Extraction of food colourings and direct dyeing

LC5.4.2.1
Extraction of food colourings and direct dyeing
Extraction of food colourings and direct dyeing

Description

The students isolate the food dye of coloured chocolate lentils and then dye wool fibres with it using the direct dyeing method. They recognise that protein fibres such as wool are suitable for the ionic direct dyeing process because of their functional groups.

Components of equipment sets

1 6700400  4 
Acetone, 250 ml LD
GHS02GHS07 Danger H225 H319 EUH066 H336
1 667027  4 
Tweezers, blunt, 130 mm LD
1 6659531  4 
Dropping pipette 150 mm x 7 mm Ø LD
1 6659541  8 
Rubber bulb LD
2 602022  4 
Beaker Boro 3.3, 100 ml, squat LD
1 664183  4 
Petri dish, 100 x 20 mm, glass LD
1 6719550  4 
Acetic acid, dil., approx. 2 mol/l, 500 ml LD
GHS05 Warning H315 H319 H290
1 610010  8 
Laboratory safety goggles LD
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