What makes a good pH indicator?

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What makes a good pH indicator? by Mind Map: What makes a good pH indicator?

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

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

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

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

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

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

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

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