Food Dye Chromatography Lab Report

1103 Words3 Pages

In this experiment, the chromatography of skittles and Crayola markers will be used to determine how the dyes that are used in the markers and candy of the same color compare to each other. By finding the chromatography of these substances, we will be able to determine whether the dyes used in these materials are the same or if they differ. We will also be able to determine if the dyes used in Crayola markers are safe to digest. My hypothesis is that the dyes used in Crayola markers and skittles of the same color will differ, but the dyes used in Crayola markers are not toxic. To better support this hypothesis, the process of chromatography and the toxicity of various dyes will need to be explained. Chromatography refers to the broad range …show more content…

Food dyes are some of the most popular type of dyes, but despite being supposedly safe to eat, they are quite dangerous. The most common food dyes that are currently approved by the FDA for use in the U.S.A. are Blue #1 (Brilliant Blue), Blue #2 (Indigo Carmine), Citrus Red #2, Green #3 (Fast Green), Red #3 (Erythrosine), Red #40 (Allura Red), Yellow #5 (Tarterazine), and Yellow #6 (Sunset Yellow). Event though they are approved for use in food, they are still dangerous additives which have quite a bit of health risks. Yellow #5, which is found in numerous candies and cereals, has been known to cause sometimes severe hyperactivity in children. It has also been shown that some of the most common food dyes may be linked to various forms of cancer. Some studies have even found that E-numbered food dyes do as much damage to children's brains as lead in gasoline. The main reason that food dyes are used is make processed foods look more appealing. When foods are processed they lose valuable nutrients and fiber as well as color. The food is often left looking off-colored and unappealing, so food coloring is added to make the food more desirable (Toxic). To avoid so much processed food some people have started using natural food coloring instead of artificial food dyes. Some of the most common of these are carotenoids, chlorophyll, anthocyanin, and turmeric. Some foods even use bugs as a type of dye. Some of the dyes that are made from bugs include carmine, carminic acid, cochineal, and natural Red #4. Natural dyes don't even come close to having as many health risks as artificial dyes. Then, why do many foods still contain artificial dyes? One major reason is because artificial dyes are much cheaper to produce than natural dyes. Another big reason is that artificial dyes last much longer than natural dyes. Artificial food dyes

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