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 A.    Preparing the Indicators
           1. Boil the red cabbage until the color is drained from the cabbage leaves or until the water changes color.
           2. Repeat for all the indicators.

 B.    Establishing a color scale for each indicator
           1. Pour the red cabbage into a container and measure the pH using a pH meter.
           2. Keep the pH meter in the container and add drops of 0.1 M HCl, stopping at each color change.
           3. Record the pH level of each color change for red cabbage.
           4. Repeat for all the indicators.
           5. Pour the red cabbage into another container and measure the starting pH.
           6. Keep the pH meter in the container and add drops of 0.1 M NaOH, stopping at each color change.
           7. Record the pH level of each color change for the red cabbage.
           8. Repeat for all the indicators.
           9. Determine which indicators are effective and which ones are not.
           10. Discard the ineffective indicators.

 C.    Determining the accuracy of natural indicators
           1. Pour white vinegar into a container and measure its pH level with the pH meter.
           2. Add red cabbage until the color stops changing. Record the color.
           3. Repeat for all other indicators, and determine the pH level using the recorded colors and predetermined
               color scale from Part B.
           4. Repeat steps 1 and 2 for all the substances to be tested.







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