The Chemistry of Food Dyes Book Experiments

 

The Chemistry of Food Dyes is the third in a three-volume series to teach high school chemistry students about dyes and colorants through a hands-on approach. This book explores the history, safety, and purpose of food colorants. Paper chromatography is used to separate and identify several food colorants in powdered drink mixes and candies. Students also investigate the stability of food colorants in the presence of acids, bases, and oxidizing and reducing agents.

• 57 pages
• Grades 9 - 12

Table Of Contents:

• Acknowledgments
• Foreword
• The Center for Chemical Education
• What Are the Palette of Color Monographs?
• How to Use The Chemistry of Food Dyes
• Employing Appropriate Safety Procedures
• Part A: Teacher Background Information
• What Are Food Dyes?
• Natural Colorants
• Synthetic Colorants
• Notes and Setups for Activities
• Activity 1: How Does Color Affect Our Perception of Food?
• Activity 2: How Stable Are Natural Colors?
• Activity 3: How Stable Are Synthetic Food Colors?
• Activity 4: What Colorant Is Present?
• Activity 5: Can This Be Yellow No. 6?
• Supplementary Activities
• Cross-Curricular Integration
• References
• Part B: Classroom Materials
• What Color Do You Taste?
• Activity 1: How Does Color Affect Our Perception of Food?
• Student Background 1: Uses of Food Colorants Throughout History
• Overhead 1: Original and Current Approved Synthetic Colorants
• Why Are Roses Red and Violets Blue?
• Student Background 2: How Does Nature Color Foods?
• Overhead 2: Structures of Some Natural Colors
• Activity 2: How Stable Are Naturally Occurring Food Colors?
• Whats In the Chemists Palette?
• Student Background 3: The Chemistry of Synthetic Food Colorants
• Activity 3: How Stable Are Synthetic Food Colors?
• Overhead 3: Structures of Synthetic Food Colors
• Activity 4: What Colorant Is Present?
• Activity 5: Can This Be Yellow No. 6?
• Overhead 4: Synthesis of Yellow No. 6
• How Do We Know Its Safe?
• Student Background 4: Governmental Use Restrictions for Color Additives
• Student Background 5: Risk/Benefit Analysis of Food Colorants