October/November 2015 Teacher's Guide for Eating with Your Eyes: The Chemistry of Food Colorings Table of Contents



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October/November 2015 Teacher's Guide for
Eating with Your Eyes: The Chemistry of Food Colorings
Table of Contents



In-Class Activities 31

About the Guide

Teacher’s Guide editors William Bleam, Regis Goode, Donald McKinney, Barbara Sitzman and Ronald Tempest created the Teacher’s Guide article material. E-mail: bbleam@verizon.net


Susan Cooper prepared the anticipation and reading guides.
Patrice Pages, ChemMatters editor, coordinated production and prepared the Teacher’s Guide. E-mail: chemmatters@acs.org
Articles from past issues of ChemMatters can be accessed from a DVD that is available from the American Chemical Society for $42. The DVD contains the entire 30-year publication of ChemMatters issues, from February 1983 to April 2013.
The ChemMatters DVD also includes Article, Title and Keyword Indexes that covers all issues from February 1983 to April 2013.
The ChemMatters DVD can be purchased by calling 1-800-227-5558.
Purchase information can be found online at www.acs.org/chemmatters.

Student Questions


    1. Why is green-colored ketchup not found on supermarket shelves?

    2. Why do people often avoid multicolored food?

    3. What is the reason for adding food coloring to hot dogs?

    4. Describe a property of beta-carotene that makes it suitable for use as a coloring agent for dairy products.

    5. What makes anthocyanin molecules water-soluble?

    6. What groups on anthocyanin molecules are responsible for their water solubility?

    7. Why did Starbucks remove cochineal dye from its strawberry flavored products?

    8. Why do manufacturers prefer artificial- to natural-coloring substances for their products?

    9. How do the elements that compose the molecular formula of Red No. 3 differ from the elements present in the other formulas shown in Table 1?

    10. What is the base material currently used to produce most synthetic food dyes?

    11. What happens when food-coloring molecules dissolve in water?

    12. In what ways do food scientists claim that eating involves more than just taste?


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