5. Why is the use of cabbage extract not a good method for determining the buffe

Question

5. Why is the use of cabbage extract not a good method for determining the buffering capacity of a words, what limitations are associated with using cabbage extract as a pH indicator?) (In other Buffers work within narrow pH ranges that can't be distinguised using the cabbage extract method of pH determination. O The cabbage extract is too sensitive to determine the buffering capacity of a solution. O The cabbage extract method is too difficult to perform OThe cabbage extract is already mixed with a buffer QUESTION 30 0 points POST-LAB QUESTIONS, p. 44. 7. What is the approximate buffering range of the buffer that was titrated with base in the graph shown on p. 43 in ur lab manual? (In other words, between which range of pH units is the pH remaining fairly steady (semi-horizontal ne), despite the addition of base?) PH 2-3 pH 3-4 pH 3.5-45 pH 5-6

Explanation / Answer

6) The cabbage extract method is to difficult to perform .

7) pH is 3.5 - 4.5.

9)cranberry juice is anatural antibiotic.

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