze through cheesecloth.
Save the liquid extract and throwaway the solid waste.
 Add salt to the extract solution until no more salt dissolves. This
keeps the solution from growing mold or microbes.
 Store the extract solution in an appropriate-sized plastic bottle.
 Label and date the bottle.
 Store the solution in the refrigerator or freezer.

To prepare turmeric solutions:

 Add 1 tablespoon turmeric powder to 1 liter 70% isopropyl alcohol.
Mix well.
 Store the extract solution in an appropriate-sized plastic bottle.
 Label and date the bottle.
 Store the solution in the refrigerator or freezer.

To prepare juice solutions:

 Add 1 tablespoon juice concentrate to 1 liter water. Mix well.
 Add salt to the extract solution until no more salt dissolves. This
keeps the solution from growing mold or microbes.
 Store the juice solution in an appropriate-sized plastic bottle.
 Label and date the bottle.
 Store the solution in the refrigerator or freezer.

Unit 3 Biochemistry U3.5

Experiencing Chemistry ©2007 OMSI