SCIENTIFIC COMMUNICATION

HVD22202BY:

NUR SYIFA LYANA BT ABDUL MANAP12172209120

Dip. Of Env. HealthUniversiti Kuala Lumpur

PROBLEM STATEMENTHow to detect colouring in tea?• Report by the Consumer’s Association of

Penang have shown that many of the cheap teas sold to coffee shop and drink stall operators contain artificial colouring that are harmful to health. Examples of artificial colours, including Ponceau 4R, Carmosine, Tartrazine and Sunset Yellow. Both Ponceau 4R and Carmosine are known cancer-causing agents, while Tartrazine and Sunset Yellow are suspected carcinogens. These chemicals can also cause asthma, allergies, runny nose, swelling and other effects. Sales of tea have to follow the Food Regulations 1985 which did not allow the tea powder is added dyes under Act 260- Act 264.

HYPOTHESIS

• If colour of cold water change immediately after added with tea , then the tea is dyed with artificial colouring

OBJECTIVE

• To detect colouring in tea.• To know the simplest way to

detect colouring in tea.

METHODS/EXPERIMENT

• Fill a clear glass with cold water• Sprinkle tea on the surface of

cold water in the glass• Observe the change of colour in

cold water• If the water changes colour

immediately, the tea has been dyed. The colouring would immediately sink to the bottom of the container.

DISCUSSION

• Tea leaf has is natural colour and will present colour and aroma when sprinkle onto the water especially hot or boiling water.

• Cold water is used because tea leaf shall takes time to present it natural colour in the cold water compare to hot water.

• Water is colourless therefore it is easy to detect colour changes.

CONCLUSION

• The hypothesis is accepted because tea leaf that contain artificial colouring is immediately change the colour of cold water.

The end