SCIENTIFIC

COMMUNICATION
HVD22202
BY:
NUR SYIFA LYANA BT ABDUL MANAP
12172209120
Dip. Of Env. Health
Universiti Kuala Lumpur
 PROBLEM STATEMENT
How 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