You need: red cabbage indicator, 5 clear glasses, a teaspoon, warm tap water, and these salts if you have them: table salt (NaCl), baking soda (NaHCO₃), Epsom salt (MgSO₄·7H₂O, from a pharmacy), pickling alum (KAl(SO₄)₂·12H₂O, from the spice or canning aisle), and cream of tartar (potassium hydrogen tartrate, from the baking aisle).
Grown-up note: an adult should supervise. These are food or pharmacy products, but do not taste the solutions. Wash hands afterwards.
- Dissolve about ½ teaspoon of each salt in ¼ cup of warm water in its own glass. (Cream of tartar dissolves only partly; that's fine.)
- Add 2 tablespoons of cabbage indicator to each glass, and compare with a glass of indicator in plain water.
- Record each colour and classify each solution as acidic, neutral or basic.
- For each salt, name the ion responsible (if any) and write its reaction with water.
What to look for: table salt stays purple (neutral: Na⁺ and Cl⁻ are spectators). Baking soda turns blue or blue-green (basic: HCO₃⁻ has Kb > Ka). Alum turns pink to reddish (acidic: hydrated Al³⁺ donates protons). Cream of tartar turns pink (acidic: the hydrogen tartrate ion is an amphiprotic ion whose Ka is larger than its Kb). Epsom salt stays close to purple (Mg²⁺ and SO₄²⁻ have only small effects).