October/November 2015 Teacher's Guide for
Eating with Your Eyes: The Chemistry of Food Colorings
Table of Contents
In-Class Activities 31
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Why is green-colored ketchup not found on supermarket shelves?
Why do people often avoid multicolored food?
What is the reason for adding food coloring to hot dogs?
Describe a property of beta-carotene that makes it suitable for use as a coloring agent for dairy products.
What makes anthocyanin molecules water-soluble?
What groups on anthocyanin molecules are responsible for their water solubility?
Why did Starbucks remove cochineal dye from its strawberry flavored products?
Why do manufacturers prefer artificial- to natural-coloring substances for their products?
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?
What is the base material currently used to produce most synthetic food dyes?
What happens when food-coloring molecules dissolve in water?
In what ways do food scientists claim that eating involves more than just taste?