Data of Experiments in China

Here are the raw data that I have collected, arranged into tables. This set of data taken from the photos of the experiments done in China. The tables show how each pH has affected the hue of the vegetable slices.

Purple Cabbage

pH Value	2	3	4	5	6	7	8	9	10	11	12
Hue / ⁰	341	326	324	316	312	310	288	279	270	266	259

Carrot

pH Value	2	3	4	5	6	7	8	9	10	11	12
Hue / ⁰	17	17	18	17	17	18	17	18	18	18	17

Green Pepper

pH Value	2	3	4	5	6	7	8	9	10	11	12
Hue / ⁰	80	88	95	96	97	102	96	95	96	97	96

Spinach

pH Value	2	3	4	5	6	7	8	9	10	11	12
Hue / ⁰	52	85	87	94	95	98	92	94	96	96	96

Radish

pH Value	2	3	4	5	6	7	8	9	10	11	12
Hue / ⁰	7	350	350	350	350	352	352	351	349	351	346