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Biology/A few questions from a practise paper

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Question
Hi, im an A level (high school equivalent) student and I was scrolling through a few practise questions and was stuck on a few of these. Any help would be most appreciated.

We were doing this practical which the questions are based upon:

Boil red cabbage in water. This creates a solution which is a good pH indicator. You are given three substances in a test tube. You pour the pH indicator you created into each of these test tube substances and observe the colour and record it in a table. The substances will be an acid, alkali and water.

1) label a cabbage cell as to where the pigment has to travel through to get to the water

2) why does the pigment leave the cell when in boiling water

3) some people don't like blue cabbage , how can you ensure the cabbage is pink/red before serving

4) You will use your indicator in task 2.. why will it be refrigerated

5) how can you identify an unknown ph substances

Answer
chemistry.about.com     Acids & Bases   pH

www.stevespanglerscience.com   The Lab   Experiments

why does the pigment leave the cell when in boiling water
The pigment that gives them their color is soluble in water, so when left in water for a long time, the pigment diffuses out of the cells into the water. "The pigments are contained in cell vacuoles.Water is a fluid & a solvent to all the molecules living organism use. Cells form semipermeable compartments with regulated boundaries and water makes it possible for currents to circulate nutrients or for nutrients to diffuse from points.
www.123helpme.com/view.asp?id=148707

3) some people don't like blue cabbage , how can you ensure the cabbage is pink/red before serving
red;A red or purplish cabbage that is more mild and sweet flavored than other cabbage. It has a round, solid head and is popular for adding color to salads, coleslaws and stir-fries. The leaves on the red cabbage are tougher than those on the green cabbage because of its longer maturity time. Red cabbage is available throughout the year.
localfoods.about.com   Cabbage

how can you identify an unknown ph substances
misterguch.brinkster.net/identify.html  
science.csustan.edu/phillips/CHEM1102/mystery.htm
www.dep.state.fl.us/.../shw/hazardous/SC/UnknownChembook...

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