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Project Based Learning Chapter 6
Project Based Learning Chapter 6
OBJECTIVE
Determine the pH values of various substances used in daily life like soap, carbonated drinks,
coffee, lime juice and so on.
BACKGROUND
Some foods are acid, some neutral, and some alkaline. During digestion, all foods are
acidified by very powerful stomach acid. In the metabolic process, some foods such as meat,
cheese, fish, and eggs generate acid (low pH). Other foods such as vegetables, fruits, and nuts
cause alkalinity (high pH). Prepare a pH indicator using a purple cabbage to determine the
pH values of various substances used in daily life.
INSTRUCTION
Week 1:
1. Pupils search the information from books, internet and variety sources about acid, base,
pH value and pH indicator.
2. Pupils work in group and plan how to prepare this pH indicator by purple cabbage.
Week 2:
1. Pupils work out the process to produce pH indicator.
2. Pupils are free to choose the six materials you want to use to test the pH indicator.
Example materials that can be use such as soap, carbonated drinks, coffee, lime juice and
so on.
3. Record the pH value of the materials that you have tested.
4. Each group must prepare a report in MS Power Point with the following format:
a) Title
b) Project member
c) Material and apparatus
d) Procedure (Picture/schematic diagrams/flow charts/screenshots/graphs and etc.) and
result.
Example :
e) Discussion
a. What is the pH value for acid and alkali?
b. Write the formula to calculate the pH value.
c. Calculate the pH value of hydrochloric acid with 0.01 moldm-3 of hydrogen
ion.
d. Calculate the pH value of calcium hydroxide with 0.05 moldm-3 hydroxide
ion.
e. State the relationship between the concentration of hydrogen ion and pH
value.
f. State the relationship between the concentration of hydroxide ion and pH
value.
f) Reference