Data of Experiments in Singapore

The following sets of data are taken from the photos of the experiments done in Singapore. The tables show how the duration of soaking in a particular pH has affected the hue of the vegetable slices, both purple cabbage and spinach.

Purple Cabbage

pH 4

Time (min)	0	30	60	90	120	150	180
Hue / ⁰	323	343	346	347	349	350	351

pH 7

Time (min)	0	30	60	90	120	150	180
Hue / ⁰	336	337	337	336	337	334	337

pH 9

Time (min)	0	30	60	90	120	150	180
Hue / ⁰	338	313	312	287	266	254	252

Spinach

pH 4

Time (min)	0	30	60	90	120	150	180
Hue / ⁰	101	103	88	76	72	73	71

pH 7

Time (min)	0	30	60	90	120	150	180
Hue / ⁰	95	93	95	95	96	94	94

pH 9

Time (min)	0	30	60	90	120	150	180
Hue / ⁰	106	97	96	96	94	92	92