| (3) Beaker, TF, 400 ml | (6) Beaker, Griffen, 50 ml | (3) Glass stirring rods |
| H2O2, 50% (or 30%) | HCl 1M | NaOH 1M |
| distilled water | large (lasagna) glass dish | (1) medium rutabaga (or turnip) |
| Universal Indicator | Blender | (3) recrystallizing dishes |
| Cryogenic: | (none) |
| Oxidizer: | hydrogen peroxide |
| Explosive: | hydrogen peroxide (in presence of fuel) |
| Implosion: | (none anticipated) |
| Physiological: | sodium hydroxide, hydrochloric acid, hydrogen peroxide |
- Grind a whole rutabaga in a blender adding sufficient water to make a medium slurry.
- Add all of the slurry in equal amounts to the three (or four, if rutabaga/turnip contrast is desired) TF beakers.
- Add ~0.5 ml Universal indicator to each.
- Place these beakers, elevated on recrystalizing dishes (or equivalent) for better viewing, in the large glass dish to catch overflow.
- To one of these add 20 ml NaOH
[NOTE: 20 ml of 1M NaOH is too much - NaOH catalyzes H2O2 decomposition ];
to the second beaker, add 20 ml water; to the third add 20 ml HCl. - Stir each with separate glass stirring rods.
-
Simultaneously, or in succession, add 25 ml H2O2 to each of the 3 beakers of slurry mix. Stir or swirl each for a second and observe.
