Food Dye Research Paper

The control of the experiment is water. The positive results are the juices that turned into jelly and the negative results were pineapple and kiwi.

The materials used during the experiment included three plastic cups, three gummy bears, masking tape, marker, balance, calculator, tray, one plastic spoon, a measurement tray, and a ruler. The three plastic cups were used to hold the tap water, salt water, and sugar water. The masking tape and marker were used to label each cup with the

In Part C of the experiment, the process completed in Part B was performed again on the six Kool-Aid drink samples: black cherry, cherry limeade, grape, mixed berry, strawberry, and tropical punch. The cherry limeade, grape, mixed berry, and tropical punch samples were undiluted stock solutions that were used in the SpectroVis. The black cherry solution was diluted with a 2-fold dilution. The 3 mL of black cherry solution was diluted with 3 mL of deionized water. This was done because the Red 40 dye was too concentrated. The strawberry solution was first diluted by a 2-fold but the absorbances values were too high and fell outside the acceptable range of 0-1. Therefore, 8 mL of strawberry solution was diluted with 12 mL of deionized water. These values for all of the solutions were recorded in Table 5. The solutions were emptied down the sink. All the glassware and cuvettes were rinsed with deionized water and dried. The volumetric flasks and caps were returned to the appropriate containers.

The purpose of the experiment was to test the levels of water contamination in each beaker to see how high each vial would contaminate the water based on the color the water became once each vial was poured into the given beakers. In Experiment 2: Water Treatment, I used potting soil, sand, activated charcoal, gravel, alum, bleach, and beakers with my own-supplied tap water. The purpose of this experiment was to see if the different particles placed in the tap water could be removed by various filtration techniques. In Experiment 3: Drinking Water Quality, I used several various test strips, each individual strip testing for ammonia, chloride, 4-in-1, phosphate, and iron, along with samples of Disanti bottled water, Fiji bottled water, and my own tap water from home. The purpose of this experiment was to determine if bottled water is any more or less filtrated than my own tap water at home.

In the United States and in most of the world food dyes are exceedingly common. In addition to this, they have been brought into question as being dangerous for human and environmental health. From general observation and knowledge about this topic I knew that Red #40 dye (Allura Red AC) is at the height of this controversy. After some initial research, I discovered more information on Azo dyes, their effect on the environment, as well as wastewater treatment used to decontaminate water containing these dyes. This led to my interest on the topic of Electrochemical Advanced Oxidation Processes (EAOPs) as a fairly recent solution to environmental issues regarding contaminants in water. I was curious to see how these processes work, as well as

Part two of the experiment focused on household items like food and cleaning products. It was interesting to see how different chemicals react with the bromthymol blue. The all purpose cleaner turned into a light yellow

For example, in the experiment when I poured Hydrochloric acid in a test tube and then one magnesium ribbon, the substances started to bubble. Other than that, when I took the wooden split and lit it, I burned the green paper and it changed brown around the edges of the paper.

The tearing of the paper towel into strips; The absorption of the liquid into the paper towel strips (experiment k).

2. What does the yellow food color represent at the end of the experiment? What does the Congo red represent?

The green jelly bean, really describes me well. The way I would do things, makes the most since, listed under the green jelly bean column. First off, we “Greens” like to make “whites” and “blacks” organize things for us, when doing work. A good proof for this would be is that I would totally do that too. If I am doing a report for school with a group of people, I defiantly want a “white” or “black” jelly bean personality to organize things for me. Another thing is that we like having recognition for our magnum opus. Although public recognition is not necessary, it really frustrates me if someone else uses my joke or my idea on a YouTube video or script, or really anything else. For instance, when me and my friend did a YouTube video recently

The dried stigmas of the saffron flower, saffron imparts a rich, golden color to both food and fabric (Barash, 1993).

This hypothesis relates to the experiment by saying how when different liquids were used, there were many different reactions. Proving the hypothesis is supported. The experiment could be done differently by using other powders, liquids, etc. This could cause many changes. One thing is the expansion of options. It would have many substances to compare to the unknown. Thus creating a lot more options for the unknown powder to be. It could also increase the probability of error, from having so many different resources. Sources of error could include adding too much powder and not enough liquid. Doing this could cause the balance to be off. For example, not adding enough liquid could cause the powder to not react. When in reality, the substance usually fizzes or changed color. Doing this experiment made learning about different reactions to different substances

About half of this hypothesis was supported because it said that to much or too little water will probably slow down its growth but change its color. At the bottom of the celery's stem have holes so If noticed that the celery would suck up the food dye faster. In the beginning the carnation had some food dye on it, and the celery's sides had a lot of food dye on it. Noticing that the celery had food dye on it faster because the bottom of the celery has holes on it, comparing to the carnation and celery had food dye in their stems, most of the carnations petals turned red, and the celery on the top sides, and the bottom had red food dye all over it. There should be no problems or limitations with this project. Another question for this is:

I Am conducting this experiment to understand how a chick breathes in its shell. The problem That is are trying to be solved is if the pores of the chicken egg shell allow water to enter by soaking raw eggs in dye. The hypothesis is that the will change to the color of what every dye it is placed in.

Appearance and Color Color is a major quality attribute in dried food products. In order to facilitate the comparison of color and appearances of the samples, a digital picture was taken from each dried sample. Figure 5 shows the pictures of the pretreated with citric acid solution, blanched and control samples. The slices treated with citric acid provided better color for drying. It could be concluded that the general appearance and color of the dried potato slices were preserved by treating with citric acid solution in comparison with the blanched and control samples.