Natural Dyes from Plants in Producing Colored Paste

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  • Topic: Starch, Annatto, Turmeric
  • Pages : 7 (1584 words )
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  • Published : September 13, 2011
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Natural Dyes from Plants in Producing Colored Paste
Abstract: 

Paste is a type of glue made from starch or dextrin, a starch product. This investigatory project shows that we can produce our own colored paste without spending much time and money and by performing simple steps. That’s why this Science Investigatory Project can help students save their money instead of spending it in buying expensive and commercialized colored glue. In addition, this colored paste can be an additional source of income. It’s not just affordable; it’s also safe and non-toxic because the ingredients used are starch, water, natural dyes from plants and alum. Alum is used as preservative to prolong the shelf-life of the paste. Natural dyes from plants like Annatto seeds, mayana and turmeric were tested as coloring for this paste. We can also use other coloring from plants by researching and do further study to improve the quality of this colored paste.

Introduction: 

Background of the Study: 

Nowadays our country has big problem about our economy. Everyone to solve it, but what do you think are the possible ways to prevent his crisis? I suggest that being practical is one of the solution to this problem. As students, we can be practical by using our knowledge instead of wasting our money. These projects do not need much time and money because we can make our own colored paste within a short period of time. The basic ingredients are water, alum, natural dye from plants and cassava starch. Starch glue is the general name for adhesives made from wheat, starch, potato starch, cornstarch or cassava starch modified with acids, alkalies or oxidizing agents. I used alum in this project to prolong the shelf life of the paste and also to let the paste not to be spoiled easily. The coloring that we used in this experiment is the seeds of Annatto (BIXA ORELLANA Linn). The seeds of the Annatto are used locally for coloring food. The coloring matter of the fruit, Annatto is employed commercially for coloring butter and in preparation of various polishers for russet leather. I also tested the roots of turmeric (Curcuma Longa Linn.) as coloring. The rhizomes of turmeric, or dilau, are commonly sold in the Manila markets, and are used as a condiment as ingredients of curry powder, and for coloring food and other materials.

Statement of the Problem: 

This study sought to answer the following problems: 

1. Can we produce colored paste out of cassava starch, water, alum and natural dyes from plants like Annatto seeds, mayana and roots of turmeric? 2. Is the proposed paste safe to use?
3. What is the best preservative that can be used in the colored paste?

Hypothesis: 

1. We can produce colored paste out of cassava starch, natural dyes from plants like Annatto seeds, mayana and roots of turmeric, alum and water. 2. The proposed paste is safe to use.
3. Alum is the best preservative for colored paste.

Significance of the Study: 

The significance of the study I that we can produce colored paste without wasting much time and money. For example, your house is very far from the bookstore and there is no available colored glue in the store near to your house and you need to design a birthday card. You can produce colored paste instead of traveling very far from your house to the bookstore just to buy expensive colored glues. This project can help not only students but also those who don’t have permanent job because it can be additional source of income.

Objective of the Study: 

The objectives of this study are: 

1. To make a cheaper colored paste.
2. To make a non toxic and safe paste.
3. To lessen the burden of the students who undergo financial difficulties on how to budget their money.

Scope and Delimitations: 

This Study has the following scope and delimitations: 

1. This study used only Annatto seeds, mayana and turmeric as the coloring.

In my first experiment, I used the leaves of mayana as coloring but the...
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