{"id":4642,"date":"2022-05-18T08:18:08","date_gmt":"2022-05-18T08:18:08","guid":{"rendered":"https:\/\/2022.plantday.it\/?p=4642"},"modified":"2022-05-26T07:44:25","modified_gmt":"2022-05-26T07:44:25","slug":"gli-antociani-della-cellula-vegetale-indicatori-naturali-di-ph","status":"publish","type":"post","link":"https:\/\/2022.plantday.it\/?p=4642","title":{"rendered":"Gli antociani della cellula vegetale, indicatori naturali di pH"},"content":{"rendered":"<div class='flex_column av-d2atr6-2ef571e69c118bf3f54c9912523dd28e av_one_full  avia-builder-el-0  el_before_av_hr  avia-builder-el-first  first flex_column_div '   ><p>\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-l3bb1m23-10f97406afa2beaa62e4875652053e94\">\n.avia-image-container.av-l3bb1m23-10f97406afa2beaa62e4875652053e94 .av-image-caption-overlay-center{\ncolor:#ffffff;\n}\n<\/style>\n<div  class='avia-image-container av-l3bb1m23-10f97406afa2beaa62e4875652053e94 av-styling- avia_animated_image avia_animate_when_almost_visible fade-in avia-align-center  avia-builder-el-1  el_before_av_textblock  avia-builder-el-first '  itemprop=\"image\" itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/ImageObject\" ><div class=\"avia-image-container-inner\"><div class=\"avia-image-overlay-wrap\"><img decoding=\"async\" class='wp-image-4643 avia-img-lazy-loading-not-4643 avia_image' src=\"https:\/\/2022.plantday.it\/wp-content\/uploads\/2022\/05\/Allegato-3_antociani-PlantDay.jpg\" alt='' title='Allegato-3_antociani-PlantDay'  height=\"152\" width=\"580\"  itemprop=\"thumbnailUrl\" srcset=\"https:\/\/2022.plantday.it\/wp-content\/uploads\/2022\/05\/Allegato-3_antociani-PlantDay.jpg 580w, https:\/\/2022.plantday.it\/wp-content\/uploads\/2022\/05\/Allegato-3_antociani-PlantDay-300x79.jpg 300w\" sizes=\"(max-width: 580px) 100vw, 580px\" \/><\/div><\/div><\/div><br \/>\n<section  class='av_textblock_section av-l3bb1xaw-2006cf374117350b85a0f46c4c3a27fb'  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock'  itemprop=\"text\" ><p style=\"text-align: center;\"><em>Antociani<\/em><\/p>\n<\/div><\/section><\/p><\/div>\n<div  class='hr av-ak0fv6-6baf31ef12b1c436b9f2823222422582 hr-short  avia-builder-el-3  el_after_av_one_full  el_before_av_heading  hr-center'><span class='hr-inner '><span class=\"hr-inner-style\"><\/span><\/span><\/div>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-l3bb10p2-5fc828a719e10c44feb33bd6105f9bc6\">\n#top .av-special-heading.av-l3bb10p2-5fc828a719e10c44feb33bd6105f9bc6{\npadding-bottom:10px;\n}\nbody .av-special-heading.av-l3bb10p2-5fc828a719e10c44feb33bd6105f9bc6 .av-special-heading-tag .heading-char{\nfont-size:25px;\n}\n.av-special-heading.av-l3bb10p2-5fc828a719e10c44feb33bd6105f9bc6 .av-subheading{\nfont-size:15px;\n}\n<\/style>\n<div  class='av-special-heading av-l3bb10p2-5fc828a719e10c44feb33bd6105f9bc6 av-special-heading-h3 blockquote modern-quote modern-centered  avia-builder-el-4  el_after_av_hr  el_before_av_hr '><h3 class='av-special-heading-tag'  itemprop=\"headline\"  >Gli antociani della cellula vegetale, indicatori naturali di pH<\/h3><div class=\"special-heading-border\"><div class=\"special-heading-inner-border\"><\/div><\/div><\/div>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-9oggsy-812e08c2155bd01fb7450f3310ed7343\">\n#top .hr.hr-invisible.av-9oggsy-812e08c2155bd01fb7450f3310ed7343{\nheight:20px;\n}\n<\/style>\n<div  class='hr av-9oggsy-812e08c2155bd01fb7450f3310ed7343 hr-invisible  avia-builder-el-5  el_after_av_heading  el_before_av_textblock '><span class='hr-inner '><span class=\"hr-inner-style\"><\/span><\/span><\/div>\n<section  class='av_textblock_section av-l3bb8tei-e92b8bcc0fd59d78ef949ec1ac9c552a'  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock'  itemprop=\"text\" ><blockquote>\n<p>Si mettono 4 o 5 foglie di cavolo rosso tagliate a fettine in un contenitore con acqua calda riempito fino a met\u00e0 e si lasciano a bagno per 10 minuti, finch\u00e9 l&#8217;acqua non diventa rossa-violacea e poi si aggiunge acqua fredda per far raffreddare il tutto pi\u00f9 velocemente (eventualmente si pu\u00f2 gi\u00e0 preparare l\u2019estratto prima). Si filtrano i pezzi di foglia con un colino e si versa il liquido ottenuto in 9 coppette di plastica trasparente\/bicchieri, avendo cura di versarne la stessa quantit\u00e0 per ciascun recipiente. Si aggiunge poi un cucchiaino per ciascuna coppetta dei seguenti reagenti: aceto, bicarbonato di sodio, detersivo per piatti, succo di limone, latte, t\u00e8 nero, t\u00e8 verde, dolcificanti sintetici, bevanda gassata. L\u2019estratto del cavolo rosso cambier\u00e0 colore a seconda se si tratta di un reagente basico, acido o neutro.<\/p>\n<\/blockquote>\n<ul>\n<li><strong>Tipologia attivit\u00e0: <\/strong>Laboratorio<strong><br \/>\n<\/strong><\/li>\n<li><strong>Destinatari:\u00a0\u00a0 <\/strong>tutti, bambini<strong><br \/>\n<\/strong><\/li>\n<li><strong>Data:\u00a0 <\/strong>28 Maggio 2022<\/li>\n<li><strong>Ente organizzatore:\u00a0 <\/strong>UNITO- Dipartimento di Scienze della Vita e Biologia dei Sistemi<\/li>\n<li><strong>Indirizzo:\u00a0<\/strong> Orto botanico, Viale Mattioli, 25, Torino, 10125<\/li>\n<li><strong>Referenti: \u00a0<\/strong>Silvia Perotto &#8211; Cinzia Bertea &#8211; Gianpiero Vigani<\/li>\n<li><strong>Modalit\u00e0 di fruizione: <\/strong>ingresso libero<strong><br \/>\n<\/strong><\/li>\n<li><strong>Email per prenotazioni:<\/strong>\u00a0 <a target=\"_self\" rel=\"noopener\">silvia.perotto@unito.it<\/a><\/li>\n<\/ul>\n<\/div><\/section>\n<div class='flex_column 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