References

Many consumers who like products that contain dyes in food, arguing add interesting food. To minimize the effect of adding a dye that can be identified by analyzing these samples by paper chromatography but I think this only can conducted by analyst ( actually people can conduct this analysis but the have to had the basic ). How to analyze it ?

The step :  1. Weighed 2 gram of sample and put it into beaker glass 100 ml and added fat-free worsted 2. added glacial acetic acid and distilled water 3. heated while stirring until all the icolor attached in worsted (clear solution) 4. worsted that has been attached dye is inserted back into the beaker glass 5. added ammonia solution (dilute) 6. heated again until the color faded on worsted 7.discarded the worsted and solution was concentrated over water bath   8.spot the concentrated solution of sample and standard on the paper chromatograph 9. sample that have been spoted on chromatography paper will emulsifiedin chamber that has saturated by n-butanol : glacial acetate acid : water until show the separation of color. 10. compared the Rf of sample with Rf satandard.

for people who can not conduct the analysis, do not worry ! because you still can identify it visually or using our senses such as:

a. In the manufacture of a product we can see the Ingredients of the product. What we have to do with the Ingredients ? we can check the Ingredients, and make sure there is no Ponceau 4R.

b. a product that contains dangerous food-coloring will feel bitter or less bitter when the consumption and leave the color on our tongue

c. In long time can cause broken the brain nerve and disturb the balance of body or cancause hyperactivity for children