arrow3 Comments
  1. Cindy Salo
    Sep 16 - 4:22 PM


    Fascinating! I had no idea that anthocyanins were acid/base indicators. What a great educational project…and delicious product.


  2. thomas
    Sep 18 - 6:25 PM

    It’s also worth noting that while most of the familiar pH-sensitive red-purple pigments in plants are anthocyanins, there is a completely separate set of indicator pigments, betacyanins, in the Carophyllales, including beets and carnations. They are still glycosides, but are otherwise chemically unrelated.

  3. Kathryn
    Oct 05 - 1:43 AM

    Thanks for posting this! If I can find friends who don’t spray their roses, I’d love to try it. Rosewater is one of my favorite flavors, via Indian friends.

    I’m also stealing the acid/base indicator demo idea for a DIY Biology lab where I volunteer, BioCurious. If we do a Food Science of Canning class, we might make rose jelly; in the meantime, we’re looking for new demos for the East Bay Mini Maker Faire.

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