Aqueous Solution Chemistry

Colour Changes with Caffeine - Part 2

This study outlines the effect on the colour of anthocyanin-containing solutions when mixed with caffeine. Given the diversity of anthocyanin structures available from other vegetables, fruits or flowers, there is great potential for series of open-ended experiments for students in classes or science clubs to investigate.

Colourful Chemistry of Canning

Educators may be able to use these anthocyanin experiments to make a connection between the food we eat and the chemical principles that are employed to ensure that canned foodstuffs can be preserved properly.