How do you test for acids and bases?
Well chemists initially used their tongues to test for acidity (sharpness) versus basicity (bitterness), but I don't advize that you continue that tradition.
In aqueous solution, acidity is characterized by the presence (over and above the equilibrium level) of
So measurement of
I have written before here that most of the things that we eat that taste good (i.e. wine, beer, oranges, lemons, cheese, butter) are slightly acidic. The most basic thing that we eat are egg whites (
The video below shows an experiment using an indicator derived from boiling red cabbage. A pigment from the cabbage called anthocyanin is what causes all of the different colors you see. Different pH levels of solutions tested produce all the different colors you see.
Other common indicators include:
Hope this helps!