After Tangerine Harvest in Jeju Farm
pH indicators are substances that change color depending on the acidity or alkalinity of a solution. Many natural ingredients, such as red cabbage and hibiscus, can serve as pH indicators. In this experiment, we explored how tangerine extracts can act as a pH indicator by testing different solutions.
Experiment Method
- Preparing the Tangerine Indicator
- Peel a fresh tangerine and separate the peel from the fruit.
- Chop the tangerine peel into small pieces.
- Place the chopped peel into a pot with water.
- Boil the mixture for 10-15 minutes to extract the compounds from the peel.
- Let the solution cool down to room temperature.
- Filter the liquid using a coffee filter to remove solid particles, leaving a clear extract.
- Setting Up the Test Solutions
- Prepare the following liquids:
- Soda, Soap water, Lemonade, Sports drink, Tap water, NaOH solution
- Prepare the following liquids:
- Conducting the Experiment
- Pour each liquid into separate test tubes or cups.
- Add drops of the tangerine peel extract indicator to each solution.
- Observe and record any color changes over time.
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Hidden Science Behind the Experiment
Tangerines contain flavonoids and organic acids, such as hesperidin and citric acid, which can react to different pH levels. When mixed with acidic or basic solutions, these compounds undergo structural changes, leading to visible color shifts.
Acidic Solutions (pH < 7): The tangerine extract may turn reddish or pinkish.
Soda and lemonade are acidic due to carbonic acid and citric acid, respectively.
Sports drinks contain mild acids to enhance electrolyte absorption.
Neutral Solution (pH ≈ 7): Minimal color change.
Tap water is usually neutral or slightly basic, so it should show little to no reaction.
Basic Solutions (pH > 7): The tangerine extract may turn yellow or lighter in color.
Why the Results Were Not Very Clear
Unlike red cabbage, which contains anthocyanins, a well-known pH-sensitive pigment, tangerines have a much lower concentration of these compounds. While flavonoids and organic acids in tangerines can show some pH-dependent color changes, they are not as distinct as those from anthocyanins. This explains why the results in our experiment were not as pronounced as those from a red cabbage indicator.
Conclusion
This experiment demonstrates how everyday fruits can act as natural pH indicators. However, the effectiveness of tangerine juice as a pH indicator is limited compared to red cabbage due to its lower anthocyanin content. Despite this, it provides a fun and accessible way to explore acid-base chemistry and understand the role of natural pigments in chemical reactions!
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