Extraction of food colourings

LC4.5.1.3
Extraction of food colourings
Extraction of food colourings

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 LD
1 6659531  4 
Dropping pipette 150 mm x 7 mm Ø LD
1 6659541  8 
Rubber bulb LD
3 602022  4 
Beaker Boro 3.3, 100 ml, squat LD
1 664183  4 
Petri dish, 100 x 20 mm, glass LD
1 6700400  4 
Acetone, 250 ml LD
GHS02GHS07 Danger H225 H319 EUH066 H336
1 6719550  4 
Acetic acid, dil., approx. 2 mol/l, 500 ml LD
GHS05 Warning H315 H319 H290
1 610010  8 
Laboratory safety goggles LD
Print page

Contact Us

Technical Service & Support:

Online Service Portal
Do you have any questions or suggestions regarding our devices, products, experiments, equipment sets or about our software? You need spare parts? FORM

Repair Service
You would like to register a repair? FORM

Europe
For European distributors, please visit: European distributors
Worldwide requests
Please contact us per email: sales@ld-didactic.de

 Click here for our contact form and postal address.

Contact Us