Lab Two; Chromatography of Food Dyes Jan Konig 28.04.2013 11:00am Chemistry 121‚ section DE Abstract: The second lab deals with the chromatography of food dyes which means you figure out what kind of compounds are used in a product like food color etc. by comparing the result to FD&C Food Dyes. You use six different food dyes‚ four food colors out of the store‚ two different Kool Aid powder and four different colors of candy like M&Ms you use for the chromatograph. At the end you try
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the amount of water in a beaker affect the rate at which food coloring diffuses to the bottom of the beaker? Independent Variable: Height of water in beaker (Inches) Dependent Variable: Rate of diffusion (seconds) Controlled Variables: * Size of beaker * Temperature of water (23°C) * Type/color of food coloring * Person Timing * Environmental conditions Materials: * Beaker(well over 4 in tall) * Food coloring * Tap water(23°C) * Thermometer * Ruler *
Free Diffusion Molecular diffusion
Why There Should be a Limit on Food Additives For many centuries people have been adding things to preserve foods. An example of this is using salt to preserve meats or adding herbs to enhance the flavor of any other type of food. In recent years‚ however‚ the amount of additives in food has dramatically increased‚ and some of the items that are being added have been questioned by scientists as well as some consumers. Some additives have been known to cause sickness and contribute to the formation
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Chromatography lab Purpose: To separate food colorings into their component dyes using paper chromatography. Materials: Chromatography paper‚ Food coloring‚ Ruler‚ Pencil‚ Solvent solution‚ Test tubes‚ Test tube rack. Safety precaution: wear aprons‚ to make sure that you don’t get any of the alcohol on your clothes‚ and if you break a test tube you don’t get glass on you. Procedure: See-attached handout. Results: See chromatography with Audrey’s lab report.
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commonly called Red 40‚ is widely used in the foods and drugs that we consume. Red food coloring is the most commonly used dye in the U.S.‚ according to Center for Science in the Public Interest (Carerra‚ 2013). In the food industry‚ red is a very appealing food color. The Food and Drug Administration approve it for use in candy‚ cereal‚ baked goods‚ gelatin powder‚ drugs and cosmetics. As consumers‚ we respond to those appealing visual cues in our food and the food industry recognizes that fact. The FDA
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Food additives are in most of the things we eat. Most People consume food additives every day in all the foods they eat. There are many additives used that people know about and many that the average person has no knowledge about. This paper will give you a greater understanding which food additives are common and what effect it has on your health. According to the U.S. Food and Drug Administration (FDA)‚ a food additive is any substance added to food. Legally the term means‚ "any substance the
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identify identical compounds‚ unknown compounds‚ the number of components in a mixture‚ as well as other important uses not explored in this laboratory. This experiment explores these techniques to identify an unknown amino acid by TLC and analyze food colors using paper chromatography. By using 2.0 mL of dimethoxyethane and 18 mL of absolute ethanol as the developing solution‚ and then spotting each sample of amino acids and an unknown on the silica gel chromatography plate‚ we began the process
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Would you eat a bowl full of rat poison and call it cereal? I really don’t think you would. What about giving your child de-icing chemicals for breakfast? I think you would have to be insane in order to do that as well. I ask these questions because foods that claim to be “healthy” may contain harmful chemicals‚ many of which the average person has no idea what they really are. Do you remember the 1997 Breyers ice cream commercial that asks a very simple question— “What’s in your ice cream?” In the
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various food colorings and to calculate their Rf values 4. To compare measured Rf values with standard Rf values 5. To separate mixtures of food coloring into their components 6. To identify the components of mixtures by means of their Rf values Materials / Apparatus: See “Health Chemistry Lab Experiments” page 24-29 ** Substitute capillary tubes for stirring rods** Procedure: See “Health Chemistry Lab Experiments” page 24-29 DATA AND OBSERVATIONS Part II Rf Values of Individual Food Colorings
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edu/JCESoft/Programs/CPL/Sample/modules/paprchrom/paprchromdesc.htm This site shows the colors of many of the food colorings and lakes http://www.dynemic.com/food%20colour.htm This site has colors and correct names for many of the colors. You can get the structures from the names with CRC or a good organic chemist. http://vm.cfsan.fda.gov/~lrd/colorfac.html this is a general site with information on food colorings – discusses difference between dyes and lakes Procedure – Extract the color from the candies
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