NATURAL INDICATOR: USE OF RED CABBAGE  JUICE AS AN INDICATOR IN FOOD, COSMETIC INDUSTRY  AND EDUCATIONAL LABORATORIES

Ulug‘bek Xayrullo o‘g‘li Pardayev; Hamro Jasur o‘g‘li Xoliqulov; Maxsudjon Umurzokovich Tilyabov

Authors

Ulug‘bek Xayrullo o‘g‘li Pardayev Organization: 1 - Uzbekistan-Finland Pedagogical Institute
Hamro Jasur o‘g‘li Xoliqulov Organization: 1 - Uzbekistan-Finland Pedagogical Institute
Maxsudjon Umurzokovich Tilyabov Organization: 1 - Uzbekistan-Finland Pedagogical Institute

Keywords:

natural indicator, anthocyanin, red cabbage, laboratory, equilibrium state, alkaline environment, acidic environment, neutral environment, pigment, cosmetics and food industry

Abstract

Red cabbage juice has long been known to be a natural indicator. This means that it can be used to determine the pH value of a substance by changing color in response to acidity or alkalinity. In this article, we explore the use of red cabbage juice as an indicator in the food, cosmetic industry, and educational laboratories.

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