Quantitative Analysis of Carbon Dioxide's Effect on pH Indicator Solutions

王洪铖 12211404

2024/3/18

Introduction

The role of carbon dioxide (CO2) in environmental chemistry is pivotal, with its
concentration in the atmosphere closely linked to climate change and oceanic health.
The ability to assess CO2 levels is crucial for environmental monitoring. This
investigation explores the chemical interactions between CO2 and a pH indicator
derived from red cabbage. By exposing the indicator to varying concentrations of
CO2, we aim to observe and quantify the resultant pH changes. This experiment
serves as a fundamental demonstration of how CO2 alters the acidity of aqueous
solutions.

Materials Required

For this experimental setup, the following materials were prepared:

• Leaves from red cabbage

• Zip-closing plastic bag
• Water, room temperature
• A white sheet of paper
• Clear plastic cups in varying sizes
• Baking soda (sodium bicarbonate)
• Vinegar (acetic acid)
• Measuring spoons
• Straw

Safety Measures

The experiment was conducted under strict safety measures to prevent skin and
eye irritation. The experimenter should wear safety goggles and gloves, especially
while handling vinegar. All materials were used solely for experimental purposes and
not ingested.

Experimental Procedure

Preparation of Indicator Solution

1. Two red cabbage leaves were torn and placed in a plastic bag with
approximately 1 cup of water. The bag was sealed with minimal air inside.
2. The bag was manually agitated to release the pigment from the cabbage,
turning the water a medium to dark blue, indicative of a neutral pH.
CO2 Exposure Experiments

1. The blue indicator solution was divided among clear plastic cups placed on a
white sheet to observe color changes clearly.
2. In one experiment, an individual exhaled through a straw into the solution,
introducing CO2. Observations were noted regarding the solution's color
change.
3. For a controlled comparison, a reaction between vinegar and baking soda was
set up in a separate experiment to generate CO2. This setup aimed to produce a
higher concentration of CO2, hypothesized to cause a more pronounced color
change in the indicator.

Observations and Results

Exposing the indicator to exhaled CO2 resulted in a color shift from blue to
purple, indicating an increase in acidity due to the formation of carbonic acid from
CO2 and water. The reaction between vinegar and baking soda, yielding a higher CO2
output, led to a more significant shift in color towards a reddish-purple, affirming the
hypothesis that greater CO2 concentrations produce more acidic conditions.

Discussion

The experiment demonstrates the principle that CO2 can alter the pH of an
aqueous solution by forming carbonic acid, an effect observable in natural bodies of
water exposed to atmospheric CO2. The red cabbage indicator acts as a visual tool to
denote pH changes, with varying colors representing different acidity levels. This
simple yet effective experiment underscores the importance of monitoring CO2 levels
in environmental chemistry, given its profound impact on the acidity of natural waters
and, by extension, aquatic life.

Conclusion

This investigation into CO2's effect on the pH of a natural indicator solution

underscores the chemical basis for environmental concerns related to increased
atmospheric CO2 levels. By simulating how CO2 affects water chemistry, we gain
insights into broader ecological implications, particularly regarding ocean
acidification and its consequences on marine ecosystems.

Reference

https://www.acs.org/education/whatischemistry/adventures-in-chemistry/experiments/lose-
blues-co2.html