Nā hōʻailona pH kūlohelohe
Ma lalo o ka mana o ka hoʻololi ʻana i ka hopena o ke kaiapuni, ʻaʻole wale nā pūhui i hoʻohana ʻia i nā laboratories e like me nā mea hōʻailona e loaʻa nā kala like ʻole. Hoʻohui ʻia kahi hui like me nā mea i loko o nā huahana kūlohelohe. I kekahi mau ho'āʻo, e hoʻāʻo mākou i ke ʻano o nā hōʻailona pH i ko mākou kaiapuni.
No nā hoʻokolohua, e koi ʻia kekahi mau hopena me ka pH like ʻole. Hiki ke loaʻa iā lākou ma ka diluting hydrochloric acid me HCl (pH 3-4% solution he 0) a me ka sodium hydroxide solution NaOH (4% solution he pH o 14). ʻO ka wai distilled, a mākou e hoʻohana ai, he pH o 7 (neutral). Ma ka haʻawina, e hoʻohana mākou i ka wai beetroot, ka wai kāpeti ʻulaʻula, ka wai blueberry a me ka infusion kī.
I loko o nā paipu hoʻāʻo me nā mea hoʻonā i hoʻomākaukau ʻia a me ka wai i hoʻoheheʻe ʻia, e hoʻoheheʻe i kahi wai liʻiliʻi ʻulaʻula (kiʻi 1). I loko o nā hoʻonā acidic, loaʻa iā ia kahi kala ʻulaʻula ikaika, i loko o nā hoʻonā kūʻokoʻa a me ka alkaline, lilo ke kala i ʻeleʻele, e lilo ana i kala melemele (kiʻi 2). ʻO ka waihoʻoluʻu hope ka hopena o ka decomposition o ka wai i loko o kahi ʻano alkaline ikaika. ʻO ka mea kuleana no ka wehe ʻana o ka wai beetroot he betanin. ʻO ka acidification o ka borscht a i ʻole ka saladi beetroot he "chip" culinary e hāʻawi i ke kīʻaha i kahi kala ʻono.
Ma ke ala like, e ho'āʻo i ka wai kāpeti ʻulaʻula (kiʻi 3). I loko o kahi waiʻawaʻawa, lilo ka wai i ʻulaʻula ʻulaʻula, i loko o kahi hopena kūʻokoʻa e lilo ia i poni māmā, a i loko o kahi solution alkaline lilo ia i ʻōmaʻomaʻo. I kēia hihia, hoʻoheheʻe ke kumu ikaika i ka wai - lilo ka wai i loko o ka pahu hoʻāʻo melemele (kiʻi 4). ʻO nā mea e hoʻololi i ke kala he anthocyanins. ʻO ka kāpīpī ʻana i ka salakeke kāpeti ʻulaʻula me ka wai lemon e hāʻawi i kahi hiʻohiʻona hoihoi.
Pono kekahi hoʻokolohua hou i ka wai blueberry (kiʻi 5). Hoʻololi ka waihoʻoluʻu ʻulaʻula-violet i ʻulaʻula i loko o kahi mea ʻawaʻawa, i ʻōmaʻomaʻo i loko o kahi ʻano alkaline, a i melemele i kahi ʻano alkaline ikaika (decomposition dye) (kiʻi 6). Eia nō hoʻi, nā anthocyanins ke kuleana no ka hoʻololi ʻana i ke kala o ka wai.
Hiki ke hoʻohana ʻia ka infusion kī ma ke ʻano he hopena pH indicator (kiʻi 7). I ke alo o nā waikawa, lilo ka kala i melemele mauʻu, ma kahi ʻano kūʻokoʻa e lilo ia i ʻulaʻula māmā, a ma kahi ʻano alkaline lilo ia i ʻeleʻele ʻeleʻele (kiʻi 8). ʻO nā derivatives Tannin ke kuleana no ka hoʻololi ʻana i ke kala o ka infusion, e hāʻawi ana i ke kī i kona ʻono ʻono. ʻO ka hoʻohui ʻana i ka wai lemon e māmā ke kala o ka infusion.
He mea kūpono hoʻi ke hana kūʻokoʻa i nā hoʻokolohua me nā hōʻailona kūlohelohe - nui nā wai a me nā decoctions o nā mea kanu e hoʻololi i ka kala ma muli o ka acidification a i ʻole ka alkalization o ke kaiapuni.
E ʻike iā ia ma ke wikiō:
Nā hōʻailona pH kūlohelohe
