Food Dyes Lab Report

After the serial dilutions of the red and blue dyes were taken, the molarity and absorbance for both dyes were calculated. Using the MiVi = MfVf equation, the concentrations for each value of the red and blue dye were separately calculated. Calculating absorbances calls for setting the correct wavelengths of light for each dye. In this case, the 470 nm wavelength for red dye and the 635 nm wavelength for blue dye was needed to find the maximum absorbances. The absorbance was found by blanking the colorimeter and entering the concentrations. After both values of the absorbances and concentrations were found, the values were then graphed in order to obtain the equation of the relationship between absorbance and concentration.

The procedures for experiment A, B, and C all start the same. The first step is to put on goggles and get the data collection device set properly. The labquest needs to be plugged into the colorimeter accurately so that a click is heard when putting it in. The labquest needs to be reading digitally and the colorimeter needs to be set to 635 nm. Then shake the chloroplast solution and take a clean cuvette and fill it with 3 mL of distilled water, 3 drops of the chloroplast solution, and cap it. This is used as a blank to calibrate your labquest. Double check that the labquest is reading absorbance, this assures that the colorimeter is plugged into the labquest accurately. Insert the blank into the colorimeter and hit the calibration button. Take out the blank and empty it. The labquest is now set to experiment with. Make sure that the heat bank is set in front of the lamp and that the lamp is on. The cuvette must be placed on the opposite side of the heat bank in the path of light in the box so that no other light can interfere with the experiment.

The mole is a convenient unit for analyzing chemical reactions. Avogadro’s number is equal to the mole. The mass of a mole of any compound or element is the mass in grams that corresponds to the molecular formula, also known as the atomic mass. In this experiment, you will observe the reaction of iron nails with a solution of copper (II) chloride and determine the number of moles involved in the reaction. You will determine the number of moles of copper produced in the reaction of iron and copper (II) chloride, determine the number of moles of iron used up in the reaction of iron and copper (II) chloride, determine the ratio of moles of iron to moles of copper, and determine the number of atoms and formula units involved in

The purpose of this experiment was to find out the nutrient content of unidentified food samples and to use chemical reagents to see if the unidentified foods for sugar, starch, protein and fat (lipid) content. After comparing the color changes in each unknown substance then you will be able to see the amount of sugar, starch, protein or fat there is in the unknown substance.

For this experiment, the amounts of Red 40 and Blue 1 were quantified in six different Kool-Aid samples through the use of a spectrophotometer. This was completing by performing serial dilutions on both dyes, Red 40 and Blue 1, and then creating calibration curves for each of the six samples. The absorbance and maximum wavelength values were obtained from the spectrophotometer for each individual drink sample. Beer’s Law was used to discover the concentration of

Introduction: The goal or purpose of this experiment was to determine the concentration of Allura Red in red commercially available beverage- Gatorade. Colorimeter are used to shine a LED light through the solution and hit a photocell: it will detect an absorbance or a percent transmittance value. These “value” can be charted and examined as a calibration curve. Calibration curve is a method for determining a substance concentration in an unknown sample

Every cell transports materials in and out throught something called a membrane. There are many different methods of transport in the cell Saccharomyces cerevisiae (Serrano, 1977) We want to know does adding higher concentrations of azide more effectively block dye transport? We tested the transport of dye in yeast cells with a metabolic inhibitor. When we did this we showed no difference in the absorbance between different azide solutions, and our control. From this we concluded that azide has no effect on the transport through a yeast cell membrane.

The dyes in the laboratory experiment are made of numerous colors, mainly red and blue, the spectra from each of the dyes corresponded to the wavelengths obtained from each of dye i.e. 620 nm for red and 450 nm for blue.

The Uptake of Neutral red dye by saccharomyces cerevisiae in the presence of a metabolic inhibitor

Aim: To classify unknown substances according to their structure type and to observe how the structure of materials affects their uses.

In this paper, an artificial food dye will be made to mimic the color of Full Throttle. To determine what food dye are needed, Full Throttle will be put through a spectrometer to determine what wavelengths are absorbed. Specific wavelengths absorbed will correspond to specific colors absorbed. It was determined that yellow 5 and yellow 6 will be used to make our artificial food dye to mimic Full Throttle. Using Beer’s Law, it was determined that a concentration of 0.0000236 moles of Yellow 5 and a concentration of 0.0001494 moles of yellow 6. Using our line of best fit from the absorption graphs, it was determined

Chromatography is a fairly simple process. First, you put a dot of ink(or in our case, the M&M food dye) near the bottom of some chromotography paper (also known as filter paper), and then hang the paper vertically with its lower edge (the one closest to the spot of dye) dipped in a solvent (In our case, the sodium chloride solution). Capillary action forces the solvent to travel up the paper, where it meets and dissolves the ink. The dissolved ink (which is the mobile phase) slowly travels up the paper (the stationary phase) and separates out into its different elements. Another way of describing it is to think of the liquid as an adhesive-like liquids, some of which stick more to the solid and can travel more slowly than others. This is

Surfactant is an essential component for the respiratory system to function properly. Knowing the physiology of surfactant in the alveoli is important to know when learning the structure of the air sacs and how they work. This experiment is designed to make the understanding of surfactant in the alveolar film easier to learn, because it's not very simple. Surfactant is a detergent-like substance produced by the Type II alveolar cells in the walls of the alveoli. Surfactant is produced to reduce the surface tension of the water molecules that primarily compose the walls of the alveoli. For this experiment, we will be using milk and food coloring to represent the water (milk) and gas (food coloring) in

Carbohydrates are the product that made up from carbon, hydrogen and oxygen. Carbohydrates are form by the combination of carbon dioxide and water molecules. The carbohydrates contain two specific functional group in it which is the hydroxyl groups and carbonyl groups.A reducing sugar is a type of sugar with is an aldehyde group.This means that sugar can act as a reducing agent.The procces of reducing sugar is isomerisation,example of reducing sugar islactose,maltose,glucose and fructose.All monosaccharides are capable of reducing other chemicals such as copper (II) sulphate to copper oxide.Beside that disaccharides such as maltose and lactose are reducing sugar,however sucrose is non reducing

In order to identify what food, and ultimately from which restaurant Parry ate the day of his poisoning, four experiments were carried out. Each experiment tested for the presence of the following four macromolecules in Parry’s vomit: