Tables index

From

Spectroscopic Studies of Food Colorings

Patrick Gräb, Ekkehard Geidel

World Journal of Chemical Education. 2019, 7(2), 136-144 doi:10.12691/wjce-7-2-13
  • Table 1. Studied food colorings with recorded absorbance maxima and calculated attenuation coefficients
  • Table 2. Spectral information, molar masses, and calculated mass concentrations of dyes in mango-flavored lemonades
  • Table 3. Spectral information, molar masses, and calculated mass concentrations of dyes in woodruff-flavored lemonades and in isolated fractions of Tarhun lemonade
  • Table 4. Spectral information and total masses of the studied chocolate beans samples together with the calculated mass fractions of the containing dyes
  • Table 5. Comparison between the mass concentrations calculated from different recorded data (Specord 50 spectrometer and low-cost photometer)
  • Table 6. Summary of the studied food samples with their respective used dyes and determined concentrations