The Sweet Laboratory: Exploring Food Science with Candy скачать в хорошем качестве

The Sweet Laboratory: Exploring Food Science with Candy

This is a replay of our biotechnology training workshop which was held on 11/05 at 3PM EST. Have extra Halloween candy around the house? Let's use it to explore food science with some fun and interactive experiments! In this workshop we will unlock the color code of candies by extracting food dyes and separating them into their component parts using two different laboratory techniques, paper chromatography and agarose gel electrophoresis. By separating out the different colors, students will learn about complicated mixtures, charges on molecules, and incorporating science into their everyday lives. These experiments can be done at home or in the classroom, making them a perfect addition to your curriculum! For the slides: https://www.edvotek.com/site/pptx/edv... For the experiment: https://www.edvotek.com/S-47 For those of us who can see, and who can see color, color plays an important role in our lives. As we see here on this slide, color is everywhere: Not just our food, candy, but companies have long been introducing color additives to a variety of products, including personal care products, clothes, shoes, markers, art supplies, plates, cups, mugs, everywhere. And the vast majority of these are colored using pigments and dyes. Now, while we think of these as the same thing, they’re a little different. Pigments are usually insoluble and suspended in a liquid binder that, when hardened, allows the color to coat a material. These are present in art supplies like paints or pastels, or plastics, or in some inks. In contrast, dyes are soluble molecules that will chemically bind to a material to color it. This is like clothing dye or hair dye. As the use continues to grow, concerns regarding the addition of food colors to food products have emerge. There has been discussion on whether some food dyes pose several health concerns in people, and we’ve certainly seen this in the past! For example, in the late 1800’s/early 1900’s, a green food dye containing arsenic was common, and lead was used in candy and cheese. People knew these things were not good for you, but there were no laws to prevent them from being used. So, in 1906 , The Pure Food and Drug Act was passed, and this was the first law that aimed to protect people from toxins and poisons in commercially prepared foods. This led to the creation of the Food and Drug Administration. Its main purpose was to prevent adulterated food and drug products from being sold around the country, and it allowed the government to inspect food for safety. We’re going to focus on food in this live stream, specifically candy, which you likely have some at home after Halloween. The color of food has always been an integral aspect of our culture. The early Romans believed that people not only savor the flavor and the texture of food, but also “eat with their eyes.” That means the food should look as appealing as it tastes. For centuries, humans have used dyes from natural ingredients to add color to food, drink, clothing and other products. For example, saffron, paprika and other spices were used to provide food yellow appearance. Commercially, manufacturers add colors to food to offset color loss due to product exposure to various environmental conditions, such as light, air, and moisture. Additionally, companies often add dyes to food products like beverages, jellies, pudding and condiments to make them look more attractive to consumers. To analyze the colors in our candies, we need to remove the food coloring from the candy. This is easiest in candies that are coated, where the color is on a layer outside of the candy. And we will use two techniques to determine which dyes create our colors. So for instance, green is a mixture of blue and yellow, orange is yellow and red and purple is red and blue. Brown will be a mixture of multiple colors to form the neutral shade. And we have two reds here. Are they the same reds? And so, we’re going to analyze the dyes with two different techniques – paper chromatography and electrophoresis. Both are going to separate the samples into their component parts, but with differences. Paper chromatography uses a paper matrix and solvents to separate molecules. Agarose gel electrophoresis uses electricity and a porous gel matrix to separate food coloring. Both techniques separate the dyes into discrete zones, or bands, based on the physical properties of the molecule.