Which of the following procedures is suitable for identifying the food colouring added to a pastry sample?

Assessment: WAEC SSCE - Chemistry - 2000 (Objective) Subject: Chemistry

Question 1 Report

Which of the following procedures is suitable for identifying the food colouring added to a pastry sample?

Answer Details
To identify the food coloring added to a pastry sample, the suitable procedure is to do a chromatogram of the coloring extract. Chromatography is a technique used to separate and analyze the components of a mixture. The various components will travel at different rates based on their interactions with the stationary phase and mobile phase. In this case, the food coloring extract can be separated into its components and the individual components can be identified based on their characteristic retention times.
Read lesson note on Rates Of Chemical Reaction (JAMB)
Read lesson note on Kinetic Theory Of Matter And Gas Laws (JAMB)
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