Dyes

Food Dyes In the late eighteenth century food manufacturers started to use synthetic dyes as a marketing strategy to sell more food and earn more money. The reason that they make a large amount of money selling their food is because the dye covers the natural color of the food. People don’t find the natural color of the product as appetizing as to when it contains the synthetic dye. They would change the color of the product because that was the only factor that they could control other than smell

dyeing processes. 2) Dispersant-free disperse dyes:-

general all dyes were natural substances, derived mainly from plants and animals in ancient days. In the 19th century natural dyes obtained from the plants and animal parts were the main colourants for fabrics. The natural dyes present in plants and animals [1] impart colour to the fabric materials. The awareness about the ecology and environment is increased nowadays. There is a greater need today to revive the importance of natural dye and dyeing techniques as an alternative to synthetic dyes. In the

Since the pre-historic era, natural dyes are common for their use in coloring of food substrate, leather, wool, silk and cotton. The use of this eco-friendly, non-toxic and non-allergic natural dyes have become important in order to avoid some hazardous synthetic dyes. However, given that the synthetic dyes are easier to use, cheap and widely produced and available, the usage of natural dyes continues on decreasing since the 19th century (Samanta, 2009). Natural dyes produce very uncommon, soothing

chemically enhanced dyes. Dyeing fabrics has been an ancient process that has been used by people since the Neolithic Period, which was a time when humans were just starting to create tools using stone and wood. In 715 BC, wool dyeing was an actual craft in the booming city of Rome. In 1507, Germany, The Netherlands, and France began the cultivation of dye plants as an industry. We can conclude that the craft of dyeing fabrics has been popular with people for a very long time. “Tie-Dye” is a modern term

Establishment of Food Dye Content and Concentration in Purple Gatorade Abstract The experiment of determining the different food dyes present in the purple Gatorade and then creating a solution with the correct color and concentration of the Gatorade chosen. Trials were done with blue and red dyes to dilute the concentrations of the respective dyes in order to find the amount of dyes needed in the resulting solution based on the absorbance and concentration. The absorbance of the blue and red dyes were found

Dyes are added to foods so they appear more appetizing to the consumer; oranges are supposed to be orange and apples are supposed to be red. In this experiment, students gained insight on how different wavelengths transmit different colors and how the absorbency of a solution impacts its visible color. Absorbance spectrums show how strongly something absorbs different wavelengths of light. Absorbency in different regions of the spectrum influences the color that we see. In this experiment, students

Concerns on Toxicity of Food Dyes Abstract Food dyes have been a growing topic in the United States ever since the 1970s since they are used in many of our foods in order to make certain foods more appealing to our senses. In the United States, most artificial/synthetic food dyes are currently legal. Not all scientists agree on the adverse effects that these food dyes can possibly display. Due to recent studies, the British government has already banned food dyes in their country by the year 2009

artificially made. He in the United States we use about fifteen million pounds of artificial colors in our food, hair products, and even vitamins. We started using dyes in our food in the mid 1800s when Henry Perkin made the first synthetic organic dye, now we are mass producing the dyes and the industry is booming at an alarming rate. These dyes are now in most of our foods; wether it be candy, chips, and juices. These fascinating colors may be attractive to the eye; but they have no real benefits in

purpose of the food dye experiment was to identify the different food dyes; red, blue, and yellow; and their concentrations that make up the given liquid and use that data to recreate the liquids color profile. The liquid that was to be tested and recreated was Listerine mouthwash. To determine the food dyes present in the mouthwash use a UV-visible spectroscopy which will give the absorbances of each wavelength. With the absorbance find the concentration of each color dye by using Beer’s Law