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What is Natural and Artificial Food Colorants Analysis about?

This practice report focuses on the extraction and analysis of natural and artificial colorants using paper chromatography. It discusses the properties and stability of various pigments such as chlorophyll, carotenoids, anthocyanins, and betalains, as well as the effects of pH on their color. The results indicate that chlorophyll can be extracted with acetone, while anthocyanins are more sensitive to chemical agents compared to betalains, which only change in alkaline pH conditions.

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ScribdTranslations

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