May 19th 2020
In their remote chemistry lessons the 4s have been doing some kitchen chemistry, investigating which fruits, vegetables or flowers make the best home-made indicators for acids and alkalis.
They began by boiling their fruits (e.g. blueberries), vegetables (e.g. red cabbage) and flowers (e.g. tulip petals) to create their indicators.
They then tested these on kitchen acids, such as vinegar, and alkalis, such as bicarbonate of soda, to see which home-made indicator worked the best!
