1. Food Coloring Decomposition by H 2 O 2 and TAML Ryan Kramer Grade 9 Pittsburgh Central Catholic

2. Problem Water systems are polluted with: Antibiotics Pharmaceuticals (Estrogen, etc.) Mercury Sulfur Sewage Fertilizers Organics Cleaning projects Dyes and other colored agents

3. Dye Effect on Water Dyes get into water systems and add unwanted toxins and colors to the water

4. Green Chemistry Chemistry designed to perform the same jobs as regular chemistry without the environmental hazards. Goals for Green Chemistry include: Eliminating or reducing atmospheric emissions. Finding an alternative to chlorine based water cleaners. Finding an alternative energy sources.

5. TAML GREEN catalyst engineered by Dr. Terry Collins at CMU Accelerates H 2 O 2 oxidation reaction Highly selective Made of common elements (C, H, O, N, Fe) – GREEN – Economical – Easy to synthesize

6. TAML Continued Low working concentrations Degrades quickly Highly water-soluble Produces non-toxic byproducts Breaks down stable chlorine compounds among many others Practical uses include: Textile dye bleaching Pulp and paper bleaching Water cleaning Laundry stain remover Petroleum refining Rapid destruction of bio-chem warfare

7. Hydrogen Peroxide Pale blue liquid Used as disinfectant, antiseptic, and oxidizer Works with TAML in oxidation chemistry processes Weak acid Is the ideal green reagent: Nontoxic Inexpensive Disposable Fast acting

8. TAML and Hydrogen Peroxide Work together to clean water. TAML catalyzes (activates) peroxide reaction. Has been extensively tested and has effectively degraded numerous chemical pollutants. Is a safe, easy-to-use, inexpensive water disinfection technology.

9. Food Coloring Studies have shown colors affect taste For this reason companies add colors to enhance dining experience It is a non-toxic dye. Chosen because Its non-toxic Easy to obtain Serves as simple model of environmental color effluent problems

10. Purpose To determine if TAML/ Peroxide are effective at degrading food coloring dye in water.

11. Hypothesis Null Hypothesis: TAML/ hydrogen peroxide will have no significant effect on dye color degradation. Alternative Hypothesis: TAML/ Peroxide will have a significant effect on dye degradation in water.

12. Materials Science Kit Educator Spectrophotometer TAML Hydrogen Peroxide 80 13x100 mm borosilicate culture test tubes Blue food coloring Red food coloring Macropipette Micropipette Distilled Water Test tube rack Pipette tips

13. Procedure A stock solution of red and blue dye was generated (1500 micro liters of dye and 1 liter of tap water). A 0.0025 molar hydrogen peroxide stock solution was made.

14. Procedure Continued 10 uM Dye50 uM Dye10 uM Dye 50 uM Dye Dye3 mL H202H202 0.1 mL TAML0.1 mL0.5 mL0.1 mL0.5 mL Water1.8 mL1.4 mL1.8 mL1.4 mL TAML Only Control RedControl Blue Dye3 mL H202H202 0000 TAML0.5 mL 00 Water1.5 mL 2 mL The following ingredients were added to 13x100 mm borosilicate culture test tubes

15. Procedure Continued A reading of the absorbance at 600 nanometers was take for the blue dye every ten minutes for a hour. A reading of the absorbance at 500 nanometers was take for the red dye every ten minutes for a hour.

16. Anova for Blue Dye after 30 Minutes Anova: Single Factor SUMMARY GroupsCountSumAverageVariance Control10121.25.48E-32 50 uM107.320.7320.002196 10 uM106.680.6680.00104 TAML109.640.9640.003338 ANOVA Source of VariationSSdfMSFP-valueF crit Between Groups1.758230.586067356.63298.1E-272.866266 Within Groups0.05916360.001643 Total1.8173639

17. Anova for Blue Dye after 60 Minutes Anova: Single Factor SUMMARY GroupsCountSumAverageVariance Control10121.25.48E-32 50 uM107.030.7030.00089 10 uM106.380.6380.000862 TAML109.450.9450.001117 ANOVA Source of VariationSSdfMSFP-valueF crit Between Groups1.9622930.654097911.98615.37E-342.866266 Within Groups0.02582360.000717 Total1.9881139

18. Anova for Red Dye after 30 Minutes Anova: Single Factor SUMMARY GroupsCountSumAverageVariance Control10171.75.48E-32 50 uM109.440.9440.00116 10 uM109.610.9610.00141 TAML1016.051.6050.003717 ANOVA Source of VariationSSdfMSFP-valueF crit Between Groups4.9465731.6488571049.1134.45E-352.866266 Within Groups0.05658360.001572 Total5.0031539

19. Anova for Red Dye after 60 Minutes Anova: Single Factor SUMMARY GroupsCountSumAverageVariance Control10171.75.48E-32 50 uM107.670.7670.000134 10 uM107.780.7780.000373 TAML1015.51.550.002267 ANOVA Source of VariationSSdfMSFP-valueF crit Between Groups7.38066832.4602233546.9771.55E-442.866266 Within Groups0.02497360.000694 Total7.40563839

20. TAML Degradation of Blue Dye

21. Graph for Red Dye

22. Dunetts’ Test for Blue Dye VariableT ValueInterpretation 50 uM TAML + P2.91Significant 10 uM TAML + P2.97Significant Just TAML1.32Not Significant T crit. = 2.76 After 30 Minutes After 60 Minutes VariableT ValueInterpretation 50 uM TAML + P4.15Significant 10 uM TAML + P4.6Significant Just TAML2.12Not Significant

23. Dunetts’ Test for Red Dye VariableT ValueInterpretation 50 uM TAML + P4.27Significant 10 uM TAML + P4.1Significant Just TAML2.71Not Significant T crit= 2.76 After 30 Minutes After 60 Minutes VariableT ValueInterpretation 50 uM TAML + P7.91Significant 10 uM TAML + P7.8Significant Just TAML2.72Not Significant

24. Conclusion Null hypothesis rejected. Dunetts’ Test show that TAML/ Peroxide did significantly degrade the color of dye in water. TAML affected color degradation.

25. Extensions and Limitations Limitations: TAML is not designed for food coloring. Did not test the quality of the water only the absorbance. Extensions: Test more colors. Test more concentrations of hydrogen peroxide and TAML. More replicates. Use dyes that are really problematic in the environment.

26. References http://www.chem.cmu.edu/groups/collins/ab out/about.html http://www.chem.cmu.edu/groups/collins/ab out/about.html http://en.wikipedia.org/wiki/Food_coloring http://en.wikipedia.org/wiki/Hydrogen_peroxi de http://en.wikipedia.org/wiki/Hydrogen_peroxi de http://en.wikipedia.org/wiki/Spectrophotome ter http://en.wikipedia.org/wiki/Spectrophotome ter