October/November 2015 Teacher's Guide Table of Contents
Out-of-Class Activities and Projects (student research, class projects)
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- References (non-Web-based information sources)
Out-of-Class Activities and Projects (student research, class projects)
The complete recipe can be found at http://a-nutritionist-mom.blogspot.com/2013/11/very-good-bamboo-charcoal-rotiboy-bun.html. For a recipe for homemade American cheese blackened with squid ink go to http://www.browneyedbaker.com/diy-american-cheese/. Amazon sells food grade activated bamboo charcoal and Alma Gourmet sells squid ink. (http://www.almagourmet.com/store/)
This topic is rich with controversy and misconceptions about the scientific process of collecting and analyzing data as opposed to making claims based on anecdotes. John E. Huxsahl M.D. of the Mayo Clinic says, “There's no solid evidence that food additives cause attention-deficit/hyperactivity disorder (ADHD).” Although some studies have found a possible link between food coloring and ADHD, the FDA Advisory Committee states that the data is not sufficient to establish this connection. (http://www.mayoclinic.org/diseases-conditions/adhd/expert-answers/adhd/faq-20058203) References (non-Web-based information sources) 30 Years of ChemMatters
Available Now! The references below can be found on the ChemMatters 30-year DVD (which includes all articles published during the years 1983 through April 2013 and all available Teacher’s Guides, beginning February 1990). The DVD is available from the American Chemical Society for $42 (or $135 for a site/school license) at this site: http://ww.acs.org/chemmatters. Click on the “Archive” tab in the middle of the screen just under the ChemMatters logo. On this new page click on the “Get 30 Years of ChemMatters on DVD!” tab at the right for more information and to purchase the DVD. Selected articles and the complete set of Teacher’s Guides for all issues from the past three years are available free online at the same Web site, above. Simply access the link and click on the aforementioned “Archive” tab. Darrow, F. W. Analyzing Colors. ChemMatters, 1994, 12 (4), p 3. Teacher’s Guide. Full directions are given for using paper chromatography procedures to analyze the color pigments in M&M candies. This procedure could be modified to include Skittles candies and commercial synthetic food coloring. McKone, H. T. The Unadulterated History of Food Dyes. ChemMatters, 1999, 17 (4), pp 6–7. Some of the interesting and tragic history of food dye toxicity is presented as an introduction to our current laws and procedures that certify the safety of food color additives. Students may find the historical vignettes about the effects of food dyes quite colorful (no pun intended). The April 1999 ChemMatters Teacher’s Guide for the McKone food dyes article discusses the Delaney Clause that “prohibits the approval of a food additive if it has been found at any level to induce cancer in experimental animals or humans.” McKone, H. T. Chewing Gum—Sticking to the Story. ChemMatters, 2000, 18 (4), pp 14–15. While the focus of this article is on the manufacture and forensics of chewing gum, during production “a touch of safe food coloring” is added. This provides an opportunity to point out to students that gum bases are waxes and paraffins thus the food coloring must be a lake that is produced from a certified food dye. Hersey, J. and Heltzel, C. Your Colorful Food. ChemMatters, 2007, 25 (1), pp 12–15. This article includes many of the topics addressed in the Rohrig Food Dyes article. Both the article and its Teacher’s Guide can be used to enhance student research on the history, toxicity (including possible behavior problems in children linked to food dyes), natural and synthetic food dyes and how we connect colors with foods. ____________________ Garfield, S., Mauve: How One Man Invented a Color that Changed the World; W. W. Norton and Company: New York, 2000. Perkins’ discovery led to the coloring of our blue jeans! This book recounts the fascinating story of Perkins’ life and the impact of his serendipitous discovery. This 1988 article from J. Chem. Educ., “The ideal solvent for paper chromatography of food dyes” describes experimental data showing that the ideal solvent for paper chromatography of food dyes is a 0.1% sodium chloride solution. (Markow, P. The ideal solvent for paper chromatography of food dyes. J. Chem. Educ., 1988, 65 (10), pp 899–900; abstract only here, http://pubs.acs.org/doi/abs/10.1021/ed065p899. The article is available only to subscribers at this same URL.) Koch, C. and Koch, E. C. Preconceptions of Taste Based on Color. The Journal of Psychology: Interdisciplinary and Applied, 2003, 137 (3), pp 233–242. The article contains a table of positive and negative associations between color and taste. The abstract is available here: (http://www.tandfonline.com/doi/abs/10.1080/00223980309600611?src=recsys&; only subscribers can access the full article.) Directory: content -> dam -> acsorg -> education -> resources -> highschool -> chemmatters -> issues -> 2015-2016 -> October%202015 chemmatters -> About the Guide chemmatters -> April/May 2015 Teacher's Guide for Smartphones, Smart Chemistry Table of Contents chemmatters -> October/November 2016 Teacher's Guide for How sue became a Rock Star Table of Contents chemmatters -> December 2016/January 2017 Teacher's Guide for No Smartphones, No tv, No Computers: Life without Rare-Earth Metals chemmatters -> February 2013 Teacher's Guide for Drivers, Start Your Electric Engines! Table of Contents chemmatters -> October/November 2016 Teacher's Guide for e-cycling: Why Recycling Electronics Matters Table of Contents chemmatters -> October 2008 Teacher's Guide Table of Contents October%202015 -> October/November 2015 Teacher's Guide for Eating with Your Eyes: The Chemistry of Food Colorings Table of Contents Download 0.82 Mb. Share with your friends:
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