food coloring decomposition by h 2 o 2 and taml ryan kramer grade 9 pittsburgh central catholic
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Food Coloring Decomposition by H2O2 and TAML
Ryan KramerGrade 9
Pittsburgh Central Catholic
Problem
• Water systems are polluted with:• Antibiotics• Pharmaceuticals (Estrogen, etc.)• Mercury• Sulfur• Sewage• Fertilizers• Organics• Cleaning projects• Dyes and other colored agents
Dye Effect on Water•Dyes get into water systems and add unwanted toxins and colors to the water
Green Chemistry
• Chemistry designed to perform the same jobs as regular chemistry without the environmental hazards.
• Goals for Green Chemistry include:• Eliminating or reducing atmospheric emissions.• Finding an alternative to chlorine based water cleaners.• Finding an alternative energy sources.
TAML• GREEN catalyst engineered by Dr. Terry Collins at CMU• Accelerates H2O2 oxidation reaction • Highly selective• Made of common elements
(C, H, O, N, Fe) – GREEN– Economical– Easy to synthesize
TAML Continued• Low working concentrations• Degrades quickly• Highly water-soluble• Produces non-toxic byproducts• Breaks down stable chlorine compounds among many others• Practical uses include:
• Textile dye bleaching• Pulp and paper bleaching• Water cleaning• Laundry stain remover• Petroleum refining• Rapid destruction of bio-chem warfare
Hydrogen Peroxide
• Pale blue liquid• Used as disinfectant, antiseptic, and oxidizer• Works with TAML in oxidation chemistry processes• Weak acid• Is the ideal green reagent:
• Nontoxic• Inexpensive• Disposable• Fast acting
TAML and Hydrogen Peroxide
• Work together to clean water.• TAML catalyzes (activates) peroxide reaction.• Has been extensively tested and has
effectively degraded numerous chemical pollutants.
• Is a safe, easy-to-use, inexpensive water disinfection technology.
Food Coloring
• Studies have shown colors affect taste• For this reason companies add colors to enhance dining
experience
• It is a non-toxic dye.• Chosen because
• Its non-toxic• Easy to obtain• Serves as simple model of environmental color effluent problems
Purpose
• To determine if TAML/ Peroxide are effective at degrading food coloring dye in water.
Hypothesis
• Null Hypothesis: TAML/ hydrogen peroxide will have no significant effect on dye color degradation.• Alternative Hypothesis: TAML/
Peroxide will have a significant effect on dye degradation in water.
Materials• Science Kit Educator
Spectrophotometer • TAML• Hydrogen Peroxide• 80 13x100 mm borosilicate
culture test tubes• Blue food coloring• Red food coloring• Macropipette• Micropipette
• Distilled Water• Test tube rack• Pipette tips
Procedure
• A stock solution of red and blue dye was generated (1500 micro liters of dye and 1 liter of tap water).
• A 0.0025 molar hydrogen peroxide stock solution was made.
Procedure Continued10 uM Dye 50 uM Dye 10 uM Dye 50 uM Dye
Dye 3 mL 3 mL 3 mL 3 mLH202 0.1 mL 0.1 mL 0.1 mL 0.1 mLTAML 0.1 mL 0.5 mL 0.1 mL 0.5 mLWater 1.8 mL 1.4 mL 1.8 mL 1.4 mL
TAML Only TAML Only Control Red Control BlueDye 3 mL 3 mL 3 mL 3 mL
H202 0 0 0 0
TAML 0.5 mL 0.5 mL 0 0
Water 1.5 mL 1.5 mL 2 mL 2 mL
The following ingredients were added to 13x100 mm borosilicate culture test tubes
Procedure Continued
• A reading of the absorbance at 600 nanometers was take for the blue dye every ten minutes for a hour.
• A reading of the absorbance at 500 nanometers was take for the red dye every ten minutes for a hour.
Anova for Blue Dye after 30 Minutes
Anova: Single Factor
SUMMARYGroups Count Sum Average Variance
Control 10 12 1.2 5.48E-3250 uM 10 7.32 0.732 0.00219610 uM 10 6.68 0.668 0.00104TAML 10 9.64 0.964 0.003338
ANOVASource of Variation SS df MS F P-value F crit
Between Groups 1.7582 3 0.586067 356.6329 8.1E-27 2.866266Within Groups 0.05916 36 0.001643
Total 1.81736 39
Anova for Blue Dye after 60 Minutes
Anova: Single Factor
SUMMARYGroups Count Sum Average Variance
Control 10 12 1.2 5.48E-3250 uM 10 7.03 0.703 0.0008910 uM 10 6.38 0.638 0.000862TAML 10 9.45 0.945 0.001117
ANOVASource of Variation SS df MS F P-value F crit
Between Groups 1.96229 3 0.654097 911.9861 5.37E-34 2.866266Within Groups 0.02582 36 0.000717
Total 1.98811 39
Anova for Red Dye after 30 Minutes
Anova: Single Factor
SUMMARYGroups Count Sum Average Variance
Control 10 17 1.7 5.48E-3250 uM 10 9.44 0.944 0.0011610 uM 10 9.61 0.961 0.00141TAML 10 16.05 1.605 0.003717
ANOVASource of Variation SS df MS F P-value F crit
Between Groups 4.94657 3 1.648857 1049.113 4.45E-35 2.866266Within Groups 0.05658 36 0.001572
Total 5.00315 39
Anova for Red Dye after 60 Minutes
Anova: Single Factor
SUMMARYGroups Count Sum Average Variance
Control 10 17 1.7 5.48E-3250 uM 10 7.67 0.767 0.00013410 uM 10 7.78 0.778 0.000373TAML 10 15.5 1.55 0.002267
ANOVASource of Variation SS df MS F P-value F crit
Between Groups 7.380668 3 2.460223 3546.977 1.55E-44 2.866266Within Groups 0.02497 36 0.000694
Total 7.405638 39
TAML Degradation of Blue Dye
Control TAML 10 uM TAML + P 50 uM TAML + P0
0.2
0.4
0.6
0.8
1
1.2
1.4
Blue Dye Degradation
Initial Reading30 Minutes60 Minutes
Variable
Abs. (600nm)
Graph for Red Dye
Control TAML 10 uM TAML + P 50 uM TAML + P0
0.2
0.4
0.6
0.8
1
1.2
1.4
1.6
1.8
Red Dye Degradation
Initial Reading30 Minutes60 Minutes
Variable
Abs. (500nm)
Dunetts’ Test for Blue Dye
Variable T Value Interpretation
50 uM TAML + P 2.91 Significant
10 uM TAML + P 2.97 Significant
Just TAML 1.32 Not Significant
T crit. = 2.76
After 30 Minutes
After 60 Minutes
Variable T Value Interpretation
50 uM TAML + P 4.15 Significant
10 uM TAML + P 4.6 Significant
Just TAML 2.12 Not Significant
Dunetts’ Test for Red Dye
Variable T Value Interpretation
50 uM TAML + P 4.27 Significant
10 uM TAML + P 4.1 Significant
Just TAML 2.71 Not Significant
T crit= 2.76
After 30 Minutes
After 60 MinutesVariable T Value Interpretation50 uM TAML + P 7.91 Significant
10 uM TAML + P 7.8 Significant
Just TAML 2.72 Not Significant
Conclusion
• Null hypothesis rejected.• Dunetts’ Test show that TAML/ Peroxide did
significantly degrade the color of dye in water.• TAML affected color degradation.
Extensions and Limitations
• Limitations:• TAML is not designed for food coloring.• Did not test the quality of the water only the absorbance.
• Extensions:• Test more colors.• Test more concentrations of hydrogen peroxide and TAML.• More replicates.• Use dyes that are really problematic in the environment.
References
• http://www.chem.cmu.edu/groups/collins/about/about.html
• http://en.wikipedia.org/wiki/Food_coloring• http://en.wikipedia.org/wiki/Hydrogen_peroxi
de• http://en.wikipedia.org/wiki/Spectrophotome
ter
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