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Chromatography of food dyes
Dye food chromatography experiment
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This experiment sought to determine how much food dye was in each color of PowerAde, this was done with the use of a spectrometer to measure absorbency and concentration of the dyes in the drinks. Three colors of dyes were tested in the spectrometer to identify the maximum absorbency wavelength of each. Figure one shows the max absorbency and concentration for each color of dye. For each of the dyes the light transmitted was the color of the food dye that was seen however the absorbed color was its complimentary color. For example yellow was the color transmitted however blue was the color absorbed, red was the color transmitted and green was the color absorbed and blue was the color transmitted and orange was the color absorbed. The second …show more content…
The calibration curve shows the absorbency with varying concentrations of a blue dye water mixture. Beers law (A= e b c) suggests that by connecting the points on the graph, a straight line should occur because absorbance is proportional to concentration1.The equation at the top of the graph was used to calculate the amount of dye in the actual PowerAde solution. The absorbency of the blue PowerAde was taken from the spectrometer as 0.56. By putting 0.56 into the formula as y, determining the concentration was as of simple as solving for x. By looking back at figure 2 it was determined that a concentration of 5.1x10-6 moles falls between test tube 4 (40% concentration and 3.9x10-6 moles) and test tube 3 (60% concentration of the dye and 5.9x10-6 moles) therefore we can conclude it is in the middle of these two concentrations approximately 51% concentration. This shows that approximately 51% of blue PowerAde is dye and the other 49% is water and other substances. The results also suggest that because the mixture was transmitted as a blue color, the absorbed color would have been orange, it's complimentary color. It can be concluded that the max wavelength absorbency corresponds to a particular color that is transmitted from a substance the color we see, however the color that is absorbed is always its complimentary
Data from Table 1. confirms the theory that as the concentration of glucose increases so will the absorbance of the solution when examined with the glucose oxidase/horseradish peroxidase assay. Glucose within the context of this assay is determined by the amount of ferricyanide, determined by absornace, which is produced in a one to one ratio.1 Furthermore when examining the glucose standards, a linear calibration curve was able to be produced (shown as Figure 1). Noted the R2 value of the y = 1.808x - 0.0125 trend line is 0.9958, which is statistically considered linear. From this calibration curve the absorbance values of unknowns samples can be compared, and the correlated glucose concentration can then be approximated.
The essential points of the green-frosting are the concentration and absorbance value in each diluted which the process of serial dilution. The standard curve of Blue#1 and yellow #5 provide the equation of the trend-line in order to calculate the concentration in the diluted solution of the green frosting. The mole of dye in 100mL green stock solution, mole of dye in 5 gram and 1 gram of frosting, the Beer –Lambert Law, and the compare to amount desired by the company can be determined. The Beer-Lambert Law is the relationship between color and the concentration and equation A=Ebc. The “A” is absorbance, the “C” is a concentration in molarity, the “E” is a molar absorptivity and “b” is the path-length. The goal of the lab is to use the absorbance and the Beer-Lambert law to determine the amounts of blue#1 and yellow #5 in the green frosting.
Absorbance was defined as: log I_o/I where I_o is incident light and I is the transmitted light. Fluorescence emission spectrum is different from fluorescence excitation spectrum because it records different wavelengths of chemical s...
A low absorbency would have a low color change so would be clear or slightly clear by the end of the trails and a high absorbency would have a strong red color by the end of the experiment.
The purpose of the lab is to understand how to calculate the calorimeter constant by using a calorimeter. This allows us to analyze the heat reaction of different substances. Calorimetry is a word that comes from both Latin and Greek. The prefix “Calor” in Latin signifies heat and the suffix “metry” in Greek means measuring. Therefore the word itself translates to measuring heat. Joseph Black, was the first scientist to recognize the difference between heat and temperature. Energy is always present in chemical and physical changes. The change of energy that occurs when there is a chemical change at constant pressure is called enthalpy. Enthalpy changes , as well as physical and chemical changes, can be measured by a calorimeter. The energy that is released or absorbed by the reaction can be either absorbed or released by the insulating walls of the instrument.
The independent variable for this experiment is the enzyme concentration, and the range chosen is from 1% to 5% with the measurements of 1, 2, 4, and 5%. The dependant variable to be measured is the absorbance of the absorbance of the solution within a colorimeter, Equipments: Iodine solution: used to test for present of starch - Amylase solution - 1% starch solution - 1 pipette - 3 syringes - 8 test tubes – Stop clock - Water bath at 37oc - Distilled water- colorimeter Method: = == ==
Well, this looks like its using some calculations so what I would do is take my 0.045 M and equal it to the 0.25 mL of NH3 and multiply that by 45.0 mL and multiply it by 10 with an exponent of negative 3. Once all of that is multiplied together we should get an answer of 0.01135 moles of our HCI. Now we can find our “Concentration” Which means we would divide our moles (0.01125) to our vol in liters which is 0.025, once we do that, we get an answer of 0.045M of our NH3. Well, since we are on the topic of pH we know that we can use the formula: pH = -log (H3O+). Then what we would do is plug everything into the formula: pH equals -log (2.4 multiplied by 10 (with an exponent of -5). Once we find the answer to this and we add up all of our calculations, we can come to a conclusion that the answer is: 4.6197 as our pH.
0.498 • Plate II o Solution 5: Beverage A Rf: 0.519 o Solution 6: Beverage B Rf: 0.535 o Solution 7: Beverage C Rf: 0.3 Permanganate Test Substance Tested Observations Rxn? Fresh Aqueous Aspartame Stayed purple No Solution 4 Brown w/ precipitate Yes Solution 6 Brown w/ precipitate
The absorbance of these mixtures is measured at a suitable wavelength. If 'x' mole/litre are added to (1-x) mole/litre of M and if C1, C2
The porpoise of these is to determine the Specific Heat. Also known as Heat Capacity, the specific heat is the amount of the Heat Per Unit mass required to raise the temperature by one degree Celsius. The relationship between heat and temperature changed is usually expected in the form shown. The relationship does not apply if a phase change is encountered because the heat added or removed during a phase change does not change the temperature.
We were not given any instructions either to shake or not to shake the test tubes with the coloured solutions before inserting them in the spectrophotometer to read the absorbance. By shaking each test tube a certain number of times before putting it in the spectrophotometer could have improved the accuracy of the of absorbance of the solutions.
After the water, has been boiling for 10 minutes, and the temperature inside the test tube has been stable for 5 minutes, record the temperature and remove the thermometer.
The materials used in the previous were cleaned and dried. 10ml of CV was obtained along with 10ml of sodium hydroxide. These solutions were separately diluted to 50ml. A stopwatch was set up to record in 30second increments and the Spectrophotometer prepped for the cuvette. The following steps were done within 30seconds. The two solutions (CV and sodium hydroxide) were mixed in a large beaker. A pipette was used to deliver the solution into a test tube serving as the cuvette. The absorbance was recorded every 30second until 15minutes had passed and entered into a spreadsheet. All used materials were cleaned for the next trial.
This experiment demonstrated the ability of agarose gel electrophoresis to separate the mixture of dyes into their individual components by the application of a combination of dyes to the same sample well. The experiment effectively demonstrated that the dyes where different in structure, energy, and composition. Most of the dyes where negatively charged at neutral pHs and only one with positive charge. The positive charge one moved an opposite direction compared to the other dyes.
It changes from blue to red with acids but loses its colour in the presence of certain chemicals, one of which is vitamin C. DCPIP solution can be used to test for the presence of vitamin C in foods. Hypothesis Orange juice has the highest content of vitamin C. Citrus fruits have a higher content of vitamin C. The orange and lemon juice contain more vitamin C than the pineapple juice. Furthermore, as lemons are more acidic than oranges, I predict that the orange juice will contain more vitamin C than the lemon juice. Vitamin C affects, the ph the more vitamin C the higher the ph. Variables Independent Variables Different fruit juices (Pineapple, orange and lemon).