Chemistry of Food Dyes

Look around you-color is everywhere. The clothes we wear, the food we eat, the posters with which we decorate our rooms; indeed all of our surroundings, natural and man-made, abound with color. From prehistoric times people have been fascinated with color; from cave paintings to the latest computers, color has been our constant companion. The Palette of Color monograph series enables high school chemistry teachers to challenge students to explore the chemistry behind dyes. Each monograph examines a different class of dyes and investigates the chemistry using principles common to most high school chemistry curricula. Hands-on, problem-solving activities involve students in answering questions posed about the dyes and their uses. Dyes aren't just for fabrics-colorants have been added to food for centuries to enhance its appearance. This monograph investigates both the compounds which give foods their natural color and the synthetic colorants currently approved for use in foods.Epp, Dianne N. is the author of 'Chemistry of Food Dyes' with ISBN 9781883822071 and ISBN 1883822076.