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Extraction of food colourings

Extraction of food colourings

LC4.5.1.3

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Description

The students isolate the food dye of coloured chocolate lentils and then dye wool threads with it using the direct dyeing method. This dyeing process is based on dye molecules that either adhere to the fibre through pure van der Waals forces and hydrogen bonds (substantial direct dyeing) or can form an ionic bond with the fibre through a charge (ionic direct dyeing). Since protein fibres, like wool, can form ionic bonds via their amino groups as well as via their carboxyl groups, they are suitable for ionic direct dyeing.

Components of equipment sets

1	667027 4	Tweezers, blunt, 130 mm
1	6659531 4	Dropping pipette 150 mm x 7 mm Ø
1	6659541 8	Dropper bulb
3	602022 4	Beaker Boro 3.3, 100 ml, squat
1	664183 4	Petri dish, 100 x 20 mm, glass
1	6700400 4	Acetone, 250 ml Danger H225 H319 EUH066 H336
1	6719550 4	Acetic acid, dil., approx. 2 mol/l, 500 ml Warning H315 H319 H290
1	610010 8	Laboratory safety goggles

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Extraction of food colourings

Description

Components of equipment sets

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