EXTRACTO DEL MAÍZ MORADO COMO INDICADOR QUÍMICO
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Abstract
This research proposes the extraction of anthocyanins present in purple corn, and its use in the qualitative identification of the acidic, neutral and/or basic character of various substances in everyday life. The type of research is basic and applied, the research design was experimental. The excerpt was used as an indicator in experimental Chemistry activities, with students from the Educational Units: 11 de Noviembre (40 students) and Combatientes de Tapi (37 students) in the subject of Chemistry, in the first year Baccalaureate of the school period September 2018-July 2019; and with the second semester students in the career of Experimental Sciences: Chemistry and Biology (33 students) of the academic period February 2019-August 2019 of the “Universidad Nacional de Chimborazo”, in the subject of Inorganic Chemistry; educational institutions located in the city of Riobamba-Ecuador. The results obtained showed that purple corn extract is an optimal indicator because it allowed students to characterize substances in acidic, neutral and basic macroscopically based on the change in color of the indicator according to the pH measurements performed.
KEYWORDS: Learning, chemical indicator, acid, base, purple corn.
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