AIChE K-12 Module, Grades 3-5 (4) - pH-un With Food

The module walks the audience through the science behind the pH scale while using a red cabbage concentrate as a pH indicator. The presenters will describe the differences between acids and bases such as taste (sour for acids, bitter for bases), texture (soapy for bases), chemical structure (-H or –OH presence), approximately 5 minutes. Afterward, students will be presented with safe, household solutions such as vinegar, coffee, and lemon juice for acids and dish soap, egg whites, and baking soda solution for bases. Then, with the new information, they can then make guesses on whether the solutions are acidic or basic. This can then be verified with the pH indicator. Additionally, questions can be posed like, “How can you make a pH 7 solution from a pH 10 and pH 4 solution?” to increase experimentation, approximately 10 minutes. Presented by: University of Kentucky AIChE Chapter Module Topic(s): Physical Properties