The document provides information about synthetic food colors. It discusses approved food color dyes and their classification. It also details the advantages of synthetic food colors compared to natural dyes. However, it notes some adverse effects from heavy metals that may be present in food colors like lead, mercury, and arsenic. The document gives permissible limits for these metals set by regulatory agencies. It includes a schematic diagram of the manufacturing process for azo food colors and provides examples of some commonly used mono azo dyes with their chemical structures and intermediates.
The chemical contamination of water from a wide range of toxic derivatives, in particular heavy metals, aromatic molecules and dyes, is a serious environmental problem owing to their potential human toxicity. Therefore, there is a need to develop technologies that can remove toxic pollutants found in wastewaters .Among all the treatments proposed, adsorption is one of the more popular methods for the removal of pollutants from the wastewater..
Definition of polymer
Types of Biodegradable polymers
Examples Biodegradable polymers
Application of Biodegradable polymers
Methods of Studying Polymer Degradation
Advantages of Biodegradable polymers
biocompatibility of biopolymers and their sterilisation techniques.ShreyaBhatt23
what is biopolymers, types of biopolymers, classification of biopolymers, natural biopolymers, sterilization techniques of polymers like dry heating, autoclaving, radiation , chemical agents
The International Journal of Engineering and Science (The IJES)theijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
POLYMERS
Introduction
The term Polymer derived from the Greek letters ‘Poly’ means many and ‘mers’ means parts. Definition : Polymer is the substance or materials consisting of very large molecules or macromolecules, composed of many repeating subunits, which are known as monomer. These subunits or monomers are typically connected by Covalent chemical bonds.
Classification and types of polymers
Properties of polymer
Advantages & disadvantages
Applications
References
Colorants or coloring agents are mainly used to impart a distinctive appearance to the pharmaceutical dosage forms.
We can also say that the colorants are the cosmetics for the pharmaceutical preparations, because the aesthetic appearance of dosage forms can be enhanced by using suitable colorants.
The chemical contamination of water from a wide range of toxic derivatives, in particular heavy metals, aromatic molecules and dyes, is a serious environmental problem owing to their potential human toxicity. Therefore, there is a need to develop technologies that can remove toxic pollutants found in wastewaters .Among all the treatments proposed, adsorption is one of the more popular methods for the removal of pollutants from the wastewater..
Definition of polymer
Types of Biodegradable polymers
Examples Biodegradable polymers
Application of Biodegradable polymers
Methods of Studying Polymer Degradation
Advantages of Biodegradable polymers
biocompatibility of biopolymers and their sterilisation techniques.ShreyaBhatt23
what is biopolymers, types of biopolymers, classification of biopolymers, natural biopolymers, sterilization techniques of polymers like dry heating, autoclaving, radiation , chemical agents
The International Journal of Engineering and Science (The IJES)theijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
POLYMERS
Introduction
The term Polymer derived from the Greek letters ‘Poly’ means many and ‘mers’ means parts. Definition : Polymer is the substance or materials consisting of very large molecules or macromolecules, composed of many repeating subunits, which are known as monomer. These subunits or monomers are typically connected by Covalent chemical bonds.
Classification and types of polymers
Properties of polymer
Advantages & disadvantages
Applications
References
Colorants or coloring agents are mainly used to impart a distinctive appearance to the pharmaceutical dosage forms.
We can also say that the colorants are the cosmetics for the pharmaceutical preparations, because the aesthetic appearance of dosage forms can be enhanced by using suitable colorants.
This study was conducted to bring to light food coloring used in three selected dishes. The dishes were taken naming ice cream, candy and tomato sauce applying convenience sampling method. The study revealed to take part 78.4 non food grade and 21.5 food grade colors in widespread use in these three dishes. Various textile dye and cosmetic color were in abundance used as non food grade colors and various synthetic colors e. g. amaranth red and ponceau 4R were as food grade colors in the selected dishes. Aanchal Alok | Dr. H. L. Saxena "Analysis of Food Coloring" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-6 | Issue-4 , June 2022, URL: https://www.ijtsrd.com/papers/ijtsrd50109.pdf Paper URL: https://www.ijtsrd.com/chemistry/other/50109/analysis-of-food-coloring/aanchal-alok
Without color additives, colas wouldn’t be brown, margarine wouldn’t be yellow, and mint ice cream wouldn’t be green. Here at the FDA, we’re committed to making sure the color additives in your food are safe.
Color additives are used in foods to:
Offset color loss due to exposure to light, air, temperature extremes, moisture, or storage conditions
Make natural variations in color look more uniform
Enhance colors that occur naturally
Provide color to colorless and “fun” foods, like those brightly colored popsicles that are perfect for beating the summer heat.
The FDA regulates color additives used in food and dietary supplements marketed in the United States. FDA is responsible for making sure all foods containing color additives are safe for consumption, contain only approved ingredients, and are properly labeled.
So how do we ensure that these colors are safe?
First of all, the FDA uses the best science available to determine whether there is “a reasonable certainty of no harm” to consumers when the color additive is used properly (at its intended level and for its intended purpose). When the FDA approves a color additive, the Agency issues strict requirements for it. Among other things, these requirements specify :
The types of foods in which it can be used
The maximum amounts allowed to be used
How it should be identified on the food label.
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. Bakery at the Faculty of Food Technology, Latvia University of Life Sciences and Technologies The food technology room at Marling School in Stroud, Gloucestershire
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. Bakery at the Faculty of Food Technology, Latvia University of Life Sciences and Technologies The food technology room at Marling School in Stroud,
Producing pigments or colors for food and beverage industries is a difficult task as it is necessary for the pigments to go well, first with the nutritional value and second with the flavor of the food or drink. https://bit.ly/3r9cnht
STUDY OF ADULTERANTS IN FOOD STUFFS.pdfSahanaKannan2
This PDF is a clear sample for Class 12 NCERT Chemistry Investigatory Project. This PDF provides a clear cut representation for students looking for inspirations. Please be reminded to add your own data in acknowledgement and certificate slides. Also, make sure that you add your name, class and section, and board examination number in the places provided. The PDF contains a total of 15 pages ( excluding title page), which is pretty much enough for this project. For editing, make sure to use any PDF to Word convertor app or website. I recommend you to use Convertio.com or ILovePDF.com for best results. The font used is Times New Roman, and the font size is 36 for titles (bold) and 24 for the content (bold for sub-titles).
Name Your Poison - A Guide to the Most Common Toxins v2zq
Name Your Poison - A Guide to the Most Common Toxins - Resources for Healthy Children www.scribd.com/doc/254613619 - For more information, Please see Organic Edible Schoolyards & Gardening with Children www.scribd.com/doc/254613963 - Gardening with Volcanic Rock Dust www.scribd.com/doc/254613846 - Double Food Production from your School Garden with Organic Tech www.scribd.com/doc/254613765 - Free School Gardening Art Posters www.scribd.com/doc/254613694 - Increase Food Production with Companion Planting in your School Garden www.scribd.com/doc/254609890 - Healthy Foods Dramatically Improves Student Academic Success www.scribd.com/doc/254613619 - City Chickens for your Organic School Garden www.scribd.com/doc/254613553 - Huerto Ecológico, Tecnologías Sostenibles, Agricultura Organica www.scribd.com/doc/254613494 - Simple Square Foot Gardening for Schools - Teacher Guide www.scribd.com/doc/254613410 - Free Organic Gardening Publications www.scribd.com/doc/254609890 ~ purezing.com
Guide to the Most Common Toxins in Food, Cosmetics & Cleaners v2zq
Guide to the Most Common Toxins in Food, Cosmetics & Cleaners - Resources for Healthy Children www.scribd.com/doc/254613619 - For more information, Please see Organic Edible Schoolyards & Gardening with Children www.scribd.com/doc/254613963 - Gardening with Volcanic Rock Dust www.scribd.com/doc/254613846 - Double Food Production from your School Garden with Organic Tech www.scribd.com/doc/254613765 - Free School Gardening Art Posters www.scribd.com/doc/254613694 - Increase Food Production with Companion Planting in your School Garden www.scribd.com/doc/254609890 - Healthy Foods Dramatically Improves Student Academic Success www.scribd.com/doc/254613619 - City Chickens for your Organic School Garden www.scribd.com/doc/254613553 - Huerto Ecológico, Tecnologías Sostenibles, Agricultura Organica www.scribd.com/doc/254613494 - Simple Square Foot Gardening for Schools - Teacher Guide www.scribd.com/doc/254613410 - Free Organic Gardening Publications www.scribd.com/doc/254609890 ~
Local Advanced Lung Cancer: Artificial Intelligence, Synergetics, Complex Sys...Oleg Kshivets
Overall life span (LS) was 1671.7±1721.6 days and cumulative 5YS reached 62.4%, 10 years – 50.4%, 20 years – 44.6%. 94 LCP lived more than 5 years without cancer (LS=2958.6±1723.6 days), 22 – more than 10 years (LS=5571±1841.8 days). 67 LCP died because of LC (LS=471.9±344 days). AT significantly improved 5YS (68% vs. 53.7%) (P=0.028 by log-rank test). Cox modeling displayed that 5YS of LCP significantly depended on: N0-N12, T3-4, blood cell circuit, cell ratio factors (ratio between cancer cells-CC and blood cells subpopulations), LC cell dynamics, recalcification time, heparin tolerance, prothrombin index, protein, AT, procedure type (P=0.000-0.031). Neural networks, genetic algorithm selection and bootstrap simulation revealed relationships between 5YS and N0-12 (rank=1), thrombocytes/CC (rank=2), segmented neutrophils/CC (3), eosinophils/CC (4), erythrocytes/CC (5), healthy cells/CC (6), lymphocytes/CC (7), stick neutrophils/CC (8), leucocytes/CC (9), monocytes/CC (10). Correct prediction of 5YS was 100% by neural networks computing (error=0.000; area under ROC curve=1.0).
Ozempic: Preoperative Management of Patients on GLP-1 Receptor Agonists Saeid Safari
Preoperative Management of Patients on GLP-1 Receptor Agonists like Ozempic and Semiglutide
ASA GUIDELINE
NYSORA Guideline
2 Case Reports of Gastric Ultrasound
Adv. biopharm. APPLICATION OF PHARMACOKINETICS : TARGETED DRUG DELIVERY SYSTEMSAkankshaAshtankar
MIP 201T & MPH 202T
ADVANCED BIOPHARMACEUTICS & PHARMACOKINETICS : UNIT 5
APPLICATION OF PHARMACOKINETICS : TARGETED DRUG DELIVERY SYSTEMS By - AKANKSHA ASHTANKAR
Tom Selleck Health: A Comprehensive Look at the Iconic Actor’s Wellness Journeygreendigital
Tom Selleck, an enduring figure in Hollywood. has captivated audiences for decades with his rugged charm, iconic moustache. and memorable roles in television and film. From his breakout role as Thomas Magnum in Magnum P.I. to his current portrayal of Frank Reagan in Blue Bloods. Selleck's career has spanned over 50 years. But beyond his professional achievements. fans have often been curious about Tom Selleck Health. especially as he has aged in the public eye.
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Introduction
Many have been interested in Tom Selleck health. not only because of his enduring presence on screen but also because of the challenges. and lifestyle choices he has faced and made over the years. This article delves into the various aspects of Tom Selleck health. exploring his fitness regimen, diet, mental health. and the challenges he has encountered as he ages. We'll look at how he maintains his well-being. the health issues he has faced, and his approach to ageing .
Early Life and Career
Childhood and Athletic Beginnings
Tom Selleck was born on January 29, 1945, in Detroit, Michigan, and grew up in Sherman Oaks, California. From an early age, he was involved in sports, particularly basketball. which played a significant role in his physical development. His athletic pursuits continued into college. where he attended the University of Southern California (USC) on a basketball scholarship. This early involvement in sports laid a strong foundation for his physical health and disciplined lifestyle.
Transition to Acting
Selleck's transition from an athlete to an actor came with its physical demands. His first significant role in "Magnum P.I." required him to perform various stunts and maintain a fit appearance. This role, which he played from 1980 to 1988. necessitated a rigorous fitness routine to meet the show's demands. setting the stage for his long-term commitment to health and wellness.
Fitness Regimen
Workout Routine
Tom Selleck health and fitness regimen has evolved. adapting to his changing roles and age. During his "Magnum, P.I." days. Selleck's workouts were intense and focused on building and maintaining muscle mass. His routine included weightlifting, cardiovascular exercises. and specific training for the stunts he performed on the show.
Selleck adjusted his fitness routine as he aged to suit his body's needs. Today, his workouts focus on maintaining flexibility, strength, and cardiovascular health. He incorporates low-impact exercises such as swimming, walking, and light weightlifting. This balanced approach helps him stay fit without putting undue strain on his joints and muscles.
Importance of Flexibility and Mobility
In recent years, Selleck has emphasized the importance of flexibility and mobility in his fitness regimen. Understanding the natural decline in muscle mass and joint flexibility with age. he includes stretching and yoga in his routine. These practices help prevent injuries, improve posture, and maintain mobilit
These simplified slides by Dr. Sidra Arshad present an overview of the non-respiratory functions of the respiratory tract.
Learning objectives:
1. Enlist the non-respiratory functions of the respiratory tract
2. Briefly explain how these functions are carried out
3. Discuss the significance of dead space
4. Differentiate between minute ventilation and alveolar ventilation
5. Describe the cough and sneeze reflexes
Study Resources:
1. Chapter 39, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 34, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 17, Human Physiology by Lauralee Sherwood, 9th edition
4. Non-respiratory functions of the lungs https://academic.oup.com/bjaed/article/13/3/98/278874
1. TECHNICAL REPORT
ON
SYNTHETIC FOOD COLORS
TEXTILE LABORATORY
APPLIED CHEMISTRY RESEARCH CENTER
Pakistan Council of Scientific and Industrial Research
Laboratories. Complex Karachi.
1
2. TECHNICAL REPORT
ON
SYNTHETIC FOOD COLORS
Compiled by:
________________ ___________
Mrs. Munazza Sohail Mansoor Iqbal
Scientific Officer Scientific Officer
Reviewed and Approved by:
______________________
Muhammad Aleem Ahmed
Principal Scientific Officer
Email: texcenter_2004@live.com
munazza_wahab@hotmail.com
TEXTILE LABORATORY
APPLIED CHEMISTRY RESEARCH CENTER
Pakistan Council of Scientific and Industrial Research
Laboratories. Complex Karachi.
Table of Contents:
2
3. S. No Contents Page Nos
1. Title of Project 1
2. Affiliated personnel and organization 2
3. Table of Contents 3
4. Introduction and uses of Food Colors 4
5. List of Approved food colors with details 5---7
6. Background and Classification 8
7. Advantages and Adverse Effects due to heavy metals 9
in Food colors
8. Permissible Limits of Heavy Metals 10
9. Schematic Diagram for the synthesis of Food colors 11
1 Some Details for the Synthesized product “Acid Red 12
0. 33”
1 Some details for Mono Azo Food Colorants 13
1.
Introduction:
Food colors are known as certified colors. A colorant which may either be obtained
from natural or synthetic route, permissible for use in food, drugs or cosmetics by
FDA. All must satisfy strict regulations as to toxicity.
The Natural color extracts, which were used for centuries for coloring food, have been
extensively replaced by synthetic dyes. These synthetic dyes are colored organic
substances that can be applied in solution or dispersion to the food as substrate, thus
giving it a colored appearance. Usually the dyes have an affinity for food stuff and are
readily absorbed from solution.
3
4. The synthetic organic colors are superior to the natural dye extract in tinctorial
power, consistency of strength, range and brilliance of shade, stability, ease of
application and cost effectiveness. Many of synthetic coloring material thus selected
for use in foods however the manner in which it is applied is much important from
health point of view.
A color additive is any dye, pigment or substance which when added or applied to a
food, drug or cosmetic, or to the human body, is capable (alone or through reactions
with other substances) of imparting color. FDA is responsible for regulating all color
additives to ensure that foods containing color additives are safe to eat contain only
approved ingredients and are accurately labeled.
Uses of Food Colors:
Color additives are used in foods for many reasons:
1) To offset color loss due to exposure to light, air, temperature extremes, moisture
and storage conditions;
2) To correct natural variations in color;
3) To enhance colors that occur naturally; and
4) To provide color to colorless and "fun" foods. Without color additives, colas
wouldn't
be brown, margarine wouldn't be yellow and mint ice cream wouldn't be green.
Color additives are now recognized as an important part of practically all processed
foods we eat.
List of dyes which are called certified Food Dyes:
• FD& C Blue No. 1 – Brilliant Blue FCF, E133 (blue shade)
• FD&C Blue No. 2 – Indigo tine, E132 (indigo shade)
• FD&C Green No. 3 – Fast Green FCF, E143 (turquoise shade)
• FD&C Red No. 40 – Allura Red AC, E129 (red shade)
• FD&C Red No. 3 – Erythrosine, E127 (pink shade, commonly used in glacé cherries)
• FD&C Yellow No. 5 – Tartrazine, E102 (yellow shade)
• FD&C Yellow No. 6 – Sunset Yellow FCF, E110(orange shade)
List of Approved Natural and Synthetic colors for Food items by their E-Numbers:
4
5. 100–109 Yellows
110–119 Orange
120–129 Reds
100–199
130–139 Blues & Violets
Colors
140–149 Greens
150–159 Browns & Blacks
160–199 Gold and others
Some Mono Azo dyes used in Food with their EN Numbers and Structures: :
E102 :
Tartrazine
E107 : Yellow
2G
E110 : Sunset
Yellow
5
7. E151 : Brilliant
Black
E155 : Brown
HT
Background Information for Synthetic Food Colors:
Artificial food colorings were first introduced after World War II when the chemical industry
met with the food industry regarding using chemical-based colors since they were lower in
cost than natural colors and had a longer shelf life. The safety of the colors was determined
primarily from using LD-50 tests, and the amount was then extrapolated to humans. At the
time of approval, behavioral toxicology testing was not required by the Food and Drug
Administration (FDA) and therefore was not done on the artificial food colors.
7
8. Classification of Synthetic Food Colors:
Synthetic Food colors have been grouped into following classes.
• Mono azo
• Diazo
• Triazo
• Triarylmethane
• Xanthene
• Quinoline
• Indigoid
Azo Food colors:
In azo group of colors the chromopheric system consists of essentially of the azo group
on association with one or more aromatic system.
N=N
Azo Group
There may be one or more than one azo group are present in color molecule therefore the
mono azo, diazo, triazo, tetra azo or poly azo dyes are being synthesized. Also the position of
azo groups may differentiate their characteristics. The range of the shades covered by the azo
group in food colors is very wide and including Red, Orange, Yellow, blue, Violet, Brown
and Black.
In most of the countries of world the coloration of food is regulated by FDA and government
status. This is usually achieved by the publication of permitted lists and purity specification
for each colorant and sometimes by the limitation of permitted colorant level in certain food
colors.
Advantages of synthetic Food colors:
1. Safe
2. Uniform Quality
3. Readily available in adequate quantity
4. Good Stability
5. High tinctorial power makes them economically advantages
6. good stability in water and alcohol
7. tasteless and odor less
8. Available in several forms
9. Freedom from bacteriological problem
8
9. 10. Compatible in all food and beverages
11. Help to hold down the cost of food since the normal appearance of wholesome
colorful tool can be retained or can be restored if color is lost during processing.
12. promote good health by making nutritious food attractive to the consumer.
The Adverse effects of Lead, Mercury, and Arsenic:
Lead:
Lead is associated with lower IQ and it could also responsible for some cavities in teeth. Lead
exposure has been linked to developmental delays, peripheral neuropathy, alters thyroid
hormones and reduces fertility. In elderly adults level over 4 mcg can have neuro behavioral
effects.
Mercury:
Mercury has been implicated in autism, ADHD, learning disabilities, endocrine problems,
allergies, asthma, rheumatoid arthritis, and a host of other disorders.
According to the FDA, "The toxicity of mercury compounds is extensively documented in
scientific literature. It is well-known that mercury compounds are readily absorbed through
unbroken skin as well as through the lungs by inhalation and by intestinal absorption after
ingestion. Mercury is absorbed from topical application and is accumulated in the body,
giving rise to numerous adverse effects.
Arsenic:
Arsenic poisoning has been associated with respiratory, neurological, developmental, and
cardiovascular issues. It has also been associated with cancer. In fact, an increased risk of
skin cancer in humans is associated with chronic exposure to inorganic arsenic in medication,
contaminated water, and the workplace.
Permissible Limits for Some Heavy metal content in Food Colors:
In the US, FDA specification for food, drug and cosmetics colorants are supported by
published methods, many of which are acknowledge as official methods and reported as such
by the association of official analytical chemist. FDA color additive specifications tend to
differ from their European counterparts by placing lower limit on a smaller number of heavy
metals usually including (Lead, Mercury and Arsenic) and by limiting a smaller number of
organic contaminants .Moisture and diluents limit are usually included and minimum pure
color content is required.
9
10. So the General limits of heavy metals in ppm regulated by FDA on which bases a dye can be
accepted as certified food color are as follows:
S .No Name of Metal Limit in ppm
1. Lead ≤10
2. Arsenic ≤3
3. Mercury ≤1
4. Cadmium ≤1
5. Chromium ≤50
6. Manganese ≤100
7. Total heavy Metals ≤40
Schematic diagram for the Manufacture of an Azo Food color
Amine
HCl Coupling
NaNO2 Components
Water Alkali
Water
Coupling solution vessel
Diazo
Vessel NaCl
Ice Course Grinder
Water Course Sieve
Pump
Screening Press Fine Grinder
Coupling vessel Wash Tank Fine Sieve
NaCl
Air Standardizing Mixer
Filtrate to effluent Plant
Primary color
stores
Heating and cooling coils
Filter press
Blending Mixer
Isolation vessel
Dryer
Packing
10
11. Some Detail about the synthesized product Acid Red 33: C.I No. 17200
• CAS Number:3567-66-6
• Name:2,7-Naphthalenedisulfonicacid, 5-amino-4-hydroxy-3-(2-phenyldiazenyl)-,
sodium salt (1:2)
• Synonyms:
2,7-Naphthalenedisulfonicacid, 5-amino-4-hydroxy-3-(phenylazo)-, disodium salt (9CI);
C.I. Acid Red 33(6CI,7CI); C.I. Acid Red 33, disodium salt (8CI); 11427 Red; 1424 Red;
Acetyl Red B; Acid Fuchsin Fast B; Acid Fuchsine 38013; Acid Fuchsine 90120;
AcidFuchsine D; Acid Red 2A; Acid Red 33; Acid Red B; Amacid Fuchsine 4B;
AzoFuchsine; Azo Grenadine; Azo Magenta G; Azofuchsin; Azofuchsin (biologicalstain);
Brasilan Fuchsine D; C.I. 17200; C.I. Food Red 12; Certicol Red B;Colacid Red 2A;
Cosmetic Red 17000; D & C Red 33; D and C Red No. 33;D&C Red No. 33; D&C Red
No. 33-307002; D&C Red No. 33-38013;D&C Red No. 33-90120; Disodium1-
hydroxy-2-phenylazo-8-aminonaphthalene-3,6-disulfonate; Edicol Supra Red 10B;Edicol
Supra Red 10BS; Eniacid Fuchsine BN; Fabracid Fuchsine S-B; Fast AcidMagenta; Fast
Acid Magenta B; Food Red 12; Hexacol Red 10B; Hexalan Red B;Hispacid Fuchsin B;
Japan Red 227; Japan Red No. 227; Naphthalene Red B;Puricolor Red ARE 33; Red
10B; Red 10B307042; Red 33; Red No. 227; Romexal Red2A
• Molecular Formula: C16H13 N3 O7 S2 . 2 Na
• Molecular Weight:469.42
11
12. • Density:g/cm3
• Melting Point: decomposes below the melting point
• Boiling Point:°Cat760mmHg
• Flash Point: °C
Analytical Comparison of the synthesized product with standard Acid Red 33:
S. No Limits for Standard Product Report of Lab Synthesized product
1. Lead not more than 20 ppm Not detected
2. Arsenic not more than 20 ppm 1.1 ppm
3. Mercury not more than 20 ppm Not detected
Some Mono Azo Food Colors with their Numbers and Intermediates:
S.No Color Name C.I No C.I Food EEC No FD & C No Intermediates
No
Naphthionic Acid,
2- Naphthol-6- Sulphonic
acid,
1- Amaranth 16185 Red 9 E123 Red No 2 2- Naphthol-3,6-
diSulphonic acid,
2- Naphthol-6,8-
diSulphonic acid,
2- Naphthol-3,6,8-
diSulphonic acid
2 Allura Red 16035 Red 17 E129 Red No 40 5-Amino-4-
- Methyoxytoulene-2-Sulphonic
acid,
2- Naphthol-6-Sulphonic acid,
6,6-Oxybis (naphthalene-2-
sulphonic acid),
2,2- Di methoxy-5,5-dimethyl-
diazo amino-benzene-4,4- di
sulphonic acid.
1. Sun Set Yellow 15985 Yellow 3 E110 Yellow No 6 Sulphanilic acid,2-
12