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The Chemical Educator

ISSN: 1430-4171 (electronic version)

Table of Contents

Abstract Volume 18 (2013) pp 269-272
DOI 10.1007/s00897132512

Determination of Artificial Dyes in Mountain Dew Products

Jason Hofstein*,†, Michael Murphy, Nikolas Zagarella, Kevin Rhoads, Cynthia Woodbridge, and Robert Williams

Siena College Department of Chemistry and Biochemistry, Loudonville, NY, jhofstein@siena.edu; Baker College, Baldwin City, KS
Received August 1, 2013. Accepted September 24, 2013.

Published: 18 October 2013

Abstract. The concentrations of tartrazine (Yellow #5), Red #40, and Blue #1 were successfully determined for seven flavors of Mountain Dew using the method of constant volume standard addition. These data were used to determine the extent of possible health risks involved with drinking Mountain Dew by comparison to the acceptable daily intake (ADI) values and other research. The range of concentrations for the six varieties of Mountain Dew containing Yellow #5 ranged from 1.3 to 32 ppm. Of the four varieties containing Red #40, the concentrations ranged from 2.2 to 39 ppm. For two varieties containing Blue #1, the concentrations were both below 2.5 ppm. The experimental procedure was developed to teach students the method of standard addition and to illustrate an example of the matrix effect. After doing this experiment, students should also have a better appreciation of the concentrations and the potential health dangers of artificial dyes found in their diets.

Key Words: Laboratories and Demonstrations; general chemistry

(*) Corresponding author. (E-mail: jhofstein@siena.edu)

Article in PDF format (352 KB) HTML format

Supporting Materials:

One supporting file is available. The Capstone Laboratory as used at Baker University (12 KB).



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