Does anyone know who idscovered that red cabbage juice is a pH indicator?? PLease help!!!! ~Thanks!~?

Answer 1

I do not believe that it was mentioned in Robert Boyle's "The Experimental History of Colors" (1664) where other dyes and indicators are listed.

I do believe that the red cabbage juice is at least that old (mid 1600's) and the "discoverer" is probably long forgotten.

Answer 2

"first systematically employed in analytical chemistry by Robert Boyle, who used the aqueous extracts of the coloured principles present in red-cabbage, violets and cornflowers. "
http://www.1911encyclopedia.org/Indicator

here is some interesting info about the different kinds of vegetables & plants that can be used as pH indicators
http://www.answers.com/topic/ph-indicator

"Natural indicators have been used for hundreds of years, long before chemists
made synthetic acid-base indicators. The 17th century chemist Robert Boyle,
described indicators extracted from roses and other plant materials in his book
“The Experimental History of Colours” published in 1664. Boyle included the
ability to turn plant juices red among the properties of acids. Red cabbage is not
the only natural indicator that goes through a variety of color changes. Cherry
juice, for example, may be red (pH=2.5), orange (pH=4.5), brown (pH=7), or
green (pH=10). "