Food colorings

You Are What You Eat Do you read the labels on the products you buy? Do you know what is put in the food you consume? There are many health risks associated with the additives in products. Most Americans are unaware of the risks that are linked with the additives in commonly purchased products. My daughter was one year old when I realized she was allergic to artificial coloring. One morning we woke up and I made us a toasty bagel. I topped the warm crunchy bagel with light pink, strawberry, cream

and amount of liquid, same environment, same type of Jelly Marble Materials: •38 ml of water •4 drop of blue food dye •20 ml of 70% rubbing alcohol •6 Jelly Marbles •1 dimple tray •1 graduated cylinder •1 sharpie •3 spoons •6

cm from the bottom. With a scrap piece of chromatography paper, 8 substances were obtained; Red #3 (erythrosine), Red #40 (Allura red), Blue #1 (brilliant blue FCF or erioglaucine), Yellow #5 (tartrazine), Red food coloring, blue food coloring, green food coloring, and yellow food coloring. And the last ninth substance was needed to made with brown M & Ms. The 2 brown M & Ms were left on the beaker mixed with 0.5 mL water and 0.5 mL ethanol. Once the brown color disappeared from shells of the

Disorder) causing carcinogens in them called food dyes. These food additives help the food products stay vibrant and eye catching but America’s youth does not know what the consequences are when you eat these products. Children think they are nice and colorful but they do not know what lies behind the wonderful rainbow of colored M&Ms in that bag. That is why The United States needs to ban food color additives to make our nation healthier. The main points on food dyes are the problems they cause, the counter

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 our food, they can be extremely harmful to your body, and

Gel electrophoresis is significant because it has given scientists insight on what cells cause certain diseases and has led to advancements in DNA and fingerprint identification. My experiment will use gel electrophoresis to compare the separation of food dye in different agarose concentrations. The background for this experiment includes the following subjects: inventors, real-world uses, necessary components, separation,

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

Making Food Dye By: Alexander Medina Lab Partners: Maxwell Yurs, Eugene Floersch, Masih Harri Abstract 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

Chromatography of Food Dye Chem 180-DL3 Abstract: The goal of this experiment was to use different dyes to determine the Rf value. Chromatography is done to determine the presence of a mixture in a substance. In this experiment different dyes were used such as McCormick food coloring, M&M’s, Kool-Aid, and the dyes that came with the lab kit. Experiment and Observation: In this experiment a 50mL beaker was filled with luke warm water and a pinch of salt water was dissolved in it

Chemistry 262 Lab TA: Mona Khorani Yuen Wai Ng Group Members: Mihir Palan and Haelyn Epp Group 6 February 20, 2018 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