List of common laboratory indicators with their properties and uses
Appearance: Colorless liquid
Use: Used in vinegar and buffer solutions
Appearance: White crystalline solid
Use: Used in food preservation and buffer systems
Appearance: White crystalline powder
Use: Used as preservative and buffer systems
Appearance: Colorless liquid with pungent odor
Use: Used in buffer solutions and as a cleaning agent
Appearance: White crystalline powder
Use: Used in buffers, baking, and pH adjustment
Appearance: Colorless to light yellow liquid
Use: Used in titration and pH control
Appearance: White crystalline powder
Use: Used in buffers and fertilizers
Appearance: White crystalline powder
Use: Common biological buffer
Appearance: White powder
Use: Used in buffer solutions and food
Appearance: Oily, colorless to slightly yellow liquid
Use: pH adjustment and titration
Appearance: White crystalline solid
Use: Used in buffer systems and agriculture
Appearance: Red crystalline powder
Use: pH indicator in cell culture
Appearance: White crystalline powder
Use: Used in buffers and antiseptics
Appearance: White solid or colorless solution
Use: Strong base used for neutralization
Appearance: White crystalline powder
Use: Used in buffers and electrolytes
Appearance: Colorless to yellow syrupy liquid
Use: Used in food and buffer systems
Appearance: Colorless liquid with pungent odor
Use: Used in leather production and buffers
Appearance: White crystalline powder
Use: Used in food and buffer systems
Appearance: Clear, colorless liquid
Use: Used in pH adjustment and buffer making
Appearance: White powder
Use: Chelating agent and buffer component
Appearance: White powder or crystal
Use: Used in antacids and buffer systems
Appearance: White solid
Use: Strong base used in buffer preparation
Appearance: Exists only in solution
Use: Component of natural buffer systems (blood, oceans)