What makes a good pH indicator?

1. Will fruits be differentiated into strong and weak acids and bases?

2. Will fruits react quickly enough to be an indicator?

3. Will it be affected by the taste of fruits?

3.1. Will it be a better pH indicator if it is sweet?

3.2. Will it be a better pH indicator if it is sour?

4. Will it be affected by the size of the fruit?

5. Does the acidity of a fruit affect the effectiveness of a pH indicator?

6. Will the family of fruits affect its potential to be an indicator?

6.1. apples?

6.1.1. red apples

6.1.2. green apples

6.2. oranges?

6.2.1. oranges

6.2.2. mandarin oranges