If you have a pH thing going on, you could just add a few drops of vinegar to see if that creates a color change (or add a bit of baking soda).
If it depends on a pH change, you could create the change in the wine glass. I assume the sink might be more alkaline, so it would be baking soda in the wine glass. Or you could get the wine to revert to the purple by adding some vinegar in the sink. Just don't drink the wine after doing this! :-) _____________________________________________ Claudia J. Stanny, Ph.D. Director Center for University Teaching, Learning, and Assessment Associate Professor NSF UWF Faculty ADVANCE Scholar School of Psychological and Behavioral Sciences University of West Florida 11000 University Parkway Pensacola, FL 32514 – 5751 Phone: (850) 857-6355 (direct) or 473-7435 (CUTLA) csta...@uwf.edu CUTLA Web Site: http://uwf.edu/cutla/ Personal Web Pages: http://uwf.edu/cstanny/website/index.htm On Wed, Feb 6, 2013 at 3:43 PM, Marc Carter <marc.car...@bakeru.edu> wrote: > I'll try this one -- it's easier than trying to figure the ph of the > porcelain (although that's an interesting idea and I wish I could do it). > I'll get some food coloring when I shop this weekend, and will report back > what I find. > > If it works, I'll be all set to celebrate. :) > > Thanks, all! > > m > > -- > Marc Carter, PhD > Associate Professor of Psychology > Chair, Department of Behavioral and Health Sciences > College of Arts & Sciences > Baker University > -- > > > > -----Original Message----- > > From: Paul C Bernhardt [mailto:pcbernha...@frostburg.edu] > > Sent: Wednesday, February 06, 2013 2:56 PM > > To: Teaching in the Psychological Sciences (TIPS) > > Subject: Re: [tips] More wine... > > > > Possibly... now, get some red food coloring, add a little bit of blue to > > get a color similar to the wine. Then, dilute it as before and pour it > > into the sink. If you get a similar color shift, then it is probably > > color of sink rather than chemical reaction. Do the same with blue food > > coloring alone, diluted, then poured to see if it shifts to green. > > > > Paul > > > > On Feb 6, 2013, at 1:12 PM, Marc Carter wrote: > > > > > Hi again, all -- > > > > > > First, thanks to those who responded. I think I've figured it out, > > but still need to work out details. > > > > > > Last night I took a few drops of wine and diluted it as much as I > > could (filled the glass as full as I could with water). > > > > > > Purplish, still. (I had an independent observer name the color for > > > me. The spouse was there, thinking, I'm sure, that I'm slightly > > mad.) > > > > > > Then I dumped it into the sink. It was bluish, not purplish. > > (Again, > > > got independent confirmation.) > > > > > > So I think that the sink is not completely white; I think it has a > > slight yellowish tint. The light reflected through the purple would > > have fewer short-wavelengths and also fewer long ones. Purple is non- > > spectral, and is gotten by combining both long- and short-wavelength > > lights. It could be that the light reflected from the sink is without > > (proportionately) more long- than short-wavelengths, and so the wine > > would appear bluish. This I think is also helped by the fact that the > > sink is illuminated by a fluorescent bulb; they tend to have more power > > in the shorter-wavelength end of the spectrum. > > > > > > What do you think? :) > > > > > > m > > > > > > -- > > > Marc Carter, PhD > > > Associate Professor of Psychology > > > Chair, Department of Behavioral and Health Sciences College of Arts & > > > Sciences Baker University > > > -- > > > > > > > > > > > > The information contained in this e-mail and any attachments thereto > > ("e-mail") is sent by Baker University ("BU") and is intended to be > > confidential and for the use of only the individual or entity named > > above. The information may be protected by federal and state privacy > > and disclosures acts or other legal rules. If the reader of this > > message is not the intended recipient, you are notified that retention, > > dissemination, distribution or copying of this e-mail is strictly > > prohibited. If you have received this e-mail in error please > > immediately notify Baker University by email reply and immediately and > > permanently delete this e-mail message and any attachments thereto. > > Thank you. > > > > > > --- > > > You are currently subscribed to tips as: pcbernha...@frostburg.edu. > > > To unsubscribe click here: > > > > > http://fsulist.frostburg.edu/u?id=13441.4e79e96ebb5671bdb50111f18f2630 > > > 03&n=T&l=tips&o=23497 or send a blank email to > > > leave-23497- > > 13441.4e79e96ebb5671bdb50111f18f263003@fsulist.frostburg.e > > > du > > > > > > > > > > > --- > > You are currently subscribed to tips as: marc.car...@bakeru.edu. > > To unsubscribe click here: > > http://fsulist.frostburg.edu/u?id=13029.76c7c563b32ad9d8d09c72a2d17c90e > > 1&n=T&l=tips&o=23501 > > or send a blank email to leave-23501- > > 13029.76c7c563b32ad9d8d09c72a2d17c9...@fsulist.frostburg.edu > > The information contained in this e-mail and any attachments thereto > ("e-mail") is sent by Baker University ("BU") and is intended to be > confidential and for the use of only the individual or entity named above. > The information may be protected by federal and state privacy and > disclosures acts or other legal rules. If the reader of this message is not > the intended recipient, you are notified that retention, dissemination, > distribution or copying of this e-mail is strictly prohibited. If you have > received this e-mail in error please immediately notify Baker University by > email reply and immediately and permanently delete this e-mail message and > any attachments thereto. Thank you. > > --- > You are currently subscribed to tips as: csta...@uwf.edu. > To unsubscribe click here: > http://fsulist.frostburg.edu/u?id=13144.1572ed60024e708cf21c4c6f19e7d550&n=T&l=tips&o=23503 > or send a blank email to > leave-23503-13144.1572ed60024e708cf21c4c6f19e7d...@fsulist.frostburg.edu > --- You are currently subscribed to tips as: arch...@jab.org. To unsubscribe click here: http://fsulist.frostburg.edu/u?id=13090.68da6e6e5325aa33287ff385b70df5d5&n=T&l=tips&o=23504 or send a blank email to leave-23504-13090.68da6e6e5325aa33287ff385b70df...@fsulist.frostburg.edu
