Tres questiones

We've taken another quiz and completed an AP styled test, yay!

Recently I've learned that reviewing is key and I desperately need to do this.

Now I will review my materials so i can become an expert at chem like Walter White :)

GRAS Food Dyes

The industry of processed foods and food additives has grown immensely. The FDA regulates these additives in order to deem them safe or unsafe. Those additives surpassing regulations are entitled "GRAS" by the FDA. Gras is an acronym for "generally regarded as safe." "Under sections 201 and 409 of the Federal Food, Drug, and Cosmetic Act any substance that is intentionally added to food is a food additive…generally recognized among qualified experts as having been shown to be adequately safe…" There are currently 7 synthetic food dyes approved and recognized by the Food, Drug, and Cosmetic Act. These food dyes serve no purpose but to be aesthetically pleasing. More specifically these food dyes are used for; coloring loss, "making food more fun", and enhancing natural color. At what cost are these foods made "more fun?" 

The Current 7 Food Dyes

Blue No.1(Briliant Blue) 
Often found in: dairy products, jellies, icings, etc.
Hazards: can cause allergic reaction in preexisting conditions of asthma.
Chemistry Aspect: 

Blue No. 2 (Indigotine)

Often found in: ice cream, sweets, baked goods, etc. 

Hazards: may cause vomitting, high blood pressure, skin rashes, breathing problems, or allergic reactions

Chemistry Aspect: 

Green No.3 (Fast Green) 

Often found in: peas, veggies, fish, etc. 

Hazards: poorly absorbed by intestines resulting in irritation in digestion tract; as well as irritation in skin, eyes, and respiratory system. 

Chemistry Aspect: 

Red No. 3 (Erythosine) 

Often found in: candies, condiments, etc. 

Hazards:studies show it may cause thyroid tumors, chromosomal damage, and breast carcinogenesis 

Chemistry Aspect:

Red No. 40 

Often found in: cotton candy, tattoo ink, children's meds., etc

Hazards: hyperactivity, also been linked to cancer in mice 

Chemistry Aspect: 

Yellow No. 5 (Tartrazine)

Often found in: mustard, gum, yogurt, cake mixes, etc.

Hazards: induces asthma attacks, hives, itching, restlessness, allergic reactions including; migraines, blurred vision, purple skin patches. 

Chemistry Aspect: 

Yellow No. 6 (Sunset Yellow)

Often found in:  hot chocolate mix, soup, orange squash, etc. 

Hazards:  allergic reactions or gastric problems, vomiting, rash or swelling of skin

Chemistry Aspect: 

These don't look so appetizing now, do they?

Sources:

http://www.iatp.org/files/421_2_105204.pdf

http://www.fda.gov/food/ingredientspackaginglabeling/foodadditivesingredients/ucm094211.htm#types

http://www.fda.gov/ForIndustry/ColorAdditives/RegulatoryProcessHistoricalPerspectives/

http://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/SCOGS/default.htm

3 questions!!!

*This was saved in my drafts but not published* -_-
Lately we have done the usual. Online homework, notes, lab…… I have learned about much about electron configuration and light emission! We've also learned a new concept called PES. I plan to do much work in reviewing and trying hard in order to understand the multitude of concepts being thrown at us. :)

3 questionsss

1. Recently we have learned about electron energy and light.

2.We completed a POGIL, lab, and worksheets in order to enhance our studies. We have also taken many notes and had class discussion.

3. I plan to review past material and this recently learned material over christmas break! :)

A Sticky Situation: Chocolate Gum!

A substance's ability to dissolve in a solvent at a given temperature is its solubility. For example, one could see solubility of the solvent oil in the solute water. The oil does not mix with the water, but stays on top of it. However, one could dissolve salt into water.  Solubility differs from solvation, in that solvation is the process of attraction/association of molecules of a solvent with the molecules or ions of a solute. Solubility arose in the Sticky Situation lab. 

A Sticky Situation: Chewing Gum and Solubility lab tested the solubility of various components of chewing gum. There were many different tests; water and sugar, water and oil, oil and sugar, gum and saliva, gum and water then oil, and gum and chocolate with saliva. The results of the liquid mixtures were typical. Whenever the gum and water were mixed, the water dissolved the sugar coating of the gum. When put in oil (with some poking), the gum eventually broke down. In chewing both the gum and chocolate, an ingredient in the chocolate disassociated the gum. 

The different disassociation of gum ultimately have to do with the intermolecular forces with in the gum base polymer. Intermolecular forces are the attractive or repulsive forces between atoms. The forces outside of the molecules must be stronger than the intermolecular forces in order for disassociation to occur. 

In order for one substance to dissolve another there must be similar intermolecular forces. This concept can be summarized by the term "like dissolves like." This concept was observed in the lab in mixtures like the sugar and water. 

3 Q's!!!

Of course we've done labs as always, but we've also taken a lot of notes?! It has been extremely helpful :) Oh and I almost forgot we've done my favorite, online homework!  -_-

We haven't really learned anything lately sooo...
 Just kidding! We've learned SO much it is crazy. We completed a whole chapter on gas laws, PV=NRT!!! We also moved on to learn about inter molecular forces.

I am planning on re-quizzing, getting tutored, asking questions, and actually reading and using the textbook before the big test!!!! :)

3 Questions!!!

1. We've done so many things!! Online homework, new labs, gas laws, ionic equations, solutions, I could go on forever...

2. I am in the process of learning PV=NRT, mole fractions, and the applications of gas laws. 

3. Now I'm trying to maintain a positive attitude, and plan on working very hard in order to fully understand the applications of gas laws and other materials.