VINA C.

YU

BSFT-3

EXPERIMENT 4. USE OF SYNTHETIC DYES

Objectives:

1. To study the characteristics of synthetic dyes.

Review of Related Literature:

1. FORMULATION OF ANNATTO FEED CONCENTRATE FOR LAYERS AND THE

EVALUATION OF EGG YOLK COLOR PREFERENCE OF CONSUMERS

Summary: Nowadays, intensely farmed poultry eggs show almost no differences in egg yolk
and albumin compared with domestic layers. Annatto shrub grows rapidly to produce seeds
coated with bixin and norbixin dyes which are used to color foods requiring no limits
according to codex standards because they are generally regarded as safe for food
applications. In this research, annatto concentrate prepared at 1:1 feed to annatto seeds
was applied at 1, 4, 7 and 10% over 8 months. The results show that such feeds had no
effect on the egg size (P > 0.05) (mean = 62.25 g) as well as proximate composition of feed
and flavor of the resulting egg yolks, while rate of application of concentrate show significant
(P < 0.05) effect on overall preference of egg yolk of layers fed up to 7%. It is recommended
that annatto concentrate can be applied at 1% to give generally acceptable color intensity.

2. TIME-RESOLVED STUDY ON XANTHENE DYE-SENSITIZED CARBON NITRIDE

PHOTOCATALYTIC SYSTEMS

Summary: Dye sensitization is a promising strategy to extend the visible light absorption of
carbon nitride (C3N4) and increase the photocatalytic hydrogen evolution efficiency of
C3N4 under visible light irradiation. However, the interaction dynamics between C3N4 and a
sensitized dye has not been reported in the literature. Herein, we selected four commonly
used xanthene dyes such as fluorescein, dibromofluorescein, eosin Y, and erythrosine B and
prepared their corresponding dye-sensitized-C3N4 composites. For the first time, we derived
the electron transfer rate from the LUMO of each photoexcited xanthene dye to the
conduction band of C3N4 using picoesecond time-resolved fluorescence measurements. We
also obtained the reduction potentials of all selected xanthene dyes and C3N4 with cyclic
voltammetry measurements. The cyclic voltammetry measurements gave a consistent result
with the picosecond time-resolved fluorescence measurements. Besides, the possibility of
the selected xanthene dye as an acceptor for the hole of the photoexcited C3N4 was also
discussed. We believe this study is significant for the researcher to understanding the
fundamental aspects in the xanthene dye-sensitized-C3N4photocatalytic systems.
3. REMOVAL OF ORANGE-G, VAT YELLOW, ERYTHROSINE DYES FROM SYNTHETIC
WASTEWATER BY ELECTROCOAGULATION AND NANOFILTRATION

Summary: Efficiency of electrocoagulation and nanofiltration in removing color from

synthetic wastewater were investigated. Three representative dye molecules were selected
for the synthetic dye wastewater:Azo dye (Orange-G dye), a synthetic dye (Erythrosine) and
a Vat dye (Vat yellow). Iron electrode was use as a sacrificial anode in the study. The
influence of electrolysis time, operating current density, initial pH, initial dye concentration
and temperature on process performances was investigated. Experiments were conducted
to find the desired conditions for removal of particular concentration of the dyes. The results
showed that 99.958% of Orange-G, 99.854% Of Erythrosine, 85.956% Vat yellow was
decolorized for initial dye concentration of 100 mg/l with the current density of 1559 A/m2,
electrolysis time of 25 minute and initial pH of 10. The electrochemical technique showed
satisfactory color removal efficiency and reliable performance in treating the dye types.
Electrode mass loss and energy consumed were also calculated.

Procedure: pare yam bean or chayote (Sayote), cut into small cubes and soak in lime water
for 2-3 minutes (optional). Boil yam bean in tap water for 5 minutes. Soak in 0.5%
erythrosine supra; heat to 70C and cool. Store overnight. Take out the yam bean from the
dye solution using a pair of tongs and rinse with water. Observe and then soak in 0.25%
citric acid overnight. Examine the yam bean and its color quality.

Results and Discussion:

Table 4.1 Effect of acid on the stability of the dye.

TREATMENT OBSERVATION
a. Soaked in 0.05% erythrosine overnight Red
b. Soaked in 0.05% citric acid overnight Yellow- brown

The yam bean (Pachyrhizus spp) is a legume but unlike its close relatives the
soybean and other beans, the yam bean is cultivated for its large, tuberous roots. It is
usually consumed fresh, cut in strips in salads or marinated in lime or dried and ground into
flour for use in cakes and desserts.

Erythrosine, also known as Red No. 3, is a cherry-pink synthetic fluorine food

coloring. It is the disodium salt of 2,4,5,7-tetraiodofluorescein. Its maximum absorbance is at
530 nm in an aqueous solution, and it is subject to photo degradation. It is used as a food
coloring, in printing inks, as a biological stain, a dental plaque disclosing agent and a
radiopaque medium. Erythrosine is commonly used in sweets such as some candies and
popsicles, and even more widely used in cake-decorating gels. It is also used to color
pistachio shells. As a food additive, it has the E number E127. It dissolves in water to give a
solution red at neutrality, with a yellow-brown precipitate in acid, and with a red precipitate in
base.

References:
OFOSU, I.W., APPIAH-NKANSAH, E., OWUSU, L., APEA-BAH, F.B., ODURO, I. and ELLIS,
W.O. (2010), FORMULATION OF ANNATTO FEED CONCENTRATE FOR LAYERS AND
THE EVALUATION OF EGG YOLK COLOR PREFERENCE OF CONSUMERS. Journal of
Food Biochemistry, 34: 6677. doi:10.1111/j.1745-4514.2009.00264.x

Zhang, H., Li, S., Lu, R., & Yu, A. (2016, September 21). Time-Resolved Study on Xanthene
Dye-Sensitized Carbon Nitride Photocatalytic Systems. ACS Applied Materials &
Interfaces, 21868-21874. doi:10.1021/acsami.5b06309

Chigozie UF, Joseph NT (2014) Removal of Orange-G, Vat Yellow, Erythrosine Dyes from
Synthetic Wastewater by Electrocoagulation and Nanofiltration. J Adv Chem Eng 4:112.
doi:10.4172/2090-4568.10001112