Study of the application of (sub)tropical fruit as acid-base indicator

Znanstvenici u znanstveno-istraživačkim laboratorijima često zaboravljaju na potencijalne prirodne kiselo-bazne indikatore zbog učestalosti korištenja sintetiziranih. Istraživanjem voća i povrća kao potencijalnih kiselo-baznih indikatora te usvajanjem činjenica o istima, kemija se usko povezuje sa svakodnevnim životom, ali je se približava i laicima koje se upoznaje sa znanošću. Obrada i proučavanje pojmova poput pH vrijednosti, kiselina, baza i indikatora se ponekad automatski povezuje sa sintetskim indikatorima, koji često mogu biti nepraktični. Stoga je cilj ovog rada ispitivanje potencijala primjene odabranog biljnog materijala kao kiselo-baznog indikatora. U tu je svrhu korišteno i ispitano odabrano (sup)tropsko voće u kombinaciji s određenim otapalima (aceton, voda, etanol, metanol), a ispitivanje je provedeno odmah po pripremi indikatora i nakon 24 h stajanja indikatora na sobnoj temperaturi. Rezultati istraživanja pokazuju velik potencijal korištenja određenih vrsta (sup)tropskog voća u pripremi prirodnih kiselo-baznih indikatora. Od ispitanog biljnog materijala, kao vizualno najdojmljiviji istaknuli su se indikatori pripremljeni od manga i nara.Scientists in research laboratories often forget about potential natural acid-base indicators due to the frequency of using synthesised ones. By researching fruit and vegetables as potential acid-base indicators and by learning the facts about them, chemistry is closely connected with everyday life, but it is also brought closer to laymen familiarising them with science. Research and studies of concepts such as pH value, acid, base and indicators are sometimes automatically associated with synthetic indicators, which can often be impractical. Therefore, this work examines the potential of using the plant material as an acid-base indicator. For this purpose, selected (sub)tropical fruits were used and tested in combination with certain solvents (acetone, water, ethanol, methanol), the test was carried out immediately after the indicator preparation and 24 hours after preparation. The research results show great potential of using certain types of (sub)tropical fruits to prepare natural acid-base indicators. Indicators prepared from mango and pomegranate (of all the examined plant materials) stood out as the most visually impressive