Chemistry Project: Candy Chromatography

Chemistry
Project
Candy Chromatography
-Shruti Thakur
XI-A
Roll NO. 31
Index
SR. Title Page
NO no.
1. Certificate
2. Acknowledgements
3. Index
4. Aim
5. Apparatus Required
6. Theory
7. Summary
8. Procedure
9. Observations
10. Results
11. Comparision with data
12. bibliography
Aim
To extract and find the dyes present
in the upper coating of candies and
separate the colours found in them
and compare the results with known
data.
Apparatus
Required
1. Candies (preferably Cadbury Gems)
2. Chromatography paper
3. Beaker
4. Test-Tubes
5. Gas stove
6. Household acetic acid (CH3COOH)
7. NH4OH soln (Ammonium Hydroxide)
8. Red Litmus Paper
9. White Yarn
Theory
Chromatography is one of the most widely used
methods for separating a mixture of chemicals.
Separation is the first step of any chemical analysis.
Chemists separate a mixture to it's ingredients and then
analyze and identify each ingredient. Paper
chromatography is the most simple and the least
expensive method of chromatography that we can do at
home.
Chromatography is the science of separation. This
discovery is generally credited to Tswett, who, in 1903
described his work on using a chalk column to separate
the pigments in green leaves. The term
"chromatography" was coined by Tswett to describe the
colored zones that moved down the column.
Basically, chromatography involves the flow of a
mobile (liquid) phase over a stationary phase (which
may be a solid or a liquid). As the mobile phase moves
past the stationary phase, repeated adsorption and
desorption of the solute occurs at a rate determined
chiefly by its ratio between the two phases. If the ratio
is large enough, the components of the mixture will
move at different rates, producing a series of bands
(chromatographs).
Paper Chromatography is a type of chromatography
using filter or other special papers as the stationary
phase. Spots of and reference materials are applied near
one edge (or corner, for two-dimensional PC) of the
paper. The edge of the paper is dipped in a solvent,
which travels along it by capillarity, moving the
components of the sample at rates depending on their
relative solubility in the solvent. PC is especially useful
for complex mixtures of amino acids, peptides,
carbohydrates, steroids, and many other organic
compounds and inorganic ions.
Summary
You first dissolve the dye of candy coating in vinegar
and use it to dye wool. Wash the wool so all the sugar
will be removed. You will then use ammonia solution to
separate dye from the wool. Let it evaporate and
become concentrated. The resulting dyes are then
separated using paper chromatography. If commercial
food colors are used as standards, the separated dyes
can be identified.
Procedure
1. Place a test tube containing a 10-15 cm length of
white woolen yarn and 10-15 mL of household
vinegar in a boiling water bath and heat for 4-5
minutes to remove any fluorescent dyes which
could interfere with the separation of the dyes.
After cooling, remove the yarn from the vinegar
and let it drain.
2. Place 5 or 6 Gems candies (of same colour) in a

beaker with enough household vinegar to cover the
candies. Heat the beaker in a boiling water bath
until the colored coating dissolves. Avoid
dissolving the interior of the candies.
3.Carefully
decant the
solution which
now contains the
dyes, some
sugar, etc. into
another test
tube. Avoid
transferring the
sediment.
4. To extract the dyes, add the prepared length of
woolen yarn and 3 mL of vinegar to the test tube
containing the dye solution. Heat this tube in the boiling
water bath for about 5 minutes with occasional stirring.
Remove the yarn and rinse it with a little tap water.
5. To
release the
extracted
dyes, place
the yarn
and about
5 mL of
clear
household
ammonia
solution in
a clean test
tube. Mix
with a
stirring rod
and then
test the
resulting solution with red litmus paper to make
sure that it is basic. If not, add a bit more ammonia
solution.
6. Heat the tube containing the yarn and ammonia
in a boiling water bath for about 5 minutes with
occasional stirring to release the dyes.
7. Remove the yarn and pour the solution
containing the dyes into an evaporating dish. Heat
the evaporating dish gently to concentrate the
solution. Stop just short of dryness.
8. Cut a piece of chromatography paper. Draw a pencil
line 1 cm from one long edge of each piece of paper.
Use toothpicks to place a small drop of the concentrated
dye solution as possible on two of the positions on the
pencil line on each piece of paper. Allow the spots to
dry and spot them again in exactly the same positions to
increase the amount of sample. Spot a third time and a
fourth time if the color is not very intense. Use
toothpicks to place one small drop of each food color
sample on the remaining positions on each piece of
paper.
9. Add 5 mL of vinegar to a 600-mL beaker. Carefully
staple one piece of chromatography paper into a
cylinder and place the paper in the beaker with the spots
at the bottom of the cylinder. Be careful that the paper
does not touch the sides of the beaker.
10. Allow the chromatogram to develop until the
developing solution has climbed to about l cm from the
top of the paper. Remove the paper from the beaker,
open it out and allow the paper to dry on a piece of
paper towel.
11. Repeat the above steps for different colours.
Observations
Results
1. Green colour is not a pure dye. It is a mixture of Blue
and yellow.
2. Red colour and pink colour have same
chromatograms.
3. Orange colour is not a mixture of red and yellow, it is
a pure dye.
4. Light blue is composed of violet and dark blue.
5. Violet is a pure dye.
Comparision with existing data
Colours
Titanium Dioxide IN 171
It is a natural white mineral. White colour for surface
coating, used to separate layers in products; whitening
agent in toothpaste.
Tartrazine IN 102
Tartrazine is an azo dye. No side effects are known for
pure tartrazine, except in people who are intolerant to
salicylates (aspirin, berries, fruits); in that case
tartrazine also induces intolerance symptoms. In
combination with benzoates (E210-215), tartrazine is
implicated in a large percentage of cases of ADHD
syndrome (hyperactivity) in children. Asthmatics may
also experience symptoms following consumption of
tartrazine, as it is a known histamine-liberating agent.
Brilliant blue FCF:IN 133
It is synthetic blue colour. Blue food colour. Very
soluble in water. It is used in ice cream and a few other
food products, but mostly in cosmetics. Side effects
rarely occur in the concentrations used. Some allergic
reactions have been reported.
Erythrosine:IN 127
Synthetic iodine-containing red dye. Red food colour.
Very soluble in water. Few side effects in the
concentrations used in foods. Increased hyperactivity
has been reported in a few cases, as well as a possible
connection with mutagenicity. Erythrosine causes an
increased photosensitivity in people with sensitivity to
sunlight. In high concentrations erythrosine interferes
with iodine metabolism. However, these concentrations
cannot be reached through the consumption of food.
Ponceau 4R (Cochineal red A):IN 124
Synthetic azo dye. Red food colour. Very soluble in
water. Since it is an azo dye, it may elicit intolerance in
people intolerant to salicylates. Additionally, it is a
histamine liberator, and may intensify symptoms of
asthma. In combination with benzoates, it is also
implicated in hyperactivity in children.
Indigotine (Indigo carmine):IN 132
Blue colour, naturally present in the shrub Indigofera
tinctoria , though commercially it is produced
synthetically.
Side effects rarely occur in the concentrations used in
foods. Rare allergic reactions have been described, due
to coupling of the colour to (body) proteins. It can also
function as a histamine liberator.
Sunset Yellow: IN 110
Synthetic azo dye. Yellow food colour. Very soluble in
water.
Hence, the results of the experiments are consistent

with existing data.
Bibliography
 Scienceprojects.com
 Discovery.org/Food-FoodCadbury
 Wikipedia-the free encyclopedia
 Youtube/youngScientist

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Chemistry

11. Comparision with data

2. Place 5 or 6 Gems candies (of same colour) in a

Hence, the results of the experiments are consistent

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