food coloring decomposition by h 2 o 2 and taml ryan kramer grade 9 pittsburgh central catholic

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

http://en.wikipedia.org/wiki/File:Riedl-Pfleiderer_process.svg

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






Total 1.98811 39

Anova for Red Dye after 30 Minutes






Total 5.00315 39

Anova for Red Dye after 60 Minutes






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


Just TAML 1.32 Not Significant

T crit. = 2.76

After 30 Minutes

After 60 Minutes





Dunetts’ Test for Red Dye





T crit= 2.76

After 30 Minutes

After 60 MinutesVariable T Value Interpretation50 uM TAML + P 7.91 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

http://www.chem.cmu.edu/groups/collins/about/about.html

http://www.chem.cmu.edu/groups/collins/about/about.html

http://en.wikipedia.org/wiki/Food_coloring

http://en.wikipedia.org/wiki/Hydrogen_peroxide

http://en.wikipedia.org/wiki/Hydrogen_peroxide

http://en.wikipedia.org/wiki/Spectrophotometer

http://en.wikipedia.org/wiki/Spectrophotometer

food coloring decomposition by h 2 o 2 and taml ryan kramer grade 9 pittsburgh central catholic

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