Answer:
To compare and contrast natural and artificial food dyes in a graphic organizer, you can gather information from the infographic on page 19 of the ChemMatters issue. Here's a step-by-step guide:
Natural Food Dyes:
Examples, including colors:
- Beetroot extract (red/pink)
- Turmeric (yellow)
- Spinach extract (green)
- Blueberry extract (blue)
- Carrot juice (orange)
Advantages:
- Derived from natural sources
- Can provide additional health benefits (e.g., antioxidants from fruits and vegetables)
Disadvantages:
- Limited color range compared to artificial dyes
- May fade or change color over time
How they work:
- Natural food dyes get their color from pigments naturally present in plants and other organic sources.
- These pigments can be extracted and used as food dyes to impart color to various food products.
Artificial Food Dyes:
Examples, including colors:
- Red 40 (red)
- Yellow 5 (yellow)
- Blue 1 (blue)
- Green 3 (green)
Advantages:
- Wide range of vibrant colors available
- Stable and long-lasting color
Disadvantages:
- Derived from synthetic chemicals
- Some artificial dyes have been associated with allergies or hyperactivity in some individuals
How they work:
- Artificial food dyes are made by synthesizing chemicals in a laboratory.
- These chemicals are carefully selected to create specific colors that can be used in various food products.
If you have any further questions or need additional assistance, feel free to ask.