Food Dye Spectroscopy

Spectroscopy of Food Dyes Foods and drinks are identified by two major concepts: shape and color. When individuals want to buy fruit, shape and color help determine ripeness and the quantity. These qualities help people spend money efficiently by buying the best fruit, or any food for that matter. All foods have preconceived looks, and if a food were to not be the same color or a different shape, an abnormality is noticed. The Lab Manual provides information that there are nine different FDA approved dyes and food dyes give food an identity and help the flavors and vitamins stay in abundance due to sunlight or packaging.1 Food dye chemical structures have similar properties to that of some of the bases of DNA, which is why the food dyes have to be processed and tested by the FDA to ensure possible mutagens of the food dyes don’t cause more
Consequently, Beer’s law is a formula that measures absorbance with molar absorptivity, path length, and concentration; with this, the amounts of food dye can be quantified
After the food dye was determined, 50 milliliters of the stock solution were collected accordingly. The concentration of the stock solution was recorded. Five test tubes were gathered and numbered 1-5 so that a pipet could be used to fill each tube with a more diluted concentration of the stock solution with distilled water. The pipet was rinsed with the dye stock solution for each test tube. The absorbance of each of the five solutions was measured using the using the same wavelength from the maximum wavelength absorption that was previously determined. The absorbance was recorded and the concentration of each solution was calculated. Consequently, the absorbance of the beverage was measured using the same wavelength from the maximum wavelength