03 - Sweet Laboratory: Exploring Food Science with Biotechnology
Module I: Extraction of Food Dyes from Candy
T.C. yell
250 µL Dye Extraction Buffer
T.C. blue
T.C. red
T.C.
T.C. pur
T.C. gre
SWIRL
RINSE your cup. REPEAT steps 2-6.
T.C. yell
T.C. red
T.C. pur
T.C. red
T.C. gre
T.C. blue
T.C.
We recommend using brightly-colored candies M&M’s®, Skittles®, jelly beans, & gum balls. 1. LABEL five microcentrifuge tubes with your initials and the colors of the candy you will be investigating. 2. LABEL the provided cup with your initials. ADD one candy to the cup 3. ADD 250 µL of Dye Extraction Buffer to the cup containing the candy. 4. SWIRL the candy gently in the Dye Extraction Buffer to dissolve the color coating until the white layer of the candy is exposed. 5. REMOVE the candy from the cup. 6. TRANSFER the dissolved color solution into the appropriately labeled microcentri- fuge tube. 7. RINSE the cup. REPEAT steps 2-6 with the remaining 4 candies. 8. PLACE the tubes on lab bench. PROCEED to Module II: Separation of Food Dyes by Agarose Gel Electrophoresis. OPTIONAL STOPPING POINT Dye samples may be stored in the refrigerator for up to 24 hours before performing electrophoresis.
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