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اﻟﺨﺮﻃﻮم ،اﻟﺴﻮدان
اﻟﻄﺒﻌﺔ اﻻوﻟﻰ
2010
ر .ا
اﻷﻟﻮان اﻟﺼﻨﺎﻋﯿﺔ ﻓﻲ اﻟﺼﻨﺎﻋﺎت اﻟﻐﺬاﺋﯿﺔ /اﻟﺮﺷﯿﺪ أﺣﻤﺪ ﺳﺎﻟﻢ – .اﻟﺨﺮﻃﻮم :ر.أ .ﺳﺎﻟﻢ2014 ،
ردﻣﻚ 978-99942-3-105-8
ب
ﺍﻟﺸﻜﺭ ﻭﺍﻟﺤﻤﺩ ﷲ ﺃﻭﻻ ﻭﺃﺨﻴﺭﺍ ﻋﻠﻰ ﻓﻀﻠﻪ ﻭﻨﻌﻤﺘﻪ ﻭﺘﻭﻓﻴﻘﻪ ﻓﻲ ﻜﺘﺎﺒﺔ ﻫﺫﺍ
ﺍﻟﻜﺘﺎﺏ.
ﻭﺒﻜل ﺍﻟﻌﺭﻓﺎﺕ ﻭﺍﻟﺸﻜﺭ ﻭﺍﻟﺘﻘﺩﻴﺭ ﺃﺘﻘﺩﻡ ﺒﺎﻟﺸﻜﺭ ﺍﻟﻰ ﺍﻻﺥ ﺍﻟﻤﻬﻨﺩﺱ ﻤﺤﻤﻭﺩ
ﺍﻟﻤﺎﺩﺓ ﺍﻟﻌﻠﻤﻴﺔ ﻭﻤﻼﺤﻅﺎﺘﻪ ﺍﻟﺜﺭﺓ ﻤﻥ ﻭﺍﻗﻊ ﺘﺠﺭﺒﺘﻪ ﺍﻟﻌﻠﻤﻴﺔ ﻭﺍﻟﻌﻤﻠﻴـﺔ ﻓـﻲ ﻤﺠـﺎل
ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ،ﻭﻜﺫﻟﻙ ﺍﻟﺸﻜﺭ ﺍﻟﻰ ﺍﻟﺩﻜﺘﻭﺭﺓ ﻟﻴﻤﻴﺎﺀ ﻋﺜﻤﺎﻥ ﻤﻼﺴﻲ ﺒﺠﺎﻤﻌﺔ ﺃﻡ
ﺩﺭﻤﺎﻥ ﺍﻻﺴﻼﻤﻴﺔ ﻋﻠﻰ ﺍﻟﺘﻘﻴﻴﻡ ﺍﻟﻌﻠﻤﻲ ﻟﻬﺫﺍ ﺍﻟﻜﺘﺎﺏ ،ﻭﺍﻟﺸﻜﺭ ﻤﻭﺼﻭل ﺍﻟﻰ ﺍﻻﺨـﺕ
ﺍﻟﺩﻜﺘﻭﺭﺓ ﻋﺎﺌﺸﺔ ﻓﻘﻴﺭﻱ ﺒﺠﺎﻤﻌﺔ ﺍﻟﺨﺭﻁﻭﻡ ﻋﻠﻰ ﺍﻟﺘﺩﻗﻴﻕ ﻭﺍﻟﺘﻘﻴـﻴﻡ ﺍﻟﻌﻠﻤـﻲ ﻟﻬـﺫﺍ
ﺍﻟﻜﺘﺎﺏ ،ﺸﻜﺭﺍ ﻭﻋﺭﻓﺎﻥ ﻨﺴﺄل ﺍﷲ ﺃﻥ ﻴﺠﻌﻠﻪ ﻓﻲ ﻤﻴﺯﺍﻥ ﺤﺴﻨﺎﺘﻬﻡ ،ﻟﻤﺎ ﺒﺫﻟﻭﻩ ﻤـﻥ
ﻭﺸﻜﺭ ﺨﺎﺹ ﻟﻸﺥ ﻴﻌﻘﻭﺏ ﺁﺩﻡ ﺒﻠﻪ ﺒﻘﺴـﻡ ﺍﻟﺼـﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴـﺔ ﻋﻠـﻰ
ﺍﻟﻤﻼﺤﻅﺎﺕ ﺍﻟﻘﻴﻤﺔ ﺨﻼل ﻜﺘﺎﺒﺔ ﻫﺫﺍ ﺍﻟﻜﺘﺎﺏ ،ﻭﺍﻟﺸﻜﺭ ﻟﻜل ﻤﻥ ﺴﺎﻫﻡ ﻓﻲ ﻫﺫﺍ ﺍﻟﻌﻤل
ت
ﺭﻗﻡ ﺍﻟﻤﻭﻀﻭﻉ
ﺍﻟﺼﻔﺤﺔ
1 ﻤﻘﺩﻤﺔ……………………………………….…………………..
4 ﺍﻟﺒﺎﺏ ﺍﻷﻭل :ﺍﻟﻔﺼل ﺍﻷﻭل )ﺍﻟﻤﻀﺎﻓﺎﺕ(….……...…..………………….
4 ﺘﻌﺭﻴﻑ ﺍﻟﻤﻀﺎﻓﺎﺕ …………………………….…………………..
أ
ب
99 ﺍﻟﺘﺎﺭﺘﺭﺍﺯﻴﻥ……………………………………………………….
102 ﺇﺭﻴﺜﺭﻭﺯﻴﻥ…………………….………………………………….
105 ﻜﺎﺭﻤﻭﻴﺯﻴﻥ………..………………….…………………………..
106 ﺃﻤﺎﺭﺍﻨﺙ………………………………………………..………..
109 ﺍﻻﺯﺭﻕ…………………………………………………………..
110 ﺍﻻﻨﺩﻴﺠﻭﺘﻴﻥ……………………………………………….……...
111 ﺍﻻﺴﻭﺩ…………………………………………….…………….
112 ﺍﻻﺨﻀﺭ…………………………….…………………………...
ﺍﻟﺒﺎﺏ ﺍﻟﺜﺎﻟﺙ :ﺍﻟﻔﺼل ﺍﻟﺜﺎﻨﻲ :ﻁﺭﻕ ﻓﺤﺹ ﻭﺍﺨﺘﺒﺎﺭ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﻗﺒل
114 ﺇﺴﺘﺨﺩﺍﻤﻬﺎ ﻓﻲ ﺘﻠﻭﻴﻥ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻐﺫﺍﺌﻲ………………………………..
114 ﺍﻟﺘﺤﻠﻴل ﺒﺈﺴﺘﺨﺩﺍﻡ ﺍﻻﺠﻬﺯﺓ ﺍﻟﺤﺩﻴﺜﺔ…………………………………….
ت
ث
ج
ح
ﻤﻘﺩﻤﺔ
ﺍﻻﻟﻭﺍﻥ ﻤﻥ ﺃﻫﻡ ﺍﻟﻌﻭﺍﻤل ﺍﻟﺠﻤﺎﻟﻴﺔ ﻓﻲ ﺤﻴﺎﺓ ﺍﻻﻨﺴﺎﻥ ،ﻭﺫﻟﻙ ﺒﺈﻋﻁﺎﺌﻬﺎ ﻟﻠﺘﻨﻭﻉ ﺍﻟﻠﻭﻨﻲ
ﺍﻟﺫﻱ ﻴﻀﻔﻲ ﺭﻭﻨﻕ ﻭﺠﻤﺎل ﻓﻲ ﻨﻔﺱ ﺍﻻﻨﺴﺎﻥ .ﻟﺫﻟﻙ ﺇﻫﺘﻡ ﺒﻬﺎ ﺍﻻﻨﺴﺎﻥ ﻓﻲ ﺤﻴﺎﺘﺔ ﺒﻁﺭﻕ
ﻭﻤﺠﺎﻻﺕ ﻤﺨﺘﻠﻔﺔ ،ﻜﻤﺎ ﻓﻲ ﺘﻨﺴﻴﻕ ﺍﻻﺯﻫﺎﺭ ﻭﺍﻟﺤﺩﺍﺌﻕ ﺍﻟﻨﺒﺎﺘﻴﺔ ﻭﺍﻻﺜﺎﺜﺎﺕ ﻭﺍﻻﻤﺘﻌﺔ ﻭﺍﻟﻤﻨﺎﺯل
ﻭﻤﻌﻅﻡ ﻤﺘﻨﺎﻭﻻﺘﻪ ﺍﻟﻴﻭﻤﻴﺔ .ﻭﺒﺫﻟﻙ ﺘﺤﺘل ﺍﻻﻟﻭﺍﻥ ﻤﻭﻗﻌﺎ ﻻ ﻴﻤﻜﻥ ﺘﺠﺎﻭﺯﻩ ﺒﺄﻱ ﺸﻜل ﻤﻥ
ﺍﻻﺸﻜﺎل.
ﻭﻤﻥ ﺃﻫﻡ ﻫﺫﻩ ﺍﻟﻤﺠﺎﻻﺕ ﻏﺫﺍﺀ ﺍﻻﻨﺴﺎﻥ ،ﺤﻴﺙ ﺃﻫﺘﻤﺕ ﺍﻟﺒﺸﺭﻴﺔ ﺒﺎﻻﻏﺫﻴﺔ ﻤﻥ ﺤﻴﺙ
ﺍﻟﻘﻴﻤﺔ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻭﺇﻫﺘﻤﺕ ﻤﻨﺫ ﺯﻤﻥ ﺒﻌﻴﺩ ﺒﺎﻻﻟﻭﺍﻥ ،ﺤﻴﺙ ﺇﺴﺘﺨﺩﻤﻬﺎ ﻗﺩﻤﺎﺀ ﺍﻟﻤﺼﺭﻴﻭﻥ ﻭﺍﻟﺒﺎﺒﻠﻴﻭﻥ
ﻭﺍﻟﺭﻭﻤﺎﻥ ﻭﺍﻟﺼﻴﻨﻭﻥ ﻭﻏﻴﺭﻫﻡ ﻤﻥ ﺍﻟﺤﻀﺎﺭﺍﺕ ﺍﻟﻘﺩﻴﻤﺔ ،ﻟﺘﻜﺴﺏ ﺍﻟﻠﻭﻥ ﺍﻟﺠﺫﺍﺏ ﻭﺍﻟﻤﺒﻬﺞ ﻟﻠﻨﻔﺱ
ﻭﺘﺠﻤﻴل ﺃﻏﺫﻴﺘﻬﻡ ﻭﻟﻴﻜﻭﻥ ﺍﻟﻁﻌﺎﻡ ﺃﻜﺜﺭ ﻗﺎﺒﻠﻴﺔ ﻭﺠﺫﺍﺏ .ﺤﻴﺙ ﻜﺎﻨﺕ ﺍﻟﺨﻼﺼﺎﺕ ﺍﻟﻁﺒﻴﻌﻴﺔ ﻟﻠﻤﻭﺍﺩ
ﺍﻟﻤﻠﻭﻨﺔ ﻤﻥ ﺃﺼل ﻨﺒﺎﺘﻲ ﺃﻭ ﺤﻴﻭﺍﻨﻲ ﺸﺎﺌﻌﺔ ﺍﻻﺴﺘﻌﻤﺎل ،ﻭﻟﻜﻥ ﺍﻻﺴﺘﻌﻤﺎل ﺍﻟﺤﺩﻴﺙ ﻟﻠﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ
ﺍﻻﺼﻁﻨﺎﻋﻴﺔ ﻓﻲ ﺍﻷﻏﺫﻴﺔ ﺒﺩﺃ ﻗﺒل ﺤﻭﺍﻟﻲ ) (154ﺴﻨﺔ.
ﻭﻨﺴﺒﺔ ﻟﻠﺘﻜﻠﻔﺔ ﺍﻟﺼﻨﺎﻋﻴﺔ ﻭﺍﻟﻘﻴﻤﺔ ﺍﻟﻨﺴﺒﻴﺔ ﻟﻠﺘﻨﺎﻓﺱ ﻓﻲ ﺍﻻﺴﻌﺎﺭ ﻭﺍﻟﻘﻭﺓ ﺍﻟﺘﻠﻭﻴﻨﻴﺔ ﻟﻸﻟﻭﺍﻥ
ﺍﻟﺼﻨﺎﻋﻴﺔ ،ﻤﻘﺎﺭﻨﺔ ﺒﺎﻻﻟﻭﺍﻥ ﺍﻟﻁﺒﻴﻌﻴﺔ .ﻟﺠﺄ ﺍﻻﻨﺴﺎﻥ ﺍﻟﻰ ﺇﺴﺘﺨﻼﺹ ﺍﻻﻟﻭﺍﻥ ﻤﻥ ﺍﻟﻘﻁﺭﺍﻥ ﺍﻟﻨﺒﺎﺘﻲ
ﻋﺒﺭ ﻋﺩﺩ ﻤﻥ ﺍﻟﺘﻔﺎﻋﻼﺕ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻟﻘﻴﻤﺘﻬﺎ ﺍﻟﻨﺴﺒﻴﺔ ﻤﻥ ﺠﻭﺍﻨﺏ ﻋﺩﻴﺩﺓ .ﻭﺒﺴﻴﺭﻩ ﻓﻲ ﺍﻟﺴﻌﻲ ﻭﺭﺍﺀ
ﺍﻟﺭﺒﺢ ﻭﺍﻟﺒﻀﺎﻋﺔ ﺫﺍﺕ ﺍﻻﻟﻭﺍﻥ ﺍﻟﺠﻤﻴﻠﺔ ﻭﺍﻟﻘﻴﻤﺔ ﺍﻟﺴﻌﺭﻴﺔ ﺍﻟﻘﻠﻴﻠﻴﺔ ﻓﺄﻜﺜﺭ ﺍﻻﻨﺴﺎﻥ ﻤﻥ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ
ﺍﻟﺼﻨﺎﻋﻴﺔ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺍﻟﻤﺨﺘﻠﻔﺔ؛ ﻤﻥ ﺘﻠﻭﻴﻥ ﻟﻼﻏﺫﻴﺔ ﺍﻟﻤﺨﺘﻠﻔﺔ ﺤﻴﺙ ﻨﺠﺩ ﺍﻻﺴﺘﻬﻼﻙ
ﺍﻟﻜﺒﻴﺭ ﻟﻠﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﻓﻲ ﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺍﻟﻤﺘﻨﻭﻋﺔ ﻭﺍﻟﺼﻴﺩﻻﻨﻴﺔ.
ﺇﻻ ﺍﻥ ﺍﻟﻤﺸﺎﻜل ﺍﻟﺘﻲ ﻅﻬﺭﺕ ﺠﺭﺍﺀ ﺇﺴﺘﻌﻤﺎل ﻫﺫﻩ ﺍﻷﻟﻭﺍﻥ ،ﺠﻌﻠﺕ ﺍﻻﻨﺴﺎﻥ ﻴﻌﻴﺩ
ﺍﻟﺘﻔﻜﻴﺭ ﻓﻲ ﺍﻟﻜﻤﻴﺎﺕ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻭﻓﻲ ﺒﻌﺽ ﺍﻻﺤﻴﺎﻥ ﺍﻟﻠﺠﻭﺀ ﺍﻟﻰ ﻤﻨﻊ
ﺒﻌﻀﻬﺎ ﻤﻥ ﺍﻟﺘﺩﺍﻭل ،ﻷﺴﺒﺎﺏ ﺍﻟﺼﺤﻴﺔ؛ ﺤﻴﺙ ﺃﻅﻬﺭﺕ ﻜﺜﻴﺭ ﻤﻥ ﺍﻟﺘﺠﺎﺭﺏ ،ﺍﻻﻤﺭﺍﺽ ﺍﻟﺘﻲ
ﺘﺴﺒﺒﻬﺎ ﻫﺫﻩ ﺍﻻﻟﻭﺍﻥ؛ ﻤﻥ ﺃﻤﺭﺍﺽ ﺍﻟﺴﺭﻁﺎﻨﺎﺕ ﻭﺍﻟﺤﺴﺎﺴﻴﺔ ﻭﺍﻻﻓﺭﺍﻁ ﻓﻲ ﺍﻟﺴﻠﻭﻙ ﺍﻟﺫﻫﻨﻲ
ﻟﻸﻁﻔﺎل ،ﻭﺘﻁﻭﺭﺕ ﺍﻟﺩﺭﺍﺴﺎﺕ ﺍﻟﺘﺤﻠﻴﻠﻴﺔ ﻭﺍﻟﻁﺒﻴﺔ ﻭﺍﻟﺴﻴﻜﻠﻭﺠﻴﺔ ﻟﺩﺭﺍﺴﺔ ﺍﻟﺠﻭﺍﻨﺏ ﺍﻟﺼﺤﻴﺔ ﻓﻲ
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ﺤﻴﺎﺓ ﺍﻻﻨﺴﺎﻥ ،ﻓﻠﺠﺄﺕ ﻟﺠﺎﻥ ﺴﻼﻤﺔ ﻻﻏﺫﻴﺔ ﻭﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻭﺍﻟﺩﻭل ﺍﻟﻰ ﺇﺤﺘﺭﺍﺯﻴﺎﺕ ﻜﺜﻴﺭﺓ ﺘﺼﺏ
ﻓﻲ ﺼﺎﻟﺢ ﺼﺤﺔ ﺍﻻﻨﺴﺎﻥ.
ﻓﻲ ﺍﻟﺴﻭﺩﺍﻥ ﺇﻫﺘﻡ ﺍﻟﻨﺎﺱ ﺒﻬﺫﻩ ﺍﻷﻟﻭﺍﻥ ﻓﻲ ﺍﻟﻐﺫﺍﺀ ﻤﻥ ﺤﻴﺙ ﺍﻻﻏﺫﻴﺔ ﺍﻟﺸﻌﺒﻴﺔ
ﻭﺍﻟﺤﻠﻭﻴﺎﺕ ﺍﻟﺸﻌﺒﻴﺔ ﺒﻤﺎ ﺘﻌﺭﻑ )ﺒﺤﻼﻭﺓ ﺍﻟﻤﻭﻟﺩ( ﺍﻟﻰ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﺤﺩﻴﺜﺔ ،ﺇﻻ ﺃﻥ ﺍﻟﺯﻴﺎﺩﺓ
ﺍﻟﻤﻁﺭﺩﺓ ﻓﻲ ﻫﺫﻩ ﺍﻻﺴﺘﻌﻤﺎﻻﺕ ﻭﺘﻨﻭﻉ ﺍﻟﻐﺫﺍﺀ ﺒﺎﻻﻀﺎﻓﺔ ﻟﺒﻌﺽ ﻤﺎ ﺫﻜﺭ ﺃﻋﻼﻩ ﻤﻥ ﺁﺜﺎﺭ ﺴﻠﺒﻴﺔ
ﻋﻠﻰ ﺍﻹﻨﺴﺎﻥ ،ﻤﺎ ﻜﺎﻥ ﻟﻨﺎ ﺇﻻ ﺍﻥ ﻨﻠﻘﻲ ﺒﺎﻟﻀﻭﺀ ﻋﻠﻰ ﻫﺫﻩ ﺍﻻﻟﻭﺍﻥ ،ﻭﺨﺎﺼﺔ ﺍﻟﺼﻨﺎﻋﻴﺔ ﻤﻨﻬﺎ،
ﺤﻴﺙ ﻫﻨﺎﻟﻙ ﻀﺭﻭﺭﺓ ﻜﺒﻴﺭﺓ ﻟﻠﻌﺎﻤﻠﻴﻥ ﻓﻲ ﻤﺠﺎل ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻟﻤﻌﺭﻓﺔ ﺍﻟﺘﻔﺎﺼﻴل ﺍﻟﺩﻗﻴﻘﻴﺔ
ﻤﻥ ﺘﺤﺎﻟﻴل ﻭﻤﻭﺍﺼﻔﺎﺕ ﻭﻜﻤﻴﺎﺕ ﻤﻀﺎﻓﺔ ﻭﻨﻭﻋﻴﺎﺕ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻤﻠﻭﻨﺔ ﻋﻨﺩ ﺍﻟﺘﻌﺎﻤل ﻤﻌﻬﺎ ﻓﻲ
ﺍﻟﺘﺼﻨﻴﻊ ﻟﺘﺠﺏ ﺍﻵﺜﺎﺭ ﺍﻟﺘﻲ ﺘﻀﺭ ﺒﺎﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻤﻥ ﻜل ﺍﻟﻨﻭﺍﺤﻲ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻭﺍﻟﺼﺤﻴﺔ
ﻭﺍﻟﺘﺴﻭﻴﻘﻴﺔ ﺒﺎﻻﻀﺎﻓﺔ ﻟﻠﺘﺸﺭﻴﻌﺎﺕ ﺍﻟﺘﻲ ﺘﺼﺩﺭ ﻓﻲ ﻫﺫﺍ ﺍﻟﺨﺼﻭﺹ ﻭﻜﻴﻔﻴﺔ ﺍﻟﺘﻌﺎﻤل ﻤﻌﻬﺎ .ﻜﺫﻟﻙ
ﻴﻌﺘﺒﺭ ﻫﺫﺍ ﺍﻟﻜﺘﺎﺏ ﺇﻀﺎﻓﺔ ﻟﻠﺘﻭﻋﻴﺔ ﺍﻻﺠﺘﻤﺎﻋﻴﺔ ﻟﻠﺘﻌﺎﻤل ﻤﻊ ﺍﻷﻟﻭﺍﻥ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻓﻲ ﺍﻟﺤﻴﺎﺓ ﺍﻟﻴﻭﻤﻴﺔ
ﻤﻥ ﺤﻴﺙ ﺍﻟﻜﻤﻴﺎﺕ ﺍﻟﺘﻲ ﻴﻤﻜﻥ ﺇﺴﺘﻬﻼﻜﻬﺎ ﺒﻭﺍﺴﻁﺔ ﺍﻟﻔﺭﺩ ،ﻭﺒﻌﺽ ﺍﻟﻤﻀﺎﺭ ﺍﻟﺘﻲ ﺘﺤﺩﺙ ﻤﻥ
ﺒﻌﺽ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻟﺘﺠﻨﺒﻬﺎ .ﺒﺎﻻﻀﺎﻓﺔ ﻟﻸﻜﻼﺕ ﺍﻟﺸﻌﺒﻴﺔ ﺍﻟﺘﻲ ﻴﺘﻨﺎﻭﻟﻬﺎ ﻜﺜﻴﺭ ﻤﻥ ﺍﻻﻁﻔﺎل
ﻓﻲ ﺍﻟﻤﺩﺍﺭﺱ ﻭﺍﻟﺸﻭﺍﺭﻉ ﻭﺍﻻﻤﺎﻜﻥ ﺍﻟﻌﺎﻤﺔ ،ﻭﻜﻴﻔﻴﺔ ﺍﻟﺘﻌﺎﻤل ﻤﻌﻬﺎ ﻭﺘﺸﺠﻴﻊ ﺩﻭﺭ ﺍﻟﺭﻗﺎﺒﺔ ﻭﺤﻤﺎﻴﺔ
ﺍﻟﻤﺴﺘﻬﻠﻙ.
ﻭﻨﺒﻌﺕ ﻓﻜﺭﺓ ﻫﺫﺍ ﺍﻟﻜﺘﺎﺏ ﻤﻥ ﺃﻨﻪ ﺘﻡ ﺘﻜﻠﻴﻔﻲ ﺒﻌﻤل ﺘﺤﺎﻟﻴل ﻷﻟﻭﺍﻥ ﺼﻨﺎﻋﻴﺔ ﺃﺭﺴﻠﺘﻬﺎ
ﺍﻟﻬﻴﺌﺔ ﺍﻟﺴﻭﺩﺍﻨﻴﺔ ﻟﻠﻤﻭﺍﺼﻔﺎﺕ ﻭﺍﻟﻤﻘﺎﻴﻴﺱ ،ﻭﻟﻡ ﺃﺠﺩ ﺍﻟﻤﻌﻠﻭﻤﺎﺕ ﺒﺴﻬﻭﻟﺔ ﻟﻠﻘﻴﺎﻡ ﺒﻌﻤﻠﻴﺔ ﺍﻟﺘﺤﻠﻴل،
ﻭﻓﺘﺸﺕ ﻭﻭﺠﺩﺕ ﺒﻌﺽ ﺍﻟﻤﻌﻠﻭﻤﺎﺕ ﻭﺍﻟﻤﺭﺍﺠﻊ ﺍﻻﺠﻨﺒﻴﺔ ﻭﻗﻤﺕ ﺒﺎﻟﺘﺤﻠﻴل .ﻭﻨﺴﺒﺔ ﻷﻫﻤﻴﺔ ﺍﻟﺘﺤﺎﻟﻴل
ﻭﺇﻟﻘﺎﺀ ﺍﻟﻀﺅ ﻋﻠﻰ ﻫﺫﻩ ﺍﻻﻟﻭﺍﻥ .ﻭﻋﺩﻡ ﻭﺠﻭﺩ ﻤﺭﺍﺠﻊ ﻓﻲ ﻴﺩﻱ ﻋﻨﻬﺎ .ﻭﻓﻘﻁ ﻤﺒﻌﺜﺭﺓ ﻓﻲ ﺒﻌﺽ
ﺍﻟﻤﺭﺍﺠﻊ ﺍﻟﻌﺭﺒﻴﺔ ﻭﺍﻻﻨﺠﻠﻴﺯﻴﺔ ،ﻭﺇﻓﺘﻘﺎﺭ ﺍﻟﻜﺜﻴﺭﻴﻥ ﻓﻲ ﺍﻟﻤﺼﺎﻨﻊ ﻭﺍﻟﺠﺎﻤﻌﺎﺕ ﻟﻬﺫﻩ ﺍﻟﻤﻌﻠﻭﻤﺎﺕ،
ﻨﺒﻌﺕ ﻓﻜﺭﺘﻲ ﻓﻲ ﺍﻻﺴﺘﻔﺎﺩﺓ ﻤﻥ ﺍﻻﻭﺭﺍﻕ ﺍﻟﻌﻠﻤﻴﺔ ﺍﻟﻌﺎﻟﻤﻴﺔ ﻭﺍﻟﻤﺭﺍﺠﻊ ﺍﻻﺠﻨﺒﻴﺔ ﻭﺍﻟﻌﺭﺒﻴﺔ ﻭﺒﻌﺽ
ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﺒﺎﻻﻀﺎﻓﺔ ﻟﻠﺨﺒﺭﺍﺕ ﻹﺨﺭﺍﻫﺎ ﻓﻲ ﻜﺘﻴﺏ ﻴﻔﻴﺩ ﺍﻟﻨﺎﺱ .ﻟﺫﻟﻙ ﻫﺩﻓﺕ ﻓﻲ ﻫﺫﺍ ﺍﻟﻜﺘﺎﺏ ﺍﻟﻰ
ﺇﻋﻁﺎﺀ ﻨﺒﺫﻩ ﻋﻥ ﺍﻻﻟﻭﺍﻥ ﻭﺃﻨﻭﺍﻋﻬﺎ ﻭﻤﻭﺍﺼﻔﺎﺘﻬﺎ ﻭﺸﺭﻭﻁ ﺍﻟﺴﻼﻤﺔ ﻭﺍﻟﺘﺤﺎﻟﻴل ﺍﻟﻔﻴﺯﻴﺎﺌﻴﺔ
ﻭﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻭﺍﻟﺼﺤﻴﺔ ،ﻭﻨﻭﻉ ﺍﻻﻏﺫﻴﺔ ﺍﻟﻤﺴﻤﻭﺡ ﺒﺈﻀﺎﻓﺔ ﺍﻻﻟﻭﺍﻥ ﻟﻬﺎ ،ﺒﺎﻻﻀﺎﻓﺔ ﻟﻤﺨﺎﻁﺭ ﺍﻻﻟﻭﺍﻥ
ﻭﻁﺭﻕ ﺍﻟﺘﻭﻋﻴﺔ ﻭﺍﻟﺴﻼﻤﺔ ﻓﻲ ﺍﻟﺘﻌﺎﻤل ﻤﻌﻬﺎ ﺨﻼل ﺃﺭﺒﻌﺔ ﺃﺒﻭﺍﺏ ﻤﻘﺴﻤﺔ ﻟﻌﺩﺩ ﻤﻥ ﺍﻟﻔﺼﻭل.
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ﻭﻨﺴﺎل ﺍﷲ ﺍﻥ ﻴﺘﻘﺒل ﻫﺫﺍ ﺍﻟﻌﻤل ،ﻭﻴﺴﺘﻔﻴﺩ ﻤﻨﻪ ﺍﻟﺒﺎﺤﺜﻴﻥ ﻭﻁﻼﺏ ﺍﻟﺩﺭﺍﺴﺎﺕ ﺍﻟﻌﻠﻴﺎ ﻭﺍﻟﻤﻭﺍﺼﻔﺎﺕ
ﻭﺍﻟﺭﻗﺎﺒﺔ ،ﻭﺍﻟﻤﺼﻨﻌﻴﻥ ﻭﻜل ﺍﻟﻤﻬﺘﻤﻴﻥ ﺒﻬﺫﺍ ﺍﻟﻤﺠﺎل ﻭﻋﺎﻤﺔ ﺍﻟﻘﺭﺍﺀ ﻟﻬﺫﺍ ﺍﻟﻜﺘﺎﺏ.
ﻭﺍﷲ ﺍﻟﻤﻭﻓﻕ
ﺍﻟﺒﺭﻴﺩ ﺍﻻﻟﻜﺘﺭﻭﻨﻲrasheed_irccsd@gmail.com:
rasheedahmedsalim@hotmail.com
ﻣﻮﺑﺎﯾﻞ0994911347– 0122223730 – 0122223676 – 0912204672 :
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ﺍﻟﺒﺎﺏ ﺍﻷﻭل
ﺍﻟﻔﺼل ﺍﻷﻭل
ﺍﻟﻤﻀﺎﻓﺎﺕ
)(Additives
ﻴﺘﻨﺎﻭل ﻫﺫﺍ ﺍﻟﻔﺼل ﻤﻥ ﺍﻟﺒﺎﺏ ﺍﻻﻭل ﺍﻟﺘﻌﺭﻴﻑ ﺒﺎﻟﻤﻀﺎﻓﺎﺕ ﻭﺃﻨﻭﺍﻋﻬﺎ ﻭﺫﻟﻙ ﻷﻋﻁﺎﺀ
ﺍﻟﺒﺎﺤﺙ ﻤﻌﺭﻓﺔ ﺒﺎﻻﻟﻭﺍﻥ ،ﻭﻤﻌﻠﻭﻤﺎﺕ ﺘﻌﺭﻴﻔﻴﺔ ﻋﻥ ﺃﻨﻭﺍﻉ ﺍﻟﻤﻀﺎﻓﺎﺕ ﺍﻟﻤﺨﺘﻠﻔﺔ ﻭﻋﻼﻗﺘﻬﺎ ﺒﺎﻟﻐﺫﺍﺀ
ﻭﺘﻭﻀﻴﺢ ﺍﻟﺭﺍﺒﻁ ﺒﻴﻥ ﺍﻻﻟﻭﺍﻥ ﻭﺍﻟﻤﻀﺎﻓﺎﺕ ﺍﻻﺨﺭﻯ ،ﺒﺎﻻﻀﺎﻓﺔ ﻟﻠﺘﻌﺭﻴﻑ ﺒﺘﺼﻨﻴﻑ ﺍﻟﻤﻀﺎﻓﺎﺕ
ﺍﻟﻤﺨﺘﻠﻔﺔ ﺤﺴﺏ ﺍﻟﺘﺼﻨﻴﻑ ﺍﻟﻌﺎﻟﻤﻲ ﺍﻟﺫﻱ ﻴﻌﻤل ﺒﺩﻭﺭﻩ ﻋﻠﻰ ﺘﺴﻬﻴل ﺍﻟﺘﻌﺎﻤل ﻤﻊ ﺍﻻﻨﻭﺍﻉ ﺍﻟﻤﺨﺘﻠﻔﺔ
ﻟﻠﻤﻀﺎﻓﺎﺕ ﻓﻲ ﺍﻟﻐﺫﺍﺀ.
ﻫﻨﺎﻟﻙ ﻋﺩﺩ ﻤﻥ ﺍﻟﺘﻌﺎﺭﻴﻑ ﻟﻠﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ ﻭﻫﻲ ﺒﺼﻭﺭﺓ ﻋﺎﻤﺔ ﺍﻟﻤﻭﺍﺩ ﺍﻟﺘﻲ ﺘﻀﺎﻑ
ﺍﻟﻰ ﺍﻟﻐﺫﺍﺀ ﺒﻐﺭﺽ ﺘﺤﺴﻴﻥ ﺍﻟﻠﻭﻥ ﺃﻭ ﺍﻟﻤﺫﺍﻕ ﺃﻭ ﺍﻟﺤﻔﻅ ﺃﻭ ﻏﻴﺭﻫﺎ ﻤﻥ ﺍﻷﻏﺭﺍﺽ ﺍﻟﺘﻲ ﺘﺅﺩﻱ ﺍﻟﻰ
ﺘﺤﺴﻴﻥ ﺍﻟﻐﺫﺍﺀ .ﺇﻻ ﺃﻥ ﺍﻟﺘﻌﺭﻴﻑ ﺍﻟﺫﻱ ﻴﻌﺘﻤﺩ ﻫﻭ ﺍﻟﻨﺎﺘﺞ ﻤﻥ ﺍﻟﻠﺠﺎﻥ ﺍﻟﻤﺘﺨﺼﺼﺔ ﺒﺎﻻﻏﺫﻴﺔ ﻭﻟﻬﺎ
ﺇﺠﺎﺯﺓ ﻋﺎﻟﻤﻴﺔ ﺃﻭ ﺇﻗﻠﻴﻤﻴﺔ ،ﻭﻤﻥ ﺃﻫﻡ ﻫﺫﻩ ﺍﻟﻠﺠﺎﻥ ﻟﺠﻨﺔ ﺩﺴﺘﻭﺭ ﺍﻻﻏﺫﻴﺔ ﺍﻟﺘﺎﺒﻌﺔ ﻟﻤﻨﻅﻤﺔ ﺍﻻﻏﺫﻴﺔ
ﺍﻟﺩﻭﻟﻴﺔ .ﺤﻴﺙ ﺘﻌﺭﻑ ﻟﺠﻨﺔ ﺩﺴﺘﻭﺭ ﺍﻷﻏﺫﻴﺔ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻀﺎﻓﺔ ﻋﻠﻰ ﺃﻨﻬﺎ ﺃﻱ ﻤﺎﺩﺓ ﻻ ﺘﺴﺘﻬﻠﻙ ﻋﺎﺩﺓ
ﻜﻐﺫﺍﺀ ﻟﻭﺤﺩﻫﺎ ﻭﻻ ﺘﺴﺘﺨﺩﻡ ﻓﻲ ﺍﻟﻌﺎﺩﺓ ﻜﻤﻘﻭﻡ ﻨﻤﻭﺫﺠﻲ ﻟﻸﻏﺫﻴﺔ ﻭﻗﺩ ﺘﻜﻭﻥ ﺃﻭ ﻻ ﺘﻜﻭﻥ ﺫﺍﺕ ﻗﻴﻤﺔ
ﺘﻐﺫﻭﻴﺔ ﻭﺘﻀﺎﻑ ﺒﺸﻜل ﻤﻘﺼﻭﺩ ﻟﻠﻐﺫﺍﺀ ﻷﻏﺭﺍﺽ ﺘﻜﻨﻭﻟﻭﺠﻴﺔ ﺃﺜﻨﺎﺀ ﺍﻟﺘﺼﻨﻴﻊ ﺃﻭ ﺍﻟﺘﺤﻀﻴﺭ ﺃﻭ
ﺍﻟﻤﻌﺎﻤﻠﺔ ﺃﻭ ﺍﻟﺘﻌﺒﺌﺔ ﺃﻭ ﺍﻟﻨﻘل ﺃﻭ ﺍﻟﺘﺩﺍﻭل ﻭﺘﻨﺘﺞ ﻓﻲ ﺍﻟﻐﺫﺍﺀ ﺃﻭ ﻴﺘﻭﻗﻊ ﺍﻥ ﺘﻨﺘﺞ ﻓﻴﻪ )ﺒﻁﺭﻴﻘﺔ ﻤﺒﺎﺸﺭﺓ
ﺃﻭ ﻏﻴﺭ ﻤﺒﺎﺸﺭﺓ( ﻭﺘﺼﺒﺢ ﺃﺤﺩ ﻤﻜﻭﻨﺎﺘﻪ ﻭﺘﺅﺜﺭ ﻓﻲ ﺨﻭﺍﺼﻪ .ﻭﻻ ﻴﺸﻤل ﻫﺫﺍ ﺍﻟﺘﻌﺭﻴﻑ ﺍﻟﻤﻠﻭﺜﺎﺕ
ﺃﻭ ﺍﻟﻤﻭﺍﺩ ﺍﻟﺘﻲ ﺘﻀﺎﻑ ﻟﻠﻐﺫﺍﺀ ﺒﻘﺼﺩ ﺍﻟﺤﻔﺎﻅ ﺃﻭ ﺘﺤﺴﻴﻥ ﺠﻭﺩﺘﻪ ﺍﻟﺘﻐﺫﻭﻴﺔ.
ﻭﺇﻨﺘﺸﺭﺕ ﺒﻌﺽ ﺍﻟﺘﺤﺫﻴﺭﺍﺕ ﺘﻔﻴﺩ ﺒﻭﺠﻭﺩ ﻤﻭﺍﺩ ﺴﺎﻤﺔ ﻭﻤﻭﺍﺩ ﻤﺤﺩﺜﺔ ﻟﻠﺴﺭﻁﺎﻥ ﺃﻭ ﻤﻭﺍﺩ
ﺨﻁﺭﺓ ﺘﺩﺨل ﻓﻲ ﺘﺭﻜﻴﺏ ﺍﻟﻜﺜﻴﺭ ﻤﻥ ﺍﻷﻁﻌﻤﺔ ﺍﻟﺠﺎﻫﺯﺓ ﻭﺍﻟﻤﻌﻠﺒﺔ ﺍﻟﺘﻲ ﻨﺴﺘﻬﻠﻜﻬﺎ ﻴﻭﻤﻴﺎﹰ ،ﻭﻓﻲ ﺫﻟﻙ
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ﺍﻟﺴﻴﺎﻕ ﻴﺠﺏ ﺍﻟﺭﺠﻭﻉ ﺍﻟﻰ ﻤﺭﺠﻌﻴﺔ ﻤﻨﻅﻤﺔ ﺍﻟﺼﺤﺔ ﺍﻟﻌﺎﻟﻤﻴﺔ ﻟﻠﺘﺄﻜﺩ ﻤﻥ ﺴﻼﻤﺔ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ ،ﻭﻟﻜﻥ
ﺒﺼﻭﺭﺓ ﻋﺎﻤﺔ ﺇﻥ ﻭﺠﻭﺩ ﺍﻟﺤﺭﻑ ) (Eﻴﺩل ﻋﻠﻰ ﺇﺠﺎﺯﺓ ﻫﺫﻩ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻀﺎﻓﺔ ﻤﻥ ﺠﻤﻴﻊ ﺩﻭل
ﺍﻟﺴﻭﻕ ﺍﻷﻭﺭﻭﺒﻴﺔ ﺍﻟﻤﺸﺘﺭﻜﺔ ﻟﺴﻼﻤﺘﻬﺎ ﻭﺇﻀﺎﻓﺘﻬﺎ ﺩﻭﻥ ﺇﺤﺩﺍﺙ ﺁﺜﺎﺭ ﺴﻠﺒﻴﺔ ﻋﻨﺩ ﺘﺭﻜﻴﺯﺍﺕ
ﺍﻻﺴﺘﺨﺩﺍﻡ ﺍﻟﻤﺘﻔﻕ ﻋﻠﻴﻬﺎ ﻟﻜل ﻤﺎﺩﺓ ﻤﻀﺎﻓﺔ ﺒﺼﻭﺭﺓ ﻋﺎﻤﺔ ﻭﺍﻟﺫﻱ ﻴﻤﺜل ﺍﻟﺘﺭﻜﻴﺯ ﺍﻟﺫﻱ ﻴﺘﻨﺎﻭﻟﻪ
ﺍﻟﻔﺭﺩ ﻴﻭﻤﻴﺎﹰ ﻁﻭل ﺤﻴﺎﺘﻪ ﺩﻭﻥ ﺇﻀﺭﺍﺭ ﺒﺼﺤﺔ ﺍﻹﻨﺴﺎﻥ .ﻭﻟﻜﻥ ﻻ ﺒﺩ ﻤﻥ ﺍﻟﺘﺄﻜﺩ ﻤﻥ ﻋﺩﻡ
ﺇﺴﺘﺒﻌﺎﺩﻫﺎ ﻟﻅﻬﻭﺭ ﺁﺜﺎﺭ ﺼﺤﻴﺔ ﺠﺭﺍﺀ ﺃﺴﺘﻬﻼﻜﻬﺎ ﻓﻲ ﺍﻟﻐﺫﺍﺀ ﻭﻜﺫﻟﻙ ﻤﺭﺍﺠﻌﺔ ﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﺩﻭﻟﺔ
ﻟﻠﺘﺄﻜﺩ ﻤﻥ ﻋﺩﻡ ﺤﻅﺭ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻀﺎﻓﺔ ﻋﻨﺩ ﺇﺴﺘﻌﻤﺎﻟﻬﺎ ﻟﻭﺤﺩﻫﺎ ﺃﻭ ﻤﻊ ﻤﻭﺍﺩ ﺃﺨﺭﻯ.
ﻋﻨﺩ ﻭﻀﻊ ﻤﻀﺎﻓﺎﺕ ﺍﻷﻏﺫﻴﺔ ﺇﻟﻰ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺴﻭﺍﺀ ﻜﺎﻨﺕ ﻤﻭﺍﺩ ﺤﺎﻓﻅﺔ ﺃﻭ
ﻓﻴﺘﺎﻤﻴﻨﺎﺕ ﺃﻭ ﻤﺴﺘﺤﻠﺒﺎﺕ ،ﻓﺎﻟﻐﺭﺽ ﻤﻨﻬﺎ ﺘﺤﺴﻴﻥ ﻨﻭﻋﻴﺔ ﺍﻟﻐﺫﺍﺀ ﻭﺍﻹﺒﻘﺎﺀ ﻋﻠﻰ ﺠﻭﺩﺘﻪ ﻤﻊ ﻤﺭﻭﺭ
ﺍﻟﺯﻤﻥ ﺍﻷﻤﺭ ﺍﻟﺫﻱ ﻴﻭﻓﺭ ﺍﻟﻐﺫﺍﺀ ﻟﻠﻤﺴﺘﻬﻠﻙ ﺒﻭﻗﺕ ﻴﻜﻭﻥ ﻓﻴﻪ ﺍﻟﻐﺫﺍﺀ ﺍﻟﻁﺎﺯﺝ ﻏﻴﺭ ﻤﺘﺎﺡ ،ﻜﻤﺎ ﻫﻭ
ﺍﻟﺤﺎل ﻓﻲ ﺍﻟﻌﺼﺎﺌﺭ ﺃﻭ ﺍﻟﻠﺤﻭﻡ ﺍﻟﺒﺤﺭﻴﺔ ﻭﺍﻟﻘﻭﺍﻗﻊ ﺍﻟﻤﻌﻠﺒﺔ ،ﺒﺎﻻﻀﺎﻓﺔ ﺍﻟﻰ ﺃﻥ ﺍﻟﻤﻀﺎﻓﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ
ﻗﺩ ﺘﺴﺘﻌﻤل ﻓﻲ ﺍﺤﺩﻯ ﻤﺭﺍﺤل ﻨﻤﻭ ﺍﻟﻨﺒﺎﺕ ﺒﺤﻴﺙ ﻴﺘﻡ ﺍﻤﺘﺼﺎﺼﻬﺎ ﻋﻥ ﻁﺭﻴﻕ ﺍﻟﺠﺫﻭﺭ ﺍﻭ ﻗﺩ
ﺘﻀﺎﻑ ﺍﺜﻨﺎﺀ ﺍﻟﺤﺼﺎﺩ ﺍﻭ ﺍﻟﺘﻌﻠﻴﺏ ﺍﻭ ﺍﻟﺘﺼﻨﻴﻊ ﺍﻭ ﺍﻟﺘﺨﺯﻴﻥ ﺍﻭ ﺍﺜﻨﺎﺀ ﺍﻟﺘﺴﻭﻴﻕ ﻟﻐﺭﺽ ﺘﺤﺴﻴﻥ
ﻨﻭﻋﻴﺔ ﺍﻟﻐﺫﺍﺀ ﺍﻭ ﺯﻴﺎﺩﺓ ﻗﺒﻭل ﺍﺴﺘﻬﻼﻜﻪ ،ﻭﻴﺸﻤل ﺍﻟﻐﺭﺽ ﻤﻥ ﺍﻀﺎﻓﺔ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ ﻟﻼﻏﺫﻴﺔ
ﺍﻵﺘﻲ:
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ﺘﺸﻤل ﺍﻟﻤﻀﺎﻓﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻋﺩﺩ ﻤﻥ ﺍﻟﻤﻭﺍﺩ ﻭﻴﻤﻜﻥ ﺘﻭﻀﻴﺢ ﺃﻨﻭﺍﻉ ﺍﻟﻤﻀﺎﻓﺎﺕ ﺤﺴﺏ
ﺍﻏﺭﺍﻀﻬﺎ ﻓﻲ ﺍﻻﺘﻲ:
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ﻭﻫﻲ ﻤﻭﺍﺩ ﺘﺴﺘﺨﺩﻡ ﻟﺤﻤﺎﻴﺔ ﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻤﻥ ﺍﻟﻔﺴﺎﺩ ﺍﻟﻨﺎﺘﺞ ﻋﻥ ﺍﻷﻜﺴﺩﺓ ﻭﺫﻟﻙ
ﻟﻤﻨﻊ ﺃﻭ ﺘﺄﺨﻴﺭ ﻋﻼﻤﺎﺕ ﺍﻟﺘﺯﻨﺦ ﻭﻫﻭ ﺘﻁﻭﺭ ﺍﻟﺭﺍﺌﺤﺔ ﺍﻟﻜﺭﻴﻬﺔ ﻓﻲ ﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺍﻟﻤﺤﺘﻭﻴﺔ
ﻋﻠﻰ ﻨﺴﺒﺔ ﻋﺎﻟﻴﺔ ﻤﻥ ﺍﻟﺩﻫﻭﻥ ﻭﺍﻟﺯﻴﻭﺕ .ﻭﺘﻌﻤل ﻫﺫﻩ ﺍﻟﻤﻀﺎﺩﺍﺕ ﻋﻠﻰ ﻤﻨﻊ ﺘﺄﻜﺴﺩ ﺍﻟﻤﻭﺍﺩ
ﺒﺎﻻﻭﻜﺴﺠﻴﻥ ،ﻭﻫﻰ ﻤﺠﻤﻭﻋﺔ ﻤﻥ ﺍﻟﻤﻭﺍﺩ ﻟﻬﺎ ﺍﻟﻘﺩﺭﺓ ﻋﻠﻰ ﻤﻨﻊ ﺃﻭ ﺘﺄﺨﻴﺭ ﺤﺩﻭﺙ ﺍﻟﺘﺯﻨﺦ ﺍﻟﻨﺎﺘﺞ
ﻋﻥ ﺃﻜﺴﺩﺓ ﺍﻟﺯﻴﻭﺕ ﻭﺍﻟﺩﻫﻭﻥ ﻤﻤﺎ ﻴﺴﺒﺏ ﺘﻐﻴﺭ ﺍﻟﻠﻭﻥ ﻭﺍﻟﺭﺍﺌﺤﺔ ،ﺤﻴﺙ ﺘﻌﻤل ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ ﻋﻠﻰ
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ﻤﻨﻊ ﺃﻭ ﺘﺄﺨﻴﺭ ﻓﺘﺭﺓ ﺍﻟﺘﻐﻴﺭﺍﺕ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﺍﻟﺘﻲ ﺘﺤﺩﺙ ﻨﺘﻴﺠﺔ ﺘﻔﺎﻋل ﺍﻻﻭﻜﺴﺠﻴﻥ ﻤﻊ ﺍﻟﺯﻴﻭﺕ ﺍﻭ
ﺍﻟﺩﻫﻭﻥ ﻜﺯﻴﻭﺕ ﺍﻟﻁﻌﺎﻡ ﺃﻭ ﺍﻟﺯﻴﻭﺕ ﺍﻟﺘﻲ ﺘﻤﺕ ﺇﻀﺎﻓﺘﻬﺎ ﻟﻠﻤﻭﺍﺩ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻜﻤﺎ ﻓﻲ ﺼﻨﺎﻋﺔ
ﺍﻟﺒﺴﻜﻭﻴﺕ ﻭﺍﻟﺨﺒﺎﺌﺯ ،ﻭﻜﺫﻟﻙ ﺍﻟﻔﻴﺘﺎﻤﻴﻨﺎﺕ ﺍﻟﺫﺍﺌﺒﺔ ﻓﻲ ﺍﻟﺩﻫﻭﻥ ﻭﺍﻟﺘﻲ ﺘﻌﻤل ﻜﻤﻀﺎﺩﺍﺕ ﺃﻜﺴﺩﺓ .ﻜﻤﺎ
ﺍﻥ ﻤﻀﺎﺩﺍﺕ ﺍﻻﻜﺴﺩﺓ ﺘﻤﻨﻊ ﻜﺫﻟﻙ ﺍﻜﺴﺩﺓ ﺍﻟﻔﺎﻜﻬﺔ ﺍﻟﻤﺠﻤﺩﺓ ،ﻭﺘﻨﻘﺴﻡ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ ﺇﻟﻰ ﻤﺠﻤﻭﻋﺘﻴﻥ:
ﻤﻔﻬﻭﻡ ﺍﻻﺴﺘﺤﻼﺏ ﻫﻭ ﺨﻠﻁ ﻤﺎﺩﺘﻴﻥ ﻭﺒﺎﻻﺨﺹ ﺍﻟﺴﻭﺍﺌل ﻏﻴﺭ ﻗﺎﺩﺭﺘﻴﻥ ﻋﻠﻰ ﺍﻟﺘﺠﺎﻨﺱ،
ﺤﻴﺙ ﺃﻥ ﻋﻭﺍﻤل ﺍﻻﺴﺘﺤﻼﺏ ﺘﻌﻤل ﻋﻠﻰ ﻤﺯﺝ ﻤﻭﺍﺩ ﻻ ﻴﻤﻜﻥ ﻤﺯﺠﻬﺎ ﻤﻌﺎ ﻤﺜل ﺍﻟﺯﻴﺕ ﻭﺍﻟﻤﺎﺀ
ﻭﻓﻲ ﺍﻟﻤﺎﻴﻭﻨﻴﺯ.
ﻫﻲ ﻤﻭﺍﺩ ﺘﻌﻤل ﻋﻠﻰ ﺘﺜﺒﻴﺕ ﻤﻜﻭﻨﺎﺕ ﺍﻟﻐﺫﺍﺀ ﻭﺘﻤﻨﻊ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﺜﺒﺘﺔ ﻓﺼل ﺍﺤﺩﻫﻤﺎ ﻋﻥ
ﺍﻻﺨﺭ ﻤﺭﺓ ﺍﺨﺭﻯ .ﻭﺘﺴﻤﻰ ﺃﺤﻴﺎﻨﺎﹰ ﺒﺎﻟﻤﻭﺍﺩ ﺍﻟﺭﺍﺒﻁﺔ ﻭﺘﺴﺘﻌﻤل ﻟﺭﺒﻁ ﺍﻟﻤﺎﺀ ﻭﺯﻴﺎﺩﺓ ﺍﻟﻠﺯﻭﺠﺔ
ﻭﺘﻜﻭﻴﻥ ﺍﻟﺠل ﻜﻤﺎ ﻓﻲ ﺤﺎﻟﺔ ﺍﻟﺠﻠﻲ ﻭﻤﻥ ﺃﻤﺜﻠﺘﻬﺎ ﺍﻟﺼﻤﻎ ﺍﻟﻌﺭﺒﻲ .ﻭﺘﻀﺎﻑ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ ﻹﻜﺴﺎﺏ
ﺍﻟﻨﺎﺘﺞ ﻟﻭﻨﺎ ﻤﻤﻴﺯﺍ ﻭﻤﻅﻬﺭﺍ ﻭﻨﻜﻬﺔ ﺨﺎﺼﺔ ،ﻜﻤﺎ ﺘﻜﺴﺏ ﺍﻟﻨﺎﺘﺞ ﻗﻠﻴل ﺍﻟﻜﺜﺎﻓﺔ ﻗﻭﺍﻤﺎ ﻤﻌﻴﻨﺎ ﻭﻤﻨﻬﺎ:
ﺍﻟﺠﻼﺘﻴﻥ ) (Gelatinﻭﺍﻟﺴﻠﻴﻭﻟﻭﺯ ) (cellulosesﻭﺍﻟﻜﺎﺭﺍﺠﻴﻥ ).(Carrageen
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-7ﻤﻭﺍﺩ ﺍﻟﺭﻏﻭﺓ:
ﻫﻲ ﺍﻟﻤﻭﺍﺩ ﺍﻟﺘﻲ ﺘﺴﺎﻋﺩ ﻋﻠﻰ ﺍﻟﺭﻏﻭﺓ ﻓﺘﻌﻤل ﻋﻠﻰ ﻤﺯﺝ ﺍﻟﻐﺎﺯﺍﺕ ﻤﻊ ﺍﻟﺴﻭﺍﺌل ﻜﻤﺎ ﻓﻲ
ﺍﻟﻤﺸﺭﻭﺒﺎﺕ ﺍﻟﻐﺎﺯﻴﺔ.
ﻫﻲ ﻤﻭﺍﺩ ﺘﻌﻤل ﻋﻠﻰ ﺯﻴﺎﺩﺓ ﻭﺘﻐﻠﻴﻅ ﺍﻟﺤﺠﻡ ،ﻭﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻐﻠﻅﺔ ﻟﻠﻘﻭﺍﻡ ﺘﺴﺘﻌﻤل ﻓﻲ ﺼﻨﻊ
ﺍﻟﻜﻴﻙ ﻭﺍﻟﺤﻠﻭﻴﺎﺕ ﻭﺍﻻﻴﺱ ﻜﺭﻴﻡ ﻭﺘﺯﻴﺩ ﻤﻥ ﺍﻟﺤﺠﻡ ﻭﺘﺤﺴﻥ ﺍﻟﻘﻭﺍﻡ ﻭﺍﻟﻤﻅﻬﺭ.
-9ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﺒﻴﻀﺔ:
ﺘﻌﻤل ﺍﻟﻤﻭﺍﺩ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﺍﻟﻤﺒﻴﻀﺔ ﻋﻠﻰ ﺘﺒﻴﻴﺽ ﻟﻭﻥ ﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻤﻥ ﺴﻜﺭ ﻭﺩﻗﻴﻕ
ﻭﺘﺤﻭل ﺍﻟﻤﻨﺘﺞ ﻤﻥ ﺍﻟﻠﻭﻥ ﺍﻟﻤﺼﻔﺭ ﻤﺜﻼ ﺍﻟﻰ ﺁﺨﺭ ﺃﺒﻴﺽ ،ﻓﺎﻟﺩﻗﻴﻕ )ﺍﻟﻁﺤﻴﻥ( ﺤﺩﻴﺙ ﺍﻟﻁﺤﻥ ـ
ﻤﺜﻼ ـ ﻴﻤﻴل ﻟﻭﻨﻪ ﺍﻟﻰ ﺍﻟﺼﻔﺭﺓ ﻭﻤﻊ ﻁﻭل ﻤﺩﺓ ﺍﻟﺘﺨﺯﻴﻥ ﻴﻨﻀﺞ ﺍﻟﻁﺤﻴﻥ ﻭﻴﺘﺤﻭل ﺒﺒﻁﺀ ﺍﻟﻰ
ﺍﻟﻠﻭﻥ ﺍﻻﺒﻴﺽ .ﻜﻤﺎ ﺘﻀﺎﻑ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻰ ﺍﻟﻌﺠﺎﺌﻥ ﻟﻠﻐﺭﺽ ﻨﻔﺴﻪ.
ﺒﻌﺽ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻟﻬﺎ ﺨﺎﺼﻴﺔ ﺯﻴﺎﺩﺓ ﺴﺭﻋﺔ ﺍﻟﻨﻀﺞ ،ﻤﺜل ﻏﺎﺯ ﺍﻻﺜﻴﻠﻴﻥ
) (Ethyleneﻓﻲ ﺇﻨﻀﺎﺝ ﺍﻟﻤﻭﺯ ،ﻓﺘﻌﻤل ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﺴﺎﻋﺩﺓ ﻋﻠﻰ ﺍﻟﻨﻀﺞ ) (Ripeningﻓﻲ
ﺇﻨﻀﺎﺝ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻓﻲ ﻭﻗﺕ ﺍﻗل ،ﻤﻤﺎ ﻴﻭﻓﺭ ﻨﻔﻘﺎﺕ ﺍﻟﺘﺨﺯﻴﻥ ﻭﻴﺠﻨﺏ ﻜﺫﻟﻙ ﺍﻟﻤﺨﺯﻭﻥ ﻤﻥ
ﺨﻁﻭﺭﺓ ﺍﻻﺼﺎﺒﺔ ﺒﺎﻟﺤﺸﺭﺍﺕ ﺍﻟﻀﺎﺭﺓ ﻭﺍﻟﻘﻭﺍﺭﺽ.
ﺘﻌﺘﺒﺭ ﺩﺭﺠﺔ ﺍﻟﺤﻤﻭﻀﺔ ﻋﻠﻰ ﻗﺩﺭ ﻤﻥ ﺍﻻﻫﻤﻴﺔ ﻓﻲ ﺼﻨﺎﻋﺔ ﻭﺍﻋﺩﺍﺩ ﺍﻟﻜﺜﻴﺭ ﻤﻥ ﺍﻻﻁﻌﻤﺔ
ﻓﺎﻷﺱ ﺍﻟﻬﻴﺩﺭﻭﺠﻴﻨﻲ ) (pHﻗﺩ ﻴﺅﺜﺭ ﻋﻠﻰ ﻟﻭﻥ ﺍﻟﻐﺫﺍﺀ ﺍﻭ ﻗﻭﺍﻤﻪ ﺍﻭ ﺭﺍﺌﺤﺘﻪ ﻭﻟﺫﻟﻙ ﻓﺎﻥ ﺍﻟﻤﺤﺎﻓﻅﺔ
ﻋﻠﻰ ﺩﺭﺠﺔ ﺍﻟﺤﻤﻭﻀﺔ ﻀﺭﻭﺭﻴﺔ ﻓﻲ ﺍﻨﺘﺎﺝ ﺒﻌﺽ ﻫﺫﻩ ﺍﻻﻏﺫﻴﺔ.
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ﻤﺜل ﺍﻟﻤﺤﻠﻴﺎﺕ ﻭﺍﻟﻤﻨﻜﻬﺎﺕ ﺍﻟﻁﺒﻴﻌﻴﺔ ﻭﺍﻟﺼﻨﺎﻋﻴﺔ ،ﺍﻟﺘﻲ ﺘﺴﺘﺨﺩﻡ ﻷﻀﺎﻓﺔ ﻨﻜﻬﺔ ﺠﺩﻴﺩﺓ ﺃﻭ
ﺘﺩﻋﻴﻡ ﻨﻜﻬﺔ ﻓﻲ ﻤﻨﺘﺞ .ﺘﻭﺠﺩ ﺍﻟﻜﺜﻴﺭ ﻤﻥ ﺍﻟﻤﻭﺍﺩ ﺴﻭﺍﺀ ﺃﻜﺎﻨﺕ ﻁﺒﻴﻌﻴﺔ ﺃﻡ ﻤﺼﻨﻌﺔ ﺘﺴﺘﻌﻤل ﻜﻤﻭﺍﺩ
ﻤﻌﻁﺭﺓ ﻓﻲ ﺼﻨﺎﻋﺔ ﺍﻟﻐﺫﺍﺀ ﻭﺘﻀﺎﻑ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ ﻋﺎﺩﺓ ﺒﺘﺭﻜﻴﺯ ﻤﻨﺨﻔﺽ ﻗﺩ ﻴﺼل ﺍﻟﻰ ﺍﺠﺯﺍﺀ ﻤﻥ
ﺍﻟﻤﻠﻴﻭﻥ .ﺤﻴﺙ ﺘﻌﻤل ﻋﻠﻰ ﺇﻀﺎﻓﺔ ﻤﻌﻁﺭ ﺃﻭ ﻤﻨﻜﻪ ﻟﻠﻐﺫﺍﺀ ﺃﻭ ﺘﺩﻋﻴﻤﻪ ﺒﻨﻜﻬﺘﻪ ﺍﻻﺼﻠﻴﺔ ﻟﻠﻤﻨﺘﺞ
ﺍﻟﻐﺫﺍﺌﻲ ﺍﻟﺘﻲ ﺘﻡ ﻓﻘﺩﺍﻨﻬﺎ ﺨﻼل ﻋﻤﻠﻴﺔ ﺍﻟﺘﺼﻨﻴﻊ .ﻭﻫﻲ ﻤﻨﻬﺎ ﺍﻟﻜﻴﻤﻴﺎﺌﻲ ﻭﻫﻭ ﻜﺜﻴﺭ ﺍﻻﺴﺘﻌﻤﺎل ﺃﻭ
ﺍﻟﻁﺒﻴﻌﻲ ﺃﻭ ﺍﻟﺸﺒﻪ ﻁﺒﻴﻌﻲ.
ﻭﺘﺴﺘﻌﻤل ﻏﺎﻟﺒﺎ ﻟﺘﻌﻁﻰ ﺍﻟﻨﺎﺘﺞ ﺼﻔﺎﺕ ﻤﻤﻴﺯﺓ ﻤﻥ ﺤﻴﺙ ﺍﻟﻤﺫﺍﻕ ﻭﺍﻟﺭﺍﺌﺤﺔ ،ﻭﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ
ﻻ ﻴﺘﺴﻨﻰ ﺘﺩﻭﻴﻨﻬﺎ ﻤﻨﻔﺼﻠﺔ ﻭﺘﻌﺭﻑ ﺒﺎﻟﻤﻨﻜﻬﺎﺕ ﺍﻟﻁﺒﻴﻌﻴﺔ ﻭﺍﻟﻜﻴﻤﺎﺌﻴﺔ ﻋﻠﻰ ﺍﻟﺒﻁﺎﻗﺔ ﺍﻟﺨﺎﺼﺔ
ﺒﺎﻟﻤﻨﺘﺞ ،ﻭﻟﺫﻟﻙ ﻻ ﻴﻌﺭﻑ ﺍﻟﻤﺴﺘﻬﻠﻙ ﺍﻟﻜﺜﻴﺭ ﻤﻥ ﺘﻠﻙ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ ﻟﻤﻨﺘﺞ ﻤﻌﻴﻥ ،ﻭﻏﺎﻟﺒﺎ ﻤﺎ
ﺘﺴﺘﻌﻤل ﻫﺫﻩ ﺍﻟﻤﻨﻜﻬﺎﺕ ﻟﻜﻲ ﺘﻐﻁﻲ ﻨﻘﺼﺎ ﻓﻲ ﺨﻭﺍﺹ ﺍﻟﻤﻨﺘﺞ ﺃﻭ ﻤﻜﻭﻨﺎﺘﻪ .ﺘﺴﺘﺨﺩﻡ ﺍﻟﻤﺭﻜﺒﺎﺕ
ﺍﻟﺼﻨﺎﻋﻴﺔ ﻤﺜل ﺇﻴﺜﻴل ﺍﻟﻔﺎﻨﻴﻠﻴﻥ ﻭﺍﻟﺫﻯ ﻴﻌﻁﻰ ﺭﺍﺌﺤﺔ ﺍﻟﻔﺎﻨﻴﻠﻴﺎ ﻭﻤﺭﻜﺏ ﺒﺎﻯ ﺒﺒﺭﻭﻨﻴل ﺇﻴﺯﻭﺒﻴﺘﺭﺍﺕ
ﺍﻟﺫﻯ ﻴﻌﻁﻰ ﺭﺍﺌﺤﺔ ﺍﻟﻔﻭﺍﻜﺔ ﺨﺎﺼﺔ ﺍﻟﻔﺭﺍﻭﻟﺔ ..ﻭﻏﻴﺭﻫﺎ ﻤﻥ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻜﻭﻨﺔ ﺼﻨﺎﻋﻴﺎ ،ﻫﺫﻩ
ﺍﻟﻤﻭﺍﺩ ﺒﺎﻟﻁﺒﻊ ﺘﺴﺘﺨﺩﻡ ﻓﻲ ﺍﻟﻌﺩﻴﺩ ﻤﻥ ﺍﻷﻏﺫﻴﺔ )ﺍﻟﺒﺴﻜﻭﻴﺕ -ﺍﻟﺸﻴﻜﻭﻻﺘﺔ -ﺍﻟﺤﻠﻭﻯ -ﻤﻨﺘﺠﺎﺕ
ﺍﻟﻤﺨﺎﺒﺯ( ﺨﺎﺼﺔ ﺍﻟﺘﻲ ﻴﻘﺒل ﻋﻠﻴﻬﺎ ﺍﻷﻁﻔﺎل ،ﻭﻤﺜل ﺯﻴﺕ ﺍﻟﻨﻌﻨﺎﻉ ﺍﻟﻤﺴﺘﺨﺩﻡ ﻓﻲ ﺼﻨﺎﻋﺔ ﺤﻠﻭﻴﺎﺕ
ﺍﻟﺩﺭﻭﺒﺱ ،ﻭﻏﻴﺭﻫﺎ ﻤﻥ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻜﺴﺒﺔ ﻟﻠﻁﻌﻡ ﻭﺍﻟﻨﻜﻬﺔ ﺍﻟﻁﺒﻴﻌﻴﺔ ﻭﺍﻟﺼﻨﺎﻋﻴﺔ ﻭﺸﺒﻪ ﺍﻟﺼﻨﺎﻋﻴﺔ.
ﺘﻌﻤل ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ ﺍﻟﺘﻰ ﺘﻀﺎﻑ ﺍﻟﻰ ﺇﻜﺴﺎﺏ ﺍﻟﻐﺫﺍﺀ ﻟﻭﻨﻪ ﺍﻟﺠﺫﺍﺏ ،ﻭﺘﺴﺘﻌﻤل ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ
ﺍﻟﻤﻠﻭﻨﺔ ﺍﻟﻁﺒﻴﻌﻴﺔ ﻤﻨﻬﺎ ﺍﻭ ﺍﻟﻤﺼﻨﻌﺔ ﺒﻜﺜﺭﺓ ﻓﻲ ﺼﻨﺎﻋﺔ ﺍﻟﻐﺫﺍﺀ ،ﻓﻌﻨﺩﻤﺎ ﻴﺨﺘﻔﻲ ﺍﻟﻠﻭﻥ ﺍﻟﻁﺒﻴﻌﻲ
ﻟﻠﻤﻨﺘﺞ ﺍﻟﻐﺫﺍﺌﻲ ﺍﺜﻨﺎﺀ ﺍﻟﺘﺤﻀﻴﺭ ﻓﺎﻥ ﻤﺼﺎﻨﻊ ﺍﻻﻏﺫﻴﺔ ﺘﻀﻴﻑ ﻤﺎﺩﺓ ﻤﻠﻭﻨﺔ ﻭﻏﺎﻟﺒﺎ ﻤﺎ ﺘﻜﻭﻥ ﻫﺫﻩ
ﺍﻟﻤﺎﺩﺓ ﻓﻲ ﺍﻟﻭﻗﺕ ﺍﻟﺤﺎﻀﺭ ﺼﻨﺎﻋﻴﺔ .ﺤﻴﺙ ﺃﻥ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺘﺠﻌل ﺍﻟﻁﻌﺎﻡ ﺍﻜﺜﺭ ﺠﺎﺫﺒﻴﺔ ﻭﺘﺯﻴﺩ
ﻤﻥ ﺍﻗﺒﺎل ﺍﻟﻤﺴﺘﻬﻠﻙ ﻋﻠﻴﻪ.
ﻭﺘﻨﻘﺴﻡ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ ﺇﻟﻰ ﻗﺴﻤﻴﻥ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺍﻟﻁﺒﻴﻌﻴﺔ ﻭﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺍﻟﺼﻨﺎﻋﻴﺔ .ﺃﻤﺎ
ﺍﻟﻁﺒﻴﻌﻴﺔ ﻓﻬﻲ ﻋﺒﺎﺭﺓ ﻋﻥ ﻤﻭﺍﺩ ﻴﺘﻡ ﺍﺴﺘﺨﻼﺼﻬﺎ ﻤﻥ ﻤﺼﺎﺩﺭ ﻨﺒﺎﺘﻴﺔ ﺃﻭ ﺤﻴﻭﺍﻨﻴﺔ ﺃﻭ ﻤﻌﺩﻨﻴﺔ ﺃﻭ ﺃﻴﺔ
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ﻤﺼﺎﺩﺭ ﺃﺨﺭﻯ .ﺃﻤﺎ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺍﻟﺼﻨﺎﻋﻴﺔ ﻫﻲ ﻤﻭﺍﺩ ﻴﺘﻡ ﺇﻨﺘﺎﺠﻬﺎ ﺍﺼﻁﻨﺎﻋﻴﺎﹰ ﺃﻭ ﺒﺄﻴﺔ ﻭﺴﻴﻠﺔ
ﺘﺭﻜﻴﺒﻴﺔ ﻭﺘﻌﻁﻲ ﻟﻭﻨﺎﹰ ﻤﻤﻴﺯﺍﹰ ﻋﻨﺩ ﺇﻀﺎﻓﺘﻬﺎ ﺇﻟﻰ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻐﺫﺍﺌﻴﺔ.
-14ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﺤﻠﻴﺔ:
ﺘﻀﺎﻑ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ ﻟﻠﻁﻌﺎﻡ ﺍﻟﻤﻨﺘﺞ ﻟﺘﻘﻭﻡ ﺒﺘﺩﻋﻴﻡ ﺍﻟﻤﻨﻜﻬﺎﺕ ﺍﻷﺼﻠﻴﺔ ﺃﺜﻨﺎﺀ ﺍﻟﺘﺼﻨﻴﻊ ﻭﻤﻥ
ﺃﺸﻬﺭﻫﺎ ) (Mono sodium glutamateﻭﻫﻰ ﺘﺴﺒﺏ ﺍﻟﺤﺴﺎﺴﻴﺔ ﻟﺩﻯ ﺒﻌﺽ ﺍﻟﻨﺎﺱ ،ﻭﻨﻨﺒﻪ
ﺇﻟﻰ ﺃﻨﻪ ﻴﺠﺏ ﺃﻥ ﻴﺘﺠﻨﺒﻬﺎ ﺃﻴﻀﺎ ﺍﻟﻤﻤﻨﻭﻋﻭﻥ ﻤﻥ ﺘﻨﺎﻭل ﺍﻟﺼﻭﺩﻴﻭﻡ ﻤﻊ ﺍﻟﻁﻌﺎﻡ ﻭﻜﺫﻟﻙ ﺒﺎﻟﻨﺴﺒﺔ
ﻟﻠﺤﻭﺍﻤل ﻻﺭﺘﻔﺎﻉ ﻨﺴﺒﺔ ﺍﻟﺼﻭﺩﻴﻭﻡ ﻓﻲ ﺘﻠﻙ ﺍﻟﻤﺎﺩﺓ .
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ﻤﺴﻤﻴﺎﺘﻬﺎ ﻤﻥ ﺒﻠﺩ ﺍﻟﻰ ﺍﺨﺭ ﻭﺒﺎﻟﺘﺎﻟﻲ ﻴﺼﻌﺏ ﺍﻟﺘﻌﺭﻑ ﻋﻠﻴﻬﺎ ،ﻭﺍﻵﻥ ﺍﺼﺒﺢ ﺒﺎﻻﻤﻜﺎﻥ ﺍﺴﺘﺨﺩﺍﻡ
ﺭﻤﻭﺯ ﻤﻌﻴﻨﺔ ﻟﻠﺩﻻﻟﺔ ﻋﻠﻰ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ.
ﻭﺒﺎﻟﻨﺴﺒﺔ ﻟﻠﻤﻭﺍﺩ ﺍﻟﺘﻲ ﻟﻡ ﻴﺭﻤﺯ ﻟﻬﺎ ﺒﺎﻟﺤﺭﻑ ) (Eﺘﻨﻅﻡ ﻓﻲ ﺍﺠﺎﺯﺘﻬﺎ ﺤﺴﺏ ﻨﻅﺎﻡ ﻜل
ﺩﻭﻟﺔ ﻤﻥ ﺩﻭل ﺍﻻﺘﺤﺎﺩ ﺍﻻﻭﺭﻭﺒﻲ ،ﻭﺒﻤﻌﻨﻰ ﺁﺨﺭ ﻓﺈﻥ ﻭﺠﻭﺩ ﺃﻱ ﻤﺎﺩﺓ ﺤﺎﻓﻅﺔ ﺒﺭﻤﺯ ) (Eﺜﻡ
ﺃﺭﻗﺎﻡ ﻴﺩل ﻋﻠﻰ ﺃﻥ ﺠﻤﻴﻊ ﺩﻭل ﺍﻻﺘﺤﺎﺩ ﺍﻷﻭﺭﻭﺒﻲ ﺘﻌﺘﺒﺭﻫﺎ ﻤﺎﺩﺓ ﻤﻀﺎﻓﺔ ﺴﺎﻟﻤﺔ ﻭﺁﻤﻨﺔ
ﻟﻼﺴﺘﺨﺩﺍﻡ؛ ﻭﻟﻜﻥ ﺒﻌﺽ ﺍﻟﺩﻭل ﻓﻲ ﺨﺎﺼﺘﻬﺎ ﺘﻤﻨﻊ ﺒﻌﺽ ﻫﺫﻩ ﺍﻻﻟﻭﺍﻥ ﻷﺴﺒﺎﺏ ﺘﺸﺭﻴﻌﻴﺔ
ﻹﻋﺘﻘﺎﺩﻫﺎ ﺒﻭﺠﻭﺩ ﺁﺜﺎﺭ ﻤﻥ ﺇﺴﺘﻌﻤﺎﻟﻬﺎ ﻤﻥ ﻭﺠﻬﺔ ﻨﻅﺭﻫﺎ؛ ﻭﺫﻟﻙ ﺒﺎﻟﺘﺭﻜﻴﺯ ﺍﻟﻤﺘﻔﻕ ﻋﻠﻴﻪ ﺍﻟﺫﻱ ﻴﻤﺜل
ﺍﻟﺘﺭﻜﻴﺯ ﺍﻟﺫﻱ ﻴﺘﻨﺎﻭﻟﻪ ﺍﻟﻔﺭﺩ ﻴﻭﻤﻴﺎﹰ ﻁﻭل ﺤﻴﺎﺘﻪ ﺩﻭﻥ ﺇﻀﺭﺍﺭ ﺒﺼﺤﺘﻪ ،ﺤﺴﺏ ﺘﻭﺼﻴﺔ ﻟﺠﻨﺔ
ﺴﻼﻤﺔ ﺍﻻﻏﺫﻴﺔ .ﻟﺫﺍ ﻟﻘﺩ ﺘﻡ ﺘﻘﺴﻴﻡ ﻤﻀﺎﻓﺎﺕ ﺍﻻﻏﺫﻴﺔ ﻋﻠﻰ ﻨﻅﺎﻡ ﺍﻟﺤﺭﻑ ) (Eﻜﻤﺎ ﻓﻲ ﺍﻟﻤﻠﺤﻕ
ﺭﻗﻡ ) (1ﺍﻟﻰ ﺍﻻﻗﺴﺎﻡ ﺍﻟﺭﺌﻴﺴﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ:
1ـ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ) :(Coloring materialsﻭﻴﺭﻤﺯ ﻟﻬﺎ ﺒﺎﻟﺭﻤﺯ ) (Eﺘﺘﺒﻌﻪ ﺍﻻﺭﻗﺎﻡ ﻤﻥ
100ﺍﻟﻰ 199.
2ـ ﺍﻟﻤﻭﺍﺩ ﺍﻟﺤﺎﻓﻅﺔ ) :(Preservativesﻭﻴﺭﻤﺯ ﻟﻬﺎ ﺒﺎﻟﺭﻤﺯ ) (Eﺘﺘﺒﻌﻪ ﺍﻻﺭﻗﺎﻡ ﻤﻥ 200
ﺍﻟﻰ.299.
3ـ ﻤﻀﺎﺩﺍﺕ ﺍﻻﻜﺴﺩﺓ ﻭﻤﻨﻅﻤﺎﺕ ﺤﻤﻭﻀﺔ ):(Acidity regulators, Anti-oxidants
ﻭﻴﺭﻤﺯ ﻟﻬﺎ ﺒﺎﻟﺭﻤﺯ ) (Eﺘﺘﺒﻌﻪ ﺍﻻﺭﻗﺎﻡ ﻤﻥ 300ﺍﻟﻰ.399
4ـ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﺴﺘﺤﻠﺒﺔ ﻭﺍﻟﻤﺜﺒﺘﺔ ﻭﺍﻟﻤﻐﻠﻅﺔ ):(Thickeners, stabilizers, emulsifiers
ﻭﻴﺭﻤﺯ ﻟﻬﺎ ﺒﺎﻟﺭﻤﺯ ) (Eﺘﺘﺒﻌﻪ ﺍﻻﺭﻗﺎﻡ ﻤﻥ 400ﺍﻟﻰ .499
-5ﺍﻟﻤﻭﺍﺩ ﻤﻀﺎﺩﺍﺕ ﺍﻟﺤﻤﻭﻀﺔ ﻭﻤﻀﺎﺩﺍﺕ ﺍﻟﺘﻜﻭﺭ )Acidity regulators, Anti-
:(caking agentsﻭﻴﺭﻤﺯ ﻟﻬﺎ ﺒﺎﻟﺭﻤﺯ ) (Eﺘﺘﺒﻌﻪ ﺍﻻﺭﻗﺎﻡ ﻤﻥ 500ﺍﻟﻰ .599
-6ﻤﻭﺍﺩ ﻤﻨﻜﻬﺔ ) :(Flavoring Materialsﻭﻴﺭﻤﺯ ﻟﻬﺎ ﺒﺎﻟﺭﻤﺯ ) (Eﺘﺘﺒﻌﻪ ﺍﻻﺭﻗﺎﻡ ﻤﻥ
600ﺍﻟﻰ .699
-7ﻤﻭﺍﺩ ﻤﻀﺎﺩﺍﺕ ﺤﻴﻭﻴﺔ ) :(Antibioticsﻭﻴﺭﻤﺯ ﻟﻬﺎ ﺒﺎﻟﺭﻤﺯ ) (Eﺘﺘﺒﻌﻪ ﺍﻻﺭﻗﺎﻡ ﻤﻥ700
ﺍﻟﻰ .799
-8ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﺴﺘﺤﻠﺒﺔ ﻭﺍﻟﻤﺜﺒﺘﺔ ) :(Miscellaneousﻭﻴﺭﻤﺯ ﻟﻬﺎ ﺒﺎﻟﺭﻤﺯ ) (Eﺘﺘﺒﻌﻪ ﺍﻻﺭﻗﺎﻡ
ﻤﻥ 900ﺍﻟﻰ .999
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ﺍﻟﺒﺎﺏ ﺍﻻﻭل
ﺍﻟﻔﺼل ﺍﻟﺜﺎﻨﻲ
ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ
)(Coloring Materials
ﺘﻌﺭﻑ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻠﻭﻨﺔ ﺒﺄﻨﻬﺎ ﻤﺎﺩﺓ ﻴﺘﻡ ﺍﺴﺘﺨﻼﺼﻬﺎ ﺃﻭ ﻓﺼﻠﻬﺎ ﺃﻭ ﺍﺸﺘﻘﺎﻗﻬﺎ ﻤﻥ ﻤﺼﺎﺩﺭ
ﻨﺒﺎﺘﻴﺔ ﺃﻭ ﺤﻴﻭﺍﻨﻴﺔ ﺃﻭ ﻤﻌﺩﻨﻴﺔ ﺃﻭ ﺃﻴﺔ ﻤﺼﺎﺩﺭ ﺃﺨﺭﻯ ،ﺒﺎﺴﺘﺨﺩﺍﻡ ﻤﺭﻜﺏ ﻭﺴﻴﻁ ﺃﻭ ﺒﺩﻭﻨﻪ ﻭﺘﻌﻁﻲ
ﻟﻭﻨﺎ ﻤﻤﻴﺯﺍﹰ ﻋﻨﺩ ﺇﻀﺎﻓﺘﻬﺎ ﺇﻟﻰ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻐﺫﺍﺌﻴﺔ )ﺒﻤﻔﺭﺩﻫﺎ ﺃﻭ ﺒﺘﻔﺎﻋﻠﻬﺎ ﻤﻊ ﻤﺎﺩﺓ ﺃﺨﺭﻯ( .
ﻭﺘﻌﺭﻑ ﺇﺩﺍﺭﺓ ﺍﻟﻐﺫﺍﺀ ﻭﺍﻟﺩﻭﺍﺀ ) (FDAﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺒﺄﻨﻬﺎ ﺼﺒﻐﺔ ﺃﻭ ﺨﻀﺎﺏ ﺃﻭ
ﻤﺎﺩﺓ ﺃﺨﺭﻯ ﻴﺘﻡ ﺘﺼﻨﻴﻌﻬﺎ ﺃﻭ ﺍﺴﺘﺨﻼﺼﻬﺎ ﺃﻭ ﻋﺯﻟﻬﺎ ﻤﻥ ﺍﻟﻨﺒﺎﺘﺎﺕ ﺃﻭ ﺍﻟﺤﻴﻭﺍﻨﺎﺕ ﺃﻭ ﺍﻟﻤﻌﺎﺩﻥ
ﻭﺍﻟﺘﻲ ﻋﻨﺩ ﺍﻀﺎﻓﺘﻬﺎ ﻟﻠﻐﺫﺍﺀ ﺃﻭ ﺍﻟﺩﻭﺍﺀ ﺃﻭ ﻤﻭﺍﺩ ﺍﻟﺘﺠﻤﻴل ﺘﻀﻔﻲ ﻟﻭﻨﺎﹰ ﻭﺭﻭﻨﻘﺎﹰ ﺨﺎﺼﺎﹰ.
ﺘﺴﺘﻌﻤل ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺍﻟﻁﺒﻴﻌﻴﺔ ﻤﻨﻬﺎ ﺍﻭ ﺍﻟﻤﺼﻨﻌﺔ ﺒﻜﺜﺭﺓ ﻓﻲ ﺼﻨﺎﻋﺔ ﺍﻟﻐﺫﺍﺀ،
ﻓﻌﻨﺩﻤﺎ ﻴﺨﺘﻔﻲ ﺍﻟﻠﻭﻥ ﺍﻟﻁﺒﻴﻌﻲ ﻟﻠﻤﻨﺘﺞ ﺍﻟﻐﺫﺍﺌﻲ ﺍﺜﻨﺎﺀ ﺍﻟﺘﺤﻀﻴﺭ ﻓﺈﻥ ﻤﺼﺎﻨﻊ ﺍﻻﻏﺫﻴﺔ ﺘﻀﻴﻑ ﻤﺎﺩﺓ
ﻤﻠﻭﻨﺔ ﻭﻏﺎﻟﺒﺎ ﻤﺎ ﺘﻜﻭﻥ ﻫﺫﻩ ﺍﻟﻤﺎﺩﺓ ﻁﺒﻴﻌﻴﺔ ﺃﻭ ﺼﻨﺎﻋﻴﺔ ،ﻭﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺘﺠﻌل ﺍﻟﻁﻌﺎﻡ ﺍﻜﺜﺭ
ﺠﺎﺫﺒﻴﺔ ﻭﺘﺯﻴﺩ ﻤﻥ ﺍﻗﺒﺎل ﺍﻟﻤﺴﺘﻬﻠﻙ ﻋﻠﻴﻪ
ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﻫﻲ ﻤﻥ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ ﻟﻸﻏﺫﻴﺔ ﻭﺍﻟﺘﻲ ﺘﺅﺜﺭ ﻋﻠﻰ ﺍﻟﻁﺒﻘﺎﺕ ﺍﻟﺤﺴﻴﺔ،
ﻭﺍﻟﻠﻭﻥ ﻤﻥ ﺃﻫﻡ ﺍﻟﻌﻭﺍﻤل ﺍﻟﺘﻲ ﺘﻘﺎﺱ ﺒﻬﺎ ﺠﻭﺩﺓ ﺍﻟﻐﺫﺍﺀ ﺤﻴﺙ ﺇﻥ ﺘﺼﻨﻴﻊ ﺍﻟﻐﺫﺍﺀ ﻴﺅﺩﻱ ﻏﺎﻟﺒﺎﹰ ﺇﻟﻰ
ﻓﻘﺩ ﻜﻠﻲ ﺃﻭ ﺠﺯﺌﻲ ﻟﻠﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺍﻟﻁﺒﻴﻌﻴﺔ ﻤﻤﺎ ﻴﺴﺘﺩﻋﻰ ﺇﻀﺎﻓﺔ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﻟﻠﻤﺤﺎﻓﻅﺔ ﻋﻠﻰ
ﻤﻅﻬﺭ ﻭﺠﺎﺫﺒﻴﺔ ﺍﻟﻐﺫﺍﺀ ،ﻭﻟﻘﺩ ﺍﺴﺘﺨﺩﻤﺕ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﻓﻲ ﺍﻷﻏﺫﻴﺔ ﻤﻨﺫ ﻋﺩﺓ ﻗﺭﻭﻥ ،ﺤﻴﺙ ﻜﺎﻨﺕ
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ﺍﻟﺨﻼﺼﺎﺕ ﺍﻟﻁﺒﻴﻌﻴﺔ ﻟﻤﻭﺍﺩ ﻤﻠﻭﻨﺔ ﻤﻥ ﺃﺼل ﻨﺒﺎﺘﻲ ﺃﻭ ﺤﻴﻭﺍﻨﻲ .ﻭﺒﺩﺃ ﺘﺼﻨﻴﻊ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ
ﺍﻻﺼﻁﻨﺎﻋﻴﺔ ﻗﺒل ﺤﻭﺍﻟﻲ .154
ﺘﺤﺘﻭﻱ ﺍﻟﻜﺜﻴﺭ ﻤﻥ ﺍﻟﻨﺒﺎﺘﺎﺕ ﻋﻠﻰ ﺃﺼﺒﺎﻍ ﺫﻭﺍﺒﺔ ﻓﻲ ﺍﻟﻤﺎﺀ ﻤﺜل ﺍﻟﻜﻠﻭﺭﻭﻓﻴل )ﻟﻭﻨﻪ
ﺃﺨﻀﺭ( ،ﻭﺍﻷﻨﺎﺘﻭ )ﻟﻭﻨﻬﺎ ﺃﺼﻔﺭ ﺒﺭﺘﻘﺎﻟﻲ( ،ﻭﺘﺴﺘﺨﺭﺝ ﻤﻥ ﺒﺫﻭﺭ ﻨﺒﺎﺘﻴﺔ ،ﻭﺘﺴﺘﻌﻤل ﻓﻲ ﺘﻠﻭﻴﻥ
ﺍﻟﺯﺒﺩ ﻭﺍﻷﺠﺒﺎﻥ ،ﻭﺼﺒﻐﺎﺕ ﻜﺎﺭﻭﺘﻴﻨﻴﺔ )ﻟﻭﻨﻬﺎ ﺃﺼﻔﺭ( ﺒﺄﻨﻭﺍﻋﻬﺎ ﺍﻟﻔﺎ ) (αﻭﺒﻴﺘﺎ ) (βﻭﺠﺎﻤﺎ )- (γ
ﻜﺎﺭﻭﺘﻴﻥ ) (Caroteneﻭﻫﻲ ﺘﺴﺘﺨﺭﺝ ﻤﻥ ﺍﻟﺠﺯﺭ ﺍﻷﺼﻔﺭ ﻭﺘﺴﺘﻌﻤل ﻓﻲ ﺘﻠﻭﻴﻥ ﺍﻟﺯﺒﺩ
ﺍﻟﺼﻨﺎﻋﻲ )ﻤﺎﺭﺠﺭﻴﻥ( .ﻭﻴﺴﺘﺨﻠﺹ ﻤﻥ ﺠﺫﻭﺭﺍﻟﺒﻨﺠﺭ -ﺍﻟﺸﻤﻨﺩﺭ ﺼﺒﻐﺔ ﻟﻭﻨﻬﺎ ﺃﺤﻤﺭ ﺘﺴﻤﻰ
ﻴﺘﺎﻨﻴﻥ ،ﻭﻫﻨﺎﻙ ﻤﺭﻜﺒﺎﺕ ﻓﻼﻓﻭﻨﻴﺔ ﻤﺜل ﺍﻟﺭﻴﺒﻭﻓﻼﻓﻴﻥ )) (Riboflavinﻓﻴﺘﺎﻤﻴﻥ ﺏ ،(2ﻭﺭﻭﺘﻴﻥ،
ﻭﻫﻴﺴﺒﺭﻴﺩﻴﻥ ،ﻭﻜﻴﺭﻭﺴﺘﻴﻥ ﺫﺍﺕ ﺼﺒﻐﺔ ﺼﻔﺭﺍﺀ ،ﻜﻤﺎ ﻴﺴﺘﺨﺩﻡ ﺍﻟﺯﻋﻔﺭﺍﻥ ﻹﻋﻁﺎﺀ ﺍﻷﻏﺫﻴﺔ ﺍﻟﻠﻭﻥ
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ﺍﻷﺼﻔﺭ ،ﻭﻫﻨﺎﻙ ﺃﻴﻀﺎ ﺍﻟﻜﺭﻜﻡ ،ﺃﻤﺎ ﺒﺘﻼﺕ ﺍﻷﺯﻫﺎﺭ ﺍﻟﺠﺎﻓﺔ ﻭﻫﻲ ﻤﻥ ﺍﻟﻔﺼﻴﻠﺔ ﺍﻟﺨﺸﺨﺎﺸﻴﺔ،
ﻭﺘﺴﻤﻰ ﺘﻭﻴﺠﺎﺕ ﺍﻟﺨﺸﺨﺎﺵ ﺍﻷﺤﻤﺭ ،ﻭﻫﻲ ﺘﺒﺎﻉ ﻋﻠﻰ ﺸﻜل ﺸﺭﺍﺏ ﻟﺘﻠﻭﻴﻥ ﺍﻷﻏﺫﻴﺔ ﺒﺎﻟﻠﻭﻥ
ﺍﻷﺤﻤﺭ .ﻜﻤﺎ ﻴﺤﻀﺭ ﻫﺫﺍ ﺍﻟﻠﻭﻥ ﻤﻥ ﻨﺒﺎﺕ ﻨﺎﺩﺭ ،ﻓﻲ ﺤﻴﻥ ﻴﻨﺘﺞ ﻨﺒﺎﺕ ﺍﻟﻨﻴﻠﺔ ﺼﺒﻐﺔ
ﺍﻨﺩﻴﺠﻭ) (Indigoﺍﻟﺯﺭﻗﺎﺀ ﺍﻟﺸﺎﺌﻊ ﺍﺴﺘﻌﻤﺎﻟﻬﺎ .ﺇﻻ ﺃﻥ ﺍﻷﻟﻭﺍﻥ ﺍﻟﻁﺒﻴﻌﻴﺔ ﻏﺎﻟﺒﺎﹰ ﻤﺎ ﺘﻜﻭﻥ ﺫﺍﺕ ﺜﺒﺎﺘﻴﺔ
ﻗﻠﻴﻠﺔ ﻟﻠﺤﺭﺍﺭﺓ ﻭﺍﻟﻀﻭﺀ ﻜﻤﺎ ﺃﻨﻬﺎ ﻻ ﺘﺘﻭﻓﺭ ﺒﺎﺴﺘﻤﺭﺍﺭ ﻭﻟﻘﺩ ﻗل ﺍﻟﻁﻠﺏ ﻋﻠﻰ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ
ﺒﺩﻻ ﻋﻥ ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﻀﺎﻓﺔ ﻤﻥ ﻤﺸﺘﻘﺎﺕ ﻨﺒﺎﺘﻴﺔ ﺍﻟﻁﺒﻴﻌﻴﺔ ﺒﻌﺩ ﺍﻜﺘﺸﺎﻑ ﺍﻻﻟﻭﺍﻥ ﺍﻟﺼﻨﺎﻋﻴﺔ
) (Plant-derived colouring additivesﺇﻻ ﺃﻨﻪ ﻨﺘﻴﺠﺔ ﻟﻨﺘﺎﺌﺞ ﺍﻟﺒﺤﻭﺙ ﻓﻲ ﺍﻟﺴﻨﻭﺍﺕ ﺍﻟﻘﻠﻴﻠﺔ
ﺍﻟﻤﺎﻀﻴﺔ ﻭﺍﻟﺘﻲ ﺃﺜﺒﺘﺕ ﺃﻥ ﺒﻌﺽ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺍﻻﺼﻁﻨﺎﻋﻴﺔ ﻀﺎﺭﺓ ﺒﺎﻟﺼﺤﺔ ﻗﺩ ﺘﻤﺕ ﺍﻟﻌﻭﺩﺓ
ﺜﺎﻨﻴﺔ ﺇﻟﻰ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺍﻟﻁﺒﻴﻌﻴﺔ ﻭﺘﻡ ﺘﻁﻭﻴﺭ ﺍﻟﺘﻘﻨﻴﺎﺕ ﺍﻟﺨﺎﺼﺔ ﺒﺼﻼﺤﻴﺘﻬﺎ .ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ
ﺍﻟﻁﺒﻴﻌﻴﺔ ﺘﻭﺠﺩ ﻋﻠﻰ ﻨﻁﺎﻕ ﺘﺠﺎﺭﻱ ﻭﻋﻠﻰ ﻫﻴﺌﺔ ﻤﺴﺘﺨﻠﺼﺎﺕ ﻁﺒﻴﻌﻴﺔ .ﻟﺫﺍ ﻗﺩ ﻴﺨﺘﻠﻑ ﻟﻭﻨﻬﺎ ﺒﻨﺎﺀ
ﻋﻠﻰ ﻤﺼﺩﺭ ﺍﻟﺼﺒﻐﺔ ﻭﻁﺭﻴﻘﺔ ﺍﻻﺴﺘﺨﻼﺹ ﻭﺍﻟﺘﻘﻨﻴﺔ ﻭﻋﻤﻠﻴﺎﺕ ﺍﻟﺨﻠﻁ ﻟﻠﺤﺼﻭل ﻋﻠﻰ ﺍﻟﺸﻜل
ﺍﻟﻤﻨﺎﺴﺏ ﻟﻐﺭﺽ ﺍﻻﺴﺘﻌﻤﺎل ،ﻭﺘﻭﺠﺩ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺍﻟﻁﺒﻴﻌﻴﺔ ﺍﻟﺭﺌﻴﺴﻴﺔ ﻋﻠﻰ ﻫﻴﺌﺔ ﺴﺎﺌل ﺃﻭ
ﻤﺴﺤﻭﻕ ﺃﻭ ﻤﻌﻠﻕ ﻭﻫﻲ ﻜﻤﺎ ﻓﻲ ﺍﻟﺠﺩﻭل ﺭﻗﻡ )(1
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ﺘﺤﻀﺭ ﺒﻌﺽ ﺍﻷﺼﺒﺎﻍ ﻤﻥ ﺍﻟﻤﻌﺎﺩﻥ ﻭﻤﺭﻜﺒﺎﺘﻬﺎ ﻤﺜل ﺃﻜﺴﻴﺩ ﺍﻟﺤﺩﻴﺩﻴﻙ ﺍﻷﺼﻔﺭ ،ﻭﺜﺎﻨﻲ
ﺃﻜﺴﻴﺩ ﺍﻟﺤﺩﻴﺩ ،ﻭﺍﻷﻟﻤﻨﻴﻭﻡ ،ﻭﺍﻟﺫﻫﺏ ،ﻭﺍﻟﻔﻀﺔ .ﻭﺘﺴﺘﻌﻤل ﻫﺫﻩ ﺍﻷﺼﺒﺎﻍ ﻓﻲ ﺘﺤﻀﻴﺭ ﻏﺴﻭل
ﻭﻤﺴﺘﺤﻀﺭﺍﺕ ﺍﻟﺘﺠﻤﻴل ﻭﻏﻴﺭﻫﺎ ،ﻭﺘﺴﺘﺨﺩﻡ ﻟﻼﺴﺘﻌﻤﺎل ﺍﻟﺨﺎﺭﺠﻲ ﻓﻘﻁ ،ﻜﻤﺎ ﻓﻲ ﺠﺩﻭل ﺭﻗﻡ )(3
.
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ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻠﻭﻨﺔ ﺍﻻﺼﻁﻨﺎﻋﻴﺔ ﺘﻌﺭﻑ ﺒﺄﻨﻬﺎ ﻤﺎﺩﺓ ﻴﺘﻡ ﺇﻨﺘﺎﺠﻬﺎ ﺍﺼﻁﻨﺎﻋﻴﺎ ﺃﻭ ﺒﺄﻴﺔ ﻭﺴﻴﻠﺔ
ﺘﺭﻜﻴﺒﻴﺔ ،ﻭﺘﻌﺭﻑ ﺒﺄﻨﻬﺎ ﻤﺭﻜﺒﺎﺕ ﻜﻴﻤﻴﺎﺌﻴﺔ ﻴﺘﻡ ﺘﺼﻨﻴﻌﻬﺎ ﺒﺩﺭﺠﺔ ﻨﻘﺎﻭﺓ ،ﻭﺘﻌﺭﻑ ﻫﺫﻩ ﺍﻻﻟﻭﺍﻥ
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ﺍﻟﺼﻨﺎﻋﻴﺔ ﺒﺼﺒﻐﺎﺕ ﺍﻵﺯﻭ ) (Azo dyesﻜﻤﺎ ﺃﻥ ﻟﻬﺎ ﻗﻭﺓ ﺘﻠﻭﻴﻥ ﻋﺎﻟﻴﺔ .ﺘﻭﺠﺩ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ
ﺍﻻﺼﻁﻨﺎﻋﻴﺔ ﻋﻠﻰ ﻋﺩﺓ ﺃﺸﻜﺎل ﻭﻴﻤﻜﻥ ﺘﻘﺴﻴﻤﻬﺎ ﺇﻟﻰ ﻤﺠﻤﻭﻋﺘﻴﻥ ﺭﺌﻴﺴﻴﺘﻴﻥ ،ﺍﻷﻭﻟﻰ ﺘﺴﻤﻰ
ﺍﻷﺸﻜﺎل ﺍﻟﻘﻴﺎﺴﻴﺔ ﻭﺘﻀﻡ ﻜﻼﹰ ﻤﻥ ﺃﺸﻜﺎل ﺍﻟﻤﺴﺎﺤﻴﻕ ﻭﺍﻟﺒﻭﺩﺭﺓ ﻭﺍﻟﺤﺒﻴﺒﺎﺕ ﻭﺍﻟﺴﻭﺍﺌل ﺃﻤﺎ
ﺍﻟﻤﺠﻤﻭﻋﺔ ﺍﻟﺜﺎﻨﻴﺔ ﻓﺘﺴﻤﻰ ﺍﻷﺸﻜﺎل ﺫﺍﺕ ﺍﻻﺴﺘﻌﻤﺎل ﺍﻟﺨﺎﺹ ﻭﻫﺫﻩ ﺘﺸﻤل ﺃﺼﺒﺎﻍ ﺍﻟﻁﻼﺀ
ﻭﺍﻟﻌﺠﻴﻨﺔ ﻭﺍﻟﻤﻌﻠﻕ .ﻭﺘﻌﻁﻲ ﻟﻭﻨﺎ ﻤﻤﻴﺯﺍﹰ ﻋﻨﺩ ﺇﻀﺎﻓﺘﻬﺎ ﺇﻟﻰ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻐﺫﺍﺌﻴﺔ )ﺒﻤﻔﺭﺩﻫﺎ ﺃﻭ ﺒﺘﻔﺎﻋﻠﻬﺎ
ﻤﻊ ﻤﺎﺩﺓ ﺃﺨﺭﻯ( ﺠﺩﻭل ﺭﻗﻡ ).(4
ﺍﻟﺠﺩﻭل ﺭﻗﻡ ) :(4ﺍﻻﺴﻤﺎﺀ ﻭﺍﻟﺭﻗﻡ ﺍﻟﻌﺎﻟﻤﻲ ﻭﺍﻟﻜﻭﺩ ﻟﻼﻟﻭﺍﻥ ﺍﻟﻤﻀﺎﻓﺔ ﺍﻟﺼﻨﺎﻋﻴﺔ ) Synthetic
:((usually coal-tar) colours
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ﺍﻟﺒﺎﺏ ﺍﻟﺜﺎﻨﻲ
ﺍﻟﻔﺼل ﺍﻻﻭل
ﺘﻡ ﺇﻜﺘﺸﺎﻑ ﺼﺒﻐﺎﺕ ﻗﻁﺭﺍﻥ ﺍﻟﻔﺤﻡ ﻓﻲ ﻤﻨﺘﺼﻑ ﺍﻟﺨﻤﺴﻴﻨﻴﺎﺕ ﻤﻥ ﺍﻟﻘﺭﻥ ﻗﺒل ﺍﻟﻤﺎﻀﻲ
)1856ﻡ( ،ﺤﻴﺙ ﺍﻜﺘﺸﻔﻬﺎ ﺍﻟﺩﻜﺘﻭﺭ ﺒﺭﻜﻨﺯ ،ﻋﻥ ﻁﺭﻴﻕ ﺍﻟﺼﺩﻓﺔ ،ﻓﻘﺎﻡ ﺒﺘﺼﻨﻴﻊ ﺃﻭل ﺼﺒﻎ ﺘﺨﻠﻘﻴﺔ
ﻭﻫﻲ ﺍﻟﺒﻨﻔﺴﺠﻲ ﺍﻟﺯﺍﻫﺭ ﺃﻭ ﺒﻨﻔﺴﺠﻲ ﺒﺭﻜﻨﺯ ،ﻋﻨﺩﻤﺎ ﻜﺎﻥ ﻴﺠﺭﺏ ﺩﻭﻥ ﻨﺠﺎﺡ ﺇﻨﺘﺎﺝ ﻤﺭﻜﺏ
ﻜﻭﻴﻨﻴﻥ ،ﻭﺤﻀﺭ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﻋﻥ ﻁﺭﻴﻕ ﺃﻜﺴﺩﺓ ﺃﺤﺩ ﺍﻟﻤﺭﻜﺒﺎﺕ ،ﺜﻡ ﻨﺠﺤﺕ ﺍﻟﺼﻨﺎﻋﺎﺕ
ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻓﻲ ﺇﻨﺘﺎﺝ ﺍﻷﺼﺒﺎﻍ ﻤﻥ ﻗﻁﺭﺍﺕ ﺍﻟﻔﺤﻡ ،ﻭﺍﺴﺘﻌﻤل ﻓﻴﻬﺎ ﻤﺭﻜﺏ ﺍﻷﻨﻴﻠﻴﻥ ،ﻭﻋﺭﻓﺕ
ﻟﺴﻨﻭﺍﺕ ﻁﻭﻴﻠﺔ ﺃﺼﺒﺎﻍ ﻗﻁﺭﺍﻥ ﺍﻟﻔﺤﻡ ﺒﺄﺼﺒﺎﻍ ﺍﻷﻨﻴﻠﻴﻥ ،ﻨﺴﺒﺔ ﺇﻟﻰ ﻤﺼﺩﺭﻫﺎ .ﺘﻀﻡ ﻫﺫﻩ
ﺍﻟﻤﺭﻜﺒﺎﺕ ﺃﻜﺜﺭ ﻤﻥ 12ﻤﺠﻤﻭﻋﺔ ﻤﻨﻬﺎ ﺃﺼﺒﺎﻍ ﺍﻷﺯﻭ ،ﻭﺃﺼﺒﺎﻍ ﺍﻟﻨﺘﺭﻭ ،ﻭﺃﺼﺒﺎﻍ ﺍﻟﻨﺘﺭﻭﺯ،
ﻭﺃﻭﺯﺍﺯﻴﻥ ،ﻭﺯﻴﺎﺯﻴﻥ ،ﻭﺒﻴﺭﺍﺯﻭﻟﻴﻥ .ﺼﻨﻔﺕ ﻫﺫﻩ ﺍﻟﻤﺠﻤﻭﻋﺎﺕ ﺒﺩﻭﺭﻫﺎ ﺤﺴﺏ ﺍﺴﺘﺨﺩﺍﻤﺎﺘﻬﺎ ﺇﻟﻰ
ﺃﺼﺒﺎﻍ ﺤﺎﻤﻀﻴﺔ ﺍﻟﺘﺄﺜﻴﺭ ﻭﻗﺎﻋﺩﻴﺔ ﻭﻏﻴﺭ ﺫﻟﻙ .ﻭﺘﺤﺘﻭﻱ ﻫﺫﻩ ﺍﻷﺼﺒﺎﻍ ﻋﻠﻰ ﺠﺯﺌﻴﺎﺕ ﻋﻀﻭﻴﺔ
ﻤﺴﺅﻭﻟﺔ ﻋﻥ ﺃﻟﻭﺍﻨﻬﺎ ﻤﺜل ﺍﻷﺯﻭ -N=Nﻭﻨﺘﺭﻭﺯ – . N=Oﻓﻲ ﺤﻴﻥ ﺘﺤﺘﻭﻱ ﺃﺼﺒﺎﻍ ﺃﺨﺭﻯ
ﻋﻠﻰ ﺠﺯﺌﻴﺎﺕ ﻤﻴﺜﻭﻜﺴﻲ ) (Methoxyﺃﻭ ﻫﻴﺩﺭﻭﻜﺴﻲ ) (Hydroxyﺃﻭ ﻤﺠﺎﻤﻴﻊ ﺃﻤﻴﻨﻴﺔ
) (Amine groupﻤﺴﺅﻭﻟﺔ ﻋﻥ ﺃﻟﻭﺍﻨﻬﺎ .ﺤﻴﺙ ﺇﺸﺘﻬﺭﺕ ﻤﻨﺫ ﺫﻟﻙ ﺍﻟﻭﻗﺕ ﻜﺼﺒﻐﺎﺕ ﻓﻲ
ﺍﻻﻏﺫﻴﺔ ،ﻭﺘﻡ ﺇﺴﺘﺒﺩﺍل ﺼﺒﻐﺎﺕ ﺍﻟﻤﻌﺎﺩﻥ ﻭﺍﻻﻟﻭﺍﻥ ﺍﻟﻁﺒﻴﻌﻴﺔ ﺒﻬﺫﻩ ﺍﻟﺼﺒﻐﺎﺕ .ﻭﺍﻟﻤﻴﺯﺓ ﺍﻻﻴﺠﺎﺒﻴﺔ
ﻤﻥ ﺇﺴﺘﻌﻤﺎل ﺼﺒﻐﺎﺕ ﻗﻁﺭﺍﻥ ﺍﻟﻔﺤﻡ ﻫﻲ ﺍﻨﻬﺎ ﺘﻌﻁﻲ ﺃﻋﺩﺩ ﻜﺒﻴﺭﺓ ﻤﻥ ﺍﻻﻟﻭﺍﻥ ﺒﺎﻻﻀﺎﻓﺔ ﻟﻘﻭﺘﻬﺎ
ﺍﻟﺘﻠﻭﻴﻨﻴﺔ ﺍﻟﻌﺎﻟﻴﺔ ﻭﺍﻟﺘﻲ ﺘﺘﻤﻴﺯ ﺒﺎﻻﻨﺴﺠﺎﻡ ﻭﺍﻟﻠﻤﻌﺎﻥ.
ﺘﻡ ﺇﻋﺘﻤﺎﺩ 19ﻤﻥ ﺍﻟﻭﺍﻥ ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﻤﻥ ﻟﺠﻨﺔ ) (FSCﻟﺘﺴﺘﻌﻤل ﻓﻲ ﺍﻻﻏﺫﻴﺔ ﺤﻴﺙ
ﺍﻥ % 75ﻤﻨﻬﺎ ﺘﻤﺕ ﺩﺭﺍﺴﺔ ﺁﺜﺎﺭﻫﺎ ﺍﻟﻔﺎﺭﻤﺎﻜﻭﻟﻭﺠﻴﺔ ﻟﺩﺭﺍﺴﺔ ﺘﺄﺜﻴﺭﻫﺎ ﺍﻟﻀﺎﺭ ﻓﻲ ﺍﻻﻏﺫﻴﺔ ﺨﻼل
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ﺍﻟﻔﺘﺭﺓ ﺍﻻﻭﻟﻰ ﻤﻥ ﺍﻟﻘﺭﻥ ﺍﻟﻌﺸﺭﻴﻥ ،ﻭﻓﻲ ﻋﺎﻡ 1927 - 1925ﻡ ،ﺃﻭﻀﺤﺕ ﻟﺠﻨﺔ ) (FSCﺃﻥ
ﻫﻨﺎﻟﻙ ﻋﺩﺩ ﻤﻥ ﺍﻟﺼﺒﻐﺎﺕ ﻻ ﺘﺼﻠﺢ ﻟﻺﺴﺘﻌﻤﺎل ﻓﻲ ﺍﻟﻐﺫﺍﺀ ﻭﺘﻡ ﺇﺴﺘﺒﺩﺍﻟﻬﺎ ﺒﺎﻟﺼﺒﻐﺎﺕ ﺍﻟﻤﺴﻤﻭﺡ
ﺒﻬﺎ .ﻭﻗﺩ ﻗﺎﻤﺕ ﻫﺫﻩ ﺍﻟﻠﺠﻨﺔ ) (FSCﻴﺈﺠﺭﺍﺀ ﻋﺩﺩ ﻤﻥ ﺍﻟﺘﻌﺩﻴﻼﺕ ﻓﻲ ﺍﻟﻌﺎﻡ 1957ﺍﻟﻰ ﺃﻥ
ﺃﺼﺒﺤﺕ 30ﺼﺒﻐﺔ ﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻓﻲ ﺍﻻﻏﺫﻴﺔ .ﺘﻠﺕ ﺘﻠﻙ ﺍﻟﺩﺭﺍﺴﺎﺕ ﻋﺩﺩ ﻤﻥ ﺍﻻﺒﺤﺎﺙ ﻟﺩﺭﺍﺴﺔ
ﺍﻟﺴﻤﺎﺕ ﺒﺼﻭﺭﺓ ﻤﺴﺘﻤﺭﺓ ،ﻭﻓﻲ ﺍﻟﻌﺎﻡ 1966ﺘﻡ ﺘﻨﻅﻴﻡ ﻋﺩﺩ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺒﺤﻴﺙ ﺘﻡ ﺘﺤﺩﻴﺩ
ﺍﻻﻟﻭﺍﻥ ﺍﻟﺘﺎﻟﻴﺔ ﻤﻥ ﺼﺒﻐﺎﺕ ﻗﻁﺭﺍﻥ ﺍﻟﻔﺤﻡ ﺒﺎﻟﺴﻤﺎﺡ ﺒﻬﺎ ﻓﻲ ﺍﻻﻏﺫﻴﺔ ﻭﻓﻕ ﺍﻟﺠﺩﻭل ﺭﻗﻡ ).(5
ﺠﺩﻭل ﺭﻗﻡ ) :(5ﺃﻟﻭﺍﻥ ﻗﻁﺭﺍﻥ ﺍﻟﻔﺤﻡ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻓﻲ ﺍﻻﻏﺫﻴﺔ ﻓﻲ ﺍﻟﻌﺎﻡ 1966ﻡ:
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ﻭﻓﻲ ﺍﻟﻌﺎﻡ 1971ﺘﻡ ﺘﻘﻠﻴل ﻫﺫﻩ ﺍﻟﺼﺒﻐﺎﺕ ﺒﺤﺫﻑ ﺍﻟﺒﻭﻨﺴﻴﻭ ﺇﻡ ﺇﻜﺱ ) Ponceau
(MXﻤﻥ ﺇﺴﺘﻌﻤﺎﻟﻬﺎ ﻜﻤﺎﺩﺓ ﻤﻠﻭﻨﺔ ﻓﻲ ﺍﻷﻏﺫﻴﺔ.
ﻤﻥ ﺃﻫﻡ ﺍﻻﺼﺒﺎﻍ ﺍﻟﺼﻨﺎﻋﻴﺔ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺃﺼﺒﺎﻍ ﺍﻟﻔﺤﻡ ) Coal
،(Tar Colorsﻓﺄﺴﺘﺨﺭﺝ ﻤﻨﻬﺎ ﻤﺎ ﻴﻌﺭﻑ ﺒﺼﺒﻐﺎﺕ ﺍﻻﺯﻭﹺِ ) ،(Azoﺍﻟﺘﻲ ﺘﺴﺘﺨﺭﺝ ﻤﻥ ﻗﻁﺭﺍﻥ
ﺍﻟﻔﺤﻡ ،ﺇﻻ ﺃﻥ ﺤﺩﻴﺜﺎ ﺘﻡ ﺇﺴﺘﺨﺭﺍﺠﻬﺎ ﻤﻥ ﺍﻟﻤﻭﺍﺩ ﺍﻟﺒﺘﺭﻭﻟﻴﺔ.
ﺼﺒﻐﺔ ﺍﻵﺯﻭ ﻫﻲ ﻋﺒﺎﺭﺓ ﻋﻥ ﺼﺒﻐﺔ ﺼﻨﺎﻋﻴﺔ ﺘﺤﺘﻭﻱ ﻋﻠﻰ ﻤﺠﻤﻭﻋﺔ ﺍﻵﺯﻭ )(Azo
) ،(-N=N-ﻜﺠﺯﺀ ﻤﻥ ﺍﻟﺘﺭﻜﻴﺒﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ .ﻭﻴﺘﻡ ﺘﺼﻨﻴﻌﻬﺎ ﺼﻨﺎﻋﻴﺎ ﺤﻴﺙ ﻻ ﺘﻭﺠﺩ ﻁﺒﻴﻌﻴﺎ.
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ﻭﻤﻌﻅﻡ ﺼﺒﻐﺎﺕ ﺍﻵﺯﻭ ﺘﺤﺘﻭﻱ ﻋﻠﻰ ﻤﺠﻤﻭﻋﺔ ﻭﺍﺤﺩﺓ ،ﻭﺘﺴﻤﻰ ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﺍﻻﺤﺎﺩﻴﺔ ) mono
،(azoﻭﻓﻲ ﺒﻌﺽ ﺍﻻﺤﻴﺎﻥ ﺘﺤﺘﻭﻱ ﻋﻠﻰ ﻤﺠﻤﻭﻋﺘﻴﻥ ﻤﻥ ﻤﺠﻤﻭﻋﺔ ﺍﻻﺯﻭ ﻭﺘﻌﺭﻑ ﺒﺜﻨﺎﺌﻴﺔ ﺍﻻﺯﻭ
) (di azoﻭﺃﺨﺭﻯ ﺘﺤﺘﻭﻱ ﻋﻠﻰ ﺜﻼﺙ ﻤﺠﻤﻭﻋﺎﺕ ﻭﺘﻌﺭﻑ ﺒﺜﻼﺜﻴﺔ ﺍﻵﺯﻭ ) (tri azoﻭﻓﻲ
ﺒﻌﺽ ﺍﻻﺤﻴﺎﻥ ﺘﺤﺘﻭﻱ ﻋﻠﻰ ﺍﻜﺜﺭ ﻤﻥ ﺫﻟﻙ ) .(tetra azoﻭﻨﺠﺩ ﺃﻥ ﺼﺒﻐﺔ ﺍﻵﺯﻭ ﺘﻤﺜل – 60
70ﻤﻥ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻤﺴﺘﻌﻤﻠﺔ ﻓﻲ ﺼﻨﺎﻋﺔ ﺍﻟﻨﺴﻴﺞ ﻭﺍﻷﻏﺫﻴﺔ .ﻭﺘﺤﺘﻭﻱ ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﻋﻠﻰ ﺠﻤﻴﻊ
ﺍﻟﻭﺍﻥ ﺍﻟﻁﻴﻑ .ﻭﻨﺠﺩ ﺃﻥ ﺍﻟﻠﻭﻨﻴﻥ ﺍﻻﺼﻔﺭ ﻭﺍﻻﺤﻤﺭ ﺒﺠﺎﻨﺏ ﺍﻻﺯﺭﻕ ﻭﺍﻟﺒﻨﻲ ﺃﻜﺜﺭ ﺇﺴﺘﻌﻤﺎﻻ ﻋﻥ
ﻏﻴﺭﻫﻤﺎ ﺒﺼﻭﺭ ﺍﺤﺎﺩﻴﺔ ﺃﻭ ﻓﻲ ﺨﻠﻴﻁ ﻤﻥ ﺍﻻﻟﻭﺍﻥ ) (Mixed coloursﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ.
ﺍﻟﺘﺭﻜﻴﺒﺔ ﺍﻟﻌﺎﻤﺔ ﻟﻌﻤل ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﺘﺤﺘﺎﺝ ﺍﻟﻰ ﻤﺭﻜﺒﻴﻥ ﻋﻀﻭﻴﻴﻥ ،ﺍﻟﻤﻜﻭﻥ ﺍﻟﺘﺯﺍﻭﺠﻲ
ﻭﻤﻜﻭﻥ ﺍﻻﺯﻭ ﺍﻟﺜﺎﺌﻲ .ﺤﻴﺙ ﺃﻥ ﻫﺫﻩ ﺍﻟﻤﻜﻭﻨﺎﺕ ﻴﻤﻜﻥ ﺃﻥ ﺘﺘﺒﺎﺩل ﺒﺼﻭﺭﺓ ﻤﻌﻘﻭﻟﺔ ﻟﺘﻌﻁﻰ ﻤﺩﻯ
ﻤﺘﻌﺩﺩ ﻤﻥ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻤﻤﻜﻨﺔ ،ﺨﺎﺼﺔ ﻭﺃﻥ ﺍﻟﺠﺯﻱﺀ ﺍﻟﺒﺎﺩﻱ ) (Precusorﻤﺘﻭﺍﺠﺩ ﻭﺭﺨﻴﺹ
ﺍﻟﺜﻤﻥ .ﻨﻀﻴﻑ ﺍﻟﻰ ﺫﻟﻙ ﻭﻟﺘﺴﻬﻴل ﻋﻤﻠﻴﺔ ﺍﻟﺘﻔﺎﻋﻼﺕ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ )(Chemical Reactions
ﻴﻤﻜﻥ ﺃﻥ ﺘﺄﺨﺫ ﻋﻤﻠﻴﺔ ﺍﻟﺘﻔﺎﻋﻼﺕ ﺇﺘﺠﺎﻫﺎﺕ ﻤﺨﺘﻠﻔﺔ ﺒﺴﻬﻭﻟﺔ .ﻭﻨﺴﺒﺔ ﻷﻥ ﺍﻟﺘﻔﺎﻋﻼﺕ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﺘﺘﻡ
ﻡ( ﺃﻭ ﺃﻨﻬﺎ ﺘﺘﻡ ﺒﺄﻗل ﺤﺭﺍﺭﺓ ﻓﺈﻥ ﺍﻟﻁﺎﻗﺔ ﺍﻟﻤﻁﻠﻭﺒﺔ 0
ﻓﻲ ﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ﺍﻟﻐﺭﻓﺔ ﺍﻟﻌﺎﺩﻴﺔ ) 20
ﻟﺘﺼﻨﻴﻊ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺎﺕ ﻗﻠﻴﻠﺔ ﺠﺩﺍ.
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ﺘﺄﺜﻴﺭ ﺼﻨﺎﻋﺔ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺎﺕ ﻋﻠﻰ ﺍﻟﺒﻴﺌﺔ ﻴﻤﻜﻥ ﺘﻘﻠﻴﻠﻪ ﻷﻥ ﺍﻟﺘﻔﺎﻋﻼﺕ ﺘﺤﺩﺙ ﺒﺈﺴﺘﻌﻤﺎل
ﺍﻟﻤﺎﺀ ﻓﻲ ﻋﻤﻠﻴﺔ ﺍﻟﺘﺼﻨﻴﻊ ،ﻭﺫﻟﻙ ﻷﻥ ﺍﻟﻤﺎﺀ ﻜﻤﺎﺩﺓ ﻤﺫﻴﺒﺔ ﻴﻤﻜﻥ ﺃﻥ ﺘﻜﻭﻥ ﻤﺘﻭﻓﺭﺓ ﻓﻲ ﺼﻭﺭﺘﻬﺎ
ﺍﻟﻨﻘﻴﺔ ﺒﺘﻜﻠﻔﺔ ﻗﻠﻴﻠﺔ ﻭﻴﻤﻜﻥ ﺍﻟﺘﺨﻠﺹ ﻤﻨﻬﺎ ﻜﺫﻟﻙ ﺒﺴﻬﻭﻟﺔ ،ﻜل ﻫﺫﻩ ﺍﻟﻌﻭﺍﻤل ﺃﺩﺕ ﺍﻟﻰ ﺃﻥ ﺘﻜﻭﻥ
ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﺯﻫﻴﺩﺓ ﺍﻟﺜﻤﻥ ﺠﺩﻭل ﺭﻗﻡ ).(6
ﺘﺘﻤﻴﺯ ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﺒﺎﻻﺴﺘﻘﺭﺍﺭ ﺍﻟﻌﺎﻟﻰ ﻤﻘﺎﺭﻨﺔ ﺒﺎﻟﺼﺒﻐﺎﺕ ﺍﻟﻁﺒﻴﻌﻴﺔ ،ﺤﻴﺙ ﻴﻤﻜﻥ ﺍﻥ
ﺘﻜﻭﻥ ﻤﺴﺘﻘﺭﺓ ﻓﻲ ﻜل ﺤﺎﻻﺕ ﺩﺭﺠﺎﺕ ﺍﻟﺤﻤﻭﻀﺔ ﻓﻲ ﺍﻻﻏﺫﻴﺔ ﻋﻜﺱ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻁﺒﻴﻌﻴﺔ ﺍﻟﺘﻲ
ﺘﺘﺄﺜﺭ ﺒﺫﻟﻙ ،ﺒﺎﻻﻀﺎﻓﺔ ﻟﺘﺤﻤﻠﻬﺎ ﺍﻟﺴﺨﺎﻨﺔ ﻭﻻ ﺘﺘﺄﺜﺭ ﻋﻨﺩ ﺘﻌﺭﻴﻀﻬﺎ ﻟﻠﻀﻭﺀ ﻭﺍﻟﺤﺭﺍﺭﺓ ﻓﻲ ﺍﻟﺘﺼﻨﻴﻊ
ﻏﺎﻟﺒﺎ ﻭﺒﺎﻟﺘﺎﻟﻲ ﻴﻤﻜﻥ ﺃﻥ ﺘﻀﺎﻑ ﻟﺠﻤﻴﻊ ﺍﻻﻏﺫﻴﺔ ﺘﻘﺭﻴﺒﺎ .ﻭﺍﻟﺼﻔﺔ ﺍﻟﺴﻠﺒﻴﺔ ﺍﻟﻭﺤﻴﺩﺓ ﻟﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ
ﺃﻨﻬﺎ ﻻ ﺘﺫﻭﺏ ﻓﻲ ﺍﻟﺯﻴﻭﺕ ﻭﺍﻟﺩﻫﻭﻥ .ﻭﺍﻟﺤﺎﻟﺔ ﺍﻟﻭﺤﻴﺩﺓ ﺍﻟﺘﻲ ﺘﻨﺴﺠﻡ ﻓﻴﻬﺎ ﺍﻟﺼﺒﻐﺔ ﻤﻊ ﺠﺯﻱﺀ
ﺍﻟﺩﻫﻭﻥ ،ﻋﻨﺩﻤﺎ ﺘﺘﻭﺯﻉ ﻓﻲ ﺸﻜل ﺤﺒﻴﺒﺎﺕ ﺩﻗﻴﻘﺔ ﻓﻲ ﺍﻟﺯﻴﺕ ﻓﺘﺄﺨﺫ ﻓﻲ ﺘﻠﻭﻥ ﺍﻟﺯﻴﺕ ﺒﻠﻭﻥ ﺼﺒﻐﺔ
ﺍﻻﺯﻭ.
ﺘﺼﻨﻴﻑ ﺃﺼﺒﺎﻍ ﺍﻵﺯﻭ:
ﺼﻨﻔﺕ ﺍﻷﺼﺒﺎﻍ ﺍﻟﻤﺤﻀﺭﺓ ﻤﻥ ﻗﻁﺭﺍﻥ ﺍﻟﻔﺤﻡ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻓﻲ ﺍﻟﻭﻻﻴﺎﺕ ﺍﻟﻤﺘﺤﺩﺓ
ﺤﺴﺏ ﺍﺴﺘﻌﻤﺎﻻﺘﻬﺎ ﺇﻟﻰ ﺜﻼﺙ ﻤﺠﻤﻭﻋﺎﺕ ﺭﺌﻴﺴﻴﺔ ﻫﻲ :
ﺍﻷﻭﻟﻰ :ﺃﺼﺒﺎﻍ ﺇﻑ ،ﺩﻱ ﻭﺴﻲ ) (F, D & Cﻭﺘﺴﺘﻌﻤل ﻓﻲ ﺘﻠﻭﻴﻥ ﺍﻷﻏﺫﻴﺔ ) Coloring of
(Foodsﻭﺍﻷﺩﻭﻴﺔ ) (Drugsﻭﻤﺴﺘﺨﻀﺭﺍﺕ ﺍﻟﺘﺠﻤﻴل ).(Cosmotics
ﺍﻟﺜﺎﻨﻴﺔ :ﺃﺼﺒﺎﻍ ﺘﺴﻤﻰ ﺩﻱ ﻭﺴﻲ ) – (D & Cﻭﻴﺼﺭﺡ ﺍﺴﺘﻌﻤﺎﻟﻬﺎ ﻓﻲ ﺍﻷﺩﻭﻴﺔ ﻭﻤﺴﺘﺨﻀﺭﺍﺕ
ﺍﻟﺘﺠﻤﻴل.
ﺍﻟﺜﺎﻟﺜﺔ :ﺃﺼﺒﺎﻍ ﻤﺸﺘﻘﺔ ﻤﻥ ﺍﻟﻤﺠﻤﻭﻋﺔ ﺍﻟﺜﺎﻨﻴﺔ ،ﺘﺴﺘﺨﺩﻡ ﺨﺎﺭﺝ ﺍﻟﺠﺴﻡ ﻓﻲ ﺍﻷﺩﻭﻴﺔ
ﻭﻤﺴﺘﺤﻀﺭﺍﺕ ﺍﻟﺘﺠﻤﻴل ﺒﺎﺴﺘﺜﻨﺎﺀ ﻤﻠﻭﻥ ﺍﻟﺸﻔﺘﻴﻥ ) ﺃﺤﻤﺭ ﺍﻟﺸﻔﺎﻩ( ﻭﺍﻷﻏﺸﻴﺔ ﺍﻟﻤﺨﺎﻁﻴﺔ ﺍﻟﻤﺒﻁﻨﺔ
ﻓﻲ ﺍﻟﺠﺴﻡ .
ﻫﻲ ﺍﻻﻟﻭﺍﻥ ﺍﻟﺘﻲ ﺘﺴﺘﺨﺭﺝ ﻓﻲ ﺼﻭﺭﺘﻬﺎ ﺍﻟﻨﻘﻴﺔ ﺍﻻﻭﻟﻴﺔ ﻤﻥ ﻤﺼﺎﺩﺭﻫﺎ ﺠـﺩﻭل ﺭﻗـﻡ
) ،(6ﻭﻋﺎﻟﻤﻴﺎ ﺘﺼﻨﻑ ﺒﺎﻻﺭﻗﺎﻡ ﺍﻟﻌﺎﻟﻤﻴﺔ ،ﻭﺘﺴﺘﻌﻤل ﺒﺼﻭﺭﺓ ﻭﺍﺴﻌﺔ ﻓـﻲ ﺍﻻﻏﺫﻴـﺔ ﻟﺘﺠﻤﻴﻠﻬـﺎ،
ﻭﺴﻤﻴﺕ ﺃﻟﻭﺍﻥ ﺃﻭﻟﻴﺔ ﻷﻨﻬﺎ ﺘﺸﺘﻤل ﻋﻠﻰ ﺍﻻﻟﻭﺍﻥ ﺍﻻﺴﺎﺴﻴﺔ .ﻭﺴﻭﺍﺀﺍ ﻜﺎﻨﺕ ﺍﻟﺘﺴـﻤﻴﺎﺕ ﻤﻠﻭﻨـﺎﺕ
ﺍﻻﻏﺫﻴﺔ ) ،(Food colorsﺍﻟﻤﻠﻭﻨـﺎﺕ ) ،(coloringsﺼـﺒﻐﺎﺕ ﺍﻻﻏﺫﻴـﺔ )،(food dyes
ﻤﻀﺎﻓﺎﺕ ﺍﻻﻏﺫﻴﺔ ﺍﻟﻤﻠﻭﻨـﺔ ) ،(food additivesﺍﻟﻤﻨﻜﻬـﺎﺕ ﺍﻟﻤﻠﻭﻨـﺔ )،(flavours food
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ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﻌﺎﻤﻠﺔ ) (food lakesﺃﻭ ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﺨﻠﻭﻁﺔ ) (food blendsﻜﻠﻬﺎ ﺘﻌﻨﻲ ﺒﺼـﻭﺭﺓ
ﻋﺎﻤﺔ ﺍﻟﻭﺍﻥ ﺍﻻﻏﺫﻴﺔ ﺍﻟﻤﻠﻭﻨﺔ ) (synthetic food colorsﻭﺘﺴﺘﻌﻤل ﺒﺼـﻭﺭﺓ ﻭﺍﺴـﻌﺔ ﻓـﻲ
ﺍﻟﻤﺸﺭﻭﺒﺎﺕ ﺍﻟﻐﺎﺯﻴﺔ ،ﺍﻟﺤﻠﻭﻴﺎﺕ ،ﺍﻟﻤﺭﺒﺎﺕ ،ﺍﻟﺠﻠﻲ ،ﺘﺠﻤﻴل ﺍﻟﺒﻀﺎﺌﻊ ،ﺍﻟﻤﻌﻠﺒـﺎﺕ ،ﺍﻟﺸـﻭﺭﺒﺎﺕ،
ﻤﻨﺘﺠﺎﺕ ﺍﻟﻠﺤﻭﻡ ﻭﺍﻻﺴﻤﺎﻙ ﻭﻏﻴﺭﻫﺎ ﻤﻥ ﺍﻻﻏﺫﻴﺔ.
ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﻌﺩﻟﺔ )ﺍﻟﻤﻌﺎﻟﺠﺔ( ):(Lake colours -2
ﺘﺘﻔﻕ ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﻌﺩﻟﺔ ﻭﻻ ﺘﺨﺘﻠﻑ ﻋﻥ ﺃﻟﻭﺍﻨﻬﺎ ﺍﻻﻭﻟﻴﺔ ﻤﻥ ﺤﻴﺙ ﺍﻻﺴﻡ ﺍﻟﻌﺎﻟﻤﻲ ﻭﺍﻟﻜﻭﺩ،
ﻭﺘﺨﺘﻠﻑ ﻗﻠﻴﻼ ﻓﻲ ﺍﻟﺨﻭﺍﺹ ﻭﻤﻭﺍﺼﻔﺎﺘﻬﺎ ﻋﻥ ﺍﻻﻟﻭﺍﻥ ﺍﻻﻭﻟﻴﺔ ،ﻭﺫﻟﻙ ﻟﻤﻌﺎﻟﺠﺘﻬﺎ ﻟﺘﺴـﺘﺨﺩﻡ ﻓـﻲ
ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ،ﻭﻟﻜﻨﻬﺎ ﺘﺫﻭﺏ ﻓﻲ ﻤﻭﺍﺩ ﻏﺫﺍﺌﻴﺔ ﻻ ﺘﺫﻭﺏ ﻓﻴﻬﺎ ﺍﻻﻭﻟﻴﺔ ﻤﺜل ﺍﻟﺯﻴـﻭﺕ ﻜﻤـﺎ
ﻤﻭﻀﺤﺔ ﻓﻲ ﺍﻟﺠﺩﻭل ﺭﻗﻡ ).(7
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Lake Red 2G 18050 C.I. Food Red 10 ﺍﻻﺤﻤﺭ 2ﺠﻲ 8
Lake Allura Red 16035 FD&C Red 40, ﺍﻻﻟﻭﺭﺍ ﺍﻟﺤﻤﺭﺀ 9
C.I. Food RED 17
Lake Fast Red E 16045 C.I. Food Red ﺍﻻﺤﻤﺭ ﺍﻟﺴﺭﻴﻊ 17
4
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ﻭﻤﺜﺎل ﻟﻬﺎ ﺍﻻﻟﻭﺍﻥ ﺍﻟﺘﺎﻟﻴﺔ :ﺍﻟﺒﻨﻲ ﺒﻠﻭﻥ ﺍﻟﻘﻬﻭﺓ ) ،(Coffee Brownﺍﻻﺤﻤﺭ ﺍﻟﺒﺭﺘﻘﺎﻟﻲ
) ،(Orange Redﺍﻻﺼﻔﺭ ﺒﺼﻔﺎﺭ ﺍﻟﺒﻴﺽ ) ،(Yolk Yellowﺍﻟﺘﻔﺎﺤﻲ ﺍﻻﺨﻀﺭ ) Apple
،(Greenﺍﻟﻠﻴﻤﻭﻨﻲ ﺍﻻﺨﻀﺭ ) ،(Lime greenﺍﻻﺤﻤﺭ ﺒﻠﻭﻥ ﺍﻟﻔﺭﺍﻭﻟﺔ ) Strawberry
،(Redﻟﻭﻥ ﺍﻟﺸﻜﻭﻻﺘﻪ ﺍﻟﺩﺍﻜﻥ ) ،(Dark Chocolateﻟﻭﻥ ﺍﻟﺸﻜﻭﻻﺘﻪ ﺍﻟﺒﻨﻲ ) Chocollate
،(Brownﺍﻟﺭﻭﺯ ﺍﻟﻘﺭﻤﺯﻱ ).(Rose Pink
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ﺍﻟﺒﺎﺏ ﺍﻟﺜﺎﻨﻲ
ﺍﻟﻔﺼل ﺍﻟﺜﺎﻨﻲ
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ﺍﻟﺒﻴﺎﻥ ﺍﻟﻭﺼﻑ
ﺍﻟﺘﺭﻜﻴﺏ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ
(Chemical Structure)
32 ____________________________________________________________
ﺍﻟﺒﻴﺎﻥ ﺍﻟﻭﺼﻑ
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ﻫﻲ ﺼﺒﻐﺔ ﺼﻔﺭﺍﺀ ﻟﻴﻤﻭﻨﻴﺔ ﺍﻟﻠﻭﻥ ﻭﻫﻲ ﺼﺒﻐﺔ ﺼﻨﺎﻋﻴﺔ ﻤﻥ ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﺘﺴﺘﻌﻤل
ﻜﺼﺒﻐﺔ ﻓﻲ ﺍﻟﻐﺫﺍﺀ .ﻭﻫﻲ ﻗﺎﺒﻠﺔ ﻟﻠﺫﻭﺒﺎﻥ ﻓﻲ ﺍﻟﻤﺎﺀ ﻭﻟﹶﻬﺎﹸ ﺇﻤﺘﺼﺎﺹ ﻀﻭﺌﻲ ) (absorbanceﻓﻲ
ﺍﻟﻤﺤﻠﻭل ﺍﻟﻤﺎﺌﻲ ﻓﻲ .nm.2± 427ﻭﺍﻟﺠﺩﻭﻟﻴﻥ ) (10ﻭ ) (11ﻴﻭﻀﺤﺎﻥ ﺨﻭﺍﺹ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ.
ﺍﻟﺒﻴﺎﻥ ﺍﻟﻭﺼﻑ
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ﺍﻟﺘﺭﻜﻴﺒﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ
)(Chemical Structure
ﻭﻫﻭ ﻟﻭﻥ ﻤﺴﺘﻌﻤل ﻋﻤﻭﻤﺎﹰ ﻓﻲ ﺠﻤﻴﻊ ﺃﻨﺤﺎﺀ ﺍﻟﻌﺎﻟﻡ ،ﺒﺸﻜل ﺭﺌﻴﺴﻲ ﻟﻠﻭﻥ ﺍﻷﺼﻔﺭ ،ﻟﻜﻥ
ﻴﻤﻜﻥ ﺃﻴﻀﺎ ﺃﻥ ﻴﺴﺘﻌﻤل ﻤﻊ ﺍﻷﺯﺭﻕ ﺍﻟﻼﻤﻊ ﺃَﻭ ﺍﻷﺨﻀﺭ ﻹﻨﹾﺘﺎﺝ ﺍﻟﻅﻼل ﺍﻟﺨﻀﺭﺍﺀ ﺍﻟﻤﺨﺘﻠﻔﺔ ﻤﻥ
ﺍﻟﻠﻭﻥ.
ﺘﹶﺤﺘﻭﻱ ﺍﻟﻌﺩﻴﺩ ﻤﻥ ﺍﻷﻁﻌﻤﺔ ﺍﻟﺘﻲ ﺘﺤﺘﻭﻱ ﻋﻠﻰ ﺍﻟﺘﺎﺭﺘﺭﺍﺯﻴﻥ ) (tartrazineﻤﻥ ﺤﻴـﺙ
ﺍﻟﻨﺴﺏ ﺍﻟﻤﺨﺘﻠﻔﺔ ،ﺇﻋﺘﻤﺎﺩﺍ ﻋﻠﻰ ﺍﻟﻤﻨﺘﺞ ﺃَﻭ ﺍﻟﺘﺼﻨﻴﻊ ،ﺒﺎﻟﺭﻏﻡ ﻤﻥ ﺃﻥ ﻓﻲ ﺍﻟﻭﻗﺕ ﺍﻟﺤﺎﻀﺭ ﺍﻹﺘﺠـﺎﻩ
ﺍﻟﻰ ﺘﻔﺎﺩﻱ ﺃَﻭ ﺘﺒﺩﻴﻠﻬﺎ ﺒﻤﺎﺩﺓ ﻁﺒﻴﻌﻴﺔ ﻤﺜل ﺍﻻﻨﺎﺘﻭ ) (annattoﺃﻭ ﻟﻭﻥ ﺸـﻌﻴﺭ ) (maltcolorﺃﻭ
ﺒﻴﺘﺎ ﻜﺎﺭﻭﺘﻴﻥ ) (beta-caroteneﺇﻻ ﺃﻥ ﺇﺴﺘﻌﻤﺎﻟﻬﺎ ﻤﺎ ﺯﺍل ﺒﻜﺜﺭﺓ.
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ﺍﻟﺒﻴﺎﻥ ﺍﻟﻭﺼﻑ
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ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﺘﺴﺒﺏ ﻜل ﺃﻨﻭﺍﻉ ﺍﻟﺤﺴﺎﺴﻴﺎﺕ ﺍﻟﺘﻲ ﺘﺴﺒﺒﻬﺎ ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ،ﺨﺎﺼﺔ ﻋﻨـﺩ
ﺍﻟﺫﻴﻥ ﻴﻌﺎﻨﻭﻥ ﻤﻥ ﺍﻤﺭﺍﺽ ﺍﻻﺯﻤﺔ .ﺃﻋﺭﺍﺽ ﺍﻟﺤﺴﺎﺴﻴﺔ ﻤﻥ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﺍﻟﺘﻲ ﻴﻤﻜﻥ ﺃَﻥ ﺘﺤـﺩﺙ
ﻋﻨﺩ ﺇﺒﺘﻼﻉ ﺃَﻭ ﺘﻌﺭﺽ ﺍﻟﺠﻠﺩ ﺇﻟﻰ ﻤﺎﺩﺓ ﻏﺫﺍﺌﻴﺔ ﺘﺤﺘﻭﻱ ﻋﻠﻰ ﺍﻟﺘﺎﺭﺘﺭﺍﺯﻴﻥ ).( tartrazine
ﺒﻌﺽ ﺍﻟﻨﺎﺱ ﺍﻟﺫﻴﻥ ﻴﺘﻌﺭﻀﻭﻥ ﺇﻟﻰ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﺘﻅﻬﺭ ﻋﻠﻴﻬﻡ ﺃﻋـﺭﺍﺽ ﺍﻟﺤﺴﺎﺴـﻴﺔ
ﺤﺘﻰ ﺇﺫﺍ ﻜﺎﻨﺕ ﺍﻟﺠﺭﻋﺔ ﺼﻐﻴﺭﺓ ﺠﺩﺍﹰ .ﻭﻴﻌﺎﻨﻲ ﺒﻌﺽ ﺍﻷﺸﺨﺎﺹ ﻤـﻥ ﺤﺴﺎﺴـﻴﺔ ﺘﺠـﺎﻩ ﻟـﻭﻥ
ﺍﻟﺘﺎﺭﺘﺭﺍﺯﻴﻥ ،ﻭﻗﺩ ﺃﺜﺒﺘﺕ ﺍﻟﺩﺭﺍﺴﺎﺕ ﺍﻟﻌﻠﻤﻴﺔ ﺇﻟﻰ ﺘﺴﺒﺒﻪ ﻟﻸﺭﺘﻜﺎﺭﻴﺎ ﻭﺍﻟﺤﻜـﺔ ﺍﻟﺠﻠﺩﻴـﺔ ﻭﺍﺤﺘﻘـﺎﻥ
ﺍﻷﻨﻑ ﻟﺒﻌﺽ ﺍﻷﺸﺨﺎﺹ ،ﺨﺎﺼﺔ ﻟﻠﻤﺼﺎﺒﻴﻥ ﺒﻤﺭﺽ ﺍﻟﺭﺒﻭ ،ﻜﻤﺎ ﻴﻌﺘﻘﺩ ﺒﺄﻨﻪ ﻴﺘﺴﺒﺏ ﻓـﻲ ﻋـﺩﻡ
ﻭﻀﻭﺡ ﺍﻟﺭﺅﻴﺔ ﻭﺃﻨﻪ ﺍﻟﻤﺴﺒﺏ ﺍﻟﺜﺎﻨﻲ ﻟﻺﺼﺎﺒﺔ ﺒﺎﻟﺼﺩﺍﻉ ﺍﻟﻨﺼﻔﻲ ،ﺇﻀﺎﻓﺔ ﺇﻟﻰ ﺍﺘﻬﺎﻡ ﻫﺫﺍ ﺍﻟﻠـﻭﻥ
ﺒﺘﺴﺒﺒﻪ ﻓﻲ ﺍﻻﻀﻁﺭﺍﺒﺎﺕ ﺍﻟﺴﻠﻭﻜﻴﺔ ﻟﻸﻁﻔﺎل ،ﺭﻏﻡ ﺃﻥ ﺍﻟﺩﺭﺍﺴﺎﺕ ﻟﻡ ﺘﺠﺯﻡ ﺤﺘـﻰ ﺍﻵﻥ ﺒـﺫﻟﻙ،
ﻭﺍﺤﺘﻴﺎﻁﺎ ﻓﺈﻨﻪ ﻴﻭﺼﻰ ﺒﺎﺴﺘﺒﻌﺎﺩ ﻫﺫﺍ ﺍﻟﻠﻭﻥ ﻤﻥ ﻗﺎﺌﻤﺔ ﺍﻟﺤﻠﻭﻴﺎﺕ ﻭﺍﻷﻏﺫﻴﺔ ﺍﻟﻤﺴـﻤﻭﺡ ﻷﻁﻔﺎﻟﻨـﺎ
ﺒﺘﻨﺎﻭﻟﻬﺎ ،ﺨﺎﺼﺔ ﻋﻨﺩ ﺘﻭﺍﺠﺩﻩ ﻤﻊ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻀﺎﻓﺔ ﺤﻤﺽ ﺍﻟﺒﻨﺯﻭﻴﻙ ) ، (E - 210ﺤﻴﺙ ﺃﻨﻪ ﻴﺘﻬﻡ
ﺒﺘﺴﺒﺒﻪ ﻓﻲ ﻓﺭﻁ ﺍﻟﻨﺸﺎﻁ ﻭﻨﻘﺹ ﺍﻻﻨﺘﺒﺎﻩ ﻟﺩﻯ ﺍﻷﻁﻔﺎل (attention deficit hyperactivity
)) disorder (ADHDﻋﻨﺩ ﺘﻨﺎﻭﻟﻪ ﻤﻊ ﺒﻨﺯﻭﺍﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ،ﻭﻟﻘﺩ ﺤﻅﺭ ﺍﺴﺘﺨﺩﺍﻤﻪ ﻓﻲ ﺒﻌـﺽ
ﺍﻟﺩﻭل ﺍﻷﻭﺭﻭﺒﻴﺔ ﻤﺜل ﺍﻟﻨﺭﻭﻴﺞ ﻭﺍﻟﻨﻤﺴﺎ.
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ﻤﻠﻭﻥ ﻴﻀﺎﻑ ﻟﻶﻏﺫﻴﺔ ،ﻭﻫﻭ ﻋﺒﺎﺭﺓ ﻋﻥ ﺼﺒﻐﺔ ﺁﺯﻭ ﺼﻔﺭﺍﺀ .ﺼﺒﻐﺔ ﺍﺼﻔﺭ ﻏـﺭﻭﺏ
ﺍﻟﺸﻤﺱ ﻴﺘﻡ ﺘﺼﻨﻴﻌﻬﺎ ﻤﻥ ﻗﻁﺭﺍﻥ ﺍﻟﻔﺤﻡ ﻭﻫﻲ ﻤﻥ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﺼﻔﺭﺍﺀ ﻟﻬﺎ ﻤﻭﺍﺼﻔﺎﺘﻬﺎ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ
ﻜﻤﺎ ﻓﻲ ﺍﻟﺠﺩﻭل ﺭﻗﻡ ) (12ﻭﺠﺩﻭل ﺭﻗﻡ ).(13
ﺍﻟﺒﻴﺎﻥ ﺍﻟﻭﺼﻑ
ﺍﻟﺘﺭﻜﻴﺏ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ
)(Chemical Structure
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ﺍﻟﺒﻴﺎﻥ ﺍﻟﻭﺼﻑ
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ﻭﻤﺭﻤﻼﺩ ﺍﻟﻤﻭﺍﻟﺢ ،ﺍﻟﻠﻴﻤﻭﻥ ﺍﻟﻤﻌﻤل ،ﻭﻓﻲ ﺨﻠﻴﻁ ﺍﻟﺸﻴﻜﻭﻻﺘﻪ ﺍﻟﺤﺎﺭﺓ ،ﺸﻭﺭﺒﺎﺕ ﺤﺯﻤﺔ ) packet
،(soupsﻤﺯﻴﺞ ﻜﻌﻜﺔ ﻓﺎﻜﻬﺔ ) ،(trifle mixﻭﻤﺯﻴﺞ ﺼﻠﺼﺔ ﺠـﺒﻥﹺ ) breadcrumbs and
(cheese sauce mixﻭﺍﻟﻤﺸﺭﻭﺒﺎﺕ ﻻﻜﺤﻭﻟﻴﺔ ).(soft drinks
ﻫﻨﺎﻟﻙ ﻋﺩﺩ ﻤﻥ ﺍﻵﺜﺎﺭ ﺍﻟﺠﺎﻨﺒﻴﺔ ﻟﻭﺤﻅﺕ ﺒل ﺇﺯﺩﺍﺩﺕ ﻤﺜل ﺍﻻﻭﺭﺍﻡ ﻓـﻲ ﺍﻟﺤﻴﻭﺍﻨـﺎﺕ،
ﺘﻌﺯﻯ ﻟﻬﺫﺍ ﺍﻟﻤﺭﻜﺏ ﻭﻟﻜﻥ ﻟﻡ ﺘﺠﺯﻡ ﻋﻼﻗﺘﻬﺎ ﺃﻭ ﺩﻟﻴل ﻋﻠﻤﻲ ﻋﻠﻰ ﺫﻟـﻙ ،ﺇﻻ ﺃﻥ ﺯﻴـﺎﺩﺓ ﻤـﺎﺩﺓ
ﺴﻭﺩﺍﻥ ﻭﻥ ﺍﻟﺘﻲ ﺘﻭﺠﺩ ﻤﻊ ﺍﻟﺼﺒﻐﺔ ﻜﻤﺎﺩﺓ ﺸﺎﺌﺒﺔ ﺨﻼل ﺍﻟﺘﺼﻨﻴﻊ.
ﻭﻓﻘﺎ ﻷﺠﺭﺍﺀﺍﺕ ﻭﻜﺎﻟﺔ ﺍﻻﻏﺫﻴﺔ ﺜﻼﺜﺔ ﻤﻥ ﺃﺭﺒﻌﺔ ﺩﻓﻊ ) (Batchﻤﻥ ﺼـﺒﻐﺔ ﺃﺼـﻔﺭ
ﺍﻟﻔﺭﻭﺏ ﻻ ﻴﻭﺠﺩ ﺒﻬﺎ ﺴﻭﺩﺍﻥ ﻭﻥ .ﻭﻟﻜﻥ ﻜل ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﺘﻲ ﺘﺯﻴﺩ ﻓﻴﻬﺎ ﻤﺎﺩﺓ ﺴـﻭﺩﺍﻥ ﻭﻥ ﻋـﻥ
ﺍﻟﺤﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻪ ﻴﺠﺏ ﺃﻥ ﺘﺤﻅﺭ ،ﻓﻀﻼ ﻋﻥ ﺃﻨﻪ ﺘﻡ ﺤﻅﺭ ﺼﺒﻐﺔ ﺴﻭﺩﺍﻥ ﻭﻥ ﻟﻭﺤﺩﻫﺎ ﻜﺼﺒﻐﺔ
ﻤﻠﻭﻨﺔ ﻓﻲ ﺍﻻﻏﺫﻴﺔ.
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ﻭﻓﻲ ﺩﺭﺍﺴﺔ ﺃﺠﺭﻴﺕ ﻓﻲ ﺍﻟﻤﻤﻠﻜﺔ ﺍﻟﻤﺘﺤﺩﺓ ﺒﻭﺍﺴﻁﺔ ﻭﻜﺎﻟﺔ ﻤﻘﺎﻴﻴﺱ ﺍﻻﻏﺫﻴـﺔ ﻭﺠـﺩ ﺃﻥ
ﺼﺒﻐﺔ ﺃﺼﻔﺭ ﺍﻟﻐﺭﻭﺏ ﻋﻨﺩﻤﺎ ﺘﺴﺘﻌﻤل ﻤﻊ ﺨﻠﻴﻁ ﺍﻟﻤﻭﺍﺩ ﺍﻟﺤﺎﻓﻅﺔ ﺘﺯﻴﺩ ﻤﻥ ﻓﺭﻁ ﺍﻟﻨﺸﺎﻁ ﺍﻟﺴﻠﻭﻜﻲ
ﻋﻨﺩ ﺍﻻﻁﻔﺎل ،ﻭﻓﻲ ﺒﻌﺽ ﺍﻟﺩﻭل ﺘﻡ ﻤﻨﻊ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﻜﻤﺎ ﻓﻲ ﺍﻟﻨﺭﻭﻴﺞ.
ﻭﻜﺫﻟﻙ ﻴﺠﺏ ﻋﻨﺩ ﺍﻟﺘﻌﺎﻤل ﻤﻊ ﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﺘﻲ ﺘﺤﺘﻭﻱ ﻋﻠﻰ ﻫـﺫﻩ ﺍﻟﺼـﺒﻐﺔ ﺘﺠﻨـﺏ
ﺘﻌﺭﻴﻀﻬﺎ ﻷﺸﻌﺔ ﺍﻟﺸﻤﺱ .ﻭﻤﺸﺎﻫﺩﺍﺕ ﺍﻟﺘﺠﺭﺒﺔ ﺃﻭﻀﺤﺕ ﺍﻥ ﺍﻟﻤﺸﺭﻭﺒﺎﺕ ﺍﻟﻐﺎﺯﻴﺔ ﺍﻟﺘﻲ ﺘﺤﺘـﻭﻱ
ﻋﻠﻰ ﺼﺒﻐﺔ ﻏﺭﻭﺏ ﺍﻟﺸﻤﺱ ﻋﻨﺩﻤﺎ ﺘﺘﻌﺭﺽ ﻟﻠﻅﺭﻭﻑ ﺍﻟﻁﺒﻴﻌﻴﺔ ﻤﺜل ﺤﺭﺍﺭﺓ ﺍﻟﺼـﻴﻑ ﻭﺍﺸـﻌﺔ
ﺍﻟﺸﻤﺱ ﺘﻔﻘﺩ ﺍﻟﻭﺍﻨﻬﺎ .ﻭﺃﻅﻬﺭﺕ ﻨﺘﺎﺌﺞ ﺘﻌﺭﻴﺽ ﻟﻭﻥ ﺃﺼﻔﺭ ﺍﻟﻐﺭﻭﺏ ﻟﻠﻅﺭﻭﻑ ﺍﻟﻁﺒﻴﻌﻴـﺔ ﻤـﻥ
ﺤﺭﺍﺭﺓ ﻭﻀﻭﺀ ﺍﻟﻰ ﺘﻜﺴﻴﺭ ﺍﻟﺭﺍﺒﻁﺔ ﺍﻟﺜﻨﺎﺌﻴﺔ ﻭﺍﻟﺒﺭﻭﺘﻭﻨﻴﺸﻥ ) (protonationﻟﻤﺠﻭﻋﺔ ﺼـﺒﻐﺔ
ﺍﻻﺯﻭ ) .(azo groupsﻭﻏﻴﺎﺏ ﺍﻟﻠﻭﻥ ﺍﻻﺼﻔﺭ ﻟﻴﺱ ﻟﻌﻤﻠﻴﺔ ﺘﻜﻭﻴﻥ ﺍﻟﻤﻌﺎﺩﻥ ﺒل ﻟﺘﻜﻭﻴﻥ ﻫﻴﺌـﺔ
ـﺏ ) 5-amino-6-hydroxy-2-naphthalene
ـﻙ ) (dimeric formﻟﻤﺭﻜــ
ﺩﻴﻤﺭﻴــ
(sulfonateﻭ ﻤﺜل ﺍل ).(p-amino-benzensulfonate
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ﻫﻲ ﻤﻠﻭﻥ ﻏﺫﺍﺌﻲ ،ﺃﻱ ﺼﺒﻐﺔ ﺼﻨﺎﻋﻴﺔ ﻤﻥ ﺼﺒﻎ ﺍﻻﺯﻭ ) (azoﻜﺭﺯﻴـﺔ – ﻭﺭﺩﻴـﺔ
ﺍﻟﻠﻭﻥ ،ﺘﺴﺘﺨﺩﻡ ﻓﻲ ﻋﺩﺩ ﻤﻥ ﺍﻻﻏﺭﺍﺽ ﺍﻟﻐﺫﺍﺌﻴﺔ ،ﺤﻴﺙ ﺘﺴﺘﻌﻤل ﻋﻤﻭﻤﺎﹰ ﻓﻲ ﺍﻟﺤﻠﻭﻴﺎﺕ ﻭﺍﻷﻁﻌﻤﺔ
ﻭﺤﻠﻭﻴﺎﺕ ﺍﻷﻁﻔﺎل ﻤﺜل ﺍﻟﻤﻐﻁﺎﺓ ﺒﺎﻟﺴﻜﺭ ﻭ ﺘﺯﻴﻴﻥ ﺍﻟﻜﻌﻜﺔ ،ﻭﺃﻴﻀﺎﹰ ﻴﺴﺘﻌﻤل ﻟﺘﻠﻭﻴﻥ ﻗﺫﺍﺌﻑ ﺍﻟﻔﺴﺘﻕ
) .(pistachioshellsﻭﺍﻟﺠﺩﻭﻟﻴﻥ ﺃﺩﻨﺎﻩ ) (14ﻭ ) (15ﻴﺒﻴﻨﺎﻥ ﺍﻟﺨﻭﺍﺹ ﻭﺍﻟﻤﻭﺍﺼـﻔﺎﺕ ﻟﻬـﺫﻩ
ﺍﻟﻤﺎﺩﺓ.
ﺍﻟﺒﻴﺎﻥ ﺍﻟﻭﺼﻑ
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ﺍﻟﺒﻴﺎﻥ ﺍﻟﻭﺼﻑ
ﺒﻴﻨﻤﺎ ﺃﺴﺘﻌﻤل ﻋﻤﻭﻤﺎﹰ ﻓـﻲ ﺃﻜﺜـﺭ ﺒﻠـﺩﺍﻥﹺ ﺍﻟﻌـﺎﻟﻡﹺ ،ﺇﻻ ﺃﻥ ﺼـﺒﻐﺔ ﺍﻻﻴﺭﻭﺜـﺯﻭﺯﻴﻥ
) (erythrosineﻗل ﺇﺴﺘﻌﻤﺎﻟﻬﺎ ﻋﻤﻭﻤﺎﹰ ﻓﻲ ﺍﻟﻭﻻﻴﺎﺕ ﺍﻟﻤﺘﺤﺩﺓ ﻴﻌﺘﻘﺩ ﺃﻨﻬـﺎ ﻤﺴـﺒﺒﺔ ﻟﻠﺴـﺭﻁﺎﻥ
).(carcinogenic
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ﻫﻲ ﺼﺒﻐﺔ ﺤﻤﺭﺍﺀ ﻤﻥ ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ) (azoﻟﻬﺎ ﻋﺩﺩ ﻤﻥ ﺍﻻﺴﻤﺎﺀ ﺍﻟﻤﺭﺍﺩﻓـﺔ ﻜﻤـﺎ
ﻤﻭﻀﺢ ﻓﻲ ﺍﻟﺠﺩﻭل ﺃﺩﻨﺎﻩ ﺭﻗﻡ ).(16
ﺍﻟﺒﻴﺎﻥ ﺍﻟﻭﺼﻑ
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ﻭﺘﺴﺘﻌﻤل ﻜﺼﺒﻐﺔ ﻤﻠﻭﻨﺔ ﻟﻸﻏﺫﻴﺔ .ﺘﻡ ﺇﺩﺨﺎل ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﺍﻟﺒﺩﺀ ﻓـﻲ ﺍﻟﻭﻻﻴـﺎﺕ
ﺍﻟﻤﺘﺤﺩﺓ ﺍﻻﻤﺭﻴﻜﻴﺔ ﻜﺒﺩﻴل ﻟﺼﺒﻐﺔ ﺍﻻﻤﺎﺭﺍﻨﺙ ﺍﻟﺘﻲ ﺘﺴﺘﺨﺩﻡ ﻓﻲ ﺘﻠﻭﻴﻥ ﺍﻻﻏﺫﻴﺔ ،ﻭﻤﻥ ﺜﻡ ﺘﻭﺴـﻊ
ﺇﺴﺘﻌﻤﺎﻟﻬﺎ .ﻭﺘﺘﻤﻴﺯ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﺒﻠﻭﻨﻬﺎ ﺍﻻﺤﻤﺭ ﺍﻟﺩﺍﻜﻥ ،ﺤﻴﺙ ﺘﻭﺠﺩ ﻓﻲ ﺸﻜل ﺒﺩﺭﺓ.
ﻭﺍﻟﻤﺴﺤﻭﻕ ﺍﻷﺤﻤﺭ ﺍﻟﻐﺎﻤﻕ ﻟﺼﺒﻐﺔ ﺍﻻﻟﻭﺭﺍ ﻴﺘﻜﻭﻥ ﻤﻥ ﻤﻠﺢ ﺼﻭﺩﻴﻭﻡﹺ ﻟﻜﻥ ﻴﻤﻜﻥ ﺃﻴﻀﺎﹰ
ﺃَﻥ ﺘﺴﺘﻌﻤل ﻜﻠﺘﺎ ﺃﻤﻼﺡ ﺍﻟﺒﻭﺘﺎﺴﻴﻭﻡ ﻭﺍﻟﻜﺎﻟﺴﻴﻭﻡ .ﻭﻫﻲ ﺼﺒﻐﺔ ﻗﺎﺒﻠﺔ ﻟﻠﺫﻭﺒﺎﻥ ﻓـﻲ ﺍﻟﻤـﺎﺀ .ﻭﻴـﺘﻡ
ﺍﻤﺘﺼﺎﺼﻬﺎ ) (absorbanceﻓﻲ ﻤﺤﻠﻭل ﺍﻟﻤﺎﺀ ﻓﻲ ﻤﻭﺠﺔ ﻀﻭﺌﻴﺔ ﺘﻘﺩﺭ ﺒﺤﻭﺍﻟﻲ .nm 504
ﻴﺘﻡ ﺘﺼﻨﻴﻊ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﺃﺒﺘﺩﺍﺀﺍ ﻤﻥ ﺍﻟﻘﻴﺭ )ﺍﻟﻔﺤﻡ ﺍﻟﻨﺒﺎﺘﻲ( ،ﻟﻜﻥ ﺘﺼﻨﻊ ﺍﻵﻥ ﻓﻲ ﺍﻟﻐﺎﻟﺏ
ﻤﻥ ﺍﻟﻨﻔﻁ ) .(petrolﻋﻠﻰ ﺍﻟﺭﻏﻡ ﻤﻥ ﺍﻟﻭﻫﻡ ﺍﻟﺴﺎﺌﺩ ﺒﺈﺸﺘﻘﺎﻕ ﻫﺫﺍ ﺍﻟﻠﻭﻥ ﻤﻥ ﺤﺸﺭﺓ ﺩﻭﺩﺓ ﺍﻟﻐﺯ ﺇﻻ
ﺃﻥ ﻟﻭﻥ ﺍﻻﻟﻭﺭﺍ ) (Alluraﺍﻷﺤﻤﺭ ﻟﻡ ﻴﺸـﺘﻕ ﻤـﻥ ﺃﻱ ﺤﺸـﺭﺓ ،ﻋﻠـﻰ ﺨـﻼﻑ ﺍﻟﻜـﺎﺭﻤﻴﻥ
) (carmineﺍﻟﺫﻱ ﻴﺸﺘﻕ ﻤﻥ ﺍﻨﺜﻰ ﺩﻭﺩﺓ ﺍﻟﻘﺭﻤـﺯ ) .cochineal(insectﻭﻟﺼـﺒﻐﺔ ﺍﻻﻟـﻭﺭﺍ
ﺨﻭﺍﺹ ﻜﻴﻤﻴﺎﺌﻴﺔ ﻭﻓﻴﺯﻴﺎﺌﻴﺔ ﻤﺤﺩﺩﺓ ﻟﻺﺴﺘﺨﺩﺍﻡ ﻓﻲ ﺍﻟﻐﺫﺍﺀ ﻜﻤﺎ ﻓﻲ ﺍﻟﺠﺩﻭل ﺭﻗﻡ ).(17
ﺍﻟﺒﻴﺎﻥ ﺍﻟﻭﺼﻑ
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ﻟﻠﻭﻥ ﺍﻻﻟﻭﺭﺍ ﺍﻷﺤﻤﺭ ﺭﺒﻤﺎ ﺃﺨﻁﺎﺭ ﻤﺭﺘﺒﻁﺘﻪ ﺒﺎﻟﺼﺤﺔ ﻤﻘﺎﺭﻨـﺔ ﻤـﻊ ﺃﺼـﺒﺎﻍ ﺍﻻﺯﻭ
) (azoﺍﻷﺨﺭﻯ .ﺤﻴﺙ ﺃﻭﺠﺩﺕ ﺒﻌﺽ ﺍﻟﺩﺭﺍﺴﺎﺕ ﺍﻥ ﻫﻨﺎﻟﻙ ﺘﺄﺜﻴﺭﺍﺕ ﻋﻠﻰ ﺍﻟﺼﺤﺔ ﻗـﺩ ﺘـﺭﺘﺒﻁ
ﺒﺎﻟﺼﺒﻎ.
ﻓﻲ ﺃﻭﺭﻭﺒﺎ ،ﺒﺎﻟﺭﻏﻡ ﻤﻥ ﺃﻥ ﺍﻹﺘﺤﺎﺩ ﺍﻷﻭﺭﺒﻲ ﺼﺩﻕ ﻋﻠﻰ ﺼﺒﻐﺔ ﺍﻻﻟـﻭﺭ )(Allura
ﺍﻷﺤﻤﺭ ﻜﻤﻠﻭﻥ ﻓﻲ ﺍﻟﻐﺫﺍﺀ ) ،(colorantﻟﻜﻥ ﻗﻭﺍﻨﻴﻥ ﺒﻠﺩﺍﻥ ﺍﻹﺘﺤﺎﺩ ﺍﻷﻭﺭﺒﻲ ﺍﻟﻤﺤﻠﻴـﺔ ﺘﻤﻨﻌـﻪ
ﻜﻤﻠﻭﻥ ﻏﺫﺍﺀ ) .(colorantsﻓﺼﺒﻐﺔ ﺍﻻﻟﻭﺭﺍ ) (Alluraﺍﻟﺤﻤﺭﺍﺀ ﻟﻡ ﺘﻭﺼﻲ ﺒﻬـﺎ ﻟﻺﺴـﺘﻬﻼﻙ
ﻤﻥ ﻗﺒل ﺍﻷﻁﻔﺎل .ﻭﻫﻲ ﻤﻤﻨﻭﻋﺔ ﻓﻲ ﺍﻟﺩﻨﻤﺎﺭﻙ ،ﺒﻠﺠﻴﻜﺎ ،ﻓﺭﻨﺴﺎ ،ﺴﻭﻴﺴﺭﺍ ،ﻭﺍﻟﺴﻭﻴﺩ .ﻓﻲ ﺍﻟﻨﺭﻭﻴﺞ
ﻤﻨﻌﺕ ﺒﻴﻥ 1978ﻭ ،2001ﺨﻼل ﻫﺫﻩ ﺍﻟﻔﺘﺭﺓ ﻜﺎﻨﺕ ﺃﺼﺒﺎﻍ ﺍﻻﺯﻭ) (azoﺘﺴﺘﻌﻤل ﻓﻘﻁ ﻗﺎﻨﻭﻨﻴـﺎ
ﻓﻲ ﺍﻟﻤﺸﺭﻭﺒﺎﺕ ﺍﻟﻜﺤﻭﻟﻴﺔ ﻭﺒﻌﺽ ﻤﻨﺘﺠﺎﺕ ﺍﻟﺴﻤﻙ.
ﻓﻲ ﺍﻟﻭﻻﻴﺎﺕ ﺍﻟﻤﺘﺤﺩﺓ ﺃﺠﺎﺯﺘﻬﺎ ﻟﺠﻨﺔ ﺍﻻﻏﺫﻴﺔ ﻭﺍﻻﺩﻭﻴﺔ ﻟﻴﺘﻡ ﺇﺴﺘﻌﻤﺎل ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﻓـﻲ
ﻤﻨﺘﺠﺎﺕ ﺍﻟﺘﺠﻤﻴل ﻭﺍﻻﺩﻭﻴﺔ ﻭﺍﻻﻏﺫﻴﺔ .ﻭﺘﺴﺘﻌﻤل ﺼﺒﻐﺔ ﺍﻻﻟﻭﺭﺍ ﻓﻲ ﻋﺩﺩ ﻤﻥ ﺍﻟﻤﻨﺘﺠـﺎﺕ ﻤﺜـل
ﺍﻟﻤﺸﺭﻭﺒﺎﺕ ﻏﻴﺭ ﺍﻟﻜﺤﻭﻟﻴﺔ ،ﺤﻼﻭﺓ ﻗﻁﻥ ﻭﻏﻴﺭﻫﺎ ﻤـﻥ ﺍﻟﺤﻠﻭﻴـﺎﺕ ﻓـﻲ ﺍﻟﻭﻻﻴـﺎﺕ ﺍﻟﻤﺘﺤـﺩﺓ
ﺍﻻﻤﺭﻴﻜﻴﺔ.
ﺒﺎﻟﻨﺴﺒﺔ ﻟﺒﻌﺽ ﺍﻟﻤﺤﺎﺫﻴﺭ ﻭﺠﺩﺕ ﺍﻟﺩﺭﺍﺴﺔ ﻋﻠﻰ ﺍﻟﻤﺴﺘﻭﻴﺎﺕ ﺍﻟﻤﺘﺯﺍﻴﺩﺓ ﻟﻔـﺭﻁ ﺍﻟﻨﺸـﺎﻁ
ﺍﻟﺴﻠﻭﻜﻲ ﺍﻟﺫﻱ ﻟﻭﺤﻅ ﻓﻲ ﺍﻷﻁﻔﺎل ﻨﺘﻴﺠﺔ ﺇﺴﺘﻌﻤﺎل ﻫﺫﻩ ﺍﻟﺼـﺒﻐﺔ ﻤـﻊ ﺒﻨـﺯﻭﺍﺕ ﺍﻟﺼـﻭﺩﻴﻭﻡ،
ﻭﺇﺴﺘﻨﺎﺩﺍ ﻋﻠﻰ ﺍﻟﺩﺭﺍﺴﺔ ﺃﻋﻼﻩ ﺘﻨﺼﺢ ﺍﻟﻭﻜﺎﻟﺔ ﺍﻟﺒﺭﻴﻁﺎﻨﻴﺔ ﺒﺄﻥ ﺒﻌﺽ ﺍﻷﻟﻭﺍﻥ ﺍﻹﺼﻁﻨﺎﻋﻴﺔ )ﺃﺼﻔﺭ
ﻏﺭﻭﺏ ،ﺃﺼـﻔﺭ Quinolineﺩﺒﻠﻴـﻭ ﺇﺱ Allura ،Carmoisine ،ﺃﺤﻤـﺭ،Tartrazine ،
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ﻭ Ponceau 4ﺒﻭﻨﺴﻴﻭ ﺁﺭ( ﻟﻪ ﺘﺄﺜﻴﺭ ﻋﻠﻲ ﻓﺭﻁ ﺍﻟﻨﺸﺎﻁ ﺍﻟﺴﻠﻭﻜﻲ ﺍﻟﺯﺍﺌﺩ ﻋﻨـﺩ ﺍﻻﻁﻔـﺎل ﻋﻨـﺩ
ﺇﺴﺘﻌﻤﺎﻟﻬﺎ ﻓﻲ ﺍﻟﻐﺫﺍﺀ ،ﻭﺭﺒﻤﺎ ﺘﻜﻭﻥ ﻟﻬﺎ ﺒﻌﺽ ﺍﻟﺘﺄﺜﻴﺭﺍﺕ.
ﺴﻠﻁﺔ ﺴﻼﻤﺔ ﺍﻷﻏﺫﻴﺔ ﺍﻷﻭﺭﻭﺒﻴﺔ ﻁﻠﺒﺕ ﻤﻥ ﻗﺒل ﻭﻜﺎﻟﺔ ﺍﻷﻁﻌﻤﺔ ﺍﻟﻘﻴﺎﺴﻴﺔ ﺍﻟﺒﺭﻴﻁﺎﻨﻴـﺔ
ﻤﺭﺍﺠﻌﺔ ﺍﻟﺩﺭﺍﺴﺔ ،ﻭﻋﻠﻰ ﺃﻴﺔ ﺤﺎل ،ﺇﺴﺘﻨﺘﺠﺕ ﺒﺄﻥ ﺍﻟﺩﺭﺍﺴﺔ ﺯﻭﺩﺕ ﺩﻟﻴل ﻤﺤﺩﻭﺩ ﻓﻘﻁ ﻭﺼـﻐﻴﺭ،
ﻜﻔﺭﻕ ﻤﻌﻨﻭﻱ ﺇﺤﺼﺎﺌﻲ ﻋﻠﻰ ﺃﺴﺎﺱ ﻫﺫﺍ ﺇﺴﺘﻨﺘﺠﺕ ﻭﻜﺎﻟﺔ ﺍﻷﻁﻌﻤﺔ ﺍﻟﻘﻴﺎﺴﻴﺔ ﺍﻟﺒﺭﻴﻁﺎﻨﻴـﺔ ﺒـﺄﻥ
ﺍﻟﻜﻤﻴﺔ ﺍﻟﻴﻭﻤﻴﺔ ﺍﻟﻤﻘﺒﻭﻟﺔ ﻟﻸﻟﻭﺍﻥ ﺤﻠﻠﺕ ﻓﻲ ﺩﺭﺍﺴﺔ Southamptonﻤﺎ ﻜﺎﻨﺕ ﺒﺤﺎﺠﺔ ﺇﻟـﻰ ﺃَﻥ
ﺘﻌﺩل.
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ﺍﻟﺒﻌﺽ ﻴﺫﻜﺭ ﺒﺄﻥ ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﻤﺴﺭﻁﻨﺔ ﺒﺼﻭﺭﺓ ﻋﺎﻤﺔ ،ﺨﺎﺼﺔ ﺴﺭﻁﺎﻥ ﺍﻟﻤﺜﺎﻨـﺔ.
ﻭﺘﺘﺼﻑ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﺒﺎﻟﺨﻭﺍﺹ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻭﺍﻟﻔﻴﺯﻴﺎﺌﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﻜﻤﺎ ﻤﻭﻀﺤﺔ ﻓﻲ ﺍﻟﺠـﺩﻭل ﺭﻗـﻡ
) (18ﻭ ﺭﻗﻡ ).(19
ﺍﻟﺒﻴﺎﻥ ﺍﻟﻭﺼﻑ
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ﺍﻟﺒﻴﺎﻥ ﺍﻟﻭﺼﻑ
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ﺃﺴﺘﻌﻤﻠﺕ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﻋﺩﺩ ﻤﻥ ﺍﻟﺩﻭل ﻜﻤﺎ ﻓﻲ ﺍﻟﻤﻤﻠﻜﺔ ﺍﻟﻤﺘﺤـﺩﺓ ﻓـﻲ ﺼـﻨﺎﻋﺔ
ﺍﻟﺨﻤﻭﺭ ﺍﻟﻤﺤﺒﻭﺒﺔ ﻭﺍﻟﺼﻭﺩﺍ .ﻭﻟﻜﻨﻬﺎ ﻤﻨﻌﺕ ﻓﻲ ﺒﻌﺽ ﺍﻟﺩﻭل ﻤﺜل ﻜﻨـﺩﺍ ) ،(Canadaﺍﻟﻴﺎﺒـﺎﻥ
) ،(Japanﻭﺍﻟﻨﺭﻭﻴﺞ ) ،(Norwayﺍﻟﺴـﻭﻴﺩ ) (Swedenﻭﺍﻟﻭﻻﻴـﺎﺕ ﺍﻟﻤﺘﺤـﺩﺓ ﺍﻻﻤﺭﻴﻜﻴـﺔ
) (United Statesﻟﻸﻋﺘﻘﺎﺩ ﺃﻋﻼﻩ.
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ﻫﻲ ﺇﺤﺩﻯ ﺼﺒﻐﺎﺕ ﺍﻷﺯﻭ ﺍﻟﺼﻨﺎﻋﻴﺔ ) (azoﻤﻥ ﺍﻟﻔﺤﻡ ﺍﻟﻨﺒﺎﺘﻲ ) ،(coal tarﺤﻤـﺭﺍﺀ
ﺍﻟﻠﻭﻥ ،ﺤﻴﺙ ﻴﺘﺭﺍﻭﺡ ﺒﻴﻥ ﺃﺤﻤﺭ ﺇﻟﻰ ﺇﺭﺠﻭﺍﻨﻲ ،ﺘﺴﺘﻌﻤل ﻜﺼﺒﻎ ﻏﺫﺍﺀ ﻭﻟﺘﻠـﻭﻴﻥ ﻤﺴﺘﺤﻀـﺭﺍﺕ
ﺍﻟﺘﺠﻤﻴل ،ﻭﻫﻭ ﻤﻠﺢ ﺼﻭﺩﻴﻭﻡ ﺜﻼﺜﻲ ﻴﺫﻭﺏ ﻓﻲ ﺍﻟﻤﺎﺀ ﻓﻴﻌﻁﻲ ﻟﻭﻥ ﺃﺤﻤﺭ ﺩﺍﻜﻥ ﺍﻟـﻰ ﺒﻨﻔﺴـﺠﻲ.
ﻤﺤﻠﻭل ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﺍﻟﻤﺎﺀ ﻴﺘﻡ ﺇﻤﺘﺼﺎﺼﺔ ﻓﻲ ﻁﻭل ﻤﻭﺠﺔ 520 nmﻭﻫﻭ ﺼـﺒﻐﺔ ﻤﻜﺘﺴـﺒﺔ
ﻟﻺﻟﻜﺘﺭﻭﻨﺎﺕ ) (an anionic dyeﻟﻬﺎ ﺍﻟﺼﻔﺎﺕ ﺍﻟﻤﻭﻀﺤﺔ ﻓﻲ ﺍﻟﺠﺩﺍﻭل ) (20ﻭ ).(21
ﺍﻟﺒﻴﺎﻥ ﺍﻟﻭﺼﻑ
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ﺍﻟﺒﻴﺎﻥ ﺍﻟﻭﺼﻑ
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ﻟﻜﻥ ﻤﻨﺫ 1976ﻤﻨﻊ ﺇﺴﺘﺨﺩﺍﻤﻪ ﻓﻲ ﺍﻟﻭﻻﻴﺎﺕ ﺍﻟﻤﺘﺤﺩﺓ ﺒﻭﺍﺴﻁﺔ ﺇﺩﺍﺭﺓ ﺍﻷﻏﺫﻴﺔ ﻭﺍﻷﺩﻭﻴﺔ
) ،(FDAﺤﻴﺙ ﻴﺘﻭﻗﻊ ﺃﻥ ﻴﻜﻭﻥ ﻤﺴﺭﻁﻥ ).(carcinogenﻭﺫﻟﻙ ﻟﺯﻴﺎﺩﺓ ﻓﻲ ﺍﻟﺴـﺭﻁﺎﻥ ﺒـﻴﻥ
ﺤﻴﻭﺍﻨﺎﺕ ﺍﻟﺘﺠﺎﺭﺏ ﻤﺜل ﺃﻨﺜﻰ ﺍﻟﺠﺭﺫﺍﻥ ﺍﻟﺘﻲ ﻜﺎﻨﺕ ﻗﺩ ﺃﻋﻁﻴﺕ ﺠﺭﻉ ﻜﺒﻴﺭﺓ ﻤﻥ ﺍﻟﺼﺒﻎ .ﻭﻟﻜـﻥ
ﺼﺭﺡ ﺃﻟﻜﺴﺎﻨﺩﺭ ﺸﻤﻴﺕ ﺒﺄﻨﻪ )ﻻ ﺩﻟﻴل ﺨﻁﺭﻩ ﻋﻠﻰ ﺍﻟﺼﺤﺔ ﺍﻟﻌﺎﻤﺔ(.
ﻭﻤﺎﺯﺍﻟﺕ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﻗﺎﻨﻭﻨﻴﺔ ﻓﻲ ﺒﻌﺽ ﺍﻟﺒﻠﺩﺍﻥ ،ﺒﺸﻜل ﺨﺎﺹ ﻓﻲ ﺍﻟﻤﻤﻠﻜﺔ ﺍﻟﻤﺘﹼﺤـﺩﺓ،
ﺤﻴﺙ ﺃﻨﹼﻬﺎ ﻋﻤﻭﻤﺎﹰ ﺘﺴﺘﻌﻤل ﻹﻋﻁﺎﺀ ﻟﻭﻥ ﺍﻟﻜﺭﺯ ﺍﻟﻤﺼﻘﻭل ﺒﻠﻭﻨﻪ ﺍﻟﻤﺘﻤﻴﺯ.
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ﺍﻟﺒﻴﺎﻥ ﺍﻟﻭﺼﻑ
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ﺍﻟﺒﻴﺎﻥ ﺍﻟﻭﺼﻑ
ﻻ ﻴﻤﻜﻥ ﺃﻥ ﺘﻁﺒﻕ ﻭﺍﻟﻤﺎﺩﺓ ﻟﻴﺱ ﻟﻬﺎ ﺨﺎﺼﻴﺔ ﻨﻘﻁﺔ ﺍﻟﺘﻭﻫﺞ )(Flash Point
ﺍﻟﺘﺄﻜﺴﺩ
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ﻭﺘﺭﺘﺒﻁ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﺒﺄﻤﺭﺍﺽ ﺍﻻﺯﻤﺔ ﻭ ﺍﻟﺫﻴﻥ ﻟﻬﻡ ﺤﺴﺎﺴﻴﺔ ﻟﻼﺴﺒﺭﻴﻥ ﻭﺍﻟﺒﻌﺽ ﺘﺅﺩﻱ ﻋﻨﺩﻫﻡ
ﺍﻟﻰ ﺤﺴﺎﺴﻴﺔ ﺍﻟﺠﺴﻡ .ﻭﺘﻡ ﻤﻨﻊ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﻋﺩﺩ ﻤﻥ ﺍﻟﺩﻭل ﻤﺜل ﺍﺴﺘﺭﺍﻟﻴﺎ )(Austria
ﻭﺍﻟﺒﻠﻘﺎﻥ ) (Belgiumﻭﺍﻟﺩﻨﻤﺎﺭﻙ ) (Denmarkﻭﻓﺭﻨﺴﺎ ) (Franceﻭﺃﻟﻤﺎﻨﻴﺎ )(Germany
ﻭﺍﻟﻭﻻﻴﺎﺕ ﺍﻟﻤﺘﺤﺩﺓ ﺍﻻﻤﺭﻴﻜﻴﺔ ) (United Statesﻭﺍﻟﻨﺭﻭﻴﺞ ) (Norwayﻭﺍﻟﺴﻭﻴﺩ
) (Swedenﻭﺴﻭﻴﺴﺭﺍ ).(Switzerland
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ﺍﻻﺯﺭﻕ ﺍﻟﻼﻤﻊ ﻴﻌﺭﻑ ﺒﺄﻨﻪ ﺼﺒﻐﺔ ﺼﻨﺎﻋﻴﺔ ) (dye syntheticﻴﺘﻡ ﺘﺼـﻨﻴﻌﻬﺎ ﻤـﻥ
ﻗﻁﺭﺍﻥ ﺍﻟﻔﺤﻡ ) (coal tarﻭﻴﻤﻜﻥ ﺨﻠﻁﻬﺎ ﻤﻊ ﺍﻟﺘﺭﺍﺘﺭﺍﺯﻴﻥ ) (E-102) (tartrazineﻟﺘﻌﻁـﻲ
ﻋﺩﺩ ﻤﻥ ﺍﻻﻟﻭﺍﻥ ﺍﻟﺯﺭﻗﺎﺀ ﺍﻟﻠﻭﻥ ،ﻭﻫﻭ ﻋﺒﺎﺭﺓ ﻋﻥ ﺒﺩﺭﺓ ﺤﻤﺭﺍﺀ -ﺯﺭﻗﺎﺀ .ﻭﺘﻜﻭﻥ ﻓـﻲ ﺸـﻜل
ﺃﻤﻼﺡ ﺍﻟﺼﻭﺩﻴﻭﻡ ﺍﻟﺜﻨﺎﺌﻴﺔ ،ﻭﻜﺫﻟﻙ ﺃﻤﻼﺡ ﺍﻟﺼﻭﺩﻴﻭﻡ ﻭﺍﻟﺒﻭﺘﺎﺴﻴﻭﻡ ﻤﻥ ﻫﺫﻩ ﺍﻟﺼـﺒﻐﺔ ﻤﺴـﻤﻭﺡ
ﺒﺈﺴﺘﺨﺩﺍﻤﻬﺎ ،ﻭﻴﻤﻜﻥ ﺃﻥ ﺘﻅﻬﺭ ﻓﻲ ﺸﻜل ﺃﻟﻭﺍﻥ ﻤﻌﺩﻟﺔ )ﺍﻟﻤﻭﻨﻴﻭﻡ ﺍﻟﺒﺤﺭﻴﺔ.(aluminium lake
ﺍﻟﺒﻴﺎﻥ ﺍﻟﻭﺼﻑ
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Toluene-2-Sulfonate.
ﺍﻟﺒﻴﺎﻥ ﺍﻟﻭﺼﻑ
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ﺘﻡ ﺤﻅﺭ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﻋﺩﺩ ﻤـﻥ ﺍﻟـﺩﻭل ﻤﺜـل ﺃﺴـﺘﺭﺍﻟﻴﺎ ) ،(Austriaﺍﻟﺒﻠﻘـﺎﻥ
) ،(Belgiumﺍﻟﺩﻨﻤﺎﺭﻙ ) ،(Denmarkﻓﺭﻨﺴﺎ ) ،(Franceﺃﻟﻤﺎﻨﻴـﺎ ) ،(Germanyﺍﻟﻴﻭﻨـﺎﻥ
) ،(Greeceﺇﻴﻁﺎﻟﻴــﺎ ) ،(Italyﺍﻟﺴــﻭﻴﺩ ) ،(Swedenﺍﺴــﺒﺎﻨﻴﺎ ) ،(Spainﺴﻭﻴﺴــﺭﺍ
) (Switzerlandﻭﺍﻟﻨﺭﻭﻴﺞ ) (Norwayﻓﻲ ﺍﻟﻐﺫﺍﺀ .ﻭﺍﻟﺒﻌﺽ ﻴﻌﺘﺒﺭﻫﺎ ﺁﻤﻨﺔ ﻓﻲ ﻤﻌﻅﻡ ﺍﻟﺩﻭل
ﻤﺜل ﺍﻟﻭﻻﻴﺎﺕ ﺍﻟﻤﺘﺤﺩﺓ ،ﻭﻴﻌﺘﻘﺩ ﺍﻨﻬﺎ ﺘﺴﺒﺏ ﺒﻌﺽ ﺍﻤﺭﺍﺽ ﺍﻟﺠﻬﺎﺯ ﺍﻟﺘﻨﻔﺴـﻲ ،ﻭﻴـﺭﻯ ﺍﻟـﺒﻌﺽ
ﺤﺫﻓﻬﺎ ﻤﻥ ﺃﻏﺫﻴﺔ ﺍﻻﻁﻔﺎل.
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ﺍﻟﺒﻴﺎﻥ ﺍﻟﻭﺼﻑ
60 ____________________________________________________________
ﺍﻟﺒﻴﺎﻥ ﺍﻟﻭﺼﻑ
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ﻴﺜﻴﺭ ﺍﻟﺒﻌﺽ ﺒﻌﺽ ﺍﻻﻋﺭﺍﺽ ﻟﻬﺫﻩ ﺍﻟﺼﺒﻐﺔ ﻭﻴﺫﻜﺭ ﺒﺄﻨﻬﺎ ﻗـﺩ ﺘﺴـﺒﺏ ﺭﺩﻭﺩ ﺃﻓﻌـﺎل
ﺤﺴﺎﺴﺔ ،ﺘﺘﺭﺍﻭﺡ ﺍﻷﻋﺭﺍﺽ ﻤﻥ ﻁﻔﺢ ﻨﺒﺎﺕ ﺍﻟﻘﺭﺍﺹ ﻭﺍﻟﺤﻙ ﺇﻟﻰ ﺍﻟﻐﺜﻴﺎﻥ ،ﻭﺇﻨﺨﻔـﺎﺽ ﻀـﻐﻁ
ﺍﻟﺩﻡ ،ﻭﻓﻲ ﺤﺎﻻﺕ ﻨﺎﺩﺭﺓ ﺘﺴﺒﺏ ﺼﺩﻤﺔ )(anaphylactic؛ ﻭﻟـﻡ ﻴﻭﺼـﻲ ﻹﺴـﺘﻌﻤﺎﻟﻬﺎ ﻓـﻲ
ﻤﺘﻨﺎﻭﻻﺕ ﺍﻷﻁﻔﺎل.
ﻭﻫﻲ ﻟﻴﺴﺕ ﻜﺜﻴﺭﺓ ﺍﻹﺴﺘﻌﻤﺎل ،ﻟﻜﻥ ﻴﻤﻜﻥ ﺃَﻥ ﺘﻭﺠﺩ ﻓﻲ ﺍﻟﺒﻴﺽ ﺍﻹﺴﻜﺘﻠﻨﺩﻱ ﻭﺒﻌـﺽ
ﺤﻠﻭﻴﺎﺕ ﺍﻟﻬﻼﻡ .ﻭﻫﻭ ﻤﻤﻨﻭﻉ ﻜﺼﺒﻐﺔ ﻏﺫﺍﺌﻴﺔ ﻓﻲ ﺃﺴـﺘﺭﺍﻟﻴﺎ ،ﺍﻟﻭﻻﻴـﺎﺕ ﺍﻟﻤﺘﺤـﺩﺓ ﺍﻷﻤﺭﻴﻜﻴـﺔ
ﻭﺍﻟﻨﺭﻭﻴﺞ.
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ﻫﻭ ﻤﺭﻜﺏ ﻋﻀﻭﻱ ﻟﻭﻨﻪ ﺃﺯﺭﻕ ﻤﺘﻤﻴﺯ .ﻭﻴﻌﻭﺩ ﺘﺎﺭﻴﺦ ﻫﺫﻩ ﺍﻟﺼﺒﻌﺔ ﺍﻟﻰ ﺇﺴﺘﺨﻼﺼـﻬﺎ
ﻤﻥ ﺍﻟﻨﺒﺎﺕ ،ﻭﻟﻜﻥ ﺨﻼل ﻫﺫﻩ ﺍﻻﻴﺎﻡ ﻴﺘﻡ ﺘﺼﻨﻴﻊ ﻤﻌﻅﻡ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﺼـﻨﺎﻋﻴﺎ ﻤـﻥ ﺍﻟﻤﺸـﺘﻘﺎﺕ
ﺍﻟﺒﺘﺭﻭﻟﻴﺔ .ﺍﻻﺴﺘﻌﻤﺎل ﺍﻻﻭﻟﻲ ﻟﻬﺫﻩ ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﺼﺒﻎ ﻏﺯل ﺍﻟﻘﻁﻥ ،ﻹﻨﺘﺎﺝ ﻗﻤﺎﺵ ﺍﻟﺩﻴﻨﻴﻡ ﻟﻠﺠﻴﻨﺯ
ﺍﻷﺯﺭﻕ.
ﺍﻟﺒﻴﺎﻥ ﺍﻟﻭﺼﻑ
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ﺍﻟﺒﻴﺎﻥ ﺍﻟﻭﺼﻑ
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ﺍﻟﺒﻴﺎﻥ ﺍﻟﻭﺼﻑ
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ﻟﺒﻴﺎﻥ ﺍﻟﻭﺼﻑ
ﺍﻻﺤﻤﺭ 2ﺠﻲ ) (Red 2Gﻫﻲ ﻋﺒﺎﺭﺓ ﻋﻥ ﺼﺒﻐﺔ ﺼﻨﺎﻋﻴﺔ ﺤﻤﺭﺍﺀ ﻤـﻥ ﻤﺭﻜﺒـﺎﺕ
ﺍﻻﺯﻭ ﺍﻟﻤﻌﺭﻭﻓﺔ ﻭﺍﻟﻤﺼﻨﻌﺔ ﻤﻥ ﻗﻁﺭﺍﻥ ﺍﻟﻔﺤﻡ ) ،(Char coolﻭﻫﻲ ﻗﺎﺒﻠﺔ ﻟﻠﺫﻭﺒﺎﻥ ﻓﻲ ﺍﻟﻤـﺎﺀ.
ﻓﻲ ﺍﻻﺘﺤﺎﺩ ﺍﻻﺭﻭﺒﻲ ﺘﺴﺘﺨﺩﻡ ﺍﻟﺼﺒﻐﺔ ﺍﻟﺤﻤﺭﺍﺀ 2ﺠﻲ ﻜﺼﺒﻐﺔ ﻤﻠﻭﻨﺔ ﻟﻠﻐﺫﺍﺀ.
ﻋﻠﻰ ﺃﻴﺔ ﺤﺎل ،ﺴﻤﺢ ﺒﻪ ﻟﻺﺴﺘﻌﻤﺎل ﻓﻘﻁ ﻓﻲ ﻤﻘﺎﻨﻕ ﺍﻟﻔﻁﻭﺭ ﻤﻊ ﻤﺤﺘﻭﻯ ﺒﺤﺩ ﺃﺩﻨـﻰ 6
،%ﻭﻟﺤﻡ ﺍﻟﺒﻴﺭﺠﺭﹺ ﻤﻊ ﺍﻟﺨﻀﺎﺭ ﺒﺤﺩ ﺃﺩﻨﻰ ﺒﻤﺤﺘﻭﻯ ،% 4ﻭﻟﻬﺫﻩ ﺍﻟﺼـﺒﻐﺔ ﻤﻭﺍﺼـﻔﺎﺕ ﻜﻤـﺎ
ﻤﻭﻀﺤﺔ ﻓﻲ ﺍﻟﺠﺩﻭﻟﻴﻥ ) (32ﻭ ).(33
ﺍﻟﺒﻴﺎﻥ ﺍﻟﻭﺼﻑ
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ﺍﻟﺒﻴﺎﻥ ﺍﻟﻭﺼﻑ
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ﻓﻲ ﺍﻷﻤﻌﺎﺀ ،ﻴﻤﻜﻥ ﺃﻥ ﻴﺘﺤﻭل ﺍﻷﺤﻤﺭ 2ﺠﻲ ﺇﻟﻰ ﺍﻷﻨﻴﻠﻴﻥ ﻭﻫﻭ ﻤﺭﻜﺏ ﺴـﺎﻡ ،ﻟـﺫﺍ
ﻴﻤﻜﻥ ﺃﻥ ﻴﺘﺩﺍﺨل ﻫﺫﺍ ﺍﻟﻠﻭﻥ ﻤﻊ ﺍﻟﻬﻴﻤﻭﻏﻠﻭﺒﻴﻥ ﻓﻲ ﺍﻟﺩﻡ ﻭﻴﺴﺒﺏ ﺍﻟﺴﺭﻁﺎﻥ .ﻭﻟﺫﻟﻙ ﻴﺠﺏ ﺃﻥ ﻴﻤﻨﻊ
ﻤﻥ ﻤﺄﻜﻭﻻﺕ ﻭﻤﺸﺭﻭﺒﺎﺕ ﺍﻻﻁﻔﺎل.
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ﺃﺼﻔﺭ 2ﺠﻲ ﻫﻭ ﻤﻠﻭﻥ ) (colourantﻓﻲ ﺍﻟﻐﺫﺍﺀ ﻴﺩل ﻋﻠﻴﺔ ﺒـﺎﻟﺭﻗﻡ ﺍﻟﻌـﺎﻟﻤﻲ )E-
(107ﻭﻫﻭ ﻤﺴﺤﻭﻕ ﺃﺼﻔﺭ ،ﻗﺎﺒل ﻟﻠﺫﻭﺒﺎﻥ ﻓﻲ ﺍﻟﻤﺎﺀ .ﻤﻥ ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﺍﻟﺼـﻨﺎﻋﻴﺔ ) .( azo
ﻭﻫﻭ ﻴﻌﺯﻯ ﺇﻟﻴﻪ ﺘﺴﺒﻴﺏ ﺍﻟﺭﺒﻭ ﻟﺫﻟﻙ ﻴﺠﺏ ﺍﻟﺤﺫﺭ ﻓﻲ ﺘﻌﺎﻁﻴﻪ ﻋﻨﺩﻤﺎ ﻴﺘﻨﺎﻭﻟﻪ ﺒﻭﺍﺴﻁﺔ ﺍﻟﺫﻴﻥ ﻟﻬﻡ
ﺤﺴﺎﺴﻴﺔ ﻀﺩﻩ ﻭﻟﻪ ﺨﻭﺍﺹ ﺍﻟﻔﻴﺯﻴﺎﺌﻴﺔ ﻭﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻜﻤﺎ ﻓﻲ ﺍﻟﺠﺩﻭﻟﻴﻥ ) (34ﻴﻤﻴﺯﺍﻨﻪ ﻋـﻥ ﺒﻘﻴـﺔ
ﺍﻟﺼﺒﻐﺎﺕ ﺍﻻﺨﺭﻯ.
ﺍﻟﺒﻴﺎﻥ ﺍﻟﻭﺼﻑ
)CC1=NN(C(=O)C1N=NC2=CC=C(C=C2 SIMLE
S(=O)(=O)[O-
])C3=CC(=C(C=C3Cl)S(=O)(=O)[O-
]])Cl.[Na+].[Na+
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ﺍﻟﺘﺭﻜﻴﺒﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ
ﺤﺎﻟﻴﺎﹰ ﻓﻘﻁ ﺍﻟﻤﻤﻠﻜﺔ ﺍﻟﻤﺘﺤﺩﺓ ﻓﻲ ﺍﻹﺘﺤﺎﺩ ﺍﻷﻭﺭﺒﻲ ﺘﺴﺘﻌﻤل ﻫﺫﺍ ﺍﻟﺼﺒﻎ .ﻤﻨﻊ ﺇﺴـﺘﻌﻤﺎﻟﻪ
ﻓﻲ ﺍﻟﻨﻤﺴﺎ ،ﺍﻟﻴﺎﺒﺎﻥ ،ﺍﻟﻨﺭﻭﻴﺞ ،ﺍﻟﺴﻭﻴﺩ ،ﺴﻭﻴﺴﺭﺍ ﻭﺍﻟﻭﻻﻴﺎﺕ ﺍﻟﻤﺘﹼﺤﺩﺓ.
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ﻫﻲ ﻋﺒﺎﺭﺓ ﻋﻥ ﺼﺒﻐﺔ ﺼﻨﺎﻋﻴﺔ ﻤﻥ ﺃﺼﺒﺎﻍ ﺍﻻﺯﻭ ) (diazo dyeﻗﺎﺒﻠﺔ ﻟﻠﺫﻭﺒﺎﻥ ﻓـﻲ
ﺍﻟﻤﺎﺀ .ﺩﺍﺌﻤﺎ ﺘﻜﻭﻥ ﻓﻲ ﺸﻜل ﺃﻤﻼﺡ ﺼﻭﺩﻴﻭﻡ ) ،(Salt sodiumﻭﻴﻭﺠﺩ ﻓﻲ ﺸﻜل ﺒﺩﺭﺓ ﺼـﻠﺒﺔ
ﻨﺎﻋﻤﺔ ﺍﻭ ﺤﺒﻴﺒﺎﺕ .ﻭﻴﻤﻜﻥ ﺃﻥ ﺘﻭﺠﺩ ﻓﻲ ﺸﻜل ﺃﻤﻼﺡ ﺼﻭﺩﻴﻭﻡ ﺍﻭ ﺒﻭﺘﺎﺴﻴﻭﻡ .ﺘﺴـﺘﻌﻤل ﻓـﻲ
ﺘﺠﻤﻴل ﺍﻻﻏﺫﻴﺔ ﻭﻓﻲ ﻋﻤل ﺼﺒﻐﺔ ﻤﻠﻭﻨﻪ ﻤﻨﻬﺎ ﻋﻠﻰ ﺍﻻﻏﺫﻴﺔ ،ﺤﻴﺙ ﺘﺴـﺘﺨﺩﻡ ﻓـﻲ ﺍﻟﺤﻠﻭﻴـﺎﺕ
) ،(sweetsﻭﺍﻻﻴﺱ ﻜـﺭﻴﻡ ) ،(ice creamﻭﺍﻟﻤﺴـﺘﺭﺩﺓ ) ،(mustardﺍﻟﻤﺭﺒـﺎﺕ )(jams
ﻭﺍﻟﻤﺸﺭﻭﺒﺎﺕ ﺍﻟﻐﺎﺯﻴﺔ ) (soft drinksﻭﻏﻴﺭﻫﺎ ﻤﻥ ﺍﻨﻭﺍﻉ ﺍﻻﻏﺫﻴﺔ .ﺍﻟﺠﺩﻭﻟﻴﻥ ﺍﻟﺘﺎﻟﻴﻥ ﻴﻭﻀـﺤﺎ
ﺘﻌﺭﻴﻑ ﺍﻟﺼﺒﻐﺔ ﻭﺍﻟﺨﻭﺍﺹ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻭﺍﻟﻔﻴﺯﻴﺎﺌﻴﺔ ،ﺠﺩﻭل ﺭﻗﻡ ).(35
ﺍﻟﺒﻴﺎﻥ ﺍﻟﻭﺼﻑ
____________________________________________________________ 73
ﺍﻟﺘﺭﻜﻴﺒﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ
Chemical Family )
((class)
ﺍﻟﻭﺯﻥ ﺍﻟﺠﺯﻴﺌﻲ
ﺍﻟﺼﻴﻐﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ
C28H17N5Na4O14S42
(Molecular Formula)
CC(=O)NC1=C2C(=C(C=C1)S(=O)(=O)[ SMILE
O-
])C=C(C(=NNC3=C4C=C(C=CC4=C(C=
C3)N=NC5=CC=C(C=C5)S(=O)(=O)[O-
])S(=O)(=O)[O-])C2=O)S(=O)(=O)[O-
].[Na+].[Na+].[Na+].[Na+]
74 ____________________________________________________________
ﻭﻫﻲ ﺃﺤﺩ ﺃﺼﺒﺎﻍ ﺍﻟﻐﺫﺍﺀ ﺍﻟﺘﻲ ﺘﻨﺘﻤﻲ ﻟﻤﺠﻤﻭﻋﺔ ﺍﻻﺯﻭ ،ﺍﻟﺒﻌﺽ ﺫﻜﺭ ﺒﺄﻨﻬﺎ ﺘﺴﺒﺏ ﻓﺭﻁ
ﺍﻟﻨﺸﺎﻁ ﺍﻟﺴﻠﻭﻜﻲ ﻋﻨﺩ ﺍﻷﻁﻔﺎل .ﻭﻫﻲ ﻤﻤﻨﻭﻋﺔ ﻓﻲ ﺍﻟﻨﻤﺴﺎ ،ﺒﻠﺠﻴﻜﺎ ،ﺍﻟﺩﻨﻤﺎﺭﻙ ،ﻓﺭﻨﺴﺎ ،ﺃﻟﻤﺎﻨﻴـﺎ،
ﺍﻟﻭﻻﻴﺎﺕ ﺍﻟﻤﺘﹼﺤﺩﺓ ،ﺍﻟﻨﺭﻭﻴﺞ ،ﺴﻭﻴﺴﺭﺍ ،ﻭﺍﻟﺴﻭﻴﺩ .ﻭﺘﺴﺘﻌﻤل ﻓﻲ ﺘﻘﺭﻴﺒﺎﹰ ﻜلّ ﺼﻨﻑ ﺭﺌﻴﺴـﻲ ﻤـﻥ
ﺍﻟﺤﻠﻴﺏ ﺍﻟﻤﻨﻜﹼﻪ ﺍﻟﺸﻭﻜﻭﻻﺘﻲ ﻓﻲ ﺃﺴﺘﺭﺍﻟﻴﺎ
ﺍﻟﺒﻴﺎﻥ ﺍﻟﻭﺼﻑ
____________________________________________________________ 75
ﺍﻟﺘﺭﻜﻴﺒﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ
Chemical Family )
((class)
Na+].[Na+].Oc3c(cc(CO)c(O)c3N=Nc2ccc( Smile
c1ccccc12)S([O-
])(=O)=O)N=Nc5ccc(c4ccccc45)S([O-
])(=O)=O
/C27H20N4O9S2.2Na/c32-14-15-13-22(30-
28-20-9-11-23(41(35,36)37)18-7-3-1-5-
16(18)20)27(34)25(26(15)33)31-29-21-10-
12-
76 ____________________________________________________________
ﺍﻟﺒﻴﺎﻥ ﺍﻟﻭﺼﻑ
.
____________________________________________________________ 77
ﺍﻟﺒﻭﻨﺴﻴﻭ 4ﺁﺭ ) (Ponceau 4Rﻟﻭﻥ ﺼﻨﺎﻋﻲ ﻤـﻥ ﺼـﺒﻐﺎﺕ ﺍﻻﺯﻭ )(azo dye
ﻴﺼﻨﻊ ﻋﺎﺩﺓ ﻤﻥ ﻗﻁﺭﺍﻥ ﺍﻟﻔﺤﻡ ) (coal tarﻴﻀﺎﻑ ﺇﻟﻰ ﺍﻨﻭﺍﻉ ﻤﺨﺘﻠﻔﺔ ﻤﻥ ﺍﻷﻁﻌﻤﺔ ﻟﺘﻐﻴﻴﺭ ﻟﻭﻥ
ﺍﻟﻤﻨﺘﺞ ﺃﻭ ﺘﻘﻭﻴﺘﻪ .ﻭﻫﻭ ﻋﺒﺎﺭﺓ ﻋﻥ ﻤﻠﺢ ﺼﻭﺩﻴﻭﻡ ﺜﻼﺜﻲ .ﻭﺍﻟﺼﻴﻐﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻟﻬـﺫﻩ ﺍﻟﺼـﺒﻐﺔ
ﻭﺍﻟﺼﻔﺎﺕ ﺍﻟﻔﻴﺯﻴﺎﺌﻴﺔ ﻭﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻜﻤﺎ ﻤﻭﻀﺤﺔ ﻓﻲ ﺍﻟﺠﺩﻭل ﺭﻗﻡ ).(38
ﺍﻟﺒﻴﺎﻥ ﺍﻟﻭﺼﻑ
____________________________________________________________ 78
ﻴﺠﺏ ﺍﻟﺤﺫﺭ ﻓﻲ ﺇﺴﺘﻌﻤﺎل ﻫﺫﺍ ﺍﻟﻠﻭﻥ ﺒﻭﺍﺴﻁﺔ ﺍﻟﺫﻴﻥ ﻴﻌﺎﻨﻭﻥ ﻤﻥ ﺍﻟﺤﺴﺎﺴﻴﺔ ﻭﺍﻻﺯﻤـﺔ.
ﻓﻲ ﺒﻌﺽ ﺍﻟﺩﻭل ﻴﻌﺘﺒﺭ ﻫﺫﺍ ﺍﻟﻠﻭﻥ ﻤﺎﺩﺓ ﻤﺴﺭﻁﻨﺔ ﻤﺜل ﺍﻟﻭﻻﻴﺎﺕ ﺍﻟﻤﺘﺤﺩﺓ ﻭﺍﻟﻨﺭﻭﻴﺞ ﻭﻓﻠﻨﺩﺍ.
____________________________________________________________ 79
ﻭﻫﻲ ﺼﺒﻐﺎﺕ ﺘﺘﻡ ﻤﻌﺎﻟﺠﺘﻬﺎ ﻟﺘﺴﺘﺨﺩﻡ ﻓﻲ ﻤﻭﺍﺩ ﻏﺫﺍﺌﻴﺔ ﻻ ﺘﺘﺠﺎﻨﺱ ﺍﻟﺼﺒﻐﺔ ﺍﻻﺒﺘﺩﺍﺌﻴـﺔ
ﻤﻊ ﻁﺒﻴﻌﺘﻬﺎ .ﻤﺜل ﺒﻌﺽ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﺘﻲ ﻻ ﺘﺘﺠﺎﻨﺱ ﻤﻊ ﺍﻟﺯﻴﺕ ﻭﻟﻜﻥ ﻋﻨﺩﻤﺎ ﺘﻌﺎﻟﺞ ﻴﻤﻜﻨﻬﺎ ﺫﻟﻙ،
ﻭﺘﺤﻤل ﻨﻔﺱ ﺍﻟﺭﻗﻡ ﺍﻟﻌﺎﻟﻤﻲ ﻭﻟﻜﻥ ﺘﺨﺘﻠﻑ ﻓﻲ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ.
ﻤﺼﺩﺭ ﻫﺫﻩ ﺍﻻﻟﻭﺍﻥ ،ﺍﻻﻟﻭﺍﻥ ﺍﻻﺒﺘﺩﺍﺌﻴﺔ ،ﻷﻟﻭﺍﻥ ﺍﻻﻏﺫﻴﺔ ،ﺇﻻ ﺃﻨﻬﺎ ﻟﻬﺎ ﺇﺨـﺘﻼﻑ ﻓـﻲ
ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺍﻟﻤﺨﺘﻠﻔﺔ ﻭﻜﺫﻟﻙ ﺘﺨﺘﻠﻑ ﻓﻲ ﺒﻌﺽ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻋﻥ ﺍﻟﺼـﺒﻐﺔ ﺍﻻﺒﺘﺩﺍﺌﻴـﺔ.
ﻭﻫﻲ ﻟﻴﺴﺕ ﻟﻬﺎ ﺁﺜﺎﺭ ﺠﺎﻨﺒﻴﺔ ﻭﻟﻜﻥ ﻴﺠﺏ ﺍﻻﻋﺘﻨﺎﺀ ﺒﺈﻀﺎﻓﺎﺘﻬﺎ .ﻭﺘﺴﺘﺨﺩﻡ ﻓﻲ ﺍﻟﻭﻓﻴﺭﺍﺕ ،ﻤﻨﺘﺠـﺎﺕ
ﺍﻻﻟﺒﺎﻥ ،ﻤﻨﺘﺠﺎﺕ ﺍﻟﻤﺨﺒﻭﺯﺍﺕ ،ﺘﻠﻭﻴﻥ ﺒﻠﻭﺭﺍﺕ ﺍﻟﺴﻜﺭ ،ﻋﻤل ﻁﺒﻘﺔ ﻤﻠﻭﻨﺔ ﻓﻲ ﺍﻟﺤﻠﻭﻴﺎﺕ ،ﻭﺤﻼﻭﺓ
ﺍﻟﻠﺒﺎﻥ ،ﻭﻓﻲ ﺍﻟﺼﻴﺩﻟﺔ ﻭﺍﻟﺘﺠﻤﻴل ﻭﻋﺩﺩ ﻜﺒﻴﺭ ﻤﻥ ﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻻﺨﺭﻯ.
ﺘﺘﻔﻕ ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﻌﺩﻟﺔ ﻭﻻ ﺘﺨﺘﻠﻑ ﻋﻥ ﺃﻟﻭﺍﻨﻬﺎ ﺍﻻﻭﻟﻴﺔ ﻤﻥ ﺤﻴﺙ ﺍﻻﺴﻡ ﺍﻟﻌﺎﻟﻤﻲ ﻭﺍﻟﻜﻭﺩ،
ﻭﺘﺨﺘﻠﻑ ﻗﻠﻴﻼ ﻓﻲ ﺍﻟﺨﻭﺍﺹ ﻭﻤﻭﺍﺼﻔﺎﺘﻬﺎ ﻋﻥ ﺍﻻﻟﻭﺍﻥ ﺍﻻﻭﻟﻴﺔ ،ﻭﺫﻟﻙ ﻟﻤﻌﺎﻟﺠﺘﻬﺎ ﻟﺘﺴـﺘﺨﺩﻡ ﻓـﻲ
ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ،ﻜﻤﺎ ﻤﻭﻀﺤﺔ ﻓﻲ ﺍﻟﺠﺩﻭل ﺭﻗﻡ ).(7
____________________________________________________________ 80
Food Yellow 13
81 ____________________________________________________________
82 ____________________________________________________________
ﺨﻭﺍﺹ ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﺨﻠﻭﻁﺔ ﻤﻥ ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﺘﻌﺘﻤﺩ ﻋﻠﻰ ﺍﻻﻟـﻭﺍﻥ ﺍﻻﺴﺎﺴـﻴﺔ ﺍﻟﺘـﻲ
ﺨﻠﻁﺕ ﻤﻨﻬﺎ ﻭﻨﺴﺏ ﺍﻟﺨﻠﻁ ،ﺤﻴﺙ ﺃﻨﻬﺎ ﺘﺘﻜﻭﻥ ﻤﻥ ﺨﻠﻴﻁ ﻤﻥ ﻟﻭﻨﻴﻥ ﺃﻭ ﺍﻜﺜﺭ ﺒـﺩﺭﺠﺎﺕ ﻤﺨﺘﻠﻔـﺔ
ﺤﺴﺏ ﺭﻏﺒﺔ ﺍﻟﺼﺎﻨﻊ ﻷﺴﺘﺨﺩﺍﻤﻪ ﻓﻲ ﺴﻠﻌﺘﻪ ﺍﻟﻐﺫﺍﺌﻴﺔ .ﻟﺫﻟﻙ ﻻ ﺘﺤﻤل ﺇﺴﻡ ﻋﻠﻤﻲ ﻤﺤﺩﺩ ﺃﻭ ﺼﻴﻐﺔ
ﻜﻴﻤﻴﺎﺌﻴﺔ ﻤﺤﺩﺩﺓ .ﻭﻋﻨﺩ ﺍﻟﺭﺠﻭﻉ ﻟﻤﻌﺭﻓﺘﻬﺎ ﻓﺘﺘﻡ ﺒﻌﻤل ﺍﻟﺘﺤﺎﻟﻴل ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﺍﻟﻤﺨﺘﻠﻔﺔ ﻟﺘﺤﺩﻴﺩ ﻨـﻭﻉ
ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﺘﻲ ﺒﻬﺎ ﻜﻤﺎ ﻤﻭﻀﺤﺔ ﻓﻲ ﺍﻟﻔﺼل ﺍﻷﻭل ﻤﻥ ﺍﻟﺒﺎﺏ ﺍﻟﺜﺎﻨﻲ.ﻭﻗﺩ ﻴﺘﻡ ﺨﻠﻁ ﻫﺫﻩ ﺍﻷﻟـﻭﺍﻥ
ﻓﻲ ﺍﻟﺸﺭﻜﺔ ﺍﻟﻤﺼﻨﻌﺔ ﺃﻭ ﻋﻨﺩ ﺍﻟﻤﺼﻨﻊ ﺤﺴﺏ ﺍﻟﺫﻭﻕ ﺍﻟﻠﻭﻨﻲ ﺍﻟﺫﻱ ﻴﺭﻴـﺩﻩ ﺃﻱ ﻤﺼـﻨﻊ ﻟﺴـﻠﻌﺘﻪ
ﺍﻟﻐﺫﺍﺌﻴﺔ .ﻭﺘﺸﻜﻴﻠﺘﻬﺎ ﻋﺩﻴﺩﺓ ﻏﻴﺭ ﻤﺤﺩﻭﺩﺓ ﻭﻤﻥ ﺃﻤﺜﻠﺘﻬﺎ ﺍﻻﻟﻭﺍﻥ ﺍﻟﺘﺎﻟﻴﺔ:
____________________________________________________________ 83
ﺍﻟﺒﺎﺏ ﺍﻟﺜﺎﻨﻲ
ﺍﻟﻔﺼل ﺍﻟﺜﺎﻟﺙ
ﺘﺼﻨﻴﻊ ﺼﺒﻐﺔ ﺍﻵﺯﻭ
Processing of azo dyes
ﺨﻠﻔﻴﺔ ﺘﺎﺭﻴﺨﻴﺔ ):(Historical background
ﺃﺴﺘﺨﺩﻡ ﺍﻟﻌﺎﻟﻡ ﺍﻟﺼﺒﻐﺎﺕ ﻤﻨﺫ ﻗﺩﻴﻡ ﺍﻟﺯﻤﺎﻥ ﻋﻨـﺩ ﺍﻻﻏﺭﻴـﻕ ) (Greeksﻭﺍﻟﺭﻭﻤـﺎﻥ
) (Romansﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻜﻤﺎﻟﻴﺔ ﻭﺩﺨﻠـﺕ ﻷﻭﺭﻭﺒـﺎ ﻓـﻲ ﻋﺼـﺭﺍﻟﺭﻭﻤﺎﻨﻲ ﺍﻻﻏﺭﻴﻘـﻲ
) .(Greco-Roman eraﻭﺇﻨﺘﻘﻠﺕ ﻋﺒﺭ ﺍﻟﻤﻜﺘﺸﻑ ﻓﺎﺴﻜﻭ ﺩﻱ ﺠﺎﻤﺎ ﺍﻟﻰ ﺍﻟﻬﻨﺩ ﺤﻴـﺙ ﺃﻨﺸـﺄﺕ
ﺒﻤﻭﺠﺒﻬﺎ ﺘﺠﺎﺭﺓ ﻫﺫﺓ ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﺍﻟﻤﻨﻁﻘﺔ ﺍﻟﻤﺠﺎﻭﺭﺓ ﻤﻥ ﺍﻟﺼﻴﻥ ﻭﺍﻟﻴﺎﺒﺎﻥ ﻭﻏﻴﺭﻫﺎ ﻤﻥ ﺍﻟﺩﻭل.
ﻤﺼﺎﺩﺭ ﺘﺼﻨﻴﻊ ﺍﻟﺼﺒﻐﺔ ):(Sources of dyes synthesis
ﺒﺩﺃﺕ ﺼـﻨﺎﻋﺔ ﺍﻟﺼـﺒﻐﺎﺕ ﻤـﻥ ﺍﻟﻨﺒﺎﺘـﺎﺕ ﻭﺇﻨﺘﻘﻠـﺕ ﺃﺨﻴـﺭﺍ ﺍﻟـﻰ ﺍﻟﻜﻴﻤﺎﻭﻴـﺎﺕ
ﻭﺍﻟﺒﺘﺭﻭﻜﻴﻤﺎﻭﻴﺎﺕ ،ﺤﻴﺙ ﺍﻤﻜﻥ ﺍﻵﻥ ﺍﻟﺘﺤﻜﻡ ﺍﻟﻌﺎﻟﻲ ﺒﻔﻀل ﺍﻟﺘﻘﻨﻴـﺎﺕ ﺍﻟﺤﺩﻴﺜـﺔ ﻓـﻲ ﺼـﻨﺎﻋﺔ
ﺍﻟﺼﺒﻐﺎﺕ.
ﺍﻟﻤﺼﺩﺭ ﺍﻟﻨﺒﺎﺘﻲ ):(Plant source
ﻭﺍﻟﻤﺼﺩﺭ ﺍﻻﻭل ﻟﻸﻟﻭﺍﻥ ﻜﻤﺎ ﺘﺴﻤﻲ ﺃﻟﻭﺍﻥ ﻗﻁﺭﺍﻥ ﺍﻟﻔﺤﻡ ﻤﻥ ﺍﻟﻨﺒﺎﺘﺎﺕ ،ﻤﻨﻪ ﺘﻡ ﺘﺼﻨﻴﻊ
ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ،ﻭﻤﺜﺎل ﻟﻬﺫﻩ ﺍﻟﺼﺒﻐﺎﺕ ﺼﺒﻐﺔ ﺍﻻﻨﺩﻴﺠﻭ ،ﻭﻷﺴﺘﺨﺭﺍﺝ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﻫﻨﺎﻟﻙ ﻋـﺩﺩ
ﻤﻥ ﺍﻟﻨﺒﺎﺘﺎﺕ ﻴﻤﻜﻥ ﺇﺴﺘﺨﺭﺍﺝ ﺍﻟﺼﺒﻐﺔ ﻤﻨﻬﺎ .ﻭﺃﺼﻠﻬﺎ ﻴﺭﺠﻊ ﺍﻟـﻰ ﻨﺒـﺎﺕ ﺍﻟﻨﻴﻠـﺔ )ﺍﻻﻨـﺩﻴﺠﻭ(
) (Indigoﺨﺎﺼﺔ ﺠﻨﺱ ) (genusﺍﻻﻨﺩﻴﺠﻔﺭﺍ ) (Indigoferaﺍﻟﺘﻲ ﻤﻭﻁﻨﻬﺎ ﻓـﻲ ﺍﻟﻤﻨـﺎﻁﻕ
ﺍﻟﻤﺩﺍﺭﻴﺔ ) .(tropicsﻭﻫﻨﺎﻟﻙ ﻋﺩﺩ ﻤﻥ ﺍﻻﻨﻭﺍﻉ ،ﻓﻔﻲ ﻗﺎﺭﺓ ﺁﺴﻴﺎ ﺍﻻﻨﺩﻭﺠﺘﻴﻥ ﻴﺴﺘﺨﺭﺝ ﻤﻥ ﺍﻟﻨﻭﻉ
ﻨﺒﺎﺕ ﺍﻟﻨﻴﻠﺔ ﺘﻨﻜﺘﻭﺭﻴﺎ ) ،(Indigofera tinctoriaﻭﻜـﺫﻟﻙ ﻨـﻭﻉ ﺁﺨـﺭ ﺍﻟﻨﻴﻠـﺔ ﺼـﻤﺎﺘﺎﺭﺍﻨﺎ
) ،(Indigofera sumatranaﻭﻓﻲ ﻭﺴﻁ ﻭﺠﻨﻭﺏ ﺃﻤﺭﻴﻜﺎ ﻫﻨﺎﻟﻙ ﻨﻭﻋﻴﻥ ﻤﻥ ﻨﺒﺎﺕ ﺍﻟﻨﻴﻠـﺔ
ـﻲ
ـﺎ ) (Indigofera suffruticosaﻭ ) .(Indigofera arrectaﻭﻓـ
ـﺩﻴﺠﻭ( ﻭﻫﻤـ
)ﺍﻻﻨـ
ﺍﻟﻤﻨﺎﻁﻑ ﺍﻟﻤﺩﺍﺭﻴـﺔ ﻤـﻥ ﻨﺒـﺎﺕ ﻭﻭﺩ ) ،(Isatis tinctoria) (woadﻭﺍﻻﺨـﺭ ) dyer's
،(Polygonum tinctorum) (knotweedﻭﻟﻜﻥ ﻨﺒﺎﺕ ﺍﻻﻨﺩﻴﺠﻭ ﻫﻭ ﺍﻟﺫﻱ ﻴﻌﻁـﻲ ﺃﻜﺒـﺭ
ﻜﻤﻴﺔ ﻤﻥ ﺍﻟﺼﺒﻐﺔ.
ﺍﻟﻌﻨﺼﺭ ﺍﻻﻭل ﻟﺼﺒﻐﺔ ﺍﻻﻨﺩﻴﺠﻭ ﻫﻲ ) ،(indicanﻭﻫﻲ ﻋﺩﻴﻤﺔ ﺍﻟﻠﻭﻥ ﺘـﺫﻭﺏ ﻓـﻲ
ﺍﻟﻤﺎﺀ ،ﻭﻫﻲ ﺇﺤﺩﻯ ﻤﺸﺘﻘﺎﺕ ﺤﻤﺽ ﺍﻻﻤﻴﻨﻭ ﺘﺭﻴﺒﺘﻭﻓﺎﻥ ).(amino acid tryptophan
_______________________________________________________ 84
_______________________________________________________ 85
NH NH2
2
NH
2
OS
3 +
)(Aniline Na+ - Na
(6-amino-2-2 naphthalene SO
sulfonic acid, sodium salt
) 3
(Sulfanic acid
)sodium salt
اﻻﻧﺎﻟﯿﻦ اﻷﻣﯿﻨﻮ ﻧﻔﺜﺎﻟﯿﻦ ﺣﻤﺾ اﻟﺼﻠﻔﻮﻧﯿﻚ ،ﻣﻠﺢ اﻟﺼﻮدﯾﻮم
ﺣﻤﺾ اﻟﺼﻠﻔﻮﻧﯿﻚ ﻣﻠﺢ اﻟﺼﻮدﯾﻮم
_______________________________________________________ 86
O H
NH
2
NH
2
OCH
3
OH SO -
3
اﻻﻧﯿﻠﯿﻦ اﻟﻔﺎﻧﯿﻠﯿﻦ ﺣﻤﺾ اﻟﺼﻠﻔﻮﻧﯿﻚ
)(Aniline )(Vanillin )(Sulphonic acid
N
NH 2
OH
-O S
3
ﻧﯿﻔﺜﻮل إﺛﯿﻞ اﻻﻧﺎﻟﯿﻦ اﻟﺜﻨﺎﺋﻲ اﻻﻣﯿﻨﻮﻧﻔﺜﺎﻟﯿﻦ ﻟﺤﻤﺾ ﺻﺼﻠﻔﻮﻧﯿﻚ
)(Nephthol )(NN-dimethylaniline (6-amino-2-2naphthalene
)Sulphonic acid, sodium salt
_______________________________________________________ 87
NH 2
NH
2
NH
2
)ﺣﻤﺾ اﻟﺼﻠﻔﻮﻧﯿﻚ،ﻣﻠﺢ اﻟﺼﻮدﯾﻮم( )اﻷﻣﯿﻨﻮ ﻧﻔﺜﺎﻟﯿﻦ ﺣﻤﺾ اﻟﺼﻠﻔﻮﻧﯿﻚ ،ﻣﻠﺢ اﻟﺼﻮدﯾﻮم( )اﻻﻧﺎﻟﯿﻦ(
NH 2
Primary amine
_______________________________________________________ 88
activated aromatic
+ X=NH ,OH,OR
N N 2
N N
ﻓﺘﺘﻜﻭﻥ ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﺍﻟﺜﻨﺎﺌﻴﺔ ﻜﻤﺎ ﻓﻲ ﺍﻟﻤﻌﺎﺩﻟﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﺃﻋﻼﻩ .ﺤﻴﺙ ﺃﻥ ﺍﻟﻭﺤﺩﺓ ﺍﻟﺘﻲ ﺘﺭﺒﻁ
ﺒﻴﻥ ﺫﺭﺘﻴﻥ ﺍﻟﻨﺘﺭﻭﺠﻴﻥ ﺒﺭﺍﺒﻁ ﺇﺴﻬﺎﻤﻴﺔ ﻤﺯﺩﻭﺠﺔ ﻓﻲ ﺍﻟﻤﺭﻜﺏ ﺍﻟﻤﺘﻜﻭﻥ ﺘﺩﻋﻰ ﺭﺍﺒﻁﺔ ﺍﻻﺯﻭ،
ﻭﻁﺒﻴﻌﺔ ﺍﻟﺒﺩﺍﺌل ﻓﻲ ﺍﻟﺒﺩﺍﺌل ﺍﻟﺤﻠﻘﻴﺔ ﻓﻲ ﻜل ﻤﻥ ﺠﺎﻨﺒﻲ ﺭﺍﺒﻁﺔ ﺍﻻﺯﻭ ﺘﺘﺤﻜﻡ ﻓﻲ ﺍﻟﻭﺍﻥ ﺍﻟﻤﺭﻜﺒﺎﺕ
ﻭﻜﺫﻟﻙ ﺫﻭﺒﺎﻥ ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﺍﻟﻤﺎﺀ .ﻭﺒﺎﻟﺘﺎﻟﻲ ﺘﺼﻴﺭ ﺍﻟﻤﻌﺎﺩﻟﺔ ﺍﻟﻜﻠﻴﺔ ﻟﺘﺼﻨﻴﻊ ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﺍﻟﺜﺎﺌﻴﺔ
ﻭﻓﻕ ﺍﻻﺘﻲ:
activated aromatic
NaHO + X=NH ,OH,OR
NH 2 N N 2
2 N N
H PO 4
3
_______________________________________________________ 89
NH
2
HO
NH N+
2 2
NaNO 2 , HCl
o
HO 0 - 5 C , 5 mins
HO
4-aminophenol
2-hydroxybenediazonium ion
_______________________________________________________ 90
OH
+
N2 OH
+ NaOH
o
0 - 5 C, 10 mins N=N
HO
OH
Naphthalen-2-ol
1-(4-hydroxyphenylazo)-2-naphthol
OH
naphthalen-2-ol
OH
NH +
2
N
2
NaOH
NaNO 2, HCl N =N
o 0 - 5 C, 10 mins
HO 0-5 C, 5 mins
OH
HO
1-(4-hydroxyphenylazo)-2-naphthol
_______________________________________________________ 91
ﺍﻟﻐﺭﻭﺏ ،ﺃﻭ ﺒﻘﻴﺔ ﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻻﺨﺭﻯ ﻤﺜل ﺍﻻﻤﻴﻨﺎﺕ ﺍﻟﻌﻁﺭﻴﺔ ﺍﻻﺒﺘﺩﺍﺌﻴﺔ ﺍﻟﻤﺼﻠﻔﻨﺔ ﺍﻟﺘﻲ ﻴﺠﺏ ﺍﻥ
ﻻ ﺘﺯﻴﺩ ﻤﻥ ،0.01ﺃﻭ ﺍﻟﻤﻌﺎﺩﻥ ﺍﻟﺜﻘﻴﻠﺔ ﻤﺜل ﺍﻟﺤﺩﻴﺩ ﺃﻭ ﺍﻟﻘﺼﺩﻴﺭ ﻭﺍﻟﺭﺼﺎﺹ ﻭﺍﻟﻜﺎﺩﻤﻴﻭﻡ ﻭﺒﻘﻴﺔ
ﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻻﺨﺭﻯ ﻜﻤﺎ ﺴﻭﻑ ﻨﺘﻨﺎﻭﻟﻬﺎ ﻓﻲ ﺍﻟﺒﺎﺏ ﺍﻟﻘﺎﺩﻡ ﻓﻲ ﻤﻭﺍﺼﻔﺎﺕ ﺍﻻﻟﻭﺍﻥ ﺍﻟﺼﻨﺎﻋﻴﺔ
ﺍﻟﻤﺨﺘﻠﻔﺔ.
ﻜﻴﻔﻴﺔ ﻅﻬﻭﺭ ﺍﻷﻟﻭﻥ ):(How colours appears
ﻋﻨﺩ ﺍﻟﺘﻁﺭﻕ ﺍﻟﻰ ﻜﻴﻤﻴﺎﺀ ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﻜﺎﻥ ﻻ ﺒﺩ ﻤﻥ ﻤﻌﺭﻓﺔ ﻜﻴﻔﻴﺔ ﺤﺩﻭﺙ ﺍﻻﻟﻭﺍﻥ
ﻭﻅﻬﻭﺭﻫﺎ ﻭﺫﻟﻙ ﻷﺭﺘﺒﺎﻁﻬﺎ ﺒﺎﻟﺯﻤﺭ ﺍﻟﻭﻅﻴﻔﻴﺔ ﻭﺍﻟﻤﺠﻤﻭﻋﺎﺕ ﺍﻟﻤﺨﺘﻠﻔﺔ ،ﻭﻟﻤﺭﺍﻋﺎﺓ ﻫﺫﻩ ﺍﻻﻤﻭﺭ
ﻋﻨﺩ ﺘﺼﻨﻴﻊ ﺍﻟﺼﺒﻐﺎﺕ ﻟﺘﻜﻭﻴﻥ ﺍﻟﻠﻭﻥ ﺍﻟﻤﻁﻠﻭﺏ.
ﻭﺘﺤﺩﺙ ﻫﺫﻩ ﺍﺍﻟﻭﺍﻥ ﺍﻟﺘﻲ ﻨﺭﺍﻫﺎ ﺒﺈﻤﺘﺼﺎﺹ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻌﻀﻭﻴﺔ ﻟﻠﻤﻭﺠﺎﺕ ﺍﻟﻀﻭﺌﻴﺔ
) (wave lengthﺍﻟﻤﺨﺘﻠﻔﺔ ﻓﻲ ﺍﻟﻤﺩﻯ ﺍﻟﻤﻨﻅﻭﺭ ﻤﻥ ﺍﻟﻁﻴﻑ ﺍﻟﻀﻭﺌﻲ ﺍﻟﻤﺭﺌﻲ ﺍﻟﺘﻲ ﺘﻘﻊ ﺒﻴﻥ
800 – 400ﻨﺎﻨﻭﻤﻴﺘﺭ ،ﺤﻴﺙ ﺍﻥ ﺒﺼﺭ ﺍﻻﻨﺴﺎﻥ ﻴﺴﺘﺠﻴﺕ ﻟﻤﺩﻯ ﺍﻟﻤﻭﺠﺎﺕ ﺍﻟﻀﻭﺌﻴﺔ ﺍﻟﺘﻲ ﺘﻘﻊ
ﻓﻲ ﻫﺫﺍ ﺍﻟﻤﺩﻯ ﻋﻨﺩﻤﺎ ﻴﻘﻊ ﺍﻟﻀﻭﺀ ﺍﻻﺒﻴﺽ ﻤﻥ ﺍﻟﺸﻤﺱ ﻤﺤﺘﻭﻴﺎ ﻋﻠﻰ ﺠﻤﻴﻊ ﻫﺫﻩ ﺍﻟﻤﻭﺠﺎﺕ ﻓﻲ
ﺍﻟﻤﺩﻯ ﺍﻟﻤﺭﺌﻲ )ﻭﻜﺫﻟﻙ ﺒﻘﻴﺔ ﺍﻟﻤﻭﺠﺎﺕ ﺍﻟﻀﻭﺌﻴﺔ ﻏﻴﺭ ﻟﻤﻨﻅﻭﺭﺓ( ﻋﻠﻰ ﺍﻟﺠﺴﻡ ﺍﻟﻌﻀﻭﻱ .ﻭﺒﺎﻟﺘﺎﻟﻲ
ﻋﻨﺩﻤﺎ ﻴﻤﺘﺹ ﺍﻟﺠﺴﻡ ) (objectﺍﻟﻤﻭﺠﺎﺕ ﺍﻟﻀﻭﺌﻴﺔ ﺍﻟﻤﻌﻨﻴﺔ ﻴﻅﻬﺭ ﺍﻟﺠﺴﻡ ﺍﻟﻤﻭﺠﺎﺕ ﺍﻟﺘﻲ ﻟﻡ ﻴﺘﻡ
ﺇﻤﺘﺼﺎﺼﻬﺎ ﻭﻴﺒﺩﻭ ﺍﻟﺠﺴﻡ ﻤﻠﻭﻨﺎ .ﻭﻫﺫﻩ ﺍﻻﻟﻭﺍﻥ ﻓﻲ ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﺍﻟﺘﻲ ﺘﺘﻤﻴﺯ ﺒﺎﻟﻘﻭﺓ ﺍﻟﺘﻠﻭﻴﻨﻴﺔ
ﻭﺒﺎﻻﻀﺎﻓﺔ )(Chromatophores ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻓﻭﺭﺍﺕ ﻭﺠﻭﺩ ﻤﺤﺼﻠﺔ ﻫﻲ ﺍﻟﻌﺎﻟﻴﺔ
ﺍﻟﺼﺒﻐﺔ. ﻜﺜﺎﻓﺔ ﻋﻠﻰ ﺘﺅﺜﺭ ﺍﻟﺘﻲ )(Auxochromatophores ﻟﻸﻭﻜﺴﻭﻜﺭﻭﻤﺎﺕ
ﻭﺍﻟﻜﺭﻭﻤﺎﺘﻭﻓﻭﺭﺍﺕ ﻫﻲ ﻋﺒﺎﺭﻩ ﻋﻥ ﻤﺠﻤﻭﻋﺔ ﺍﻟﺤﻠﻘﻴﺎﺕ ) (Aryl groupﻭﺍﻟﺭﻭﺍﺒﻁ ﺍﻟﺜﻨﺎﺌﻴﺔ
ﻭﻤﺠﻤﻭﻋﺔ ﺍﻻﺯﻭ ) ،(Azo groupﻭﺒﺼﻭﺭﺓ ﻋﺎﻤﺔ ﻫﻲ ﻋﺒﺎﺭﺓ ﻋﻥ ﻨﻅﺎﻡ ﻜﺒﻴﺭ ﻤﻥ ﺍﻟﺭﻭﺍﺒﻁ
ﺍﻟﺜﻨﺎﺌﻴﺔ ﺍﻟﻤﺘﺒﺎﺩﻟﺔ ) (Alternating double single bondﺒﺩﻭﺭﻫﺎ ﺘﺘﺤﻜﻡ ﻓﻲ ﺍﻻﻟﻭﺍﻥ ﺍﻟﺘﻲ
ﻨﺭﺍﻫﺎ ،ﻭﻤﻥ ﻫﺫﻩ ﺍﻟﺭﻭﺍﺒﻁ ﺍﻟﺜﻨﺎﺌﻴﺔ ﻜﻤﺎ ﻤﻭﻀﺢ ﺃﺩﻨﺎﻩ:
N N
_______________________________________________________ 92
ﻭﻋﻠﻴﻪ ﻨﺭﻯ ﺒﺄﻋﻴﻨﻨﺎ ﺍﻻﻟﻭﺍﻥ ﺍﻟﺘﻲ ﻟﻡ ﺘﻤﺘﺹ ﺒﻭﺍﺴﻁﺔ ﺍﻟﺼﺒﻐﺔ ﺃﻭ ﺍﻟﺠﺴﻡ ﺍﻟﻌﻀﻭﻱ ﺃﻭ ﻏﻴﺭﻩ.
_______________________________________________________ 93
ﻣﻮاﺻﻔﺎت اﻻﻟﻮان
ﺍﻟﺒﺎﺏ ﺍﻟﺜﺎﻟﺙ
ﺍﻟﻔﺼل ﺍﻷﻭل
ﻤﻭﺍﺼﻔﺎﺕ ﺍﻻﻟﻭﺍﻥ
COLOURS SPECIFICATIONS
ﺘﺨﺘﻠﻑ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻤﻥ ﺒﻠﺩ ﺍﻟﻰ ﺁﺨﺭ ،ﻓﻔﻲ ﺒﻌﺽ ﺍﻟﺒﻠﺩﺍﺕ ﻴﺘﻡ ﻤﻨﻊ ﺒﻌﺽ ﺍﻟﻤﻀﺎﻓﺎﺕ
ﺍﻟﻤﺼﺭﺡ ﺒﻬﺎ ﻋﺎﻟﻤﻴﺎ ،ﻭﺃﻥ ﺍﻟﺘﺸﺭﻴﻌﺎﺕ ﺍﻟﺨﺎﺼﺔ ﺒﺎﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺍﻻﺼﻁﻨﺎﻋﻴﺔ ﺘﺨﺘﻠﻑ ﻤﻥ ﺒﻠﺩ ﺇﻟﻰ
ﺁﺨﺭ ﻓﺒﻴﻨﻤﺎ ﺘﺠﺩ ﺃﻥ ﻤﺎﺩﺓ ﻤﻠﻭﻨﺔ ﺼﻨﺎﻋﻴﺔ ﻤﺴﻤﻭﺤﺔ ﺒﻬﺎ ﻓﻲ ﺒﻠﺩ ﻤﺎ ﻗﺩ ﻨﺠﺩﻫﺎ ﻤﻤﻨﻭﻋﺔ ﻓﻲ ﺒﻠﺩ
ﺁﺨﺭ .ﻟﺫﻟﻙ ﻋﻨﺩ ﺍﻟﺘﻌﺎﻤل ﻤﻊ ﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﻤﺼﺩﺭﺓ ﻴﺠﺏ ﻤﺭﺍﺠﻌﺔ ﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﺒﻠﺩ ﺍﻟﻤﺴﺘﻭﺭﺩ
ﻟﻀﻤﺎﻥ ﺘﺴﻭﻴﻕ ﺍﻟﺴﻠﻌﺔ ﻤﺤل ﺍﻟﻤﻭﻀﻭﻉ .ﻓﻤﺜﻼ ﻓﻲ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﻘﻴﺎﺴﻴﺔ ﺍﻟﺨﻠﻴﺠﻴﺔ ﺘﻤﻨﻊ ﺇﻀﺎﻓﺔ
ﺠﻤﻴﻊ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﻭﺍﻟﻤﻀﺎﻓﺔ ﻟﻠﺤﻼﻭﺓ ﺍﻟﻁﺤﻴﻨﻴﺔ ﺒﻤﺎ ﻓﻴﻬﺎ ﻤﺎﺩﺓ ﺜﺎﻨﻲ ﺃﻜﺴﻴﺩ ﺍﻟﺘﻴﺘﺎﻨﻴﻭﻡ ،ﺒﺎﻟﺭﻏﻡ
ﻟﺠﻨﺔ ﺍﻟﺨﺒﺭﺍﺀ ﺍﻟﻤﺸﺘﺭﻜﺔ ﻟﻠﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ ) Joint ﻤﻥ ﺃﻨﻬﺎ ﻏﻴﺭ ﻤﻤﻨﻭﻋﺔ ﺒﻭﺍﺴﻁﺔ
ﺍﻟﻤﻨﺒﺜﻘﺔ ﻤﻥ (Food Additives (JECFA) FAO/WHO Expert Committee
ﻤﻨﻅﻤﺘﻲ ﺍﻷﻏﺫﻴﺔ ﻭﺍﻟﺯﺭﺍﻋﺔ ﻭﺍﻟﺼﺤﺔ ﺍﻟﻌﺎﻟﻤﻴﺔ ﻭﻫﻲ ﻟﺠﻨﺔ ﺨﺎﺼﺔ ﺒﺎﻟﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ ،ﻭﺘﺘﻜﻭﻥ ﻤﻥ
ﺨﺒﺭﺍﺀ ﻴﺘﻡ ﺘﻌﻴﻨﻬﻡ ﻤﻥ ﻗﺒل ﻤﻨﻅﻤﺘﻲ ﺍﻟﺼﺤﺔ ﻭﺍﻟﻐﺫﺍﺀ ﻭﺍﻟﺯﺭﺍﻋﺔ ﺍﻟﺩﻭﻟﻴﺘﻴﻥ ﻭﻟﺠﻨﺔ ﺩﺴﺘﻭﺭ ﺍﻟﻐﺫﺍﺀ
) (The Codex Alimentariusﻭﻫﻴﺌﺔ ﺴﻼﻤﺔ ﺍﻟﻐﺫﺍﺀ ﺍﻷﻭﺭﻭﺒﻴﺔ ) (EFSAﻭﺇﺩﺍﺭﺓ ﺍﻟﻐﺫﺍﺀ
ﻭﺍﻟﺩﻭﺍﺀ ﺍﻷﻤﺭﻴﻜﻴﺔ )) (Food and Drug Administration (FDAﻭﺍﻟﻭﻜﺎﻟﺔ ﺍﻟﺩﻭﻟﻴﺔ
ﻷﺒﺤﺎﺙ ﺍﻟﺴﺭﻁﺎﻥ )"(International Agency for Research on Cancer "IARC
ﻭﺍﻻﺘﺤﺎﺩ ﺍﻷﻭﺭﻭﺒﻲ )) .(European Union (EUﺇﻻ ﺃﻥ ﺒﻌﺽ ﺍﻟﺒﻼﺩ ﻟﻬﺎ ﺘﺸﺭﻴﻌﺎﺘﻬﺎ
ﺍﻟﻤﺤﻠﻴﺔ ،ﺍﻟﺘﻲ ﻗﺩ ﺘﻤﻨﻊ ﻜﺜﻴﺭ ﻤﻥ ﻫﺫﻩ ﺍﻷﺼﺒﺎﻍ ﺒﺎﻟﺭﻏﻡ ﻤﻥ ﺍﻟﺴﻤﺎﺡ ﺒﻬﺎ ﺒﻭﺍﺴﻁﺔ ﺍﻟﻠﺠﺎﻥ ﺃﻋﻼﻩ.
ﻭﻜﺎﻥ ﺍﻻﻫﺘﻤﺎﻡ ﺒﻤﻭﺍﺼﻔﺎﺕ ﺍﻻﻟﻭﺍﻥ ﻟﺤﻤﺎﻴﺔ ﺼﺤﺔ ﺍﻻﻨﺴﺎﻥ ،ﺤﻴﺙ ﺘﺸﻴﺭ ﺘﻘﺎﺭﻴﺭ ﻟﺠﻨﺔ
) (JECFAﺇﻟﻰ ﻀﺭﻭﺭﺓ ﺃﻥ ﻴﺸﻤل ﺘﻘﻴﻴﻡ ﺼﺤﺔ ﻭﺴﻼﻤﺔ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺍﻟﻤﻀﺎﻓﺔ ﻟﻸﻏﺫﻴﺔ ﻋﻠﻰ
ﺍﻟﺩﺭﺍﺴﺎﺕ ﺍﻟﺨﺎﺼﺔ ﺒﺎﻷﻴﺽ ،ﻭﺒﺎﺴﺘﻌﻤﺎل ﻋﺩﺓ ﺃﻨﻭﺍﻉ ﻤﻥ ﺤﻴﻭﺍﻨﺎﺕ ﺍﻟﺘﺠﺎﺭﺏ ﺇﻀﺎﻓﺔ ﺇﻟﻰ
ﺍﻟﺩﺭﺍﺴﺎﺕ ﻋﻠﻰ ﺍﻹﻨﺴﺎﻥ ﻭﺘﺸﻤل ﺩﺭﺍﺴﺎﺕ ﺨﺎﺼﺔ ﺒﺎﻟﺘﺸﻭﻫﺎﺕ ﺍﻟﺨﻠﻘﻴﺔ ﻭﺍﻟﺴﻤﻴﺔ ﻭﺍﻟﺴﺭﻁﺎﻥ ﻁﻭﻴﻠﺔ
ﺍﻟﻤﺩﻯ ،ﻜﻤﺎ ﺘﺸﻴﺭ ﺘﻘﺎﺭﻴﺭ ﻟﺠﻨﺔ ) (JECFAﺒﺄﻥ ﻜﻭﻥ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻠﻭﻨﺔ ﻁﺒﻴﻌﻴﺔ ﻓﻬﺫﺍ ﻻ ﻴﻌﻨﻲ ﺍﻨﻬﺎ
ﻏﻴﺭ ﻀﺎﺭﺓ ﺃﻭ ﺴﻠﻴﻤﺔ ﺒﺼﻭﺭﺓ ﻤﺎ ،ﺤﻴﺙ ﺇﻨﻪ ﺇﺫﺍ ﻓﺼﻠﺕ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻠﻭﻨﺔ ﻭﺃﻀﻴﻔﺕ ﺇﻟﻰ ﺍﻟﻤﺎﺩﺓ
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ﺍﻟﻐﺫﺍﺌﻴﺔ ﺍﻟﺘﻲ ﻨﻘﻠﺕ ﻤﻨﻬﺎ ﺒﺘﺭﻜﻴﺯﺍﺕ ﺃﻋﻠﻰ ﻤﻤﺎ ﻜﺎﻨﺕ ﻤﻭﺠﻭﺩﺓ ﺒﻪ ﻓﻲ ﺍﻟﻨﺒﺎﺕ ﺍﻻﺼل ﺃﻭ ﺃﻀﻴﻔﺕ
ﺇﻟﻰ ﺃﻏﺫﻴﺔ ﺃﺨﺭﻯ ﺃﻭ ﺘﻡ ﺘﻌﺩﻴﻠﻬﺎ ﻜﻴﻤﻴﺎﺌﻴﺎ ﺒﻌﺩ ﺍﻟﻔﺼل ﺃﻭ ﺇﺫﺍ ﺍﺴﺘﺨﻠﺼﺕ ﻤﻥ ﻤﺎﺩﺓ ﻏﻴﺭ ﻏﺫﺍﺌﻴﺔ
ﻓﻔﻲ ﻫﺫﻩ ﺍﻟﺤﺎﻻﺕ ﻻﺒﺩ ﻤﻥ ﺇﺨﻀﺎﻉ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻠﻭﻨﺔ ﻟﻠﺘﻘﻴﻴﻡ .ﻭﻫﺫﺍ ﺍﻟﻤﻭﻗﻑ ﺍﻟﻤﺘﺸﺩﺩ ﻤﻥ ﺍﻟﻤﻭﺍﺩ
ﺍﻟﻤﻠﻭﻨﺔ ﺍﻟﺫﻱ ﺇﺘﺨﺫﺘﻪ ﻜل ﻤﻥ ) (FDAﻭﻟﺠﻨﺔ ) (JECFAﻭﻏﻴﺭﻫﺎ ﻤﻥ ﺍﻟﺠﻬﺎﺕ ﺍﻟﻤﺴﺅﻭﻟﺔ ﻋﻥ
ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ ﻓﻲ ﺍﻟﻌﺩﻴﺩ ﻤﻥ ﺍﻟﺩﻭل ﻴﻌﻭﺩ ﺇﻟﻰ ﺍﻟﻤﺨﺎﻭﻑ ﺍﻟﺘﻲ ﺘﻭﻟﺩﺕ ﻟﺩﻯ ﺍﻟﻤﺴﺘﻬﻠﻜﻴﻥ ﻤﻥ
ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ ﺒﺼﻔﺔ ﻋﺎﻤﺔ ﻭﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺒﺼﻔﺔ ﺨﺎﺼﺔ ﻭﻜﺫﻟﻙ ﺇﻟﻰ ﺤﺩﻭﺙ ﻋﻤﻠﻴﺎﺕ ﻤﻨﻊ
ﺍﺴﺘﻌﻤﺎل ﺍﻟﻌﺩﻴﺩ ﻤﻥ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺍﻻﺼﻁﻨﺎﻋﻴﺔ ﺍﻟﺘﻲ ﻜﺎﻨﺕ ﻤﺴﻤﻭﺤﺔ.
ﻭﻟﻜل ﻨﻭﻉ ﻤﻥ ﺍﻻﻟﻭﺍﻥ ﻤﻭﺍﺼﻔﺔ ﻤﻁﻠﻭﺒﺔ ﻭﻓﻕ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻭﺍﻟﻤﻘﺎﻴﻴﺱ ﺍﻟﻌﺎﻟﻤﻴﺔ
ﺍﻟﻤﺨﺘﻠﻔﺔ ،ﻟﺫﻟﻙ ﻋﻨﺩ ﺸﺭﺍﺀ ﺍﻟﺼﺒﻐﺔ ﺍﻟﺘﺎﻜﺩ ﻤﻥ ﻤﻁﺎﺒﻘﺘﻬﺎ ﻤﻥ ﺤﻴﺙ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻭﺍﻟﺴﻼﻤﺔ ﻭﻓﻕ
ﺍﻟﻤﺴﻤﻭﺡ ﺒﻪ ﻓﻲ ﺍﻟﺩﻭﻟﺔ ﺍﻟﻤﻌﻨﻴﺔ.
ﻭﺘﺨﺘﻠﻑ ﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﺼﺒﻐﺔ ﺤﺴﺏ ﺍﻟﺸﺭﻜﺔ ﺍﻟﻤﻨﺘﺠﺔ ﻭﺍﻟﺘﻲ ﻤﻥ ﺍﺠل ﺍﻟﺘﻨﺎﻓﺱ ﺘﻌﻤل
ﻋﻠﻰ ﺘﺤﺴﻴﻥ ﺍﻟﻤﻨﺘﺞ ﺒﺩﺭﺠﺔ ﻋﺎﻟﻴﺔ ﻤﻥ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﻤﻁﻠﻭﺒﺔ ﻭﺫﻟﻙ ﻟﺘﻘﻠﻴل ﺃﻱ ﺃﺨﻁﺎﺀ ﻓﻲ
ﺍﻟﺘﺼﻨﻴﻊ ﺃﻭ ﺒﻌﺩﻩ ﺃﻭ ﺘﻌﺘﻤﺩ ﻋﻠﻰ ﻤﻭﺍﺼﻔﺔ ﺍﻟﺩﻭﻟﺔ ﺍﻟﻤﻌﻨﻴﺔ ﺍﻭ ﻨﻭﻋﻬﺎ ﺃﻭ ﺘﺭﻜﻴﺒﺘﻬﺎ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﺃﻭ
ﺍﻟﻤﻭﺍﺩ ﺍﻟﻨﺎﺘﺠﺔ ﻤﻥ ﺍﻟﺘﻔﺎﻋﻼﺕ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻓﻲ ﺼﻨﺎﻋﺘﻬﺎ ،ﻟﺫﻟﻙ ﻋﻨﺩ ﺍﻟﺘﻌﺎﻤل ﻤﻊ ﺍﻟﺼﺒﻐﺎﺕ ﻭﺨﺎﺼﺔ
ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﻴﺠﺏ ﻤﻌﺭﻓﺔ ﺍﻟﻤﻭﺍﺼﻔﺔ ﺍﻟﻤﻁﻠﻭﺒﺔ ﻗﺒل ﺇﺴﺘﺨﺩﺍﻤﻬﺎ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻟﻠﺘﺎﻜﺩ
ﻤﻥ ﺠﻭﺩﺘﻬﺎ ﻭﻤﻁﺎﺒﻘﺘﻬﺎ ﻟﻠﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﻤﻁﻠﻭﺒﺔ ،ﻭﻓﻲ ﻫﺫﺍ ﺍﻟﻜﺘﺎﺏ ﺘﻨﺎﻭﻟﺕ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻷﻋﻁﺎﺀ
ﺍﻟﻘﺎﺭﻱﺀ ﺼﻭﺭﺓ ﻋﻥ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﻤﻁﻠﻭﺒﺔ ،ﻭﺭﻜﺯﺕ ﻋﻠﻰ ﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﺼﺒﻐﺎﺕ ﻋﻠﻰ ﺤﺴﺏ
ﺍﻟﺸﺭﻜﺎﺕ ﺍﻟﻤﻨﺘﺠﻪ ،ﻭﻏﺎﻟﺏ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻤﻁﺒﻘﺔ ﻓﻲ ﺩﻭل ﻜﺜﻴﺭﺓ ﺇﻻ ﺃﻥ ﺫﻟﻙ ﻻ ﻴﻤﻨﻊ ﺍﻟﺘﺄﻜﺩ
ﻤﻥ ﺍﻟﺼﺒﻐﺔ ﻭﻤﺭﺍﺠﻌﺘﻬﺎ ﻗﺒل ﺇﺴﺘﻴﺭﺍﺩﻫﺎ ﻭﻓﻕ ﺍﻟﻘﻭﺍﻨﻴﻴﻥ ﺍﻟﻤﺤﻠﻴﺔ ﻟﻠﺩﻭﻟﺔ ﺍﻟﻤﺴﺘﻬﻠﻜﺔ.
ﻭﻟﻜل ﻨﻭﻉ ﻤﻥ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺎﺕ ﺤﺩﻭﺩ ﻗﺩ ﺘﺘﻔﻕ ﺃﻭ ﺘﺨﺘﻠﻑ ﻤﻊ ﻗﻭﺍﻨﻴﻴﻥ ﺍﻟﺩﻭل ،ﻟﺫﻟﻙ ﻜﻤﺎ
ﺫﻜﺭﻨﺎ ﻭﻤﻭﻀﺢ ﻓﻲ ﺍﻟﺠﺩﺍﻭل ﻤﻥ ) (39ﺍﻟﻰ ) ،(52ﻟﻪ ﺍﻟﺤﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻪ ﻤﻥ ﺍﻟﺼﻔﺎﺕ ﺃﻭ
ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﻤﻁﻠﻭﺒﺔ ﻟﺩﻯ ﺒﻌﺽ ﺍﻟﻤﺼﻨﻌﻴﻥ ،ﻭﻫﻲ ﺒﻤﺜﺎﺒﺔ ﻤﺅﺸﺭﺍﺕ ﻟﻤﻔﻬﻭﻡ ﺠﻭﺩﺓ ﺍﻟﺼﺒﻐﺔ
ﻟﻺﺴﺘﻌﻤﺎل ﺍﻟﻐﺫﺍﺌﻲ ،ﻭﻟﻜﻥ ﻋﻨﺩ ﺍﻟﺘﻌﺎﻤل ﻤﻌﻬﺎ ﻴﺠﺏ ﺍﻟﺭﺠﻭﻉ ﺍﻟﻰ ﺍﻟﺤﺩﻭﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻓﻲ
ﺍﻟﺩﻭﻟﺔ ﺍﻟﺘﻲ ﺘﺼﻨﻊ ﻟﻬﺎ ﺍﻟﻤﻨﺘﺞ ﺍﻟﺼﻨﺎﻋﻲ ﺃﻭ ﺘﺒﺎﻉ ﻟﻬﺎ ﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ،ﺤﻴﺙ ﺃﻥ ﻫﻨﺎﻟﻙ ﻨﺸﺭﺍﺕ
ﺘﺼﺩﺭ ﻤﻥ ﻓﺘﺭﺓ ﺍﻟﻰ ﺃﺨﺭﻯ ﻤﻥ ﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﺩﻭل ﻟﺘﻭﻀﺢ ﺇﺫﺍ ﻤﺎ ﻜﺎﻨﺕ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ ﻻ ﺯﺍﻟﺕ
ﻤﻌﺘﻤﺩﺓ ﻟﻺﺴﺘﻌﻤﺎل ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺃﻡ ﺘﻡ ﻤﻨﻌﻬﺎ.
95 ___________________________________________________________
ﻭﺃﻥ ﻟﻜل ﺩﻭﻟﺔ ﻗﻭﺍﻨﻴﻨﻬﺎ ﻭﺘﺸﺭﻴﻌﺎﺘﻬﺎ ﺍﻟﺨﺎﺼﺔ ﺒﻬﺎ ،ﻭﻗﺩ ﺘﻜﻭﻥ ﻫﺫﻩ ﺍﻟﺘﺸﺭﻴﻌﺎﺕ ﻤﻥ
ﻨﺎﺤﻴﺔ ﻭﻗﺎﺌﻴﺔ ﻤﻥ ﺨﻁﺭ ﺍﻟﻠﻭﻥ ﺍﻟﻤﺤﺩﺩ ﺍﻭ ﻗﺩ ﺘﻜﻭﻥ ﺇﺤﺘﺭﺍﺯﻴﺔ ﻟﻅﻬﻭﺭ ﺃﻭ ﺇﻋﺘﻘﺎﺩ ﺘﺄﺜﻴﺭﻫﺎ ﻋﻠﻰ ﺃﻱ
ﺸﺭﻴﺤﺔ ﻤﻥ ﺍﻟﻤﺠﺘﻤﻊ ﺨﺎﺼﺔ ﺍﻻﻁﻔﺎل ،ﺤﻴﺙ ﺍﻥ ﺍﻵﺜﺎﺭ ﺍﻟﺴﻠﺒﻴﺔ ﻗﺩ ﺘﺤﺩﺙ ﺒﻌﺩ ﻤﺭﻭﺭ ﺯﻤﻥ
ﻁﻭﻴل ،ﻭﺒﺎﻟﺘﺎﻟﻲ ﻗﺩ ﻴﺼﻌﺏ ﺘﺩﺍﺭﻙ ﺍﻟﻤﻭﻗﻑ ،ﻭﻴﻜﻠﻑ ﺍﻟﻜﺜﻴﺭ ﻤﻥ ﺍﻟﺠﻬﻭﺩ ﻓﻲ ﺍﻟﻌﻼﺝ ﺃﻭ ﻏﻴﺭﻫﺎ،
ﻜﻤﺎ ﺍﻥ ﺒﻌﺽ ﺍﻟﺩﻭل ﻨﺴﺒﺔ ﻟﺒﻌﺽ ﺍﻟﻤﻤﺎﺭﺴﺎﺕ ﻏﻴﺭ ﺍﻟﻌﻠﻤﻴﺔ ﻭﻏﻴﺭ ﺍﻟﻤﺩﺭﻭﺴﺔ ،ﺃﻭ ﻅﻬﻭﺭ ﺘﺠﺎﺭ
ﺠﺸﻌﻴﻥ ﻻ ﻴﺒﺎﻟﻭﻥ ﺒﺼﺤﺔ ﺍﻹﻨﺴﺎﻥ ﻗﺩ ﺘﻠﺠﺄ ﺍﻟﻰ ﻤﻨﻊ ﺒﻌﺽ ﺍﻻﻨﻭﺍﻉ ﺒﺎﻟﺭﻏﻡ ﻤﻥ ﺃﻨﻬﺎ ﻏﻴﺭ
ﻤﺤﻅﻭﺭﺓ ﻭﻟﻜﻥ ﻴﺸﺘﺭﻁ ﻓﻴﻬﺎ ﻨﺴﺏ ﻤﻌﻴﻨﺔ ﻟﻺﺴﺘﺨﺩﺍﻡ ﻭﻫﺫﻩ ﺍﻟﻨﺴﺏ ﻟﻸﺴﺒﺎﺏ ﺍﻟﺴﺎﺒﻘﺔ ﺃﻭ ﻋﺩﻡ
ﻭﺠﻭﺩ ﺍﻟﻭﻋﻲ ﺍﻟﻜﺎﻓﻲ ﺃﻭ ﺍﻻﻨﻀﺒﺎﻁ ﺍﻟﻤﻌﻴﺎﺭﻱ ﻭﺍﻻﺨﻼﻗﻲ ﻓﻴﻬﺎ ﻴﺘﻡ ﺤﻅﺭﻫﺎ ،ﻭﺫﻟﻙ ﻟﺘﻘﺩﻴﻡ ﻤﺒﺩﺃ
ﺼﺤﺔ ﺍﻻﻨﺴﺎﻥ ﻋﻠﻰ ﺃﻱ ﺠﺎﻨﺏ ﺘﺤﺴﻴﻨﻲ ﻟﻠﻐﺫﺍﺀ ﻓﻲ ﺍﻟﺸﻜل ﺃﻭ ﺍﻟﻠﻭﻥ ﺃﻭ ﺍﻟﻘﻭﺍﻡ .ﻭﺭﻜﺯﺕ ﻓﻲ ﻫﺫﺍ
ﺍﻟﻔﺼل ﻋﻠﻰ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﺘﻲ ﺘﺼﻨﻊ ﺒﻬﺎ ﺒﻌﺽ ﺍﻟﺸﺭﻜﺎﺕ ﺍﻷﻟﻭﺍﻥ ﺍﻟﺼﻨﺎﻋﻴﺔ ﻭﻗﺩ ﺘﻜﻭﻥ ﻫﺫﻩ
ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﻤﺫﻜﻭﺭﺓ ﻓﻲ ﻫﺫﻩ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺫﺍﺕ ﻨﻘﺎﻭﺓ ﺃﻭ ﻀﺒﻁ ﺍﻜﺒﺭ ﻤﻥ ﺍﻟﻤﻁﻠﻭﺏ ﻓﻲ
ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ،ﻭﻟﻘﺩ ﺘﺠﺎﻭﺯﺕ ﻋﻥ ﺫﻜﺭ ﻜﺜﻴﺭ ﻤﻥ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﺘﺤﺩﻴﺩﺍ ﻷﻱ ﺒﻠﺩ ﻭﺫﻟﻙ ﻷﻨﻬﺎ ﻤﻥ
ﺇﺨﺘﺼﺎﺹ ﻫﻴﺌﺎﺕ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻭﺍﻟﺘﺸﺭﻴﻌﺎﺕ ،ﻭﻜﺫﻟﻙ ﺤﻘﻬﺎ ﺍﻻﺩﺒﻲ ﻓﻲ ﺍﻟﻨﺸﺭ ،ﻭﻟﻜﻥ ﺇﻋﺘﻤﺩﺕ
ﻋﻠﻰ ﺍﻟﺘﺼﻨﻴﻊ ﻭﺍﻟﺸﺭﻜﺎﺕ ﺍﻟﻤﺼﻨﻌﺔ ﻭﺍﻟﺘﻲ ﺘﻘﻊ ﻓﻲ ﺍﻟﺤﺩﻭﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻋﺎﻟﻤﻴﺎ ،ﻜﺜﻘﺎﻓﺔ ﻋﺎﻤﺔ
ﻭﻤﺅﺸﺭﺍﺕ ﻟﺘﻌﺎﻤل ﻤﻌﻬﺎ ،ﻭﻟﻜﻥ ﻻ ﻴﻌﻨﻲ ﻋﺩﻡ ﺍﻟﺭﺠﻭﻉ ﻟﺘﺸﺭﻴﻌﺎﺕ ﺍﻟﺒﻠﺩ ﺍﻟﻤﻌﻨﻲ ﻟﻠﺘﺄﻜﺩ ﻤﻥ
ﺍﻟﻤﺘﻐﻴﺭﺍﺕ ،ﻭﻟﻜﻨﻬﺎ ﻜﺎﻓﻴﺔ ﺒﺎﻟﻘﺩﺭ ﺍﻟﺫﻱ ﻴﻌﻁﻲ ﺍﻟﻌﻠﻡ ﺒﺎﻟﻀﺭﻭﺭﺓ ﺃﻭ ﻓﻲ ﺤﺎﻟﺔ ﻏﻴﺎﺏ ﺍﻟﻤﻌﻠﻭﻤﺔ ﻓﻲ
ﺍﻟﺩﻭل ﺍﻟﻤﻌﻨﻴﺔ.
96 ___________________________________________________________
97 ___________________________________________________________
98 ___________________________________________________________
ﺍﻟﺘﺎﺭﺘﺭﺍﺯﻴﻥ ):(TARTRAZINE
ﺍﻟﺤﺩ ﺍﻟﺭﻗﻡ
ﺍﻟﺼﻔﺔ
ﺍﻻﻋﻠﻰ
ﺒﺩﺭﺓ 1
ﻭﺼﻔﺔ ﺍﻟﺼﺒﻐﺔ
ﺼﻔﺭﺍﺀ
85.00 ﻨﺴﺒﺔ ﺍﻟﺤﺩ ﺍﻻﺩﻨﻰ ﻤﻥ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻜﻠﻴﺔ ﺒﺎﻟﻭﺯﻥ 2
00.20 ﻨﺴﺒﺔ ﺍﻟﺤﺩ ﺍﻻﻋﻠﻰ ﻟﻠﻤﻭﺍﺩ ﺍﻟﻐﻴﺭ ﺫﺍﺌﺒﺔ ﻓﻲ ﺍﻟﻤﺎﺀ 3
00.20 ﻨﺴﺒﺔ ﺍﻟﺤﺩ ﺍﻻﻋﻠﻰ ﻟﻤﺴﺘﺨﻠﺹ ﺍﻻﻴﺜﺭ ﺍﻟﻤﺭﻜﺏ ﺒﺎﻟﻭﺯﻥ 4
01.00 ﻨﺴﺒﺔ ﺍﻟﺤﺩ ﺍﻻﻋﻠﻰ ﻤﻥ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﺜﺎﻨﻭﻴﺔ 5
• I-P-(Sulfophenyl)-5-pyrazolone-3-
00.50 carboxylic acid.
Aniline-4-Sulfonilic Acid.
00.01 ﻨﺴﺒﺔ ﺍﻟﺤﺩ ﺍﻻﻋﻠﻰ ﻤﻥ ﺍﻻﻤﻴﻨﺎﺕ ﺍﻟﻌﻁﺭﻴﺔ ﺍﻻﺒﺘﺩﺍﺌﻴﺔ ﺍﻟﻤﺼﻠﻔﻨﺔ 7
10.00 ﺃﻋﻠﻰ ﺤﺩ ﻟﻠﺤﺩﻴﺩ ﺒﺎﻟﻤﻠﺠﺭﺍﻡ ﻟﻜل ﻜﻴﻠﻭ ﺠﺭﺍﻡ 8
03.00 ﺃﻋﻠﻰ ﺤﺩ ﻟﻠﻘﺼﺩﻴﺭ ﺒﺎﻟﻤﻠﺠﺭﺍﻡ ﻟﻜل ﻜﻴﻠﻭ ﺠﺭﺍﻡ 9
40.00 ﺃﻋﻠﻰ ﺤﺩ ﻟﻠﻤﻌﺎﺩﻥ ﺍﻟﺜﻘﻴﻠﺔ )ﻓﻲ ﺸﻜل ﺭﺼﺎﺹ( ﺒﺎﻟﻤﻠﺠﺭﺍﻡ ﻟﻜل ﻜﻴﻠﻭ 10
ﺠﺭﺍﻡ
01.00 ﺃﻋﻠﻰ ﺤﺩ ﻟﻠﺯﺌﺒﻕ ﺒﺎﻟﻤﻠﺠﺭﺍﻡ ﻟﻜل ﻜﻴﻠﻭ ﺠﺭﺍﻡ 11
01.00 ﺃﻋﻠﻰ ﺤﺩ ﻟﻠﻜﺎﺩﻤﻴﻭﻡ ﺒﺎﻟﻤﻠﺠﺭﺍﻡ ﻟﻜل ﻜﻴﻠﻭ ﺠﺭﺍﻡ 12
99 ___________________________________________________________
ﺃﺼﻔﺭ ﺍﻟﻐﺭﻭﺏ ﻜﻤﺎ ﺫﻜﺭﻨﺎ ﻤﻥ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﻓﻲ ﺍﻻﻏﺫﻴﺔ ،ﻭﻟﻜﻥ ﻴﺠﺏ ﺃﻥ ﺘﺨﻠﻭ
ﻤﻥ ﺒﻌﺽ ﺍﻟﺼﺒﻐﺎﺕ ﻏﻴﺭ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻤﺜل ﺴﻭﺩﺍﻥ ﻭﻥ ،ﺒﺎﻻﻀﺎﻓﺔ ﻟﻤﺭﺍﺠﻌﺔ ﻤﻁﺎﺒﻘﺔ
ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻟﻜل ﺒﻠﺩ ﺤﺴﺏ ﺘﺸﺭﻴﻌﺎﺘﻪ ﺍﻟﻐﺫﺍﺌﻴﺔ ،ﻭﺍﻟﺠﺩﻭل ﺭﻗﻡ ) (41ﻴﻭﻀﺢ ﺒﻌﺽ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ
ﻋﻨﺩ ﺍﻟﺘﺼﻨﻴﻊ.
ﺍﻟﺤﺩ ﺍﻟﺭﻗﻡ
ﺍﻟﺼﻔﺔ
ﺍﻻﻋﻠﻰ
ﺒﺩﺭﺓ 1
ﻭﺼﻔﺔ ﺍﻟﺼﺒﻐﺔ
ﺼﻔﺭﺍﺀ
85.00 ﻨﺴﺒﺔ ﺍﻟﺤﺩ ﺍﻻﺩﻨﻰ ﻤﻥ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻜﻠﻴﺔ ﺒﺎﻟﻭﺯﻥ 2
00.20 ﻨﺴﺒﺔ ﺍﻟﺤﺩ ﺍﻻﻋﻠﻰ ﻟﻠﻤﻭﺍﺩ ﺍﻟﻐﻴﺭ ﺫﺍﺌﺒﺔ ﻓﻲ ﺍﻟﻤﺎﺀ 3
00.20 ﻨﺴﺒﺔ ﺍﻟﺤﺩ ﺍﻻﻋﻠﻰ ﻟﻤﺴﺘﺨﻠﺹ ﺍﻻﻴﺜﺭ ﺍﻟﻤﺭﻜﺏ ﺒﺎﻟﻭﺯﻥ 4
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ﺠﺭﺍﻡ
01.00 ﺃﻋﻠﻰ ﺤﺩ ﻟﻠﺯﺌﺒﻕ ﺒﺎﻟﻤﻠﺠﺭﺍﻡ ﻟﻜل ﻜﻴﻠﻭ ﺠﺭﺍﻡ 11
01.00 ﺃﻋﻠﻰ ﺤﺩ ﻟﻠﻜﺎﺩﻤﻴﻭﻡ ﺒﺎﻟﻤﻠﺠﺭﺍﻡ ﻟﻜل ﻜﻴﻠﻭ ﺠﺭﺍﻡ 12
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ﺇﻴﺭﻴﺜﺭﻭﺯﻴﻥ ):(ERYTHOROSINE
ﺍﻟﺤﺩ ﺍﻟﺭﻗﻡ
ﺍﻟﺼﻔﺔ
ﺍﻻﻋﻠﻰ
ﺒﺩﺭﺓ 1
ﻭﺼﻔﺔ ﺍﻟﺼﺒﻐﺔ
ﺤﻤﺭﺍﺀ
87.00 ﻨﺴﺒﺔ ﺍﻟﺤﺩ ﺍﻻﺩﻨﻰ ﻤﻥ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻜﻠﻴﺔ ﺒﺎﻟﻭﺯﻥ 2
00.20 ﻨﺴﺒﺔ ﺍﻟﺤﺩ ﺍﻻﻋﻠﻰ ﻟﻠﻤﻭﺍﺩ ﺍﻟﻐﻴﺭ ﺫﺍﺌﺒﺔ ﻓﻲ ﺍﻟﻤﺎﺀ 3
00.20 ﻨﺴﺒﺔ ﺍﻟﺤﺩ ﺍﻻﻋﻠﻰ ﻟﻤﺴﺘﺨﻠﺹ ﺍﻻﻴﺜﺭ ﺍﻟﻤﺭﻜﺏ ﺒﺎﻟﻭﺯﻥ 4
0400. ﻨﺴﺒﺔ ﺍﻟﺤﺩ ﺍﻻﻋﻠﻰ ﻤﻥ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﺜﺎﻨﻭﻴﺔ 5
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ﻴﺴﺘﺨﺩﻡ ﻫﺫﺍ ﺍﻟﻠﻭﻥ ﺒﻜﺜﺭﺓ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻭﺍﻟﺠﺩﻭل ﺭﻗﻡ ) (43ﻴﻭﻀﺢ ﺒﻌﺽ
ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﺘﺼﻨﻴﻌﻴﺔ ،ﻭﻫﻲ ﺼﺒﻐﺔ ﻏﻴﺭ ﻤﻤﻨﻭﻋﺔ ﻋﺎﻟﻤﻴﺎ ﻓﻲ ﺍﻷﻏﺫﻴﺔ ،ﻟﻜﻥ ﺍﻟﻤﻤﻨﻭﻉ ﺍﻟﺒﻭﻨﺴﻴﻭ
ﺇﻜﺱ ﺁﺭ ،ﺍﻟﺫﻱ ﺘﻡ ﻤﻨﻌﻪ ﻤﻥ ﺍﻻﺴﺘﺨﺩﺍﻡ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻟﻅﻬﻭﺭ ﺒﻌﺽ ﺍﻟﺠﻭﺍﻨﺏ ﺍﻟﺼﺤﻴﺔ
ﻓﻲ ﺇﺴﺘﻌﻤﺎﻟﻪ.
___________________________________________________________ 103
___________________________________________________________ 104
ﻜﺎﺭﻤﻭﻴﺯﻴﻥ ):(CARMOISINE
___________________________________________________________ 105
ﺃﻤﺎﺭﺍﻨﺙ ):(AMARANTH
ﺍﻻﻤﺎﺭﺍﻨﺙ ﻤﻥ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ،ﻭﻟﻜﻥ ﻜﻤﺎ ﺍﺴﻠﻔﻨﺎ ﺍﻟﺫﻜﺭ ﻤﺭﺍﺠﻌﺔ ﺍﻟﻘﺎﺌﻤﺔ ﺍﻟﺩﻭﺭﻴﺔ
ﻟﻤﻀﺎﻓﺎﺕ ﺍﻻﻏﺫﻴﺔ ﻋﻥ ﺍﻟﻤﺴﺘﺠﺩﺍﺕ ﻓﻲ ﺇﺴﺘﻌﻤﺎﻟﻪ ،ﻭﺍﻟﺠﺩﻭل ﺭﻗﻡ ) (45ﻴﻭﻀﺢ ﺒﻌﺽ ﺍﻟﺤﺩﻭﺩ
ﻭﺍﻟﺼﻔﺎﺕ ﺍﻟﺼﻨﺎﻋﻴﺔ.
___________________________________________________________ 106
ﺍﻟﺒﻨﻲ ﺍﻟﺸﻜﻭﻻﺘﻲ ﻤﻥ ﺍﻻﻟﻭﺍﻥ ﺍﻟﺼﻨﺎﻋﻴﺔ ﺍﻟﺘﻲ ﺘﻌﻁﻲ ﺍﻟﻠﻭﻥ ﺍﻟﻜﺎﻜﺎﻭﻱ ﻟﺒﻌﺽ ﺍﻟﻤﻨﺘﺠﺎﺕ
ﺍﻟﻐﺫﺍﺌﻴﺔ ،ﻟﺫﻟﻙ ﺍﻟﺠﺩﻭل ﺭﻗﻡ ) (46ﻴﻭﻀﺢ ﺒﻌﺽ ﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﻤﻨﺘﺞ ﺍﻟﻤﺼﻨﻊ ﻟﺩﻯ ﺒﻌﺽ
ﺍﻟﺸﺭﻜﺎﺕ ﺍﻟﻌﺎﻟﻤﻴﺔ.
4-aminonaphthalene-1-sulfonic acid
00.01 ﻨﺴﺒﺔ ﺍﻟﺤﺩ ﺍﻻﻋﻠﻰ ﻤﻥ ﺍﻻﻤﻴﻨﺎﺕ ﺍﻟﻌﻁﺭﻴﺔ ﺍﻻﺒﺘﺩﺍﺌﻴﺔ 7
ﺍﻟﻤﺼﻠﻔﻨﺔ
10.00 ﺃﻋﻠﻰ ﺤﺩ ﻟﻠﺤﺩﻴﺩ ﺒﺎﻟﻤﻠﺠﺭﺍﻡ ﻟﻜل ﻜﻴﻠﻭ ﺠﺭﺍﻡ 8
03.00 ﺃﻋﻠﻰ ﺤﺩ ﻟﻠﻘﺼﺩﻴﺭ ﺒﺎﻟﻤﻠﺠﺭﺍﻡ ﻟﻜل ﻜﻴﻠﻭ ﺠﺭﺍﻡ 9
40.00 ﺃﻋﻠﻰ ﺤﺩ ﻟﻠﻤﻌﺎﺩﻥ ﺍﻟﺜﻘﻴﻠﺔ )ﻓﻲ ﺸﻜل ﺭﺼﺎﺹ( ﺒﺎﻟﻤﻠﺠﺭﺍﻡ 10
ﻟﻜل ﻜﻴﻠﻭ ﺠﺭﺍﻡ
01.00 ﺃﻋﻠﻰ ﺤﺩ ﻟﻠﺯﺌﺒﻕ ﺒﺎﻟﻤﻠﺠﺭﺍﻡ ﻟﻜل ﻜﻴﻠﻭ ﺠﺭﺍﻡ 11
01.00 ﺃﻋﻠﻰ ﺤﺩ ﻟﻠﻜﺎﺩﻤﻴﻭﻡ ﺒﺎﻟﻤﻠﺠﺭﺍﻡ ﻟﻜل ﻜﻴﻠﻭ ﺠﺭﺍﻡ 12
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ﺍﻻﺯﺭﻕ ﺍﻟﻼﻤﻊ ﻤﻥ ﺍﻻﻟﻭﺍﻥ ﺍﻟﺘﻲ ﺘﻀﻔﻲ ﺍﻟﻤﻅﻬﺭ ﺍﻻﺯﺭﻕ ﺫﻭ ﺍﻟﻘﺩﺭﺓ ﺍﻟﺘﻠﻭﻴﻨﻴﺔ ﺍﻟﻌﺎﻟﻴﺔ،
ﻭﺍﻟﻤﻀﺎﻑ ﻟﻌﺩﺩ ﻤﻥ ﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ،ﻭﺍﻟﺠﺩﻭل ﺭﻗﻡ ) (47ﻴﻭﻀﺢ ﺒﻌﺽ ﺍﻟﺼﻔﺎﺕ ﻋﻨﺩ
ﺍﻟﻤﺼﻨﻌﻴﻴﻥ.
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ﻫﻭ ﺍﻟﻠﻭﻥ ﺍﻟﻤﺴﺌﻭل ﻤﻥ ﺇﻋﻁﺎﺀ ﺍﻟﻠﻭﻥ ﺍﻻﺴﻭﺩ ﻓﻲ ﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ،ﻭﺍﻟﺠﺩﻭل ﺭﻗﻡ
) (50ﻴﻭﻀﺢ ﺒﻌﺽ ﻤﻭﺍﺼﻔﺎﺘﻪ ،ﻭﻜﻤﺎ ﺍﺴﻠﻔﻨﺎ ﻴﺨﻀﻊ ﻟﻤﻭﺍﺼﻔﺎﺕ ﻭﺘﺸﺭﻴﻌﺎﺕ ﻜل ﺩﻭﻟﺔ.
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ﻫﻭ ﺍﻟﻠﻭﻥ ﺍﻟﻤﺴﺌﻭل ﻋﻥ ﺍﻟﺼﺒﻐﺔ ﺍﻟﺨﻀﺭﺍﺀ ﺫﺍﺕ ﺍﻟﻘﻭﺓ ﺍﻟﺘﻠﻭﻴﻨﻴﺔ ﺍﻟﻌﺎﻟﻴﺔ ،ﻭﻴﺴﺘﻌﻤل
ﺒﻜﺜﺭﺓ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ،ﺇﻻ ﺃﻥ ﻤﻭﺍﺼﻔﺎﺘﻪ ﺘﻌﺘﻤﺩ ﻋﻠﻰ ﺘﺸﺭﻴﻌﺎﺕ ﻜل ﺩﻭﻟﺔ ﻭﻟﻜﻥ ﺒﺼﻭﺭﺓ
ﻋﺎﻤﺔ ﺍﻟﺠﺩﻭل ﺭﻗﻡ ) (51ﻴﻭﻀﺢ ﺒﻌﺽ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ.
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ﺍﻻﺤﻤﺭ ﺘﻭ ﺠﻲ ﻤﻥ ﺍﻻﻟﻭﺍﻥ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻭﻟﻜﻨﻪ ﻴﺨﻀﻊ ﻜﺫﻟﻙ ﻤﺜل ﻏﻴﺭﻩ ﻤﻥ ﺍﻻﻟﻭﺍﻥ ﻋﻠﻰ ﺘﺸﺭﻴﻌﺎﺕ
ﻜل ﺩﻭﻟﺔ ،ﻭﺍﻟﺠﺩﻭل ﺭﻗﻡ ) (52ﻴﻭﻀﺢ ﺒﻌﺽ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ.
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ﺍﻟﺒﺎﺏ ﺍﻟﺜﺎﻟﺙ
ﺍﻟﻔﺼل ﺍﻟﺜﺎﻨﻲ
ﻁﺭﻕ ﻓﺤﺹ ﻭﺍﺨﺘﺒﺎﺭ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﻗﺒل ﺇﺴﺘﺨﺩﺍﻤﻬﺎ ﻓﻲ ﺘﻠﻭﻴﻥ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻐﺫﺍﺌﻴﺔ
ﻤﻥ ﻁﺭﻕ ﺍﻟﺘﺤﻠﻴل ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻲ ،ﻫﻲ ﻁﺭﻴﻘﺔ ﻴﺘﻡ ﻓﻴﻬﺎ ﻋﻤل ﻤﺤﻠﻭل ﻤﻥ ﺍﻟﺼﺒﻐﺔ
ﻭﻤﻥ ﺜﻡ ﻴﺘﻡ ﺤﻘﻨﻬﺎ ﻓﻲ ﺠﻬﺎﺯ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ،ﺒﺈﺴﺘﻌﻤﺎل ﻋﻤﻭﺩ ﻤﻨﺎﺴﺏ ﻟﻠﻔﺼل
ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻲ ،ﻭﻴﺘﻡ ﻀﺒﻁ ﻅﺭﻭﻑ ﺍﻟﺠﻬﺎﺯ ﺒﺤﻴﺙ ﺘﻌﻁﻲ ﻓﺼل ﻭﺍﻀﺢ ﻟﻠﺼﺒﻐﺔ ﺍﻟﻤﺭﺍﺩ
ﻓﺤﺼﻬﺎ .ﻜﻤﺎ ﻴﺤﻘﻥ ﺍﻟﺠﻬﺎﺯ ﺒﺎﻟﻤﺤﺎﻟﻴل ﺍﻟﻘﻴﺎﺴﻴﺔ ﻟﻸﻟﻭﺍﻥ ﻭﺘﺘﻡ ﻤﻘﺎﺭﻨﺔ ﺍﻟﻨﺘﺎﺌﺞ ﻟﺘﺤﺩﻴﺩ ﻨﻭﻉ ﺍﻟﺼﺒﻐﺔ
ﻭﻤﻜﻭﻨﺎﺘﻬﺎ ،ﺤﺴﺏ ﻗﻤﻡ ﺍﻟﻤﻨﺤﻨﻴﺎﺕ ﻭﺍﻟﺘﻲ ﻴﺘﻡ ﺍﻟﺤﺼﻭل ﻋﻠﻴﻬﺎ ﻤﻥ ﺍﻟﻔﺼل ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻲ
ﻟﺘﺤﺩﻴﺩ ﺍﻟﺼﺒﻐﺔ ﺍﻟﺭﺌﻴﺴﻴﺔ ﻭﻜﺫﻟﻙ ﺒﻘﻴﺔ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻤﺼﺎﺤﺒﺔ.
ﻁﺭﻕ ﺍﻟﺘﺤﻠﻴل ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻲ ،ﻫﻲ ﻁﺭﻴﻘﺔ ﻴﺘﻡ ﻓﻴﻬﺎ ﻋﻤل ﻤﺤﻠﻭل ﻤﻥ ﺍﻟﺼﺒﻐﺔ ﻭﻤﻥ
ﺜﻡ ﻴﺘﻡ ﺤﻘﻨﻬﺎ ﻓﻲ ﺠﻬﺎﺯ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ،ﺒﺈﺴﺘﻌﻤﺎل ﻋﻤﻭﺩ ﻤﻨﺎﺴﺏ ﻟﻠﻔﺼل ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻲ،
ﻭﻴﺘﻡ ﻀﺒﻁ ﻅﺭﻭﻑ ﺍﻟﺠﻬﺎﺯ ﺒﺤﻴﺙ ﺘﻌﻁﻲ ﻓﺼل ﻭﺍﻀﺢ ﻟﻠﺼﺒﻐﺔ ﺍﻟﻤﺭﺍﺩ ﻓﺤﺼﻬﺎ.
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ﺃﻤﺎ ﺍﻟﺠﺯﺀ ﺍﻟﺜﺎﻨﻲ ﻓﺘﺘﻡ ﻓﻴﻪ ﻋﻤﻠﻴﺔ ﺘﻌﺭﻴﻑ ﺍﻟﺒﻨﻴﺎﺕ ﺍﻟﺘﺭﻜﻴﺒﻴﺔ ﺒﺎﻟﻭﺯﻥ ﺍﻟﺠﺯﻴﺌﻲ ﺒﺘﺤﺩﻴﺩ
ﺍﻟﻜﺘﻠﺔ ﺍﻟﻁﻴﻔﻴﺔ ﺒﺎﻟﻨﺴﺒﺔ ﻟﻠﻤﻭﺍﺩ ﺍﻟﺘﻲ ﺘﻡ ﻓﺼﻠﻬﺎ ﺨﻼل ﻋﻤﻠﻴﺔ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ،ﻭﺫﻟﻙ ﻤﻥ ﺨﻼل
ﺍﻟﺠﺯﺀ ﺍﻟﻤﻠﺤﻕ ﻤﻥ ﺠﻬﺎﺯ ﺍﻟﻜﺘﻠﺔ ﺍﻟﻁﻴﻔﻴﺔ ).(Mass spectrophotometer
ﻭﻴﺘﻡ ﺭﺒﻁ ﻫﺫﺍ ﺍﻟﺠﻬﺎﺯ ﺒﺠﻬﺎﺯ ﻜﻤﺒﻴﻭﺘﺭ ﻟﻘﺭﺍﺀﺓ ﺍﻟﻔﺼل ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻲ ﻓﻲ ﺸﻜل
ﻤﻨﺤﻰ ﺒﻴﺎﻨﻲ ،ﺘﺤﺩﺩ ﻗﻤﻡ ﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻟﻤﻭﺠﻭﺩﺓ ﻓﻲ ﺍﻟﻌﻴﻨﺔ ﺍﻟﻤﺨﺘﺒﺭﻩ ،ﻭﻨﺘﺎﺌﺞ ﺍﻟﻜﺘل ﺍﻟﻁﻴﻔﻴﺔ ﺍﻟﺘﻲ ﺘﻡ
ﺘﺤﺩﻴﺩﻫﺎ ﺒﺠﻬﺎﺯ ﺍﻟﻜﺘﻠﺔ ﺍﻟﻁﻴﻔﻴﺔ ،ﻭﺠﻬﺎﺯ ﺍﻟﻜﻤﺒﻴﻭﺘﺭ ﻤﺯﻭﺩ ﺒﻤﻜﺘﺒﺔ ﺇﻟﻜﺘﺭﻭﻨﻴﺔ ﺘﻘﻭﻡ ﺒﺘﺤﺩﻴﺩ ﺍﺴﻤﺎﺀ
ﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻟﺘﻲ ﺘﻡ ﺍﻟﺤﺼﻭل ﻋﻠﻴﻬﺎ ﻤﻥ ﺍﻟﺘﺤﻠﻴل ﻭﺒﺎﻟﺘﺎﻟﻲ ﺍﻟﺤﺼﻭل ﻋﻠﻰ ﺍﻟﻠﻭﻥ ﺍﻭ ﺍﻻﻟﻭﺍﻥ ﻓﻲ
ﺍﻟﻤﺤﻠﻭل.
ﻓﻔﻲ ﺤﺎﻟﺔ ﺠﻬﺎﺯ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﻤﺯﻭﺩ ﺒﺎﻟﻜﺘﻠﺔ ﺍﻟﻁﻴﻔﻴﺔ ﻫﺫﺍ ) (HPLC - MSﻴﺘﻡ
ﺘﺤﺩﻴﺩ ﺍﻟﻤﺭﻜﺒﺎﺕ ﺩﻭﻥ ﺍﻟﺭﺠﻭﻉ ﺍﻟﻰ ﺍﻟﻤﺤﺎﻟﻴل ﺍﻟﻘﻴﺎﺴﻴﺔ ﻟﻸﻟﻭﺍﻥ ﻟﺤﻘﻨﻬﺎ ﻓﻲ ﺠﻬﺎﺯ
ﺍﻟﻜﺭﻤﻭﺍﺘﻭﻏﺭﺍﻓﻴﺎ ﻟﻤﻁﺎﺒﻘﺔ ﻨﺘﺎﺌﺠﻬﺎ ﻤﻊ ﻨﺘﺎﺌﺞ ﻗﻤﻡ ﺍﻟﻤﻨﺤﻨﻰ ﺍﻟﻤﺘﺤﺼل ﻋﻠﻴﻪ ﺒﺎﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ،
ﻭﺒﺎﻟﺘﺎﻟﻲ ﺘﻌﻁﻲ ﻨﺘﺎﺌﺞ ﻭﺍﻀﺤﺔ ﻟﻨﻭﻉ ﺍﻟﺼﺒﻐﺔ ﻭﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻤﺼﺎﺤﺒﺔ ﻭﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻻﺨﺭﻯ
ﺍﻟﻤﺨﺘﻠﻁﺔ ﺒﺎﻟﻠﻭﻥ ﻜﻤﺎ ﻭﻨﻭﻋﺎ ،ﻤﻤﺎ ﻴﺴﻬل ﻜﺜﻴﺭﺍ ﻤﻥ ﺇﺠﺭﺍﺀ ﻋﺩﺩ ﻤﻥ ﺍﻟﺘﺠﺎﺭﺏ ﻭﺍﻟﺘﺤﺎﻟﻴل
ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻭﺇﺒﺩﺍﻟﻬﺎ ﺒﺨﻁﻭﺍﺕ ﺒﺴﻴﻁﺔ ﺘﻜﺸﻑ ﻟﻨﺎ ﺍﻟﺘﺤﻠﻴل ﺒﺩﻻ ﻤﻥ ﺍﻟﺘﻌﻘﻴﺩﺍﺕ ﺍﻟﻜﺒﻴﺭﺓ ،ﺇﻻ ﺃﻥ ﻫﺫﺍ
ﺍﻟﺠﻬﺎﺯ ﺘﻭﺍﺠﺩﻩ ﻗﻠﻴل .ﻭﻟﻜﻨﻪ ﺫﻭ ﻓﺎﺌﺩﺓ ﻗﻴﻤﺔ ﻓﻲ ﺍﻟﺘﺤﺩﻴﺩ ﺍﻟﻨﻭﻋﻲ ﻭﺍﻟﻜﻤﻲ ﻟﻼﻟﻭﺍﻥ ﻭﺍﺨﺘﺼﺎﺭ
ﺍﻟﻭﻗﺕ ﺒﺩﻻ ﻤﻥ ﺤﻘﻥ ﻜل ﻤﺤﻠﻭل ﻗﻴﺎﺴﻲ ﻋﻠﻲ ﺤﺩ ﻓﻲ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﺘﻲ ﻻ ﺘﺴﺘﺨﺩﻡ ﻤﻌﻬﺎ
ﺍﻟﻜﺘﻠﺔ ﺍﻟﻁﻴﻔﻴﺔ.
ﻭﻫﻲ ﻁﺭﻴﻘﺔ ﺴﺭﻴﻌﺔ ﻟﻠﺤﺼﻭل ﻋﻠﻰ ﻨﺘﺎﺌﺞ ﺩﻗﻴﻘﺔ ﻭﺴﺭﻴﻌﺔ ﻤﻘﺎﺭﻨﺔ ﺒﺎﻟﻁﺭﻕ ﺍﻟﺘﻲ ﺴﻭﻑ
ﻴﺘﻡ ﺘﻨﺎﻭﻟﻬﺎ ﻻﺤﻘﺎ ،ﻭﻟﻴﺱ ﺫﻟﻙ ﻓﺤﺴﺏ ﻓﺒﻬﺫﻩ ﺍﻟﻁﺭﻴﻘﺔ ﻴﻤﻜﻥ ﺍﻟﻜﺸﻑ ﻋﻥ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﺴﺭﻁﻨﺔ ﺍﻟﺘﻲ
ﺘﻜﻭﻥ ﻤﻊ ﺍﻟﺼﺒﻐﺔ ﻤﺜل ﺴﻭﺩﺍﻥ ﻭﻥ ﻓﻲ ﺃﺼﻔﺭ ﺍﻟﻐﺭﻭﺏ ﺃﻭ ﺤﺘﻰ ﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻟﺘﻲ ﺘﺘﻜﻭﻥ ﻋﻨﺩ
ﺘﺤﻠل ﺍﻟﺼﺒﻐﺔ ﺍﻟﻤﻭﺠﻭﺩﺓ ﻓﻲ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻐﺫﺍﺌﻴﺔ ،ﺨﺎﺼﺔ ﺍﻟﻤﺸﺭﻭﺒﺎﺕ ﺍﻟﺘﻲ ﺘﺘﻌﺭﺽ ﻟﻠﺘﺨﺯﻴﻥ ﺍﻟﺴﻲﺀ
ﻭﺍﺸﻌﺔ ﺍﻟﺸﻤﺱ ﺍﻟﻤﺒﺎﺸﺭﺓ.
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ﻴﺘﻡ ﺘﺤﺩﻴﺩ ﻨﺴﺏ ﺍﻟﻌﻨﺎﺼﺭ ﻤﻥ ﻓﻠﺯﺍﺕ ﻭﻏﻴﺭ ﻓﻠﺯﺍﺕ ﺍﻟﻤﻭﺠﻭﺩﺓ ﻓﻲ ﺍﻟﺼﺒﻐﺔ ﻤﻤﺎ ﻴﻘﻘل
ﻤﻥ ﻜﺜﻴﺭ ﻤﻥ ﺍﻟﺘﺠﺎﺭﺏ ﺍﻟﺘﺤﻠﻴﻠﻴﺔ ﻟﺘﺤﺩﻴﺩ ﺍﻟﻌﻨﺎﺼﺭ ﺍﻟﻤﺨﺘﻠﻔﺔ ﺨﺎﺼﺔ ﺍﻟﻤﻌﺎﺩﻥ ﺍﻟﺜﻘﻴﻠﺔ ﻓﻲ ﺍﻟﺼﺒﻐﺔ،
ﻭﺫﻟﻙ ﻷﺨﺘﺼﺎﺭ ﺍﻟﺨﻁﻭﺍﺕ ﺍﻟﻌﺩﻴﺩﺓ ﻤﻥ ﺍﻟﺘﺤﺎﻟﻴل ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﺍﻟﺘﻲ ﺴﻭﻑ ﻴﺭﺩ ﺫﻜﺭﻫﺎ ﻓﻲ ﻫﺫﺍ
ﺍﻟﻔﺼل ،ﻭﺫﻟﻙ ﻤﺜل ﺍﻟﻜﻠﻭﺭﻴﺩﺍﺕ ﻭﺍﻟﻜﺒﺭﻴﺘﺎﺕ ،ﻭﺍﻟﻌﻨﺎﺼﺭ ﺍﻟﺜﻘﻴﻠﺔ ﻤﺜل ﺍﻟﺤﺩﻴﺩ ﻭﺍﻟﺯﺭﻨﻴﺦ
ﻭﺍﻟﺭﺼﺎﺹ ،ﻤﻥ ﺤﻴﺙ ﺍﻟﻨﻭﻋﻴﺔ ﻭﺍﻟﻜﻤﻴﺔ ﺍﻟﻤﻭﺠﻭﺩﺓ ﻓﻲ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻤﻠﻭﻨﺔ ،ﻭﺫﻟﻙ ﻟﻠﺘﺄﻜﺩ ﻤﻥ ﻨﺴﺏ
ﻫﺫﻩ ﺍﻟﻌﻨﺎﺼﺭ ﻭﻋﺩﻡ ﺘﺠﺎﻭﺯ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻪ .ﻭﻫﻲ ﻁﺭﻴﻘﺔ ﺴﻬﻠﺔ ﻭﺩﻗﻴﻘﺔ ﻭﺴﺭﻴﻌﺔ .ﻓﻲ ﻫﺫﻩ ﺍﻟﻁﺭﻴﻘﺔ
ﻴﺘﻡ ﻋﻤل ﺍﻟﻤﺤﻠﻭل ﻭﻭﻀﻌﻪ ﻓﻲ ﺍﻟﺠﻬﺎﺯ ﻭﻤﻥ ﺜﻡ ﺍﻟﺤﺼﻭل ﻋﻠﻰ ﻨﺘﺎﺌﺞ ﺍﻟﺘﺤﻠﻴل ،ﺃﻤﺎ ﺍﻟﻁﺭﻕ
ﺍﻟﺘﺤﻠﻴﻠﻴﺔ ﺍﻟﺘﺎﻟﻴﺔ ﻟﻠﻜﺸﻑ ﻋﻥ ﺍﻟﻤﻌﺎﺩﻥ ﻴﻤﻜﻥ ﺘﻁﺒﻴﻘﻬﺎ ﻜﻴﻤﻴﺎﺌﻴﺎ ﻜﻤﺎ ﺴﻭﻑ ﻴﺭﺩ ﺫﻜﺭﻫﺎ ﻻﺤﻘﺎ.
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ﻴﺘﻡ ﺇﺫﺍﺒﺔ ﻗﺩﺭ ﻀﺌﻴل ﻤﻥ ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﺍﻟﻤﺎﺀ ﺍﻟﻤﻘﻁﺭ ﻓﻲ ﺃﻨﺒﻭﺒﺔ ﺍﻻﺨﺘﺒﺎﺭ ،ﻭﺍﻟﺘﺄﻜﺩ ﻤﻥ ﺘﻁﺎﺒﻕ
ﺍﻟﻠﻭﻥ ﻤﻊ ﻤﺤﻠﻭل ﺁﺨﺭ ﻤﻥ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻘﻴﺎﺴﻴﺔ ﻤﻥ ﺍﻟﻠﻭﻥ ﺍﻟﻤﻁﻠﻭﺏ.
-ﻋﻤل ﻜﺎﺸﻑ ﻤﻥ ﺍﻟﻤﻠﺢ ﺍﻟﻤﻨﻅﻡ )ﺴﺘﺭﺍﺕ ﺜﻼﺜﻲ ﺍﻟﺼﻭﺩﻴﻭﻡ ﺜﻨﺎﺌﻴﺔ ﺍﻟﻤﺎﺌﺔ )10
ﺠﻡ(().(Trisodium citrate dihydrate
-ﺘﻭﺯﻥ 0.8 – 0.6ﺠﻡ ﻤﻥ ﻋﻴﻨﺔ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻠﻭﻨﺔ.
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-ﺘﺘﻡ ﺍﻟﻤﻌﺎﻴﺭﺓ ) (Titrationﻭﻻ ﺘﺤﺘﺎﺝ ﺍﻟﻰ ﺩﻟﻴل ﻷﻥ ﺍﻟﻠﻭﻥ ﻴﻘﻭﻡ ﺒﺩﻭﺭ ﺍﻟﺩﻟﻴل ﺍﻟﺫﺍﺘﻲ.
-ﻭﺯﻥ ﺍﻟﻠﻭﻥ )ﻭ( ﺍﻟﺫﻱ ﻴﻌﺎﺩل 1ﻤل ﻤﺤﻠﻭل ﻜﻠﻭﺭﻴﺩ ﺍﻟﺘﻴﺘﺎﻨﻴﻭﺯ )Titanium ) (0.2 N
(chlorideﻴﻌﺎﺩل 0.2402ﺠﻡ ،ﺍﻟﻘﻴﻤﺔ )ﻭ( ﻭﻀﻌﺕ ﻋﻠﻰ ﺍﺴﺎﺱ ﺍﻟﻭﺯﻥ ﺍﻟﺠﺯﻴﺌﻲ ﺍﻟﻔﺭﻀﻲ
ﻟﻠﻤﻠﻭﻥ ﺍﻟﻨﻘﻲ.
ﺘﻘﺩﻴﺭ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﺘﻁﺎﻴﺭﺓ ﻋﻠﻰ ﺩﺭﺠﺔ o135ﻡ ) Determination of Volatile -5
:(Matter
ﻴﻭﺯﻥ 3-2ﺠﻡ ﻤﻥ ﻋﻴﻨﺔ ﺍﻟﺼﺒﻐﺔ ) (Dyeﻓﻲ ﺯﺠﺎﺠﺔ ﻭﺯﻥ ﻤﻔﺭﻁﺤﺔ ﺫﺍﺕ ﻏﻁﺎﺀ
ﻤﺴﻨﻔﺭ ﺴﺒﻕ ﺘﺜﺒﻴﺕ ﻭﺯﻨﻬﺎ .ﺘﻭﻀﻊ ﻓﻲ ﻓﺭﻥ ) (Ovenﻋﻠﻰ ﺩﺭﺠﺔ 135ﻡ 5 ±ﺤﺘﻲ ﺜﺒﺎﺕ
ﺍﻟﻭﺯﻥ .ﻴﻌﺎﺩ ﻭﺯﻥ ﺍﻟﻌﻴﻨﺔ ﺒﻌﺩ ﺘﺒﺭﻴﺩﻫﺎ ﻓﻲ ﻤﺠﻔﻑ ) (Desicatorﻭﻴﺤﺴﺏ ﺍﻟﻔﺭﻕ ﻓﻲ ﺍﻟﻭﺯﻥ
ﻭﻤﻨﻪ ﺘﺤﺴﺏ ﺍﻟﻨﺴﺒﺔ ﺍﻟﻤﺌﻭﻴﺔ ﻟﻠﻤﺎﺩﺓ ﺍﻟﻤﺘﻁﺎﻴﺭﺓ ﻋﻠﻰ ﻫﺫﻩ ﺍﻟﺩﺭﺠﺔ.
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ﺍﺴﺎﺱ ﺍﻟﻁﺭﻴﻘﺔ ﻴﺘﻡ ﻓﺼل ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﺜﺎﻨﻭﻴﺔ ﺍﻟﻤﺼﺎﺤﺒﺔ ﻤﻥ ﺍﻟﻤﻠﻭﻥ ﺍﻷﺴﺎﺴﻲ ﺒﻭﺍﺴﻁﺔ
ﺍﻟﻔﺼل ﺍﻟﻜﺭﻭﻤﺎﺘﻭﺠﺭﺍﻓﻲ ) (Ascending Chromatographyﺍﻟﺼﺎﻋﺩ ﻋﻠﻰ ﺍﻟﻭﺭﻕ ﺜﻡ
ﺍﺴﺘﺨﻼﺹ ﻜل ﻤﻨﻬﺎ ﻋﻠﻰ ﺤﺩﺓ ﻤﻥ ﻭﺭﻕ ﺍﻟﻔﺼل .ﺜﻡ ﺘﻘﺎﺱ ﺍﻟﻜﺜﺎﻓﺎﺕ ﺍﻟﻀﻭﺌﻴﺔ ) Optical
(densityﻟﻠﻤﺴﺘﺨﻠﺼﺎﺕ ﺍﻟﻨﺎﺘﺠﺔ ﻋﻨﺩ ﺃﻁﻭﺍل ﺍﻟﻤﻭﺠﺎﺕ ﺍﻟﻀﻭﺌﻴﺔ )(Light wave length
ﺍﻟﻤﻌﺎﺩﻟﺔ ﻟﺫﺭﺍﺕ ﺍﻻﻤﺘﺼﺎﺹ ) (Absorptionﺍﻟﺨﺎﺼﺔ ﺒﻜل ﻤﻨﻬﺎ ﻓﻲ ﻤﺠﺎل ﺍﻟﻁﻴﻑ ﺍﻟﻤﻨﻅﻭﺭ
) .(Visible lightﻭﺘﺴﺘﺨﺩﻡ ﺍﻟﻘﺭﺍﺀﺍﺕ ﺍﻟﻨﺎﺘﺠﺔ ﻟﺤﺴﺎﺏ ﻤﺤﺘﻭﻱ ﺍﻟﻤﻠﻭﻥ ﻤﻥ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﺜﺎﻨﻭﻴﺔ
ﺍﻟﻤﺼﺎﺤﺒﺔ ﻤﺤﺴﻭﺒﺔ ﻜﻨﺴﺒﺔ ﻤﺌﻭﻴﺔ ﺒﺎﻟﻨﺴﺒﺔ ﻟﻭﺯﻥ ﺍﻟﻌﻴﻨﺔ ﺍﻟﻤﺄﺨﻭﺫﺓ.
-ﻤﺤﻘﻥ ﺩﻗﻴﻕ ﻴﻌﻁﻲ ﻜﻤﻴﺎﺕ ﻓﻲ ﺤﺩﻭﺩ 0.1ﻤل ﺒﺘﻔﺎﻭﺕ ﻗﺩﺭﻩ 0.002 ±ﻤل.
ﻭﻴﺠﺏ ﺃﻥ ﺘﻜﻭﻥ ﺍﻟﻜﻭﺍﺸﻑ ﻋﻠﻰ ﺩﺭﺠﺔ ﻋﺎﻟﻴﺔ ﻤﻥ ﺍﻟﻨﻘﺎﻭﺓ ﻤﻊ ﺍﺴﺘﺨﺩﺍﻡ ﺍﻟﻤﺎﺀ ﺍﻟﻤﻘﻁﺭ ﻓﻲ ﺠﻤﻴﻊ
ﺍﻟﺤﺎﻻﺕ.
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)ﺃ( -ﻴﻭﻀﻊ ﺍﻟﻤﺫﻴﺏ ﺍﻟﻤﺸﺒﻊ ﻟﺠﻭ ﺠﻬﺎﺯ ﺍﻟﻔﺼل ﺍﻟﻜﺭﻭﻤﺎﺘﻭﺠﺭﺍﻓﻲ ﻓﻲ ﻗﺎﻋﺔ ﺒﺴﻤﻙ ﻴﻘﺭﺏ ﻤﻥ 1
ﺴﻡ ﺜﻡ ﻴﻐﻁﻲ ﺍﻟﺠﻬﺎﺯ ﺒﻐﻁﺎﺌﻪ ﻭﻴﺘﺭﻙ ﻟﻤﺩﺓ ﻻ ﺘﻘل ﻋﻥ ﺴﺎﻋﺘﻴﻥ ﻟﺘﺸﺒﻴﻊ ﺍﻟﺠﻭ ﺍﻟﺩﺍﺨﻠﻲ ﻟﻠﺠﻬﺎﺯ
ﺒﻭﺍﺴﻁﺔ ﻫﺫﺍ ﺍﻟﻤﺫﻴﺏ.
ﻴﺭﺴﻡ ﻋﻠﻰ ﺒﻌﺩ 5.2ﺴﻡ ﻤﻥ ﺍﻟﺤﺎﻓﺔ ﺍﻟﺴﻔﻠﻲ ﻟﻠﻭﺭﻗﺔ ﻤﺴﺘﻁﻴل ﺃﺒﻌﺎﺩﻩ 18ﺴﻡ ﻁﻭﻻﹰ7 ، ) ﺏ( -
ﻤﻡ ﻋﺭﻀﺎﹰ ﺒﺎﻟﻘﻠﻡ ﺍﻟﺭﺼﺎﺹ ﻭﻴﻭﺯﻉ ﻓﻲ ﺩﺍﺨل ﻫﺫﺍ ﺍﻟﻤﺴﺘﻁﻴل ﻜﻤﻴﺔ ﻤﻘﺩﺍﺭﻫﺎ 1.0ﻤل ﻤﻥ
ﺍﻟﻤﺤﻠﻭل ﺍﻟﻤﺎﺌﻲ ﻟﻠﻤﻠﻭﻥ ﺘﺭﻜﻴﺯ %1ﺒﺎﺴﺘﻌﻤﺎل ﺍﻟﻤﺤﻘﻥ ﺍﻟﺩﻗﻴﻕ ﺃﻭ ﺃﻨﺒﻭﺒﺔ ﺸﻌﺭﻴﺔ ﺭﻓﻴﻌﺔ ،ﻋﻠﻰ ﺃﻥ
ﻴﻜﻭﻥ ﺘﻭﺯﻴﻊ ﻫﺫﻩ ﺍﻟﻜﻤﻴﺔ ﻤﻨﺘﻅﻤﺎﹰ ﺒﻘﺩﺭ ﺍﻹﻤﻜﺎﻥ ﻓﻲ ﻨﻁﺎﻕ ﺍﻟﻤﺴﺘﻁﻴل ﺴﺎﻟﻑ ﺍﻟﺫﻜﺭ .ﻴﺴﻤﺢ ﻟﻠﻭﺭﻗﺔ
ﺒﺎﻟﺠﻔﺎﻑ ﻋﻠﻰ ﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ﺍﻟﻐﺭﻓﺔ ﻟﻤﺩﺓ 2-1ﺴﺎﻋﺔ ﺃﻭ ﻋﻠﻰ ﺩﺭﺠﺔ ﺤﺭﺍﺭﻩ 050ﻡ ﻟﻤﺩﺓ 5
ﺩﻗﺎﺌﻕ ﻓﻲ ﺍﻟﻔﺭﻥ ﺜﻡ ﺘﺘﺭﻙ ﻟﻤﺩﺓ 15ﺩﻗﻴﻘﺔ ﻋﻠﻰ ﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ﺍﻟﻐﺭﻓﺔ.
)ﺝ( -ﺘﺜﺒﻴﺕ ﺍﻟﻭﺭﻗﺔ ﺍﻟﻤﺤﻀﺭﺓ ﻭﻤﻌﻬﺎ ﻭﺭﻗﺔ ﺃﺨﺭﻱ ﺨﺎﻟﻴﺔ ﺘﺴﺘﺨﺩﻡ ﻟﻠﺘﻘﺩﻴﺭ ﺍﻟﺨﺎﻟﻲ ﻓﻲ ﻤﻜﺎﻨﻬﻤﺎ
ﺍﻟﻤﻨﺎﺴﺏ ﻤﻥ ﺍﻟﺠﻬﺎﺯ ﻭﺫﻟﻙ ﺒﻌﺩ ﺇﻀﺎﻓﺔ ﻜﻤﻴﺔ ﻤﻥ ﺍﻟﻤﺫﻴﺏ ﺍﻟﻤﻅﻬﺭ ﻓﻲ ﺍﻟﻤﻜﺎﻥ ﺍﻟﻤﺨﺼﺹ ﺘﻜﻔﻲ
ﻟﺭﻓﻊ ﻤﺴﺘﻭﺍﻩ ﺇﻟﻲ 1ﺴﻡ ﻤﻥ ﺘﺤﺕ ﻤﺴﺘﻭﻱ ﺍﻟﺨﻁ ﺍﻻﺴﺎﺴﻲ ﺜﻡ ﻴﻐﻁﻲ ﺍﻟﺠﻬﺎﺯ ﺒﺈﺤﻜﺎﻡ.
)ﺩ( -ﻴﺴﻤﺢ ﻟﻠﻤﺫﻴﺏ ﺒﺎﻟﺼﻌﻭﺩ ﻋﻠﻰ ﻭﺭﻗﺘﻲ ﺍﻟﻔﺼل ﺇﻟﻲ ﺍﻟﻤﺴﺎﻓﺔ ﺍﻟﻤﺤﺩﺩﺓ ﻓﻭﻕ ﺨﻁ ﺍﻷﺴﺎﺱ
) (Base lineﺜﻡ ﺘﺭﻓﻊ ﺍﻟﻭﺭﻗﺘﺎﻥ ﻭﻴﻨﻘﻼﻥ ﺇﻟﻲ ﻓﺭﻥ ﺘﺠﻔﻴﻑ ﻟﻤﺩﺓ 15-10ﺩﻗﻴﻘﺔ ﻋﻠﻰ ﺩﺭﺠﺔ
060-50ﻡ ،ﺃﻭ ﻟﺘﺠﻔﻑ ﻓﻲ ﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ﺍﻟﻐﺭﻓﺔ ﺍﻟﻌﺎﺩﻴﺔ ،ﺒﻴﻥ 2 - 1ﺴﺎﻋﺔ.
)ﻩ( -ﺘﻘﻁﻊ ﺍﻟﻤﺴﺘﻁﻴﻼﺕ ﺍﻟﻤﺤﺘﻭﻴﺔ ﻋﻠﻰ ﺍﻷﻟﻭﺍﻥ ﺍﻟﻤﺼﺎﺤﺒﺔ ﻭﺘﻘﻁﻊ ﺍﻟﻤﺴﺘﻁﻴﻼﺕ ﺍﻟﻤﻨﺎﻅﺭﺓ ﻟﻬﺎ
ﻤﻥ ﺍﻟﻭﺭﻗﺔ ﺍﻟﺨﺎﻟﻴﺔ ﻭﻴﻭﻀﻊ ﻜل ﻤﺴﺘﻁﻴل ﻭﺭﻗﻤﻪ ﻓﻲ ﺃﻨﺒﻭﺒﺔ ﺍﺨﺘﺒﺎﺭ ﻤﺴﺘﻘﻠﺔ ﺜﻡ ﻴﻀﺎﻑ 5ﻤل ﻤﻥ
ﻤﺫﻴﺏ ﺍﻻﺴﺘﺨﻼﺹ ﻟﻜل ﺃﻨﺒﻭﺒﺔ ﻭﺘﺭﺝ ﺩﺍﺌﺭﻴﺎﹰ ﻟﻤﺩﺓ 3-2ﺩﻗﻴﻘﺔ ﺜﻡ ﻴﻀﺎﻑ 15ﻤل ﻤﻥ ﻤﺤﻠﻭل
ﺒﻴﻜﺭﺒﻭﻨﺎﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ) (Sodium bicarbonateﻭﺘﺭﺝ ﺍﻻﻨﺒﻭﺒﺔ ﻟﻀﻤﺎﻥ ﺍﻟﺨﻠﻁ.
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)ﺭ( -ﻴﺭﺸﺢ ﻤﺴﺘﺨﻠﺹ ﺍﻟﻠﻭﻥ ﻭﺍﻟﻤﺴﺘﺨﻠﺹ ﺍﻟﺨﺎﻟﻲ ﺨﻼل ﻭﺭﻗﺔ ﺴﺭﻴﻌﺔ ﺍﻟﺘﺭﺸﻴﺢ ﻗﻁﺭﻫﺎ 9ﺴﻡ.
ﻭﺘﻘﺎﺱ ﺍﻟﻜﺜﺎﻓﺎﺕ ﺍﻟﻀﻭﺌﻴﺔ ﻟﻠﻤﺴﺘﺨﻠﺼﺎﺕ ﺍﻟﻤﻠﻭﻨﺔ ﻋﻨﺩ ﺃﻁﻭﺍل ﺍﻟﻤﻭﺠﺎﺕ ﺍﻟﻤﻘﺎﺒﻠﺔ ﻟﺫﺭﻭﺍﺕ
ﺍﻤﺘﺼﺎﺼﻬﺎ ﺒﺎﻟﻤﻘﺎﺭﻨﺔ ﻤﻊ ﻤﺤﻠﻭل ﻴﺘﻜﻭﻥ ﻤﻥ 5ﻤل ﻤﻥ ﻤﺫﻴﺏ ﺍﻻﺴﺘﺨﻼﺹ 15 +ﻤل ﻤﺤﻠﻭل
ﺒﻴﻜﺭﺒﻭﻨﺎﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ.
)ﺯ( -ﺜﻡ ﺘﻘﺎﺱ ﺍﻟﻜﺜﺎﻓﺎﺕ ﺍﻟﻀﻭﺌﻴﺔ ﻟﻠﻤﺴﺘﻠﺨﻠﺼﺎﺕ ﺍﻟﺨﺎﻟﻴﺔ ﻋﻨﺩ ﺃﻁﻭﺍل ﺍﻟﻤﻭﺠﺎﺕ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﻓﻲ
ﻗﻴﺎﺱ ﻤﺤﺎﻟﻴل ﺍﻟﻤﺴﺘﺨﻠﺼﺎﺕ ﺍﻟﻤﻨﺎﻅﺭﺓ ﻟﻬﺎ.
ﻤﺤﺘﻭﻴﺎﺕ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻤﺼﺎﺤﺒﺔ ﻤﻘﺩﺭﺓ ﻜﻨﺴﺒﺔ ﻤﺌﻭﻴﺔ ﺱ ﻓﻲ ﺍﻟﻌﻴﻨﺔ ﻴﻤﻜﻥ ﺍﻟﺤﺼﻭل ﻋﻠﻴﻬﺎ
ﺒﺎﺴﺘﻌﻤﺎل ﺍﻟﻤﻌﺎﺩﻟﺔ ﺍﻵﺘﻴﺔ:
ﻋﻠﻤﺎﹰ ﺒﺄﻥ:
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ﺇﺠﺭﺍﺀ ﺍﻟﺘﺠﺭﺒﺔ:
-8ﺘﻘﺩﻴﺭ ﺍﻟﻜﺒﺭﻴﺘﺎﺕ:
ﺍﻟﻜﻭﺍﺸﻑ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ:
ﺇﺠﺭﺍﺀ ﺍﻟﺘﺠﺭﺒﺔ:
) - (1ﻴﻭﺯﻥ ﺒﺩﻗﺔ ﺤﻭﺍﻟﻲ 5ﺠﻡ ﻤﻥ ﻋﻴﻨﺔ ﺍﻟﻤﻠﻭﻥ ﻭﺘﻨﻘل ﺇﻟﻲ ﺩﻭﺭﻕ ﻤﺨﺭﻭﻁﻲ ) Conical
(flaskﺴﻌﺔ 250ﻤل ﻭﺘﺫﺍﺏ ﻓﻲ ﺤﻭﺍﻟﻲ 100ﻤل ﻤﺎﺀ ﺒﺎﻟﺘﺴﺨﻴﻥ ﻋﻠﻰ ﺤﻤﺎﻡ ﻤﺎﺌﻲ ) Water
(pathﺜﻡ ﻴﻀﺎﻑ 35ﺠﻡ ﻜﻠﻭﺭﻴﺩ ﺼﻭﺩﻴﻭﻡ ﻭﻴﺴﺩ ﺍﻟﺩﻭﺭﻕ ﺜﻡ ﻴﺤﺭﻙ ﺩﺍﺌﺭﻴﺎﹰ ﻋﻠﻰ ﻓﺘﺭﺍﺕ
ﻤﻨﺘﻅﻤﺔ ﺨﻼل ﺴﺎﻋﺔ ﺜﻡ ﻴﺒﺭﺩ ﻭﺘﻨﻘل ﺍﻟﻤﺤﺘﻭﻴﺎﺕ ﺒﺎﻻﺴﺘﻌﺎﻨﺔ ﺒﻤﺤﻠﻭل ﻤﺸﺒﻊ ﻤﻥ ﻜﻠﻭﺭﻴﺩ
ﺍﻟﺼﻭﺩﻴﻭﻡ ﺇﻟﻲ ﺩﻭﺭﻕ ﻋﻴﺎﺭﻱ ) (Volumetric flaskﺴﻌﺔ 250ﻤل ﻭﻴﺨﻔﻑ ﻟﻠﻌﻼﻤﺔ .ﺘﺭﺝ
) (Shakeﺍﻟﻤﺤﺘﻭﻴﺎﺕ ﺜﻡ ﻴﺭﺸﺢ ﺍﻟﻤﺤﻠﻭل ﻓﻲ ﻭﺭﻗﺔ ﺘﺭﺸﻴﺢ ﺠﺎﻓﺔ ﻭﻴﻨﻘل ﺒﺎﻟﻤﺎﺼﺔ )(Pipette
100ﻤل ﻤﻥ ﺍﻟﺭﺸﻴﺢ ﺇﻟﻲ ﻜﺄﺱﹴ ﺴﻌﺔ 500ﻤل .ﻭﻴﺨﻔﻑ ﺒﺎﻟﻤﺎﺀ ﺇﻟﻲ 300ﻤل ﻭﻴﺤﻤﺽ
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) - (2ﻴﻭﻀﻊ ﺍﻟﻤﺨﻠﻭﻁ ﻋﻠﻰ ﺴﻁﺢ ﻤﺴﺨﻥ ﻜﻬﺭﺒﺎﺌﻲ ) (Electric heaterﻟﻤﺩﺓ 4ﺴﺎﻋﺎﺕ ﺃﻭ
ﻴﺘﺭﻙ ﻋﻠﻰ ﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ﺍﻟﺤﺠﺭﺓ ) (Room Temperatureﻁﻭل ﺍﻟﻠﻴل ﺜﻡ ﻴﺴﺨﻥ ﺇﻟﻲ ﺩﺭﺠﺔ
080ﻡ .ﻭﻴﺴﻤﺢ ﻟﻠﺭﺍﺴﺏ ﺒﺎﻟﺭﻜﻭﺩ .ﻴﺭﺸﺢ ﺭﺍﺴﺏ ﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺒﺎﺭﻴﻭﻡ ) (BaSO4ﻭﻴﻐﺴل ﺒﻤﺎﺀ
ﺴﺎﺨﻥ ﺜﻡ ﻴﺤﺭﻕ ﻋﻨﺩ ﺩﺭﺠﺔ ﺍﻻﺤﻤﺭﺍﺭ ﺍﻟﻤﻌﺘﻤﺩﺓ ﻓﻲ ﺒﻭﻗﺘﺔ ﺴﺒﻕ ﺘﺜﺒﻴﺕ ﻭﺯﻨﻬﺎ ﻟﺤﻴﻥ ﺍﻟﻭﺼﻭل
ﺇﻟﻲ ﻭﺯﻥ ﺜﺎﺒﺕ.
) - (3ﻴﺠﺭﻱ ﺘﻘﺩﻴﺭ ﺨﺎل ﻭﺘﺼﺤﺢ ﺍﻟﻨﺘﺎﺌﺞ ﻁﺒﻘﺎ ﻟﺫﻟﻙ ﻭﺘﺤﺴﺏ ﺍﻟﻨﺘﻴﺠﺔ ﻜﻜﺒﺭﻴﺘﺎﺕ ﺼﻭﺩﻴﻭﻡ
) .(Na2SO4ﻭﺯﻥ ﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ﻓﻲ ﺍﻟﻌﻴﻨﺔ – × 2.5ﻭﺯﻥ ﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺒﺎﺭﻴﻭﻡ
) (BaSO4ﺍﻟﻤﺼﺤﺢ × ،0.6087ﺜﻡ ﺘﺤﺴﺏ ﺍﻟﻨﺘﻴﺠﺔ ﻜﻨﺴﺒﺔ ﻤﺌﻭﻴﺔ ﻤﻥ ﻭﺯﻥ ﺍﻟﻌﻴﻨﺔ ﺍﻟﻤﺴﺘﻌﻤﻠﺔ.
ﺩﻭﺍﺭﻕ ﺜﺎﻨﻲ ﺃﻜﺴﻴﺩ ﺍﻟﻜﺭﺒﻭﻥ ﺃﻭ ﺩﻭﺍﺭﻕ ﺍﺨﺘﺯﺍل ﺒﻜﻠﻭﺭﻴﺩ ﺍﻟﺘﻴﺘﺎﻨﻴﻭﺯ ﺴﻌﺔ 500ﻤل. -
ﻭﺘﺴﺘﻌﻤل ﺠﻤﻴﻊ ﺍﻟﻜﻭﺍﺸﻑ ﻴﺠﺏ ﺃﻥ ﺘﻜﻭﻥ ﻤﻥ ﺍﻟﻤﻜﻭﺍﺸﻑ ﺍﻟﺘﺤﻠﻴﻠﻴﺔ ﻭﻴﺠﺏ ﺍﺴﺘﻌﻤﺎل ﺍﻟﻤﺎﺀ
ﺍﻟﻤﻘﻁﺭ ﻓﻲ ﻜل ﺍﻟﺤﺎﻻﺕ.
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ﻤﻠﺢ ﻤﻨﻅﻡ ﺴﺘﺭﺍﺕ ﺜﻼﺜﻲ ﺍﻟﺼﻭﺩﻴﻭﻡ ﺜﻨﺎﺌﻲ ﺍﻟﻤﺎﺌﻴﺔ ﺃﻭ ﻁﺭﻁﺭﺍﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ﺍﻟﺤﻤﻀﻴﺔ ﻫ(
) .(Acidic Sodium tartarateﻭﻴﺴﺘﻌﻤل ﺃﻴﻬﻤﺎ ﻁﺒﻘﺎﹰ ﻟﻤﺎ ﻴﻨﺹ ﻋﻠﻴﻪ ﺒﺎﻟﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﻘﻴﺎﺴﻴﺔ
ﻟﻜل ﻤﻠﻭﻥ.
ﻴﻨﻘل ﺇﻟﻲ ﺩﻭﺭﻕ ﻜﺒﻴﺭ ﺫﻭ ﻗﺎﻉ ﻤﺴﺘﺩﻴﺭ ﺤﺠﻡ ﻤﻥ ﻤﺤﻠﻭل %15ﻜﻠﻭﺭﻴﺩ ﺍﻟﺘﻴﺘﺎﻨﻴﻭﺯ
ﺍﻟﻤﺤﺘﻭﻱ ﻋﻠﻰ 33-31ﺠﻡ ﻤﻥ ﻜﻠﻭﺭﻴﺩ ﺍﻟﺘﻴﺘﺎﻨﻴﻭﺯ ﻟﻜل ﻟﺘﺭ ﻤﻥ ﺍﻟﻤﺤﻠﻭل ﺍﻟﻤﺭﺍﺩ ﺘﺤﻀﻴﺭﻩ ﺜﻡ
ﻴﻀﺎﻑ 100ﻤل ﺤﻤﺽ ﺍﻟﻬﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ ﻜﺜﺎﻓﺘﻪ 1.18 -1.16ﻟﻜل ﻟﺘﺭ ﻤﻥ ﺍﻟﻤﺤﻠﻭل .ﻴﺴﺨﻥ
ﺍﻟﺨﻠﻴﻁ ﻟﺩﺭﺠﺔ ﺍﻟﻐﻠﻴﺎﻥ ﻟﻤﺩﺓ 2-1ﺩﻗﻴﻘﺔ ﺜﻡ ﻴﺴﻜﺏ ﻓﻲ ﻤﺎﺀ ﺒﺎﺭﺩ ﻭﻴﻜﻤل ﻟﻠﺤﺠﻡ ﺍﻟﻤﻁﻠﻭﺏ ﻓﻲ
ﺯﺠﺎﺠﺔ ﺠﻬﺎﺯ ﺍﻟﻤﻌﺎﻴﺭﺓ .ﻴﺨﻠﻁ ﺠﻴﺩﺍﹰ ﻭﻴﺤﻔﻅ ﻓﻲ ﺠﻭ ﻤﻥ ﺜﺎﻨﻲ ﺃﻜﺴﻴﺩ ﺍﻟﻜﺭﺒﻭﻥ ﻭﻜﻭﺴﻴﻠﺔ ﺇﻀﺎﻓﻴﺔ
ﻟﻤﻨﻊ ﺃﻜﺴﺩﺓ ) (Oxidationﺍﻟﻤﺤﻠﻭل ﻭﻴﻐﻁﻲ ﺒﻁﺒﻘﺔ ﻤﻥ ﺯﻴﺕ ﺍﻟﺒﺎﺭﺍﻓﻴﻥ )(Paraffin oil
ﺍﻟﻁﺒﻲ ﺴﻤﻜﻬﺎ 6ﻤﻠﻠﻴﻤﺘﺭ.
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) -(2ﻴﺠﺭﻱ ﺘﻘﺩﻴﺭ ﺨﺎﻟﻲ ﺒﺎﺴﺘﻌﻤﺎل 3ﺠﻡ ﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺤﺩﻴﺩﻭﺯ ﺍﻟﻨﺸﺎﺩﺭﻱ ) Ammonium
(Ferrous sulphateﺒﺎﺴﺘﻌﻤﺎل ﻨﻔﺱ ﻜﻤﻴﺎﺕ ﺍﻟﻤﺎﺀ ﻭﺍﻟﺤﻤﺽ ﻭﻤﺤﻠﻭل ﺜﻴﻭﺴﻴﺎﻨﺎﺕ ﺍﻟﻨﺸﺎﺩﺭ
ﻭﺘﻤﺭﻴﺭ ﺘﻴﺎﺭ ﻤﺴﺘﻤﺭ ﻤﻥ ﺜﺎﻨﻲ ﺃﻜﺴﻴﺩ ﺍﻟﻜﺭﺒﻭﻥ ﻜﻤﺎ ﺴﺒﻕ ﺸﺭﺤﻪ.
25
ﻴﻭﺯﻥ ﺒﺎﻟﻀﺒﻁ ﻜﻤﻴﺔ ﻤﻥ ﺍﻟﻤﻠﻭﻥ ﺘﺒﻌﺎﹰ ﻟﻠﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﻘﻴﺎﺴﻴﺔ ﻟﻜل ﻤﻨﻬﺎ ﻭﺘﻨﻘل ﺇﻟﻲ ﺩﻭﺭﻕ
ﺜﺎﻨﻲ ﺃﻜﺴﻴﺩ ﺍﻟﻜﺭﺒﻭﻥ ﺃﻭ ﺩﻭﺭﻕ ﺍﻻﺨﺘﺯﺍل ﺒﻜﻠﻭﺭﻴﺩ ﺍﻟﺘﻴﺘﺎﻨﻴﻭﺯ ﺜﻡ ﻴﻀﺎﻑ 10ﺠﻡ ﻤﻥ ﺴﺘﺭﺍﺕ
ﺜﻼﺜﺔ ﺍﻟﺼﻭﺩﻴﻭﻡ ﺜﻨﺎﺌﻴﺔ ﺍﻟﻤﺎﺌﻴﺔ ﺃﻭ 15ﺠﻡ ﻤﻥ ﻁﺭﻁﺭﺍﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ﺍﻟﺤﻤﻀﻴﺔ ) Acidic
(sodium tartarateﻭﻴﺴﺘﻌﻤل ﺃﻴﻬﻤﺎ ﻁﺒﻘﺎﹰ ﻟﻤﺎ ﺫﻜﺭ ﻓﻲ ﻤﻭﺍﺼﻔﺎﺕ ﻜل ﻤﻠﻭﻥ 150 ،ﻤل ﻤﺎﺀ.
ﻴﻤﺭﺭ ﺘﻴﺎﺭ ﻤﻥ ﺜﺎﻨﻲ ﺃﻜﺴﻴﺩ ﺍﻟﻜﺭﺒﻭﻥ ﻓﻲ ﺍﻟﺩﻭﺭﻕ ﻭﻴﺴﺨﻥ ﺍﻟﻤﺤﻠﻭل ﻟﻠﻐﻠﻴﺎﻥ ﻭﻴﻨﻘﻁ ﺒﻤﺤﻠﻭل
ﻜﻠﻭﺭﻴﺩ ﺍﻟﺘﻴﺘﺎﻨﻴﻭﺯ ﺍﻟﺴﺎﺒﻕ ﻤﻌﺎﻴﺭﺘﻪ ﻤﻊ ﺍﻻﺤﺘﻔﺎﻅ ﺒﺘﻴﺎﺭ ﻤﺴﺘﻤﺭ ﺜﺎﺒﺕ ﻤﻥ ﺜﺎﻨﻲ ﺃﻜﺴﻴﺩ ﺍﻟﻜﺭﺒﻭﻥ
ﻭﻗﺭﺏ ﻨﻬﺎﻴﺔ ﺍﻟﺘﻨﻘﻴﻁ ﻴﻀﺎﻑ ﻜﻠﻭﺭﻴﺩ ﺍﻟﺘﻴﺘﺎﻨﻴﻭﺯ ﺇﻟﻲ ﺍﻟﻨﻬﺎﻴﺔ .ﻴﻘﻭﻡ ﺍﻟﻤﻠﻭﻥ ﺒﺩﻭﺭ ﺍﻟﺩﻟﻴل ﺍﻟﺫﺍﺘﻲ ﻤﺎ
ﻟﻡ ﻴﻨﺹ ﻋﻠﻰ ﻏﻴﺭ ﺫﻟﻙ ﻓﻲ ﻤﻭﺍﺼﻔﺎﺕ ﺍﻟﻠﻭﻥ.
ﺃ × ﻭ× × 100ﻡ
ﺤﻴﺙ ﺃﻥ:
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ﻡ :ﻭﺯﻥ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻤﻌﺎﺩل ل 1ﻤل ﻤﻥ ﻤﺤﻠﻭل 0.2 Nﺍﻟﻤﻨﺼﻭﺹ ﻋﻠﻴﻪ ﻓﻲ ﻤﻭﺍﺼﻔﺎﺕ ﻜل
ﻤﻠﻭﻥ.
ﻭﺘﺴﺘﺨﺩﻡ ﻫﺫﻩ ﺍﻟﻁﺭﻴﻘﺔ ﺃﺴﺎﺴﺎﹰ ﻟﺘﻘﺩﻴﺭ ﻋﻨﺎﺼﺭ ﺍﻟﻨﺤﺎﺱ ﻭﺍﻟﺯﺭﻨﻴﺦ ﻭﺍﻟﺭﺼﺎﺹ ﻓﻲ
ﺍﻟﻤﺤﻠﻭل ﺍﻟﻨﺎﺘﺞ ﻤﻥ ﺍﻟﺘﺭﻤﻴﺩ ﺍﻟﺭﻁﺏ ﻟﻌﻴﻨﺔ ﻭﺯﻨﻬﺎ 2.5ﺠﻡ ﺤﻴﺙ ﻴﺘﻡ ﻓﺼل ﻫﺫﻩ ﺍﻟﻤﻌﺎﺩﻥ ﻜﻠﻴﺔ
ﺒﺎﻻﺴﺘﺨﻼﺹ ﺒﺎﻟﻤﺫﻴﺒﺎﺕ ﺜﻡ ﺘﻘﺩﻴﺭ ﺘﺭﻜﻴﺯ ﻜل ﻤﻨﻬﺎ ﺘﻘﺩﻴﺭﺍﹰ ﻀﻭﺌﻴﺎﹰ ﻭﺘﺴﺘﺨﺩﻡ ﻫﺫﻩ ﺍﻟﻁﺭﻴﻘﺔ ﻋﺎﻤﺔ
ﻟﺘﻘﺩﻴﺭ ﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻟﻌﻀﻭﻴﺔ ﺍﻟﺘﻲ ﺘﺘﻁﻠﺏ ﻤﻭﺍﺼﻔﺎﺘﻬﺎ ﺤﺩﻭﺩﺍﹰ ﻀﺌﻴﻠﺔ ﻟﻬﺫﻩ ﺍﻟﻤﻌﺎﺩﻥ ﻋﻠﻰ ﺃﻻ ﺘﺘﻌﺩﻱ
ﻜﻤﻴﺔ ﺍﻟﻤﻌﺎﺩﻥ ﺍﻷﺨﺭﻯ ﺍﻟﻤﺼﺎﺤﺒﺔ 500ﺠﺯﺀ ﻓﻲ ﺍﻟﻤﻠﻴﻭﻥ.
-ﺩﻭﺍﺭﻕ ﻜﻠﺩﺍﻫل ﻤﺼﻨﻭﻋﺔ ﻤﻥ ﺍﻟﺴﻴﻠﻴﻜﺎ ﺃﻭ ﺍﻟﺒﻴﺭﻜﺱ )ﺴﻌﺔ 100ﻤل( ﻤﺯﻭﺩﺓ ﺒﻌﻨﻕ ﺠﺎﻨﺒﻲ ﻋﻥ
ﻁﺭﻴﻕ ﻭﺼﻠﺔ ﻤﺴﻨﻔﺭﺓ ) .(Quick fit
-ﺃﻗﻤﺎﻉ ﻓﺼل ﻤﺩﺭﺠﺔ ﺍﺴﻁﻭﺍﻨﻴﺔ ﺍﻟﺸﻜل ﺴﻌﺔ 50 ،25ﻭ 100ﻤل ﺫﺍﺕ ﺴﻴﻘﺎﻥ ﻗﺼﻴﺭﺓ ﺘﺒﺭﺯ
ﺒﻤﻘﺩﺍﺭ 1.3ﺴﻡ ﻤﻥ ﺘﺤﺕ ﺍﻟﺼﻨﺒﻭﺭ ).(Tap water
-ﻭﺘﺴﺘﺨﺩﻡ ﻜﻭﺍﺸﻑ ﺫﺍﺕ ﻨﻘﺎﻭﺓ ﻜﻴﻤﺎﻭﻴﺔ ﻋﺎﻟﻴﺔ .ﻭﺍﻟﻤﺎﺀ ﺍﻟﻤﻘﻁﺭ ﺍﻟﺨﺎﻟﻲ ﻤﻥ ﺍﻟﻤﻌﺎﺩﻥ ﺒﺎﺴﺘﻤﺭﺍﺭ.
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-ﺤﻤﺽ ﺒﻨﺯﻭﻴﻙ ﻭﺯﻨﻪ ﺍﻟﻨﻭﻋﻲ 1.42ﺃﻋﻴﺩ ﺘﻘﻁﻴﺭﻩ ﻜﻠﻴﺔ ﻓﻲ ﺠﻬﺎﺯ ﺯﺠﺎﺠﻲ ﻭﻴﺴﺘﺨﺩﻡ ﻫﺫﺍ
ﺍﻟﺤﺎﻤﺽ ﺒﻘﻭﺘﻪ ﺍﻟﻜﺎﻤﻠﺔ ﺃﻭ ﺒﻌﺩ ﺘﺨﻔﻴﻔﻪ ﺒﺎﻟﻤﺎﺀ ﺍﻟﻤﻘﻁﺭ ﺤﺴﺏ ﺍﻟﻠﺯﻭﻡ.
-ﺤﻤﺽ ﺍﻟﻨﺘﺭﻴﻙ ﺍﻟﻤﺨﻔﻑ ﺘﺨﻔﻑ 30ﻤل ﻤﻥ ﺍﻟﺤﻤﺽ ﺍﻟﻤﺭﻜﺯ ﺇﻟﻲ 100ﻤل ﺒﺎﻟﻤﺎﺀ.
-ﺤﻤﺽ ﺍﻟﺒﻴﺭﻭﻜﻠﻭﺭﻴﻙ ﺘﺭﻜﻴﺯ % 60ﺒﺎﻟﻭﺯﻥ ﺨﺎل ﻤﻥ ﺍﻟﻤﻌﺎﺩﻥ ﺇﺫﺍ ﺃﻋﻁﺕ ﺃﻱ ﻤﺎﺩﺓ ﺘﻘﺩﻴﺭﺍﹰ
ﺨﺎﻟﻴﺎﹰ ﻋﺎﻟﻴﺎﹰ ﺨﺼﻭﺼﺎﹰ ﻓﻲ ﺍﻟﺭﺼﺎﺹ ) (Leadﻴﺠﺭﻱ ﺇﻋﺎﺩﺓ ﺘﻘﻁﻴﺭ ﺤﻤﺽ ﺍﻟﺒﻴﺭﻭﻜﻠﻭﺭﻴﻙ ﻓﻲ
ﺠﻬﺎﺯ ﻤﻥ ﺍﻟﺯﺠﺎﺝ ﺍﻟﻜﺎﻤل ﺘﺤﺕ ﻀﻐﻁ ﻤﻨﺨﻔﺽ ﺤﻭﺍﻟﻲ 20ﻤﻡ.
-ﺤﻤﺽ ﺍﻟﻜﺒﺭﺘﻴﻙ ﺘﺭﻜﻴﺯ % 98 - 96ﺍﻟﻨﻘﻲ ﺍﻟﺨﺎﻟﻲ ﻤﻥ ﺍﻟﻤﻌﺎﺩﻥ – ﻴﻌﺎﺩ ﺘﻘﻁﻴﺭﻩ ،ﺇﺫﺍ ﻟﺯﻡ
ﺍﻻﻤﺭ.
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– ﺘﻨﻘل ﺇﻟﻲ ﻗﻤﻊ ﻓﺼل ) (Separating funnelﺴﻌﺘﻪ 1ﻟﺘﺭ ﻭﻴﻀﺎﻑ ½ﻤل ﻤﺤﻠﻭل ﻨﺸﺎﺩﺭ
ﻤﺭﻜﺯ ﻭﺯﻨﻪ ﺍﻟﻨﻭﻋﻲ 0.89 – 0.88ﻭﻴﺭﺝ ﺠﻴﺩﺍﹰ ﻤﻊ 50ﻤل ﻤﻥ ﻤﺤﻠﻭل ﺜﻨﺎﺌﻲ ﺍﻟﺜﻴﺯﻭﻥ 0.02
%ﻓﻲ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ،ﻴﻔﺼل ﻭﻴﻜﺭﺭ ﺍﻻﺴﺘﺨﻼﺹ ﻓﻲ ﺤﻤﺎﻡ 50ﻤل ﻤﻥ ﻤﺤﻠﻭل ﺩﺍﻴﺜﻴﺯﻭﻥ )10
ﻤل ﻤﻥ ﻤﺤﻠﻭل 40 + % 0.02ﻤل ﻜﻠﻭﺭﻭﻓﻭﺭﻡ( .ﺤﺘﻲ ﻴﺼﻴﺭ ﺍﻟﻤﺴﺘﺨﻠﺹ ﺍﻷﺨﻴﺭ ﺃﺨﻀﺭ
ﺍﻟﻠﻭﻥ .ﻭﺃﺨﻴﺭﺍﹰ ﻴﻀﺎﻑ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻭﻡ ﺤﺘﻲ ﻴﺼﺒﺢ ﺍﻟﻤﺴﺘﺨﻠﺹ ﺍﻷﺨﻴﺭ ﻋﺩﻴﻡ ﺍﻟﻠﻭﻥ .ﺒﻌﺩ ﺫﻟﻙ
ﻴﺤﻔﻅ ﺍﻟﻜﺎﺸﻑ ﻓﻲ ﺯﺠﺎﺠﺔ ﻤﻥ ﺍﻟﺒﻭﻟﻴﺜﻴﻥ ).(Polythene
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)ﻭﺯﻨﻪ ﺍﻟﻨﻭﻋﻲ (0.89 – 0.88ﺜﻡ ﻴﺴﺘﺨﻠﺹ ﺍﻟﻤﺯﻴﺞ ﺒﻭﺍﺴﻁﺔ 10ﻤل ﻤﻥ ﻜﺎﺸﻑ ﺍﻟﻜﺎﺭﺒﺎﻤﺎﺕ
ﺒﺎﻟﺭﺝ ﻟﻤﺩﺓ ﺜﻼﺜﻴﻥ ﺜﺎﻨﻴﺔ ،ﺘﺴﺘﺒﻌﺩ ﻁﺒﻘﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ،ﺜﻡ ﻴﻌﺎﺩ ﺭﺝ ﺍﻟﻁﺒﻘﺔ ﺍﻟﻤﺎﺌﻴﺔ ﻤﻊ 10ﻤل
ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﻤﻊ ﺍﺴﺘﺒﻌﺎﺩ ﻁﺒﻘﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﻓﻲ ﺍﻟﻐﺴﻴل ).(Washing
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-ﻴﺨﻔﻑ 10ﻤل ﻤﻥ ﻫﺫﺍ ﺍﻟﻤﺤﻠﻭل ﺇﻟﻲ ﻟﺘﺭ ﻋﻨﺩ ﺩﺭﺠﺔ 020ﻡ ﺒﺎﻟﻤﺎﺀ ﻓﻲ ﺩﻭﺭﻕ ﻋﻴﺎﺭﻱ ﺫﻭ
ﺍﻟﻌﻼﻤﺔ ﺍﻟﻭﺍﺤﺩﺓ ﺘﺒﻌﺎﹰ ﻟﻠﻤﻁﻠﻭﺏ ) 1ﻤل ﻤﻥ ﺍﻟﻤﺤﻠﻭل ﺍﻻﺨﻴﺭ ﻴﻌﺎﺩل 0.01ﻤﻠﻠﻴﺠﺭﺍﻡ ﺯﺭﻨﻴﺦ "10
ﻤﻴﻜﺭﻭﺠﺭﺍﻡ ﺯﺭﻨﻴﺦ"(.
-ﻤﺤﻠﻭل ﺍﻟﻨﺤﺎﺱ ﺍﻟﻘﻴﺎﺴﻲ :ﻴﺫﺍﺏ 0.3928ﺠﻡ ﻜﺒﺭﻴﺘﺎﺕ ﻨﺤﺎﺱ ﻨﻘﻴﺔ ﻓﻲ ﺍﻟﻤﺎﺀ ﻓﻲ ﺩﻭﺭﻕ
ﻋﻴﺎﺭﻱ ) (Volumetric flaskﺫﻭ ﺍﻟﻌﻼﻤﺔ ﺍﻟﻭﺍﺤﺩﺓ ﻤﻊ ﺍﻟﺘﺨﻔﻴﻑ ﺒﺎﻟﻤﺎﺀ ﺇﻟﻲ ﺍﻟﻌﻼﻤﺔ ﻋﻨﺩ
ﺩﺭﺠﺔ 020ﻡ .ﻴﺨﻔﻑ 10ﻤل ﻤﻥ ﻫﺫﺍ ﺍﻟﻤﺤﻠﻭل ﺇﻟﻲ 100ﻤل ﻋﻨﺩ ﺩﺭﺠﺔ 0 20ﻡ ﻓﻲ ﺩﻭﺭﻕ
ﻋﻴﺎﺭﻱ ﺴﻌﺔ 100ﻤل ﺒﺎﻟﻤﺎﺀ ﺍﻟﻤﻘﻁﺭ ﺘﺒﻌﺎﹰ ﻟﻠﻤﻁﻠﻭﺏ1) .ﻤل ﻤﻥ ﺍﻟﻤﺤﻠﻭل ﺍﻷﺨﻴﺭ ﻴﻌﺎﺩل 0.01
ﻤﻠﻠﻴﺠﺭﺍﻡ ﻨﺤﺎﺱ " 10ﻤﻴﻜﺭﻭﺠﺭﺍﻡ ﻨﺤﺎﺱ"(.
ﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﻤﻌﺎﺩ ﺘﻘﻁﻴﺭﻩ ،ﻴﻼﺤﻅ ﺍﺴﺘﺨﺩﺍﻡ ﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺫﻭ ﺩﺭﺠﺔ ﻨﻘﺎﻭﺓ ﻋﺎﻟﻴﺔ ﺤﻴﺙ -
ﺃﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺍﻷﻗل ﻨﻘﺎﻭﺓ ﻴﺤﺘﻭﻱ ﻋﻠﻰ ﺸﻭﺍﺌﺏ ﻤﻥ ﺍﻟﺯﻨﻙ ) (Zincﻤﻤﺎ ﻴﺤﺘﻡ ﺇﻋﺎﺩﺓ ﺘﻘﻁﻴﺭﻩ.
ﻤﺎﺀ ﻤﻘﻁﺭ ﺨﺎل ﻤﻥ ﺍﻟﻤﻌﺎﺩﻥ ﻤﻊ ﺇﻋﺎﺩﺓ ﺘﻘﻁﻴﺭﻩ ﻓﻲ ﺠﻬﺎﺯ ﺯﺠﺎﺠﻲ ﺇﺫﺍ ﻟﺯﻡ ﺍﻷﻤﺭ – -
ﻴﺨﺘﺒﺭ ﺍﻟﻤﺎﺀ ﻟﺨﻠﻭﻩ ﻤﻥ ﺍﻟﻤﻌﺎﺩﻥ ﺒﺈﻀﺎﻓﺔ ﻨﻘﻁﺔ ﻤﻥ ﻤﺤﻠﻭل ﻨﺸﺎﺩﺭ ) (10 Nﺇﻟﻲ 100ﻤل ﻤﻥ
ﺍﻟﻤﺎﺀ ﻤﺘﺒﻭﻋﺎﹰ ﺒﺈﻀﺎﻓﺔ 5ﻤل ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺜﻡ ﻨﻘﻁﺔ ﺃﻭ ﻨﻘﻁﺘﻴﻥ ﻤﻥ ﻤﺤﻠﻭل ﺍﻟﺩﺍﻴﺜﻴﺯﻭﻥ .ﻴﺭﺝ
ﺍﻟﺨﻠﻴﻁ ﻟﻤﺩﺓ 30ﺜﺎﻨﻴﺔ ﺜﻡ ﻴﺘﺭﻙ ﻟﺘﻨﻔﺼل ﺍﻟﻁﺒﻘﺎﺕ .ﻁﺒﻘﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺍﻟﺴﻔﻠﻲ ﻴﺠﺏ ﺃﻻ ﻴﺯﻴﺩ
ﻟﻭﻨﻬﺎ ﻋﻠﻰ ﺍﻟﻠﻭﻥ ﺍﻟﻘﺭﻤﺯﻱ ﺍﻟﻀﻌﻴﻑ ﺩﻻﻟﺔ ﻋﻠﻰ ﻭﺠﻭﺩ ﺁﺜﺎﺭ ﻤﻥ ﺍﻟﺭﺼﺎﺹ ﺃﻭ ﺍﻟﺯﻨﻙ ﺃﻭ
ﻜﻼﻫﻤﺎ .ﻴﻀﺎﻑ ﻤل ﻤﻥ ﻤﺤﻠﻭل ) % 10ﻭﺯﻥ/ﺤﺠﻡ( ﺴﻴﺎﻨﻴﺩ ﺒﻭﺘﺎﺴﻴﻭﻡ .ﻴﻌﺎﺩ ﺍﻟﺭﺝ ﺜﻡ ﻴﺘﺭﻙ
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ﻟﺘﻨﻔﺼل ﺍﻟﻁﺒﻘﺎﺕ ﻭﻓﻲ ﻫﺫﻩ ﺍﻟﺤﺎﻟﺔ ﻴﺠﺏ ﺃﻥ ﺘﻜﻭﻥ ﻁﺒﻘﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺍﻟﻤﻨﻔﺼﻠﺔ ﻋﺩﻴﻤﺔ ﺍﻟﻠﻭﻥ
ﺘﻘﺭﻴﺒﺎﹰ ﺩﻻﻟﺔ ﻋﻠﻰ ﻋﺩﻡ ﻭﺠﻭﺩ ﺍﻟﺭﺼﺎﺹ.
ﻭﺘﺠﻬﻴﺭ ﺍﻟﻌﻴﻨﺔ ﻟﻼﺨﺘﺒﺎﺭ ﺒﻭﺯﻥ ﺒﺎﻟﻀﺒﻁ ﻤﺎ ﻴﻘﺭﺏ ﻤﻥ 5ﺠﻡ ﻤﻥ ﻋﻴﻨﺔ ﺍﻟﻤﻠﻭﻥ ﻓﻲ
ﺩﻭﺭﻕ ﻜﻠﺩﺍﻫل ﺴﻌﺔ 150-100ﻤل ﺜﻡ ﻴﻀﺎﻑ 10ﻤل ﻤﻥ ﺤﻤﺽ ﺍﻟﻨﺘﺭﻴﻙ ﺍﻟﻤﺨﻔﻑ .ﺒﻤﺠﺭﺩ
ﺃﻥ ﻴﺒﺩﺃ ﺍﻟﺘﻔﺎﻋل ﺍﻟﻤﺒﺩﺌﻲ ﻴﺴﺨﻥ ﺒﺭﻓﻕ ﺤﺘﻲ ﺘﻬﺩﺃ ﺸﺩﺓ ﺍﻟﺘﻔﺎﻋل ﺜﻡ ﻴﺒﺭﺩ .ﻴﻀﺎﻑ ﺘﺩﺭﻴﺠﻴﺎﹰ 8ﻤل
ﺤﻤﺽ ﻜﺒﺭﻴﺘﻴﻙ ﻤﺭﻜﺯ ﺒﺴﺭﻋﺔ ﻻ ﺘﺅﺩﻱ ﺇﻟﻲ ﺇﺤﺩﺍﺙ ﺃﻱ ﻓﻭﺭﺍﻥ ﻋﻨﺩ ﺍﻟﺘﺴﺨﻴﻥ ) 10-5ﺩﻗﺎﺌﻕ
ﺘﻘﺭﻴﺒﺎﹰ( ﺜﻡ ﻴﺴﺘﻤﺭ ﻓﻲ ﺍﻟﺘﺴﺨﻴﻥ ﺤﺘﻲ ﻴﺼﺒﺢ ﻟﻭﻥ ﺍﻟﻤﺤﻠﻭل ﺩﺍﻜﻨﺎﹰ )) (Darkﻴﺒﺩﺃ ﻓﻲ ﺍﻟﺘﻜﺭﺒﻥ(.
ﻴﻀﺎﻑ ﺤﻤﺽ ﻨﺘﺭﻴﻙ ﻤﺭﻜﺯ ﺒﺒﻁﺀ ﻭﺒﻜﻤﻴﺎﺕ ﺼﻐﻴﺭﺓ ﻤﻊ ﺍﻟﺘﺴﺨﻴﻥ ﺒﻴﻥ ﻜل ﺇﻀﺎﻓﺔ،
ﻭﺃﺨﺭﻯ ﺤﺘﻲ ﻴﺼﺒﺢ ﻟﻭﻥ ﺍﻟﻤﺤﻠﻭل ﺩﺍﻜﻨﺎﹰ ﺜﺎﻨﻴﺔ .ﻭﻴﺠﺏ ﻋﺩﻡ ﺍﻟﺘﺴﺨﻴﻥ ﺒﺸﺩﺓ ﺘﺅﺩﻱ ﺇﻟﻲ ﺯﻴﺎﺩﺓ
ﺍﻟﺘﻜﺭﺒﻥ ﻭﺇﻻ ﻨﺘﺞ ﻓﻘﺩ ﻓﻲ ﻜﻤﻴﺔ ﺍﻟﺯﺭﻨﻴﺦ ) (Arsenicﻤﻊ ﺍﻟﻌﻨﺎﻴﺔ ﺒﻭﺠﻭﺩ ﻜﻤﻴﺔ ﺯﺍﺌﺩﺓ ﻤﻥ ﺤﻤﺽ
ﺍﻟﻨﺘﺭﻴﻙ ﺍﻟﺤﺭ ﺒﺎﺴﺘﻤﺭﺍﺭ .ﻴﺴﺘﻤﺭ ﻓﻲ ﻫﺫﻩ ﺍﻟﻤﻌﺎﻤﻠﺔ ﺤﺘﻲ ﻴﻜﺘﺴﺏ ﺍﻟﻤﺤﻠﻭل ﻟﻭﻥ ﺃﺼﻔﺭ ﺒﺎﻫﺕ ﻭﻻ
ﻴﺼﺒﺢ ﻟﻭﻨﻪ ﺩﺍﻜﻨﺎﹰ ﺒﺎﻟﺘﺴﺨﻴﻥ ﻟﻔﺘﺭﺍﺕ ﻁﻭﻴﻠﺔ .ﻴﻀﺎﻑ 0.5ﻤل ﺤﻠﻭل ﺤﻤﺽ ﺒﻴﺭﻭﻜﻠﻭﺭﻴﻙ
) (HClO4ﻤﻊ ﻜﻤﻴﺔ ﻗﻠﻴﻠﺔ ﻤﻥ ﺤﻤﺽ ﺍﻟﻨﺘﺭﻴﻙ ﺍﻟﻤﺭﻜﺯ ﺜﻡ ﻴﺴﺨﻥ ﻟﻤﺩﺓ 15ﺩﻗﻴﻘﺔ .ﻴﻌﺎﺩ ﺒﻌﺩ ﺫﻟﻙ
ﺇﻀﺎﻓﺔ 0.5ﻤل ﻤﺤﻠﻭل ﺤﻤﺽ ﺍﻟﺒﻴﺭﻜﻠﻭﺭﻴﻙ ﺜﻡ ﺍﻟﺘﺴﺨﻴﻥ ﻟﺒﻀﻊ ﺩﻗﺎﺌﻕ ﺃﺨﺭﻱ .ﻴﺅﺨﺫ ﻓﻲ
ﺍﻻﻋﺘﺒﺎﺭ ﻜﻤﻴﺔ ﺤﻤﺽ ﺍﻟﻨﺘﺭﻴﻙ ﺍﻟﻤﺭﻜﺯ ﺍﻟﻤﻀﺎﻓﺔ .ﻴﺒﺭﺩ ﺍﻟﻤﺤﻠﻭل ﻗﻠﻴﻼﹰ ﺜﻡ ﻴﺨﻔﻑ ﺒـ 10ﻤل ﻤﻥ
ﺍﻟﻤﺎﺀ .ﺍﻟﻤﺤﻠﻭل ﻴﺠﺏ ﺃﻥ ﻴﻜﻭﻥ ﻋﺩﻴﻡ ﺍﻟﻠﻭﻥ ﺘﻤﺎﻤﺎﹰ )ﻗﺩ ﻴﺘﻠﻭﻥ ﺍﻟﻤﺤﻠﻭل ﺒﻠﻭﻥ ﺃﺼﻔﺭ ﺒﺎﻫﺕ ﻓﻲ
ﺤﺎﻟﺔ ﻭﺠﻭﺩ ﺘﺭﻜﻴﺯﺍﺕ ﻋﺎﻟﻴﺔ ﻤﻥ ﺍﻟﺤﺩﻴﺩ ،ﻴﻐﻠﻲ ) (Boilingﺍﻟﻤﺤﻠﻭل ﺒﺭﻓﻕ ﻤﻊ ﺘﺠﻨﺏ ﺤﺩﻭﺙ
ﻓﻭﺭﺍﻥ ﺍﻨﻔﺠﺎﺭﻱ ﺤﺘﻲ ﺘﻅﻬﺭ ﺃﺩﺨﻨﺔ ﺒﻴﻀﺎﺀ ) .(Whiteﻴﺒﺭﺩ ﺍﻟﻤﺤﻠﻭل ﻭﻴﻀﺎﻑ 5ﻤل ﺃﺨﺭﻱ
ﻤﻥ ﺍﻟﻤﺎﺀ ﺜﻡ ﻴﻌﺎﺩ ﺍﻟﻐﻠﻴﺎﻥ ﺤﺘﻲ ﺘﺘﺼﺎﻋﺩ ﺍﻷﺩﺨﻨﺔ .ﻴﺒﺭﺩ ﺍﻟﻤﺤﻠﻭل ﻨﻬﺎﺌﻴﺎﹰ ﻭﻴﺨﻔﻑ ﺒﻭﺍﺴﻁﺔ 15ﻤل
ﻤﻥ ﺍﻟﻤﺎﺀ.
ﻴﺤﻀﺭ ﻜﺸﺎﻑ ﺍﺨﺘﺒﺎﺭ ﺨﺎﻟﻲ ﺒﺈﻀﺎﻓﺔ 8ﻤل ﻤﻥ ﺤﻤﺽ ﺍﻟﻜﺒﺭﻴﺘﻴﻙ ﺍﻟﻤﺭﻜﺯ ﺇﻟﻲ ﻨﻔﺱ
ﺍﻟﻜﻤﻴﺔ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﺴﺎﺒﻘﺎﹰ ﻤﻥ ﺤﻤﺽ ﺍﻟﻨﺘﺭﻴﻙ ﺍﻟﻤﺭﻜﺯ ) 25-20ﻤل( 1 ،ﻤل ﻤﺤﻠﻭل ﺤﻤﻀﻲ
ﺍﻟﺒﻴﺭﻜﻠﻭﺭﻴﻙ ﻓﻲ ﺩﻭﺭﻕ ﻜﻠﺩﺍﻫل ﺜﻡ ﺍﻟﻐﻠﻴﺎﻥ ﺤﺘﻲ ﺘﺼﺎﻋﺩ ﺍﻷﺩﺨﻨﺔ .ﻴﺴﺘﻤﺭ ﻓﻲ ﺍﻟﺘﺴﺨﻴﻥ ﺒﻌﺩ ﺫﻟﻙ
ﻟﻤﺩﺓ 20ﺩﻗﻴﻘﺔ ﺜﻡ ﻴﺒﺨﺭ ﻤﺭﺘﻴﻥ ﺒﻌﺩ ﺇﻀﺎﻓﺔ 5ﻤل ﻤﺎﺀ ﻓﻲ ﻜل ﻤﺭﺓ ﻭﻴﺨﻔﻑ ﺃﺨﻴﺭﺍﹰ ﺒﻭﺍﺴﻁﺔ 15
ﻤل ﻤﻥ ﺍﻟﻤﺎﺀ.
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ﺘﺒﺭﺩ ﺍﻟﻤﺤﺎﻟﻴل ﺇﻟﻲ ﺩﻭﺍﺭﻕ ﻓﻲ ﻋﻴﺎﺭﻴﺔ ﺴﻌﺔ ﺍﻟﻭﺍﺤﺩﺓ 50ﻤل ﻤﻊ ﻏﺴﻴل ﺩﻭﺭﻕ ﻜﻠﺩﺍﻫل
ﺒﻜﻤﻴﺎﺕ ﻤﺘﺘﺎﺒﻌﺔ ﻗﺩﺭﻫﺎ 2ﻤل ﻤﻥ ﺍﻟﻤﺎﺀ .ﺜﻡ ﻴﻀﺎﻑ 10ﻤل ﻤﻥ ﻤﺤﻠﻭل ) (5 Nﺤﻤﺽ
ﻫﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ ﻟﻜل ﻤﻥ ﺩﻭﺍﺭﻕ ﻜﻠﺩﺍﻫل .ﻴﺴﺨﻥ ﻟﺒﺩﺀ ﺍﻟﻐﻠﻴﺎﻥ ﻤﻊ ﺘﺤﺭﻴﻙ ﺍﻟﺩﻭﺍﺭﻕ ﺩﺍﺌﺭﻴﺎﹰ ﺒﺸﺩﺓ
ﻟﻐﺴل ﺠﻭﺍﻨﺒﻬﺎ .ﺜﻡ ﺘﺒﺭﺩ ﻭﻴﻨﻘل ﺍﻟﺤﻤﺽ اﻟ ﻰ ﺍﻟﺩﻭﺍﺭﻕ ﺍﻟﻌﻴﺎﺭﻴﺔ .ﻭﺃﺨﻴﺭﺍﹰ ﺘﻐﺴل ﺩﻭﺍﺭﻕ ﻜﻠﺩﺍﻫل
ﺒﻜﻤﻴﺎﺕ ﻤﺘﺘﺎﺒﻌﺔ ﻤﻥ ﺍﻟﻤﺎﺀ ﺜﻡ ﻴﻀﺎﻑ ﻨﺎﺘﺞ ﺍﻟﻐﺴﻴل ﻟﻠﺩﻭﺍﺭﻕ ﺍﻟﻌﻴﺎﺭﻴﺔ ﺍﻟﻤﺩﺭﺠﺔ ﻭﻴﻜﻤل ﺇﻟﻲ
ﺍﻟﻌﻼﻤﺔ ﺒﺎﻟﻤﺎﺀ ﺍﻟﻤﻘﻁﺭ ﻭﻴﺴﻤﻲ ﻫﺫﺍ ﺍﻟﻤﺤﻠﻭل )ﺃ(.
ﺘﻨﻘل ﻜﻤﻴﺔ 25ﻤل ﻤﻥ ﻤﺤﻠﻭل )ﺃ( ﺍﻟﺴﺎﺒﻕ ﺇﻟﻲ ﺩﻭﺭﻕ ﻤﺨﺭﻭﻁﻲ ﺴﻌﺔ 100ﻤل ﺜﻡ
ﻴﻀﺎﻑ 10ﻤل ﺤﻤﺽ ﻫﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ ) (HClﻤﺭﻜﺯ 2 ،ﻤل ﻤﻥ ﻤﺤﻠﻭل ﺒﻭﺩﻭﺯﺭ ﺍﻟﺼﻭﺩﻴﻭﻡ
ﻭﻴﺩﻓﺎﹰ ﺍﻟﺨﻠﻴﻁ ﺇﻟﻲ o40-35ﻡ.
ﻭﻴﻌﺎﺩ ﺍﺴﺘﺨﻼﺹ ﺍﻟﻁﺒﻘﺔ ﺍﻟﻤﺎﺌﻴﺔ ﻤﺭﺓ ﺃﺨﺭﻱ ﻓﻲ ﺍﻟﻘﻤﻊ ﺍﻷﻭل ﺒﻭﺍﺴﻁﺔ ﻜﻤﻴﺔ ﺃﺨﺭﻱ
ﻤﻥ ﻜﺎﺸﻑ ﺍﻟﻜﺎﺭﺒﺎﻤﺎﺕ ﻗﺩﺭﻫﺎ 2ﻤل ﺜﻡ ﺍﻟﺭﺝ ﻟﻤﺩﺓ 30ﺜﺎﻨﻴﺔ ﺜﻡ ﺘﺘﺭﻙ ﻟﺘﻨﻔﺼل ﻭﺘﺴﺤﺏ ﻁﺒﻘﺔ
ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ) (Chloroformﺍﻟﺴﻔﻠﻲ ﺇﻟﻲ ﻗﻤﻊ ﺍﻟﻔﺼل ﺍﻟﺜﺎﻨﻲ ﻤﻊ ﻏﺴﻴل ﺍﻟﻁﺒﻘﺔ ﺍﻟﻤﺎﺌﻴﺔ
ﺍﻟﻤﺘﺒﻘﻴﺔ ﺒﻭﺍﺴﻁﺔ 0.5ﻤل ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﻜﻤﺎ ﺴﺒﻕ ﺸﺭﺤﻪ ﻤﻊ ﺴﺤﺏ ﻁﺒﻘﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ
ﺍﻟﻤﺘﻜﻭﻨﺔ ﺇﻟﻲ ﻗﻤﻊ ﺍﻟﻔﺼل ﺍﻟﺜﺎﻨﻲ ﺒﻨﻔﺱ ﺍﻟﻁﺭﻴﻘﺔ ﻭﻴﺭﻤﺯ ﻟﻪ ﺒﻤﺤﻠﻭل )ﺏ( ﺘﻌﺎﺩ ﻤﺤﺘﻭﻴﺎﺕ ﻗﻤﻊ
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ﺍﻟﻔﺼل ﺃﻭل ﺇﻟﻲ ﺍﻟﺩﻭﺭﻕ ﺍﻟﻤﺨﺭﻭﻁﻲ ) (Conical flaskﺍﻷﺼﻠﻲ ﻤﻊ ﻏﺴل ﻗﻤﻊ ﺍﻟﻔﺼل
ﺒﻭﺍﺴﻁﺔ ﻜﻤﻴﺔ ﻗﻠﻴﺔ ﻤﻥ ﺍﻟﻤﺎﺀ ﻴﻨﻘل ﻫﻭ ﺍﻴﻀﺎﹰ ﺇﻟﻲ ﺍﻟﺩﻭﺭﻕ ﺍﻟﻤﺨﺭﻭﻁﻲ ﻴﺤﻔﻅ ﻫﺫﺍ ﺍﻟﻤﺤﻠﻭل
ﺍﻟﺤﻤﻀﻲ ) (Acidic Solutionﻭﻴﺭﻤﺯ ﻟﻪ ﺒﻤﺤﻠﻭل )ﺠ( ﻭﻫﻭ ﺍﻟﺫﻱ ﻴﺤﺘﻭﻱ ﻋﻠﻰ ﺍﻟﺭﺼﺎﺹ
ﻟﺘﻘﺩﻴﺭ ﻫﺫﺍ ﺍﻟﻌﻨﺼﺭ.
ﺘﻘﺩﻴﺭ ﺍﻟﻨﺤﺎﺱ:
ﻴﺘﺭﻙ ﺍﻟﺨﻠﻴﻁ ﻟﻴﻨﻔﺼل ﻤﻊ ﺍﻟﺘﺄﻜﺩ ﻤﻥ ﺠﻔﺎﻑ ﺴﺎﻕ ﺍﻟﻘﻤﻊ .ﺘﺴﺤﺏ ﻁﺒﻘﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ
ﺇﻟﻲ ﻤﺨﺒﺎﺭ ﻤﺩﺭﺝ ﺠﺎﻑ ﺴﻌﺔ 10ﻤل ﺜﻡ ﺘﻐﺴل ﺍﻟﻁﺒﻘﺔ ﺍﻟﺤﺎﻤﻀﻴﺔ ﺒﻭﺍﺴﻁﺔ 0.5ﻤل ﻤﻥ
ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ .ﻴﻀﺎﻑ ﻨﺎﺘﺞ ﻏﺴﻴل ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺇﻟﻲ ﻤﺴﺘﺨﻠﺹ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺍﻻﺼﻠﻲ ﻓﻲ
ﺍﻟﻤﺨﺒﺎﺭ ﺍﻟﻤﺩﺭﺝ ﻭﺘﺴﺘﺒﻌﺩ ﺍﻟﻁﺒﻘﺔ ﺍﻟﺤﺎﻤﻀﻴﺔ .ﻴﻜﻤل ﺤﺠﻡ ﺍﻟﻤﺴﺘﺨﻠﺹ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻤﻲ ﺇﻟﻲ 9ﻤل
ﺒﺎﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺜﻡ ﻴﻨﻘل ﺇﻟﻲ ﺩﻭﺭﻕ ﺠﺎﻑ ﺴﻌﺔ 25ﺃﻭ 50ﻤل ﻴﻐﺴل ﺍﻟﻤﺨﺒﺎﺭ ﺒﻭﺍﺴﻁﺔ 1ﻤل ﻤﻥ
ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﻭﻴﻀﺎﻑ ﻨﺘﺎﺌﺞ ﺍﻟﻐﺴﻴل ﺇﻟﻲ ﺍﻟﻤﺴﺘﺨﻠﺹ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻤﻲ ﺍﻟﺫﻱ ﺃﺼﺒﺢ ﺤﺠﻤﻪ ﺍﻵﻥ
10ﻤل .ﻴﻀﺎﻑ ﻤﻥ 1 - 0.5ﺠﻡ ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺭﺍﺌﻘﺎﹰ ﻴﻘﻔل ﺍﻟﺩﻭﺭﻕ ﺒﻭﺍﺴﻁﺔ ﺴﺩﺍﺩﺓ ﻭﻴﺘﺭﻙ
ﺴﺎﻜﻨﺎﹰ ﻟﻤﺩﺓ ﻨﺼﻑ ﺴﺎﻋﺔ ﺤﻴﺙ ﻗﺩ ﻴﺘﻠﻭﻥ ﺍﻟﻤﺤﻠﻭل ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻤﻲ ﺒﻠﻭﻥ ﺃﺼﻔﺭ ﻨﺘﻴﺠﺔ ﻟﻭﺠﻭﺩ
ﺸﻭﺍﺌﺏ ﺃﺨﺭﻱ ﻏﻴﺭ ﺍﻟﻨﺤﺎﺱ ﻭﺴﺭﻋﺎﻥ ﻤﺎ ﻴﺨﺘﻔﻲ ﻫﺫﺍ ﺍﻟﻠﻭﻥ ﺨﻼل ﻫﺫﻩ ﺍﻟﻤﺩﺓ.
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ﺇﻟﻲ ﻜل ﻤﻥ ﺴﺒﻊ ﺩﻭﺍﺭﻕ ﻤﺨﺭﻭﻁﻴﺔ ﺴﻌﺔ 100ﻤل ﻴﻀﺎﻑ 6ﻤل ﺤﻤﺽ ﺍﻟﻜﺒﺭﻴﺘﻴﻙ
ﺍﻟﻤﺨﻔﻑ 20 ،ﻤل ﻤﺤﻠﻭل ) (5Nﺤﻤﺽ ﻫﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ ،7 ،5 ،4 ،3 ،2 ،1 ،ﻤﻠﻠﻴﺘﺭﺍﺕ ﻤﻥ
ﻤﺤﻠﻭل ﺍﻟﻨﺤﺎﺱ ﺍﻟﻘﻴﺎﺴﻲ .ﺜﻡ ﻴﻀﺎﻑ ﺇﻟﻲ ﻜل ﺩﻭﺭﻕ 2ﻤل ﻤﻥ ﻤﺤﻠﻭل ﻴﻭﺩﻭﺭ ﺍﻟﺼﻭﺩﻴﻭﻡ ﻭﻴﺩﻓﺄ
ﺇﻟﻲ o40-35ﻡ ﻭﺘﻨﻘل ﻤﺤﺘﻭﻴﺎﺕ ﻜل ﺩﻭﺭﻕ ﺇﻟﻲ ﻗﻤﻊ ﻓﺼل ﺴﻌﺔ 50ﻤل ﻭﻴﻀﺒﻁ ﺍﻟﺤﺠﻡ ﺇﻟﻲ
40-35ﻤل ﻭﻴﺴﺘﺨﻠﺹ ﺒﻭﺍﺴﻁﺔ ﻜﺎﺸﻑ ﺍﻟﻜﺎﺭﺒﺎﻤﺎﺕ ﻜﻤﺎ ﺴﺒﻕ ﻤﻊ ﻀﺒﻁ ﺍﻟﺤﺠﻡ ﺍﻟﻨﻬﺎﺌﻲ
ﻟﻠﻤﺴﺘﺨﻠﺹ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻤﻲ ﺇﻟﻲ 10ﻤل ﺒﻭﺍﺴﻁﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﻜﻤﺎ ﺴﺒﻕ ﺸﺭﺤﻪ .ﻴﺭﻭﻕ ﻜل
ﻤﺴﺘﺨﻠﺹ ﺒﻭﺍﺴﻁﺔ ﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ﺍﻟﻼﻤﺎﺌﻴﺔ ﻭﻴﺘﺭﻙ ﻜل ﺩﻭﺭﻕ ﺴﺎﻜﻨﺎﹰ ﻟﻤﺩﺓ ﻨﺼﻑ ﺴﺎﻋﺔ.
ﺘﻘﺎﺱ ﺍﻟﻜﺜﺎﻓﺔ ﺍﻟﻀﻭﺌﻴﺔ ﻟﻜل ﻤﺴﺘﺨﻠﺹ ﻓﻲ ﺨﻠﻴﺔ ﻀﻭﻜﻬﺭﺒﻴﺔ ﻋﺭﻀﻬﺎ 1ﺴﻡ ﻋﻨﺩ ﻤﻭﺠﺔ ﻀﻭﺌﻴﺔ
ﻁﻭﻟﻬﺎ 45ﻤﻠﻠﻴﻤﻴﻜﺭﻭﻥ ﺒﺎﻟﻤﻘﺎﺭﻨﺔ ﻤﻊ ﺍﻟﻤﺴﺘﺨﻠﺹ ﺍﻟﺨﺎﻟﻲ ﻤﻥ ﺍﻟﻨﺤﺎﺱ ﺜﻡ ﻴﺭﺴﻡ ﺍﻟﺨﻁ ﺍﻟﺒﻴﺎﻨﻲ
ﺍﻟﺫﻱ ﻴﺭﺒﻁ ﺒﻴﻥ ﺍﻟﻜﺜﺎﻓﺔ ﺍﻟﻀﻭﺌﻴﺔ ﻭﺘﺭﻜﻴﺯ ﺍﻟﻨﺤﺎﺱ ﺒﺎﻟﻤﻴﻜﺭﻭﺠﺭﺍﻡ.
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ﻤﻠﺤﻭﻅﺔ:
ﺇﺫﺍ ﺘﻌﺩﺕ ﻜﻤﻴﺔ ﺍﻟﻨﺤﺎﺱ ﻓﻲ ﻤﺤﺎﻟﻴل ﺍﻻﺨﺘﺒﺎﺭ 50ﻤﻴﻜﺭﻭﺠﺭﺍﻡ ) (µgﻓﺈﻨﻪ ﻴﺠﺏ ﺯﻴﺎﺩﺓ
ﺘﺨﻔﻴﻑ ﺍﻟﻤﺤﻠﻭل ﺒﻭﺍﺴﻁﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﻤﻊ ﻤﺭﺍﻋﺎﺓ ﺘﺨﻔﻴﻑ ﻜﺎﺸﻑ ﺍﻻﺨﺘﺒﺎﺭ ﺍﻟﺨﺎﺹ ﺒﻨﻔﺱ
ﺍﻟﻨﺴﺒﺔ ﺜﻡ ﺘﻘﺎﺱ ﺍﻟﻜﺜﺎﻓﺔ ﺍﻟﻀﻭﺌﻴﺔ ﻜﻤﺎﺴﺒﻕ ﻭﺘﺅﺨﺫ ﻨﺴﺏ ﺍﻟﺘﺨﻔﻴﻑ ﻓﻲ ﺍﻻﻋﺘﺒﺎﺭ ﻋﻨﺩ ﺍﻟﺤﺴﺎﺏ.
ﺒﻌﺩ ﻗﺭﺍﺀﺓ ﺍﻟﻜﺜﺎﻓﺔ ﺍﻟﻀﻭﺌﻴﺔ ﻟﻠﻤﺤﺎﻟﻴل ﺍﻟﻤﺴﺘﻌﻤﻠﺔ ﻓﻲ ﺘﻘﺩﻴﺭ ﺍﻟﻨﺤﺎﺱ ﻴﻌﺎﺩ ﻜل ﻤﺤﻠﻭل
ﺇﻟﻲ ﺩﻭﺭﻗﻪ ﺍﻟﺨﺎﺹ ﻤﻊ ﻏﺴل ﺨﻠﻴﺔ ﺍﻟﺘﻘﺩﻴﺭ ﺒﺄﻗل ﻜﻤﻴﺔ ﻤﻤﻜﻨﺔ ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺒﺎﺴﺘﺨﺩﺍﻡ
ﺯﺠﺎﺠﺔ ﻏﺴﻴل ﻤﻊ ﺇﻀﺎﻓﺔ ﻨﻭﺍﺘﺞ ﺍﻟﻐﺴﻴل ﻟﻨﻔﺱ ﺍﻟﺩﻭﺭﻕ .ﻴﺼﻔﻲ ﻤﺤﻠﻭل ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺇﻟﻲ
ﺩﻭﺭﻕ ﻤﺨﺭﻭﻁﻲ ﺁﺨﺭ ﺴﻌﺔ 50ﻤل ﻤﻊ ﻏﺴل ﺍﻟﺭﺍﺴﺏ ﺍﻟﻤﺘﺒﻘﻲ ﻤﻥ ﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ﻓﻲ ﻜل
ﺩﻭﺭﻕ ﺒﻭﺍﺴﻁﺔ ﺍﻟﺼﻔﻕ ﺒﺜﻼﺙ ﻏﺴﻼﺕ ﺼﻐﻴﺭﺓ ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﻤﻊ ﺇﻀﺎﻓﺔ ﻨﺎﺘﺞ ﺍﻟﻐﺴﻴل ﺇﻟﻲ
ﺍﻟﻤﺤﻠﻭل ﺍﻷﺼﻠﻲ .ﻴﺠﺏ ﻤﻼﺤﻅﺔ ﺘﻼﻓﻲ ﺇﻨﺘﻘﺎل ﺃﻱ ﺠﺴﻴﻤﺎﺕ ﻤﻥ ﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ﺇﻟﻲ
ﺍﻟﻤﺤﻠﻭل ﺍﻟﻤﺼﻔﻭﻕ .ﻴﺴﺘﺒﻌﺩ ﺭﺍﺴﺏ ﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ﻭﻴﺤﺘﻔﻅ ﺒﺎﻟﻤﺤﻠﻭل ﺍﻟﻤﺼﻔﻕ ﺤﻴﺙ
ﻴﺴﺘﺨﺩﻡ ﻟﺘﻘﺩﻴﺭ ﺍﻟﺯﺭﻨﻴﺦ .ﻴﻀﺎﻑ ﺇﻟﻲ ﻫﺫﺍ ﺍﻟﻤﺤﻠﻭل ﺍﻻﺨﻴﺭ )ﻤﺤﻠﻭل ﺍﻟﺯﺭﻨﻴﺦ ﻓﻲ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ(.
0.2 ± 2ﻤل ﻤﺤﻠﻭل ﻤﻭﻟﻭﺒﻴﺩﺍﺕ ﺍﻻﻤﻭﻨﻴﻭﻡ ) (Ammonium molybdenumﺜﻡ ﺘﻐﻁﻲ
ﻓﻭﻫﺔ ﺍﻟﺩﻭﺭﻕ ﺠﺯﺌﻴﺎﹰ ﺒﻔﻘﺎﻋﺔ ﺯﺠﺎﺠﻴﺔ ﺜﻡ ﻴﺒﺨﺭ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺒﺤﺫﺭ ﻓﻭﻕ ﺤﻤﺎﻡ ﻤﺎﺌﻲ .ﻭﻋﻨﺩﻤﺎ
ﻴﺘﻡ ﺘﺒﺨﻴﺭ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﻴﻨﻘل ﺍﻟﺩﻭﺭﻕ ﺇﻟﻲ ﺴﻁﺢ ﺴﺎﺨﻥ ﻜﻬﺭﺒﺎﺌﻲ ﻭﻴﺴﺘﻜﻤل ﺍﻟﺘﺒﺨﻴﺭ ﺤﺘﻲ ﺘﺒﺩﺃ
ﺃﺩﺨﻨﺔ ﺤﻤﺽ ﺍﻟﻜﺒﺭﻴﺘﻴﻙ ﻓﻲ ﺍﻟﺘﺼﺎﻋﺩ ﻤﺼﺤﻭﺒﺔ ﺒﺘﻔﺎﻋل ﻓﺠﺎﺌﻲ ﺒﻴﻥ ﺤﻤﺽ ﺍﻟﺒﻴﺭﻭﻜﻠﻭﺭﻴﻙ
ﻭﺍﻟﻤﺎﺩﺓ ﺍﻟﻌﻀﻭﻴﺔ ،ﻴﺴﻤﺢ ﻟﻬﺫﺍ ﺍﻟﺘﻔﺎﻋل ﺍﻻﺨﻴﺭ ﺃﻥ ﻴﺴﺘﻤﺭ ﻟﻤﺩﺓ ﺩﻗﻴﻘﺔ ﻭﺍﺤﺩﺓ ﻓﻘﻁ ﻟﻠﺘﺄﻜﺩ ﻤﻥ ﺘﻤﺎﻡ
ﺘﺤﻁﻴﻡ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻌﻀﻭﻴﺔ ﺜﻡ ﻴﺭﻓﻊ ﺍﻟﺩﻭﺭﻕ ﻤﻥ ﻋﻠﻰ ﺍﻟﺴﻁﺢ ﺍﻟﺴﺎﺨﻥ ﻭﻴﺘﺭﻙ ﻟﻴﺒﺭﺩ ﺜﻡ ﺘﺭﻓﻊ ﺍﻟﻜﺭﺓ
ﺍﻟﺯﺠﺎﺠﻴﺔ ﻤﻊ ﻋﺩﻡ ﻏﺴﻠﻬﺎ ﺤﺘﻲ ﻻ ﻴﺨﻔﻑ ﺍﻟﺤﺎﻤﺽ ﺍﻟﻤﻭﺠﻭﺩ.
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ﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ﺍﻟﻤﺎﺀ ﻓﻲ ﺍﻟﻤﻜﺜﻑ ﺇﻟﻲ o5 ± 90ﻡ ،ﻓﻲ ﻨﻬﺎﻴﺔ ﻤﺩﺓ ﺍﻟﺘﺴﺨﻴﻥ ) 10ﺩﻗﺎﺌﻕ( ﻴﺘﺭﻙ
ﺍﻟﻤﺤﻠﻭل ﺒﻌﺩ ﺫﻟﻙ ﻟﻴﺒﺭﺩ.
ﻴﻌﺎﻤل ﻜﺎﺸﻑ ﺍﻻﺨﺘﺒﺎﺭ ﺍﻟﺨﺎﻟﻲ ﺒﻨﻔﺱ ﺍﻟﻁﺭﻴﻘﺔ ﺍﻟﺘﻲ ﻋﻭﻤل ﺒﻬﺎ ﻤﺤﻠﻭل ﺍﻻﺨﺘﺒﺎﺭ.
ﺘﻘﺎﺱ ﺍﻟﻜﺜﺎﻓﺔ ﺍﻟﻀﻭﺌﻴﺔ ﻟﻜل ﻤﻥ ﺍﻟﻤﺤﺎﻟﻴل ﺍﻟﻨﺎﺘﺠﺔ ﺍﻟﺴﺎﺒﻘﺔ ﺒﻭﺍﺴﻁﺔ ﺨﻠﻴﺔ ﻀﻭﺌﻴﺔ ﺴﻌﺔ
2ﺴﻡ 3ﻋﻨﺩ ﻤﻭﺠﺔ ﻀﻭﺌﻴﺔ ﻁﻭﻟﻬﺎ 840ﻤﻠﻠﻴﻤﻴﻜﺭﻭﻥ ﺒﺎﻟﻤﻘﺎﺭﻨﺔ ﻤﻊ ﻤﺤﺘﻭﻴﺎﺕ ﺍﻟﺩﻭﺭﻕ ﺍﻟﺫﻱ ﻻ
ﻴﺤﺘﻭﻱ ﻋﻠﻰ ﺯﺭﻨﻴﺦ ﻤﻀﺎﻑ ،ﻭﺫﻟﻙ ﺒﻌﺩ ﻤﻌﺎﻤﻠﺔ ﺠﻤﻴﻊ ﺍﻟﻤﺤﺎﻟﻴل ﻁﺒﻘﺎﹰ ﻟﻤﺎ ﻴﻠﻲ :ﺒﻌﺩ ﻏﺴل
ﺠﺩﺭﺍﻥ ﺍﻟﻤﻜﺜﻑ ﺍﻻﺼﺒﻌﻲ ﺍﻟﺒﺎﺭﺩ ﺒـ 5ﻤل ﺤﻤﺽ ﻜﺒﺭﻴﺘﻴﻙ ) (H2SO4ﻋﻴﺎﺭﻱ ﺒﻭﺍﺴﻁﺔ
ﻤﺎﺼﺔ ﻤﺘﺒﻭﻋﺔ ﺒﺤﻭﺍﻟﻲ 2ﻤل ﻤﺎﺀ ﺜﻡ ﻴﻐﻠﻲ ﻟﻤﺩﺓ 3-2ﺩﻗﺎﺌﻕ ﻻﺯﺍﻟﺔ ﺁﺜﺎﺭ ﺍﻟﻜﻠﻭﺭ ﺜﻡ ﻴﺒﺭﺩ ﻟﺩﺭﺠﺔ
ﺤﺭﺍﺭﺓ ﺍﻟﻐﺭﻓﺔ .ﻴﻀﺎﻑ 1ﻤل ﻤﺤﻠﻭل ﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﻬﻴﺩﺭﺍﺯﻴﻥ ﻭﺘﻨﻘل ﺇﻟﻲ ﻤﺨﺒﺎﺭ ﺫﻱ ﻏﻁﺎﺀ
ﺯﺠﺎﺠﻲ ﺴﻌﺔ 10ﻤل .ﻴﺨﻔﻑ ﺍﻟﻲ ﺍﻟﻌﻼﻤﺔ ) 10ﻤل( ﺒﺎﻟﻤﺎﺀ .ﻴﺨﻠﻁ ﺠﻴﺩﺍﹰ ﻭﻴﻌﺎﺩ ﻨﻘل ﻤﺤﺘﻭﻴﺎﺘﻪ
ﺜﺎﻨﻴﺔ ﺇﻟﻲ ﺍﻟﺩﻭﺭﻕ ﺍﻟﻤﺨﺭﻭﻁﻲ .ﻴﻐﻁﻲ ﻓﻭﻫﺔ ﺍﻟﺩﻭﺭﻕ ﺍﻟﻤﺨﺭﻭﻁﻲ ﺠﺯﺌﻴﺎﹰ ﺒﻭﺍﺴﻁﺔ ﻓﻘﺎﻋﺔ ﺯﺠﺎﺠﻴﺔ
ﻭﻴﺴﺨﻥ ﻓﻭﻕ ﺤﻤﺎﻡ ﻤﺎﺌﻲ ﻟﻤﺩﺓ 15ﺩﻗﻴﻘﺔ ﻴﺭﻓﻊ ﻤﻥ ﺍﻟﺤﻤﺎﻡ ﻭﻴﺘﺭﻙ ﺴﺎﻜﻨﺎﹰ ﻟﻤﺩﺓ 30ﺩﻗﻴﻘﺔ ﻭﻴﺒﺭﺩ
ﻟﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ﺍﻟﻐﺭﻓﺔ .ﺘﺠﺭﻱ ﻨﻔﺱ ﺍﻟﻤﻌﺎﻤﻼﺕ ﻋﻠﻰ ﻤﺤﻠﻭل ﻜﺎﺸﻑ ﺍﻻﺨﺘﺒﺎﺭ ﺍﻟﺨﺎﻟﻲ .ﺘﻘﺎﺱ
ﺍﻟﻜﺜﺎﻓﺔ ﺍﻟﻀﻭﺌﻴﺔ ﻜﻤﺎ ﺴﺒﻕ ﺸﺭﺤﻪ ﺘﻁﺭﻕ ﻗﻴﻤﺔ ﻜﺎﺸﻑ ﺍﻟﺘﻘﺩﻴﺭ ﺍﻟﺨﺎﻟﻲ ﻤﻥ ﻗﻴﻤﺔ ﻤﺤﻠﻭل ﺍﻻﺨﺘﺒﺎﺭ
ﻭﺘﻘﺭﺃ ﻤﻥ ﻤﻨﺤﻨﻲ ﺍﻟﻤﻌﺎﻴﺭﺓ ﻋﺩﺩ ﻤﻴﻜﺭﻭﺠﺭﺍﻤﺎﺕ ﺍﻟﺯﺭﻨﻴﺦ ﺍﻟﻤﻘﺎﺒﻠﺔ ﻟﻬﺫﻩ ﺍﻟﻘﻴﻤﺔ ﺍﻟﻤﺼﺤﺤﺔ.
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ﺘﻘﺩﻴﺭ ﺍﻟﺭﺼﺎﺹ:
ﻴﻨﻘل ﺍﻟﻤﺤﻠﻭل ﺍﻟﺴﺎﺒﻕ ﺇﻟﻲ ﺩﻭﺭﻕ ﻓﺼل ﺴﻌﺔ 50ﻤل ﺜﻡ ﺘﻀﺎﻑ 5ﻤل ﻤﻥ
ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﻭ 1ﻤل ﻤﻥ ﻤﺤﻠﻭل ﺍﻟﺩﺍﻴﺜﻴﺯﻭﻥ ﻭﻴﺭﺝ ﺠﻴﺩﺍﹰ ﻟﻤﺩﺓ 30ﺜﺎﻨﻴﺔ .ﻴﻼﺤﻅ ﺃﻥ ﻟﻭﻥ
ﺍﻟﻤﺤﻠﻭل ﺍﻟﺩﺍﻴﺜﻴﺯﻭﻥ ﻴﺘﻐﻴﺭ ﻤﻥ ﺍﻷﺨﻀﺭ ﺇﻟﻲ ﺍﻟﻘﺭﻤﺯﻱ ﺍﻟﺒﺭﺍﻕ ﻭﺇﺫﺍ ﻟﻡ ﻴﺤﺩﺙ ﺫﻟﻙ ﻴﻀﺎﻑ 0.1
ﻤل ﺃﺨﺭﻱ ﻤﻥ ﻤﺤﻠﻭل ﺍﻻﻤﻭﻨﻴﺎ ) (10 Nﻭﻴﻌﺎﺩ ﺍﻟﺭﺝ ﺜﻡ ﻴﺴﺘﻤﺭ ﻋﻥ ﻁﺭﻴﻕ ﺇﻀﺎﻓﺔ ﻭﺒﻌﺩ ﺍﻟﺭﺝ
ﻴﺘﻐﻴﺭ ﺍﻟﻠﻭﻥ ﻤﻥ ﺍﻟﻘﺭﻤﺯﻱ ﺍﻟﺒﺭﺍﻕ ﺇﻟﻲ ﺍﻟﻠﻭﻥ ﺍﻷﻗل ﺒﺭﻴﻘﺎﹰ ﻨﺘﻴﺠﺔ ﻟﻭﺠﻭﺩ ﻜﻤﻴﺔ ﺯﺍﺌﺩﺓ ﻁﻔﻴﻔﺔ ﻤﻥ
ﻤﺤﻠﻭل ﺍﻟﺩﺍﻴﺜﻴﺭﻭﻥ ﻏﻴﺭ ﺍﻟﻤﺘﺤﺩ .ﻓﻲ ﺤﺎﻟﺔ ﻋﺩﻡ ﻭﺠﻭﺩ ﺍﻟﻜﺎﺩﻤﻴﻭﻥ ) (Cadmiumﺃﻭﺍﻟﻨﻴﻜل
) (Nickelﺃﻭ ﺍﻟﻜﻭﺒﺎﻟﺕ ) ،(Cobaltﻓﺈﻥ ﻜﻤﻴﺔ ﻤﺤﻠﻭل ﺍﻟﺩﺍﻴﺜﻴﺯﻭﻥ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﻴﻤﻜﻥ ﺍﻋﺘﺒﺎﺭﻫﺎ
ﻤﻘﻴﺎﺱ ﺘﻘﺭﻴﺒﻲ ﻟﻜﻤﻴﺔ ﺍﻟﺭﺼﺎﺹ ﻭﺍﻟﺯﻨﻙ ﻓﻲ ﺍﻟﻌﻴﻨﺔ.
ﻴﺭﺝ ﺍﻟﻤﺤﻠﻭل ﻟﻤﺩﺓ 15ﺜﺎﻨﻴﺔ ﺜﻡ ﻴﺘﺭﻙ ﻫﺎﺩﺌﺎﹰ ﻟﻴﻨﻔﺼل ﺍﻟﻤﺤﻠﻭل ﺇﻟﻲ ﻁﺒﻘﺘﻴﻥ ﺘﻤﺎﻤﺎﹰ
ﻭﺘﺴﺤﺏ ﻁﺒﻘﺔ ﺍﻟﻜﻠﻭﺭﻓﻭﺭﻡ ﺇﻟﻲ ﺩﻭﺭﻕ ﻤﺨﺭﻭﻁﻲ ﺴﻌﺔ 50ﻤل .ﺘﻐﺴل ﺍﻟﻁﺒﻘﺔ ﺍﻟﻤﺎﺌﻴﺔ ﺒﻌﺩﺓ ﻨﻘﻁ
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ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺒﺩﻭﻥ ﺭﺝ ﺜﻡ ﺘﺴﺤﺏ ﺍﻻﺨﻴﺭﺓ ﺇﻟﻲ ﺍﻟﻤﺴﺘﺨﻠﺹ ﺍﻻﺼﻠﻲ ﻴﻀﺎﻑ ﺇﻟﻲ ﺍﻟﻁﺒﻘﺔ
ﺍﻟﻤﺎﺌﻴﺔ 2ﻤل ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ 1 ،ﻤل ﻤﻥ ﻤﺤﻠﻭل ﺍﻟﺩﺍﻴﺜﻴﺯﻭﻥ ﻭﻴﺭﺝ ﺍﻟﺨﻠﻴﻁ ﻟﻤﺩﺓ 15ﺜﺎﻨﻴﺔ ﺜﻡ
ﻴﺘﺭﻙ ﺴﺎﻜﻨﺎﹰ ﻟﺘﻔﺼل ﻁﺒﻘﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ،ﻴﺠﺏ ﺃﻥ ﺘﺒﻘﻲ ﺨﻀﺭﺍﺀ ﺃﻭ ﺨﻀﺭﺍﺀ ﻤﺯﺭﻗﺔ.
ﺇﺫﺍ ﺘﺤﻭﻟﺕ ﺇﻟﻲ ﺍﻟﻠﻭﻥ ﺍﻟﻘﺭﻤﺯﻱ ﺩل ﺫﻟﻙ ﻋﻠﻰ ﺃﻥ ﺍﻻﺴﺘﺨﻼﺹ ﻏﻴﺭ ﻜﺎﻤل ﻭﻓﻲ ﻫﺫﻩ
ﺍﻟﺤﺎﻟﺔ ﻴﺠﺏ ﺇﻀﺎﻓﺔ ﻜﻤﻴﺔ ﺃﺨﺭﻱ ﻤﻥ ﻤﺤﻠﻭل ﺍﻟﺩﺍﻴﺜﻴﺯﻭﻥ ﻤﻊ ﺍﻟﺭﺝ ﻟﻀﻤﺎﻥ ﻭﺠﻭﺩ ﺯﻴﺎﺩﺓ ﻤﻥ
ﺍﻻﺨﻴﺭ 1ﻤل ﻋﻠﻰ ﺍﻷﻗل.
ﺘﻀﺎﻑ ﻁﺒﻘﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺒﻌﺩ ﻓﺼﻠﻬﺎ ﻏﻠﻲ ﻤﺴﺘﺨﻠﺹ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺍﻻﺼﻠﻲ ﺍﻟﺫﻱ
ﻴﺤﺘﻭﻱ ﻋﻠﻰ ﺍﻟﺭﺼﺎﺹ ﻭﺍﻟﺯﻨﻙ ﻭﺘﺴﺘﺒﻌﺩ ) (removeﺍﻟﻁﺒﻘﺔ ﺍﻟﻤﺎﺌﻴﺔ ﺍﻟﻤﺘﺒﻘﻴﺔ.
ﺘﻨﻘل ﻤﺴﺘﺨﻠﺼﺎﺕ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺍﻟﻤﺘﺠﻤﻌﺔ ﺇﻟﻲ ﻗﻤﻊ ﻓﺼل ﻤﻊ ﻏﺴل ﺍﻟﺩﻭﺭﻕ ﺒﻘﻠﻴل ﻤﻥ
ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ .ﺘﻀﺎﻑ 10ﻤل ﻤﻥ ﻤﺤﻠﻭل ﺤﻤﺽ ﻫﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ ) (0.1 Nﺜﻡ ﻴﺭﺝ ﺍﻟﺨﻠﻴﻁ
ﺒﺸﺩﺓ ﻟﻤﺩﺓ 30ﺜﺎﻨﻴﺔ ﺜﻡ ﻴﺘﺭﻙ ﻟﻴﻨﻔﺼل .ﺘﻘل ﻁﺒﻘﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺇﻟﻲ ﺩﻭﺭﻕ ﻓﺼل ﺁﺨﺭ ﻭﻴﻐﺴل
ﺍﻟﺤﻤﺽ ﺍﻟﻤﺘﺒﻘﻲ ﺒﻜﻤﻴﺔ ﺒﺴﻴﻁﺔ ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺒﺩﻭﻥ ﺭﺝ ﻭﻴﻀﺎﻑ ﻨﺎﺘﺞ ﺍﻟﻐﺴﻴل ﺇﻟﻲ
ﻤﺴﺘﺨﻠﺹ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺍﻷﺼﻠﻲ .ﻴﻨﻘل ﺍﻟﻤﺴﺘﺨﻠﺹ ﺍﻟﺤﻤﻀﻲ ﺇل ﺩﻭﺭﻕ ﻤﺨﺭﻭﻁﻲ ﻤﻊ ﻏﺴﻴل
ﻗﻤﻊ ﺍﻟﻔﺼل ﺒﻘﻠﻴل ﻤﻥ ﺍﻟﻤﺎﺀ .ﻴﻌﺎﺩ ﺍﻻﺴﺘﺨﻼﺹ ﻤﺤﻠﻭل ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺏ 10ﻤل ﺃﺨﺭﻱ ﻤﻥ
ﻤﺤﻠﻭل ﺤﻤﺽ ﺍﻟﻬﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ ) (0.1 Nﻜﻤﺎ ﺴﺒﻕ ﻭﺘﺴﺒﻌﺩ ﻁﺒﻘﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﻭﻴﻀﺎﻑ
ﺍﻟﻤﺴﺘﺨﻠﺹ ﺍﻟﺤﻤﻀﻲ ﺍﻟﻨﺎﺘﺞ ﻋﻠﻲ ﺍﻟﻤﺴﺘﺨﻠﺹ ﺍﻟﺤﻤﻀﻲ ﺍﻷﻭل ﻭﻴﻀﺎﻑ ﺇﻟﻲ ﻤﺠﻤﻭﻉ
ﺍﻟﻤﺴﺘﺨﻠﺼﺎﺕ ﺍﻟﺤﻤﻀﻴﺔ ﺍﻟﺫﻱ ﻴﺤﺘﻭﻱ ﻋﻠﻰ ﻜل ﺍﻟﺭﺼﺎﺹ ﻭﺍﻟﺯﻨﻙ ⅓ ﻤل ﻤﺤﻠﻭل ﺴﺘﺭﺍﺕ
ﺼﻭﺩﻴﻭﻡ ) (Sodium citrate Solutionﻭ½ ﻤل ﻤﻥ ﻤﺤﻠﻭل ﺍﻟﻨﺸﺎﺩﺭ ) Ammonia
(10 N) (solutionﻤﺘﺒﻭﻋﺔ ﺒﺈﻀﺎﻓﺔ 1ﻤل ﻤﺤﻠﻭل ﺴﻴﺎﻨﻭﺭ ﺒﻭﺘﺎﺴﻴﻭﻡ ) Potassium
.(cyanosed
ﻴﻨﻘل ﺍﻟﻤﺤﻠﻭل ﺇﻟﻲ ﺩﻭﺭﻕ ﻓﺼل ﺴﻌﺔ 50ﻤل ﻤﻊ ﻏﺴل ﺍﻟﺩﻭﺭﻕ ﺍﻟﻤﺨﺭﻭﻁﻲ ﺒﻜﻤﻴﺔ
ﻗﻠﻴﻠﺔ ﻤﻥ ﺍﻟﻤﺎﺀ ﺜﻡ ﻴﻀﺎﻑ 2ﻤل ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ½ ،ﻤل ﻤﻥ ﻤﺤﻠﻭل ﺍﻟﺩﺍﻴﺜﻴﺯﻭﻥ ﻭﻴﺭﺝ
ﺍﻟﺨﻠﻴﻁ ﺠﻴﺩﺍﹰ .ﺇﺫ ﺘﺤﻭل ﻟﻭﻥ ﻁﺒﻘﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺇﻟﻲ ﺍﻟﻘﺭﻤﺯﻱ ﺍﻟﺒﺭﺍﻕ ﻴﺴﺘﻤﺭ ﻓﻲ ﺇﻀﺎﻓﺔ ﻤﺤﻠﻭل
ﺍﻟﺩﺍﻴﺜﻴﺯﻭﻥ ﻋﻠﻰ ﺼﻭﺭﺓ ﺩﻓﻌﺎﺕ ﻜل ﻤﻨﻬﺎ 1ﻤل ﺤﺘﻲ ﻴﺼﻴﺭ ﻟﻭﻥ ﻁﺒﻘﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭ ﺃﻜﺜﺭ
ﺯﺭﻗﺔ.
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ﻭﺍﻟﻁﺒﻘﺔ ﺍﻟﻤﺎﺌﻴﺔ ﺘﻜﺘﺴﺏ ﻟﻭﻨﺎﹰ ﺃﺼﻔﺭ ﻨﺘﻴﺠﺔ ﻟﻭﺠﻭﺩ ﺯﻴﺎﺩﺓ ﻁﻔﻴﻔﺔ ﻤﻥ ﺍﻟﺩﺍﻴﺜﻴﺯﻭﻥ ﺍﻟﺤﺭ،
ﺘﺴﺤﺏ ﻁﺒﻘﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺍﻟﺴﻔﻠﻲ ﻓﻲ ﺍﻟﺩﻭﺭﻕ ﺍﻟﻤﺨﺭﻭﻁﻲ ﺍﻷﺼل )ﺴﻌﺔ 50ﻤل( ﻤﻊ ﻏﺴل
ﺍﻟﻁﺒﻘﺔ ﺍﻟﻤﺎﺌﻴﺔ ﻤﺭﺘﻴﻥ ﺒﻭﺍﺴﻁﺔ 1ﻤل ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﻓﻲ ﻜل ﻤﺭﺓ ﻭﻴﻀﺎﻑ ﻨﺎﺘﺞ ﺍﻟﻐﺴﻴل ﺇﻟﻲ
ﺍﻟﻤﺴﺘﺨﻠﺹ ﺍﻷﺼﻠﻲ ،ﺘﺭﺝ ﺍﻟﻁﺒﻘﺔ ﺍﻟﻤﺎﺌﻴﺔ ﻟﻤﺩﺓ 15ﺜﺎﻨﻴﺔ ﻤﻊ 0.2ﻤل ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ .ﻓﻲ
ﺤﺎﻟﺔ ﺘﻤﺎﻡ ﺍﺴﺘﺨﻼﺹ ﻜل ﺍﻟﺭﺼﺎﺹ ﻓﺈﻥ ﻁﺒﻘﺔ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺘﻜﺘﺴﺏ ﻟﻭﻨﺎﹰ ﺃﺨﻀﺭ ﺒﺎﻫﺕ ) pale
(yellowﺃﻭ ﺃﺨﻀﺭ ﻤﺯﺭﻕ ) .(Bluish greenﺇﺫﺍ ﻅﻬﺭ ﻟﻭﻥ ﻗﺭﻤﺯﻱ ﻴﺴﺘﻤﺭ ﻓﻲ ﺇﻀﺎﻓﺔ
ﻤﺤﻠﻭل ﺍﻟﺩﺍﻴﺜﻴﺯﻭﻥ ﻋﻠﻰ ﺼﻭﺭﺓ ﻜﻤﻴﺎﺕ ﻜل ﻤﻨﻬﺎ ½ ﻤل ﺤﺘﻲ ﻴﺘﺒﻘﻲ ﻜﻤﻴﺔ ﺯﺍﺌﺩﺓ ﻤﻨﻪ ﺜﻡ ﻴﻀﺎﻑ
ﻤﺴﺘﺨﻠﺹ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺍﻟﻨﺎﺘﺞ ﺇﻟﻲ ﺍﻟﻤﺴﺘﺨﻠﺹ ﺍﻷﺼﻠﻲ ﻤﻊ ﺍﻟﻐﺴﻴل ﺒﻭﺍﺴﻁﺔ ﻋﺩﺓ ﻨﻘﻁ ﻤﻥ
ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ.
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ﻭﺭﻗﺔ ﺘﺭﺸﻴﺢ ﺠﺎﻓﺔ ﻗﻁﺭﻫﺎ 9ﺴﻡ ﺇﻟﻲ ﺇﻨﺎﺀ ﺠﺎﻑ .ﻴﻌﺎﻤل ﺍﻟﻤﺤﻠﻭل ﺍﻟﺨﺎﻟﻲ ﺒﻨﻔﺱ ﺍﻟﻁﺭﻴﻘﺔ
ﺍﻟﺴﺎﺒﻘﺔ.
ﻓﻲ ﻜل ﻤﻥ 6ﺩﻭﺍﺭﻕ ﻤﺨﺭﻭﻁﻴﺔ ﺴﻌﺔ ﻜل ﻤﻨﻬﺎ 50ﻤل ﻴﻨﻘل ﺒﺎﻟﻀﺒﻁ 20ﻤل ﻤﺤﻠﻭل
) (0.1 Nﺤﻤﺽ ﻫﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ ) (HClﺜﻡ ،4 ،3 ،2 ،1 ،0ﻭ 5ﻤل ﻤﻥ ﻤﺤﻠﻭل ﺭﺼﺎﺹ
ﻗﻴﺎﺴﻲ ﺜﻡ ﻴﺴﺘﻜﻤل ﻜﻤﺎ ﺴﺒﻕ ﺸﺭﺤﻪ ﻤﺒﺘﺩﺍﺌﺎﹰ )ﺒﺎﻀﺎﻓﺔ 0.5ﻤل ﻤﻥ ﻤﺤﻠﻭل ﺴﺘﺭﺍﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ
ﺤﺘﻲ ﻨﻬﺎﻴﺔ ﺍﻟﻌﻤﻠﻴﺔ ﺍﻟﺴﺎﺒﻕ ﺫﻜﺭﻫﺎ ﻓﻲ ﺍﻟﺒﻨﺩ ﺍﻟﺴﺎﺒﻕ(.
ﻴﺭﺴﻡ ﺭﺴﻡ ﺒﻴﺎﻨﻲ ﺍﻟﺫﻱ ﻴﺭﺒﻁ ﺒﻴﻥ ﺍﻟﻜﺜﺎﻓﺔ ﺍﻟﻀﻭﺌﻴﺔ ﻭﻋﺩﺩ ﻤﻴﻜﺭﻭﺠﺭﺍﻤﺎﺕ ﺍﻟﺭﺼﺎﺹ
ﻓﻲ ﺍﻟﻤﺤﻠﻭل.
ﺘﻁﺭﺡ ﻗﻴﻤﺔ ﻗﺭﺍﺀﺓ ﺍﻟﻜﺎﺸﻑ ﺍﻟﺨﺎﻟﻲ ﻤﻥ ﻗﺭﺍﺀﺓ ﻤﺤﻠﻭل ﺍﻻﺨﺘﺒﺎﺭ ﻭﺘﻘﺩﺭ ﻗﻴﻤﺔ ﻤﺎ ﻴﻘﺎﺒل
ﺍﻟﻨﺎﺘﺞ ﻤﻥ ﻤﻴﻜﺭﻭﺠﺭﻭﺍﻤﺎﺕ ﺍﻟﺭﺼﺎﺹ .ﺒﻭﺍﺴﻁﺔ ﻤﻨﺤﻨﻲ ﺍﻟﻤﻌﺎﻴﺭﺓ ﺍﻟﺴﺎﺒﻕ ﺇﻋﺩﺍﺩﻩ.
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ﻴﻤﺯﺝ ﺠﺯﺀ ﻭﺍﺤﺩ ﻤﻥ ﺤﻤﺽ ﻫﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ ﻤﺭﻜﺯ )ﻭﺯﻨﻪ ﺍﻟﻨﻭﻋﻲ (1.18 – 1.16ﻤﻊ 39
ﺠﺯﺀ )ﺒﺎﻟﺤﺠﻡ( ﻤﻥ ﺍﻟﻤﺎﺀ ﺍﻟﻤﻘﻁﺭ.
ﻴﺅﺨﺫ 5ﻤل ﻤﻥ ﺍﻟﻤﺤﻠﻭل ﺍﻟﻤﻌﺩ ﻓﻲ ﺩﻭﺭﻕ ﻋﻴﺎﺭﻱ ﺫﻭ ﻏﻁﺎﺀ ﺯﺠﺎﺠﻲ ﺴﻌﺔ 250
ﻤل ،ﺜﻡ ﻴﻀﺎﻑ 5ﻤل ﻤﻥ ﻤﺤﻠﻭل ﻓﻭﻕ ﺃﻜﺴﻴﺩ ﺍﻟﻬﻴﺩﺭﻭﺠﻴﻥ Hydrogene ) H2O2
) (peroxideﺍﻟﺫﻱ ﻴﺤﺘﻭﻱ ﻋﻠﻰ % 3.5 – 2.5ﻭﺯﻥ/ﺤﺠﻡ ﻤﻥ ) (H2O2ﺜﻡ 15ﻤل ﻤﻥ
ﻤﺤﻠﻭل ﻫﻴﺩﺭﻭﻜﺴﻴﺩ ﺼﻭﺩﻴﻭﻡ ) (5 N) (NaOHﻭﻴﻐﻠﻲ ﺍﻟﺨﻠﻴﻁ ﻟﻤﺩﺓ ﻋﺸﺭﺓ ﺩﻗﺎﺌﻕ ﺜﻡ ﻴﺒﺭﺩ
ﻭﻴﻀﺎﻑ 2ﺠﻡ ﺒﻭﺩﻭﺭ ﺒﻭﺘﺎﺴﻴﻭﻡ 20 ،ﻤل ﺤﻤﺽ ﻜﺒﺭﻴﺘﻴﻙ ﻗﺭﺍﺀﺓ ) %25ﺤﺠﻡ/ﺤﺠﻡ( .ﻋﻨﺩﻤﺎ
ﻴﺫﻭﺏ ﺍﻟﺭﺍﺴﺏ ﻴﻘﻁﺭ ﺍﻟﻴﻭﺩ ﺍﻟﻤﺘﺤﺭﺭ ﺒﻭﺍﺴﻁﺔ ﻤﺤﻠﻭل ﺜﻴﻭﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ) .(0.1 Nﻜل 1
ﻤل ﻤﻥ ﺍﻟﻤﺤﻠﻭل ) (0.1 Nﺜﻴﻭﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ = 23.8ﻤﺠﻡ ﻤﻥ ﻜﻠﻭﺭﻴﺩ ﺍﻟﻜﻭﺒﺎﻟﺘﻭﺯ،
ﻴﻀﺒﻁ ﺍﻟﺤﺠﻡ ﺍﻟﻨﻬﺎﺌﻲ ﻟﻠﻤﺤﻠﻭل ﺍﻻﺼﻠﻲ ﻋﻥ ﻁﺭﻴﻕ ﺇﻀﺎﻓﺔ ﻤﺎ ﻴﻜﻔﻲ ﻤﻥ ﺤﻤﺽ
ﺍﻟﻬﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ ﺍﻟﻤﺨﻔﻑ ﺒﺤﻴﺙ ﻴﺤﺘﻭﻱ ﺍﻟﻤﻠﻠﻴﻠﺘﺭ ﺍﻟﻭﺍﺤﺩ ﻋﻠﻰ 59.5ﻤﻠﻠﻴﺠﺭﺍﻡ ﻤﻥ ﻜﻠﻭﺭﻴﺩ
ﺍﻟﻜﻭﺒﺎﻟﺘﻭﺯ.
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ﺘﺨﻔﻑ ﺒﺎﻟﻀﺒﻁ 10ﻤل ﻤﻥ ﺍﻟﻤﺤﻠﻭل ﺇﻟﻲ 50ﻤل ﺒﺎﻟﻤﺎﺀ ﺜﻡ ﻴﻀﺎﻑ 4ﻤل ﺤﻤﺽ
ﺨﻠﻴﻙ ﺜﻠﺠﻲ 3 ،ﺠﻡ ﻴﻭﺩﻭﺭ ﺒﻭﺘﺎﺴﻴﻭﻡ ﻭﻴﻘﻁﺭ ﺍﻟﻴﻭﺩ ﺍﻟﻤﺘﺤﺭﺭ ﺒﻭﺍﺴﻁﺔ ﻤﺤﻠﻭل 0.1 Nﻤﻥ
ﺜﻴﻭﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ﻤﺴﺘﺨﺩﻤﺎﹰ ﻤﺤﻠﻭل ﺍﻟﻨﺸﺎ ﻜﺩﻟﻴل ).(Starch Indicator
ﻜل ﻤﻠﻲ ﻟﻴﺘﺭ ﻤﻥ ﻤﺤﻠﻭل ﺜﻴﻭﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ) 24.97 (0.1 Nﻤﻠﻠﻴﺠﺭﺍﻡ ﻤﻥ
ﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﻨﺤﺎﺱ ﻓﻲ ﺍﻟﺤﺠﻡ ﺍﻟﻨﻬﺎﺌﻲ ﻟﻠﻤﺤﻠﻭل ﺍﻻﺼﻠﻲ ﺒﺈﻀﺎﻓﺔ ﻤﺎ ﻴﻜﻔﻲ ﻤﻥ ﻤﺤﻠﻭل ﺤﻤﺽ
ﺍﻟﻬﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ ﺒﺤﻴﺙ ﻴﺤﺘﻭﻱ ﺍﻟﻤﻠﻲ ﻟﻴﺘﺭ ﺍﻟﻭﺍﺤﺩ ﻋﻠﻰ 62.4ﻤﺠﻡ ﻤﻥ ﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﻨﺤﺎﺱ.
ﻴﻘﺎﺱ ﺒﺎﻟﻀﺒﻁ 10ﻤل ﻤﻥ ﺍﻟﻤﺤﻠﻭل ﻓﻲ ﺩﻭﺭﻕ ﺒﻐﻁﺎﺀ ﺯﺠﺎﺠﻲ ﻭﻴﻀﺎﻑ 15ﻤل ﻤﻥ
ﺍﻟﻤﺎﺀ 5ﻤل ﺤﻤﺽ ﻫﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ ﻤﺭﻜﺯ )ﻭﺯﻨﻪ ﺍﻟﻨﻭﻋﻲ (1.18 – 1.17ﺜﻡ 4ﺠﻡ ﻤﻥ ﻴﻭﺩﻭﺭ
ﺍﻟﺒﻭﺘﺎﺴﻴﻭﻡ ﻭﻴﻘﻔل ﺍﻟﺩﻭﺭﻕ ﻭﻴﺘﺭﻙ ﺴﺎﻜﻨﺎﹰ ﻟﻤﺩﺓ 15ﺩﻗﻴﻘﺔ ﻓﻲ ﺍﻟﻅﻼﻡ .ﻴﺨﻔﻑ ﺍﻟﻤﺤﻠﻭل ﺒﻭﺍﺴﻁﺔ
100ﻤل ﻤﻥ ﺍﻟﻤﺎﺀ ﻭﻴﻨﻘﻁ .ﺍﻟﻴﻭﺩ ﺍﻟﻤﺘﺤﺭﺭ ﺒﻭﺍﺴﻁﺔ ﻤﺤﻠﻭل ﻤﻥ ﺜﻴﻭﻜﺒﺭﻴﺘﺎﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ) 0.1
(Nﻤﺴﺘﺨﺩﻤﺎﹰ ﻤﺤﻠﻭل ﺍﻟﻨﺸﺎ ﻜﺩﻟﻴل .ﻴﺠﺭﻱ ﺘﻘﺩﻴﺭ ﺨﺎﻟﻲ ﺒﻨﻔﺱ ﺍﻟﻁﺭﻴﻘﺔ ﻭﺍﻟﻜﻴﻤﺎﺕ ﺍﻟﺴﺒﺎﻗﺔ ﻤﻥ
ﺍﻟﻤﺤﺎﻟﻴل ﻭﺘﺠﺭﻱ ﺍﻟﺘﺼﺤﻴﺤﺎﺕ ﺍﻟﻼﺯﻤﺔ.
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ﺍﻟﻬﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ ) HCl Dil.ﺍﻟﻤﺨﻔﻑ ﻴﻭﻀﻊ 20ﻤل ﻤﻥ ﻫﺫﺍ ﺍﻟﺨﻠﻴﻁ ﻓﻲ ﺃﻨﺒﻭﺒﺔ ﻤﻘﺎﺴﻲ 2.5
– 15.2ﺴﻡ ﻭﻴﻤﺯﺝ ﺠﻴﺩﺍﹰ ﺜﻡ ﺘﻠﺤﻡ ﺍﻷﻨﺒﻭﺒﺔ.
ﺘﺅﺨﺫ ﺍﻟﻨﺘﻴﺠﺔ ﻜﻤﺎﺴﺒﻕ ﻋﻠﻰ ﺃﺴﺎﺱ ﺃﻥ ﺍﻟﻠﻭﻥ ﻴﺴﺎﻭﻱ ﺃﻭ ﺃﺩﻜﻥ ﺃﻭ ﺃﺨﻑ ﻤﻥ ﺍﻟﻠﻭﻥ
ﺍﻟﻘﻴﺎﺴﻲ ﺍﻟﻤﺤﻀﺭ.
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ﺍﻟﺒﺎﺏ ﺍﻟﺜﺎﻟﺙ
ﺍﻟﻔﺼل ﺍﻟﺜﺎﻟﺙ
ﻴﺘﻡ ﺇﻀﺎﻓﺔ ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﻓﻲ ﺍﻻﻏﺫﻴﺔ ﺍﻟﻤﺨﺘﻠﻔﺔ ﻭﻟﺘﺤﺩﻴﺩ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺎﺕ ﻓﻲ ﺍﻟﻤﺎﺩﺓ
ﺍﻟﻐﺫﺍﺌﻴﺔ ﻫﻨﺎﻟﻙ ﺃﻨﻭﺍﻉ ﻤﻥ ﺍﻟﺘﺤﺎﻟﻴل ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﻭﺘﺸﻤل ﺍﻟﻤﻌﺎﻤﻼﺕ ﺍﻻﻭﻟﻴﺔ ،ﻓﺼل ﺍﻟﻠﻭﻥ ﻤﻥ
ﻤﺤﻠﻭل ﺍﻻﻏﺫﻴﺔ ،ﻓﺼل ﻟﻭﻥ ﺃﻭ ﺍﻜﺜﺭ ﻤﺨﻠﻭﻁ ﻤﻊ ﺒﻌﺽ ﻓﻲ ﺍﻟﻐﺫﺍﺀ ﻭﺘﺤﺩﻴﺩ ﺍﻻﻟﻭﺍﻥ ﺒﺎﻻﻀﺎﻓﺔ
ﺍﻟﻰ ﺘﺤﻠﻴل ﺠﻭﺩﺓ ﺍﻟﺼﺒﻐﺔ ﻨﻔﺴﻬﺎ ﻭﻤﻁﺎﺒﻘﺘﻬﺎ ﻟﻠﻤﻭﺍﺼﻔﺎﺕ ﻭﺍﻟﻤﻘﺎﻴﻴﺱ ﻟﻠﺘﺄﻜﺩ ﻤﻥ ﺴﻼﻤﺘﻬﺎ ﻭﺨﻠﻭﻫﺎ
ﻤﻥ ﺒﻌﺽ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﺴﺭﻁﻨﺔ ،ﻫﻨﺎﻟﻙ ﻋﺩﺩ ﻤﻥ ﺍﻟﺘﺤﺎﻟﻴل ﺘﺸﻤل:
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ﻴﺘﻡ ﺇﺴﺘﺨﻼﺹ ﺍﻟﻠﻭﻥ ﻤﻥ ﺍﻷﻏﺫﻴﺔ ﺒﻁﺭﻴﻘﺔ ﺍﻟﺼﻭﻑ ﺍﻻﺒﻴﺽ ) Pure white knitting
،(woolﻭﻫﺫﻩ ﺍﻟﻁﺭﻴﻘﺔ ﺘﺴﺘﻌﻤل ﻤﺒﺎﺸﺭﺓ ﺇﺫﺍ ﻟﻡ ﺘﻜﻥ ﻫﻨﺎﻟﻙ ﻤﻭﺍﻨﻊ ،ﻭﻫﻲ ﺘﺘﻡ ﺒﺎﻻﺘﻲ:
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ﺇﺫﺍ ﻜﺎﻥ ﺍﻟﺼﻭﻑ ﺠﺎﻫﺯﺍ ﻓﺘﺘﻡ ﻋﻠﻴﺔ ﻋﻤﻠﻴﺔ ﺍﻟﺘﺼﺒﻴﻎ ﻤﺒﺎﺸﺭﺓ ،ﺃﻤﺎ ﺇﺫﺍ ﻜﺎﻥ ﻏﻴﺭ ﺠﺎﻫﺯ ﻓﻴﺘﻡ •
ﺍﻟﺤﺼﻭل ﻋﻠﻰ ﺼﻭﻑ ﺃﺒﻴﺽ ﻤﻥ ﺍﻷﻏﻨﺎﻡ ﻭﻴﻔﻀل ﺃﻥ ﻴﻜﻭﻥ ﺒﻁﻭل 20ﺴﻡ ،ﻴﺘﻡ ﻏﺴل
ﺍﻟﺼﻭﻑ ﺠﻴﺩﺍ ﻭﺇﺯﺍﻟﺔ ﺃﻱ ﺸﻭﺍﺌﺏ ﺃﻭ ﻤﻜﻭﻨﺎﺕ ﻤﻌﻪ ﺤﺘﻰ ﻴﻜﻭﻥ ﻨﻘﻴﺎ.
ﻴﺘﻡ ﻭﻀﻊ ﺍﻟﺼﻭﻑ ﺍﻟﻨﻘﻲ ) (Pure white knitting woolﻓﻲ ﻫﻴﺩﺭﻭﻜﺴﻴﺩ ﺍﻟﺼﻭﺩﻴﻭﻡ •
) (Sodium hydroxideﺃﻭ ﻫﻴﺩﺭﻭﻜﺴﻴﺩ ﺍﻻﻤﻭﻨﻴﺎ ) (Ammonia hydroxideﻭﻴﺴﺨﻥ
ﻤﻊ ﺍﻟﺘﻘﻠﻴﺏ ﺒﺈﺴﺘﻌﻤﺎل ﻗﻀﻴﺏ ﺯﺠﺎﺠﻲ ﻟﻤﺩﺓ 15ﺩﻗﻴﻘﺔ.
ﻴﺴﺘﺨﺭﺝ ﺍﻟﺼﻭﻑ ﺒﻌﺩ ﺫﻟﻙ ﻭﻴﻭﻀﻊ ﻓﻲ ﻤﺎﺀ ) (waterﻟﻤﺩﺓ 15ﺩﻗﻴﻘﺔ ﻤﻊ ﺍﻟﺘﻘﻠﻴﺏ •
ﺒﺎﻟﻘﻀﻴﺏ ﺍﻟﺯﺠﺎﺠﻲ.
ﺍﻟﺘﺼﺒﻴﻎ :ﺃﺨﺫ ﺸﻌﻴﺭﺍﺕ ) (Stripsﻤﻥ ﺍﻟﺼﻔﻭﻑ ﺍﻟﻤﻌﺎﻤل ﺒﻁﻭل 20ﺴﻡ ﻭﺘﻭﻀﻊ ﻓﻲ 35 •
ﻤل ﻤﻥ ﺍﻟﻤﺤﻠﻭل ﻟﻠﻤﺎﺩﺓ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺍﻟﻤﻌﺎﻤﻠﺔ ﻭﻓﻕ ﻁﺒﻴﻌﺔ ﺍﻟﻤﺎﺩﺓ )ﻤﺸﺭﻭﺒﺎﺕ ﻏﻴﺭ ﻜﺤﻭﻟﻴﺔ ،
ﻜﺤﻭﻟﻴﺔ ،ﻤﻨﺘﺠﺎﺕ ﺘﺤﺘﻭﻱ ﻋﻠﻰ ﻨﺸﺎﺀ ﺃﻭ ﻤﻨﺘﺠﺎﺕ ﺘﺤﺘﻭﻱ ﻋﻠﻰ ﻤﻭﺍﺩ ﺩﻫﻨﻴﺔ(.
ﻴﺘﻡ ﺘﺤﻤﻴﺽ ﺍﻟﻤﺤﻠﻭل ﻋﻠﻰ ﺨﻔﻴﻑ ﺜﻡ ﺘﺴﺨﻥ ﺍﻟﻤﺤﺘﻭﻴﺎﺕ ﺍﻟﻰ ﺩﺭﺠﺔ ﺍﻟﻐﻠﻴﺎﻥ ﻟﻔﺘﺭﺓ ﻤﻥ •
ﺍﻟﺯﻤﻥ ﺤﻭﺍﻟﻲ ﻨﺼﻑ ﺍﻟﺴﺎﻋﺔ ﻤﻊ ﺍﻟﺘﻘﻠﻴﺏ.
ﻴﺘﻡ ﻏﺴل ﺍﻟﺼﻭﻑ ﺍﻟﻤﺘﺤﺼل ﻋﻠﻴﺔ ﻤﻥ ﺍﻟﺘﺼﺒﻴﻎ ﺒﻤﺎﺀ ﺍﻟﺼﻨﺒﻭﺭ ).(tap water •
ﻴﺤﻭل ﺍﻟﺼﻭﻑ ﺒﻌﺩ ﻏﺴﻠﻪ ﺍﻟﻰ ﻜﺎﺱ ) (Tankﺯﺠﺎﺠﻲ ﻭﻤﻥ ﺜﻡ ﻴﺘﻡ ﻏﻠﻴﻪ ﺒﺸﺩﺓ ﻓﻲ ﻤﺤﻠﻭل •
ﺍﻻﻤﻭﻨﻴﺎ ﺍﻟﻤﺨﻔﻑ ).(Dilute ammonia solution
ﺇﺫﺍ ﺘﻡ ﻅﻬﻭﺭ ﺍﻟﻠﻭﻥ ﻓﻲ ﻤﺤﻠﻭل ﺍﻻﻤﻭﻨﻴﺎ ﺍﻟﻤﺨﻔﻑ ﻴﻌﻨﻲ ﻭﺠﻭﺩ ﺼﺒﻐﺔ ﻗﻁﺭﺍﻥ ﺍﻟﻔﺤﻡ •
ﺍﻟﺤﻤﻀﻴﺔ )ﻭﻫﻲ ﺘﺴﻤﻰ ﺍﻟﻤﺭﺤﻠﺔ ﺍﻻﻭﻟﻰ(.
ﻴﺘﻡ ﺇﺴﺘﺨﺭﺍﺝ ﺍﻟﺼﻭﻑ ﻤﻥ ﻤﺤﻠﻭل ﺍﻻﻤﻭﻨﻴﺎ ﺜﻡ ﻴﺠﻌل ﺍﻟﻤﺤﻠﻭل ﺤﻤﻀﻲ ﻗﻠﻴل ﻭﻴﺘﻡ •
ﺍﻟﺘﺴﺨﻴﻥ.
ﻴﻀﺎﻑ ﻗﻠﻴل ﻤﻥ ﺍﻟﺼﻭﻑ ﻭﻴﻭﺍﺼل ﺍﻟﺘﺴﺨﻴﻥ ﺤﺘﻰ ﻜل ﺍﻟﻠﻭﻥ ﻴﺘﻡ ﺇﺯﺍﻟﺘﻪ ﻤﻥ ﺍﻟﻤﺤﻠﻭل. •
ﻴﺘﻡ ﺇﻋﺎﺩﺓ ﺇﺴﺘﺨﻼﺹ ﺍﻟﺼﺒﻐﺔ ﻤﻥ ﺍﻟﺼﻭﻑ ﻭﺜﺎﻨﻴﺎ ﺒﺎﻻﻤﻭﻨﻴﺎ ﺍﻟﻤﺨﻔﻑ )ﻭﻫﺫﻩ ﺍﻻﻋﺎﺩﺓ •
ﻟﻠﺘﺼﺒﻴﻎ ﻤﻊ ﺍﻟﻁﺭﻴﻘﺔ ﺍﻻﻭﻟﻰ ﺘﺴﻤﻰ ﺒﺎﻟﻁﺭﻴﻘﺔ ﺍﻟﻤﺯﺩﻭﺠﺔ(.
ﻴﺘﻡ ﺘﺭﺸﻴﺢ ) (fiterﺍﻟﻤﺤﻠﻭل ﻋﺒﺭ ﻜﻤﻴﺔ ﻗﻠﻴﻠﺔ ﻤﻥ ﻗﻁﻥ ﺍﻟﺼﻭﻑ ﻭﻴﺘﻡ ﺍﻟﺘﺴﺨﻴﻥ. •
ﻤﻥ ﻫﻨﺎ ﻨﺠﺩ ﺃﻥ ﺘﻘﺎﻨﺔ ﺍﻟﻁﺭﻴﻘﺔ ﺍﻟﻤﺯﺩﻭﺠﺔ ﻟﻺﺴﺘﺨﻼﺹ ﺒﺎﻟﺼﻭﻑ ) Woal
(exractionﺘﻌﻁﻲ ﻤﻨﺘﺞ ﻨﻘﻲ.
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ﺒﺎﻟﺭﻏﻡ ﻤﻥ ﺃﻥ ﺍﻟﻁﺭﻴﻘﺔ ﺍﻟﻤﺘﺒﻌﺔ ﺩﺍﺌﻤﺎ ﻴﺘﻡ ﻓﻴﻬﺎ ﺍﻟﺘﺤﺩﻴﺩ ﺍﻟﻨﻬﺎﺌﻲ ﺍﻟﻠﻭﻥ ﺒﻭﺍﺴﻁﺔ
ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺇﻻ ﺃﻥ ﺍﻟﻔﺤﺹ ﺍﻟﻨﻭﻋﻲ ﻟﻤﻜﻭﻨﺎﺕ ﺍﻟﻠﻭﻥ ﺒﺈﺴﺘﺨﺩﺍﻡ ﻁﺭﻴﻘﺔ ﺍﻟﺼﻭﻑ ﻷﺴﺘﺨﻼﺹ
ﺍﻟﻠﻭﻥ ﻭﻤﻘﺎﺭﻨﺔ ﻫﺫﺍ ﺍﻟﻠﻭﻥ ﺍﻟﻤﺴﺘﺨﻠﺹ ﺒﻠﻭﻥ ﻴﻜﻭﻥ ﻤﻌﺭﻭﻑ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﺃﻭ ﺒﻤﻌﻨﻰ ﺁﺨﺭ ﻟﻭﻥ
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ﻓﻲ ﺒﻌﺽ ﺍﻻﺤﻴﺎﻥ ﻴﺘﻡ ﺇﺴﺘﺨﺩﺍﻡ ﻭﺭﻗﺔ ﺍﻟﺘﺭﺸﻴﺢ ) (Filter paperﻟﺘﺤﺩﻴﺩ ﻭﺠﻭﺩ ﻋﺩﺩ ﻤﻥ
ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﺨﻠﻭﻁﺔ ﻤﻊ ﺒﻌﺽ ﻭﺫﻟﻙ ﺒﻌﻤل ﻨﻘﻁﺔ ﻤﻥ ﺍﻟﻤﺤﻠﻭل ﻋﻠﻰ ﻭﺭﻗﺔ ﺍﻟﺘﺭﺸﻴﺢ ) Filter
(paperﻭﺇﻀﺎﻓﺔ ﻗﻁﺭﺍﺕ ﻗﻠﻴﻠﺔ ﻤﻥ ﺍﻟﻤﺎﺀ ﺍﻟﻤﻘﻁﺭ ﻋﻠﻰ ﺃﻭ ﻤﺴﺎﺤﺔ ﺍﻟﻭﺭﻗﺔ ،ﻓﺘﻅﻬﺭ ﺤﺩﻭﺩ
ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﺨﺘﻠﻔﺔ ).(Zones
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ﻴﺘﻡ ﺘﺒﺨﻴﺭ ﺍﻟﻤﺫﻴﺏ ﺒﻌﺩ ﺍﻻﺴﺘﺨﻼﺹ ﺍﻟﻰ ﺩﺭﺠﺔ ﺍﻟﺠﻔﺎﻑ ﻭﻴﻌﺎﺩ ﺍﻻﺴﺘﺨﻼﺹ ﻓﻲ ﻨﻘﺎﻁ ﻗﻠﻴﻠﺔ •
ﻤﻥ ﺍﻟﻤﺎﺀ.
ﺇﺫﺍ ﻜﺎﻥ ﺍﻻﺴﺘﺨﻼﺹ ﻏﻴﺭ ﻤﺤﺩﺩ ﻴﺘﻡ ﺇﻋﺎﺩﺓ ﺍﻟﻁﺭﻴﻘﺔ ﺒﺈﺴﺘﺨﺩﺍﻡ ﻤﺫﻴﺏ ﻤﺨﺘﻠﻑ ﺤﺘﻰ ﺘﻅﻬﺭ •
ﺍﻻﻟﻭﺍﻥ ﺍﻟﻤﺘﻁﺎﺒﻘﺔ ﻋﻠﻰ ﻭﺭﻗﺔ ﺍﻟﺘﺭﺸﻴﺢ.
-4ﺘﺤﺩﻴﺩ ﻭﻓﺼل ﺍﻻﻟﻭﺍﻥ ):(Identification and the separated Colours
ﺘﺘﻡ ﻓﻲ ﻫﺫﻩ ﺍﻟﻁﺭﻴﻘﺔ ﺨﻤﺱ ﺃﻨﻭﺍﻉ ﻤﻥ ﺍﻟﻔﺼل ﻟﺘﺤﺩﻴﺩ ﺍﻟﺼﺒﻐﺔ ﺇﺫﺍ ﻜﺎﻨﺕ ﻤﻔﺭﺩﺓ ﺃﻭ
ﻤﺨﻠﻭﻁﺔ ﻭﻫﻲ:
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) (Standard or reference dyesﻤﻌﻠﻭﻤﺔ ﻋﻠﻰ ﻁﻭل ﺍﻟﺨﻁ ﺍﻟﻤﻭﺍﺯﻱ ﻟﻘﺎﻋﺩﺓ ﺍﻟﻭﺭﻗﻴﺔ،
ﻤﻥ ﺜﻡ ﺘﺠﻔﻑ ﺍﻟﻨﻘﺎﻁ ﺠﻴﺩﺍ.
ﻴﺘﻡ ﻟﻑ ﺍﻟﻭﺭﻗﺔ ﺒﻤﺸﺎﺒﻙ ﻋﻠﻰ ﺃﺴﻁﻭﺍﻨﺔ ﺍﻟﻤﺫﻴﺏ ﺍﻟﺘﻲ ﺘﻭﻀﻊ ﺃﻋﻠﻰ ﻜﺄﺱ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ -
) (Litre Beakerﻭﺘﺘﺩﻟﻰ ﻷﺴﻔل ﺒﻌﻴﺩﺍ ﻋﻥ ﺨﻁ ﺍﻟﻨﻘﺎﻁ ﺒﺤﻴﺙ ﺘﺘﻭﺴﻁ ﺇﻨﺎﺀ
ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ).(Charomatography
ﻴﺘﻡ ﺘﺠﻔﻴﻑ ) (Dryingﺍﻟﻭﺭﻗﺔ ﺍﻟﺘﻲ ﻋﻠﻴﻬﺎ ﺍﻟﺤﺯﻤﺔ ﺃﻭ ﺍﻟﺨﻁ ﺍﻻﻓﻘﻲ ﻤﻥ ﻤﺤﻠﻭل ﺍﻟﺼﺒﻐﺎﺕ -
ﺍﻟﻤﺭﺍﺩ ﻓﺤﺼﻬﺎ.
ﻴﺘﻡ ﺘﻌﻠﻴﻕ ﻜﺄﺱ ﺍﻟﻤﺤﻠﻭل ﺍﻟﻤﺘﺤﺭﻙ ) (Mobile phaseﻋﻠﻰ ﺍﻟﺤﻭﺍﻤل ﺃﻋﻠﻰ ﺍﻹﻨﺎﺀ ﺍﻟﻜﺒﻴﺭ -
) (Tankﻟﻠﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ.
ﺇﻀﺎﻓﺔ ﻜﻤﻴﺔ ﻤﻨﺎﺴﺒﺔ ﻤﻥ ﺍﻟﻤﺫﻴﺏ ﺍﻟﻤﻁﻠﻭﺏ )ﻫﻨﺎﻟﻙ ﻋﺩﺩ ﻤﻥ ﺍﻟﻤﺫﻴﺒﺎﺕ ﻜﻤﺎ ﺘﻡ ﺫﻜﺭﻫﺎ ﺴﺎﺒﻘﺎ -
ﺠﺩﻭل ﺭﻗﻡ ) (53ﻓﻲ ﻜﺄﺱ ﺍﻟﻤﺫﻴﺏ ﺃﻋﻠﻰ ﺍﻻﻨﺎﺀ ) (Tankﻭﻏﺎﻟﺒﺎ ﻤﺎ ﻴﺘﻡ ﺇﺨﺘﻴﺎﺭ ﺍﻟﺒﻴﻭﺘﺎﻥ
ﺍﻟﻌﺎﺩﻱ ) (normal butaneﻤﻊ ﺍﻟﻤﺎﺀ ) (Waterﻭﺤﻤﺽ ﺍﻟﺨﻠﻴﻙ )(Acetic acid
ﺒﻨﺴﺒﺔ ،5 : 12 :20ﺒﺤﻴﺙ ﻴﻜﻭﻥ ﺇﺭﺘﻔﺎﻉ ﺍﻟﻭﺭﻗﺔ ﺩﺍﺨل ﺍﻟﻤﺫﻴﺏ 1ﺴﻡ ﻤﻥ ﺍﻟﻘﺎﻋﺩﺓ
ﺍﻟﻤﻭﺍﺯﻴﺔ ﻟﺨﻁ ﻨﻘﺎﻁ ﺍﻟﺼﺒﻐﺎﺕ.
ﻋﻨﺩﻤﺎ ﻴﺒﻠﻎ ﺍﻟﻤﺫﻴﺏ ﺍﻟﻤﺘﺤﺭﻙ ﺤﻭﺍﻟﻲ 10ﺴﻡ ﻤﻥ ﺨﻁ ﺍﻟﺒﺩﺍﻴﺔ ) ،(Starting pointﻴﺘﻡ -
ﺇﺴﺘﺨﺭﺍﺝ ﺍﻟﻭﺭﻗﺔ ﻭﻴﻌﻠﻡ ﻤﺴﺘﻭﻯ ﺘﺤﺭﻙ ﺍﻟﻤﺫﻴﺏ ﻋﻠﻰ ﺍﻟﻭﺭﻗﺔ ﻭﻴﻜﺘﺏ ﻁﻭل ﺘﺤﺭﻙ ﺍﻟﻤﺫﻴﺏ
ﻋﻠﻰ ﺍﻟﻭﺭﻗﺔ.
ﻴﺘﻡ ﻤﻼﺤﻅﺔ ﻤﺴﺎﻓﺔ ﺘﺤﺭﻙ ﺍﻟﺼﺒﻐﺔ ﻏﻴﺭ ﺍﻟﻤﻌﺭﻭﻓﺔ ﻋﻠﻰ ﻭﺭﻗﺔ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﻤﻥ -
ﺍﻟﻘﺎﻋﺩﺓ ﻭﻨﻘﺎﻁ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻘﻴﺎﺴﻴﺔ )ﺍﻟﻤﻌﺭﻭﻓﺔ( ﻋﻠﻰ ﻨﻔﺱ ﺍﻟﻭﺭﻗﺔ ،ﻓﻲ ﺘﺤﺩﻴﺩ ﻗﻴﻤﺔ ﺘﺤﺭﻙ
ﻨﻘﻁﺔ ﺍﻟﻠﻭﻥ ﻤﻥ ﺍﻟﻘﺎﻋﺩﺓ ) (Rf-valueﻗﻴﺎﺴﺎ ﻋﻠﻰ ﻨﻬﺎﻴﺔ ﺘﺤﺭﻙ ﺍﻟﻤﺫﻴﺏ ﻋﻠﻰ ﺍﻟﻭﺭﻗﺔ.
ﻴﺘﻡ ﺘﺤﺩﻴﺩ ﻨﻭﻉ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻤﺠﻬﻭﻟﺔ ﻤﻘﺎﺭﻨﺔ ﺒﺎﻟﺼﺒﻐﺔ ﺍﻟﻤﻌﺭﻭﻓﺔ. -
ﻴﺘﻡ ﺇﻋﺎﺩﺓ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺒﺈﺴﺘﻌﻤﺎل ﻤﺫﻴﺒﺎﺕ ﻤﺨﺘﻠﻔﺔ ﻴﺘﻡ ﻓﻴﻬﺎ ﺠﻤﻴﻌﺎ ﻤﻘﺎﺭﻨﺔ ﻗﻴﻤﺔ ﻤﻌﺎﻤل -
ﻨﺴﺒﺔ ﺍﻟﺘﺤﺭﻙ ﺍﻟﻤﺨﺘﻠﻔﺔ ﻤﻊ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻘﻴﺎﺴﻴﺔ ،ﻭﻤﻘﺎﺭﻨﺘﻬﺎ ﺒﺎﻟﺘﺠﺭﺒﺔ ﺍﻻﻭﻟﻰ.
ﻜﻤﺎ ﻴﻤﻜﻥ ﻤﻘﺎﺭﻨﺔ ﻤﻌﺎﻤل ﺍﻻﻨﺴﻴﺎﺏ )ﺍﻟﺘﺤﺭﻙ( ﻟﻜل ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻭﻏﻴﺭ -
ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻭﻓﻕ ﺍﻟﻤﻠﺤﻕ ﺭﻗﻡ ) (2ﻤﻥ ﻗﺎﺌﻤﺔ ﺍﻟﻤﻠﺤﻘﺎﺕ ﺒﻬﺫﺍ ﺍﻟﻜﺘﺎﺏ.
ﻴﻼﺤﻅ ﺃﻥ ﻜﺜﻴﺭ ﻤﻥ ﻨﻘﺎﻁ ﺍﻻﻟﻭﺍﻥ ﻏﻴﺭ ﻤﺴﻤﻭﺡ ﺒﻬﺎ ﺘﻌﻁﻲ ﻨﻘﺎﻁ ﻤﻜﺜﻔﺔ ﺍﻻﻀﺎﺀﺓ ﻋﻨﺩﻤﺎ -
ﺘﺨﺘﺒﺭ ﺘﺤﺕ ﺘﺄﺜﻴﺭ ﺍﻻﺸﻌﺔ ﻓﻭﻕ ﺍﻟﺒﻨﻔﺴﺠﻴﺔ.
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-ﻴﺘﻡ ﺇﺴﺘﺨﻼﺹ ﺍﻟﺼﺒﻐﺔ ﺒﺎﻟﻤﺫﻴﺏ ﻭﻤﻥ ﺜﻡ ﻴﺘﻡ ﺇﺠﺭﺍﺀ ﺍﻟﻜﺸﻑ ﺒﺎﻟﻤﻁﻴﺎﻑ ﺍﻟﻀﻭﺌﻲ
) (Spectrophotometerﻭﻗﺭﺍﺀﺓ ﺇﻤﺘﺼﺎﺼﻴﺔ ﺍﻟﻠﻭﻥ ﻭﻤﻘﺎﺭﻨﺔ ﺍﻟﻨﺘﻴﺠﺔ ﻤﻊ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻘﻴﺎﺴﻴﺔ ﺃﻭ
ﻗﻴﺎﺱ ﺩﺭﺠﺔ ﺇﻤﺘﺼﺎﺹ ﻟﻠﺼﺒﻐﺔ ﺍﻟﻤﺴﺘﺨﻠﺼﺔ ﻭﻤﻘﺎﺭﻨﺘﻬﺎ ﺒﺎﻟﺼﺒﻐﺔ ﺍﻟﻘﻴﺎﺴﻴﺔ ﻭﻴﻤﻜﻥ ﻤﻘﺎﺭﻨﺘﻬﺎ
ﺒﻤﻠﺤﻘﺎﺕ ﺭﻗﻡ ) (3ﺍﻟﻤﻨﺤﻨﻴﺎﺕ ﺍﻟﻤﻠﺤﻘﺔ ﻓﻲ ﻨﻬﺎﻴﺔ ﻫﺫﺍ ﺍﻟﻜﺘﺎﺏ.
Confirmation of the ﺕ -ﺘﺎﻜﻴﺩ ﺘﺤﺩﻴﺩ ﺍﻟﺼﺒﻐﺎﺕ ﺒﺈﺴﺘﺨﺩﺍﻡ ﺍﻟﻤﻁﻴﺎﻑ ﺍﻟﻀﻭﺌﻲ
):(Identity of Dyes Using the Spectrometery
ﻟﺫﻟﻙ ﺇﺫﺍ ﺃﻅﻬﺭﺕ ﺍﻟﻁﺒﻘﺔ ﻓﻲ ﺘﺤﺎﻟﻴل ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺃﻭ ﺍﻟﺘﺤﻠﻴل ﺒﺎﻟﻤﻁﻴﺎﻑ ﻨﺘﺎﺌﺞ ﻟﻭﻥ
ﻏﻴﺭ ﻤﺴﻤﻭﺡ ﺒﻪ ،ﻟﺫﺍ ﻴﺠﺏ ﻋﻤل ﺍﻟﺘﺤﻠﻴل ﺍﻟﺘﺎﻟﻲ ﺃﻭ ﺒﻘﻴﺔ ﺍﻟﺘﺤﺎﻟﻴل ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻟﻠﺘﺄﻜﺩ ﻤﻥ ﻨﻭﻉ
ﺍﻟﻠﻭﻥ.
ﺒﻌﺩ ﻓﺼل ﺍﻟﻠﻭﻥ ﻭﺍﻟﺘﺤﺩﻴﺩ ﺒﻭﺍﺴﻁﺔ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ،ﻗﺩ ﺘﻅﻬﺭ ﺒﻌﺽ ﺍﻻﻟﻭﺍﻥ ﺒﺄﻨﻬﺎ ﻏﻴﺭ
ﻤﺴﻤﻭﺡ ﺒﻬﺎ ،ﻟﺫﻟﻙ ﻗﺒل ﻜﺘﺎﺒﺔ ﺘﻘﺭﻴﺭ ﺒﻬﺫﺍ ﺍﻟﻤﻀﻤﺎﺭ ﻴﺠﺏ ﺃﻥ ﺘﺠﺭﻱ ﻫﺫﻩ ﺍﻟﻌﻤﻠﻴﺔ ﻋﻠﻰ ﺍﻟﻠﻭﻥ:
ﻴﺨﻔﻑ ﻤﺤﻠﻭل ﺍﻟﺼﺒﻐﺔ ﺍﻟﻤﺘﻌﺎﺩﻟﺔ ) (Neutralﺍﻟﻰ ﺩﺭﺠﺔ ﻤﻘﺒﻭﻟﺔ ﻤﻥ ﺍﻟﻠﻭﻥ ﻓﻲ ﺍﻟﻤﺤﻠﻭل
ﺍﻟﻰ ﺍﻟﺤﺩ ﺍﻟﺫﻱ ﻴﺴﻤﺢ ﺒﻘﺭﺍﺀﺘﻬﺎ ﺒﻭﺍﺴﻁﺔ ﺠﻬﺎﺯ ﺍﻟﻤﻁﻴﺎﻑ ).(Spectrophotometery
ﻴﺘﻡ ﺘﺤﺩﻴﺩ ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ ) (Absorption curveﺒﺈﺴﺘﺨﺩﺍﻡ ﺍﻟﻤﻁﻴﺎﻑ ﺍﻟﻀﻭﺌﻲ
) (Spectrophotometerﻟﻠﻤﺤﻠﻭل ﺍﻟﻤﺘﻌﺎﺩل ) (Neutralﻭﻓﻲ ﺍﻟﻤﺤﻠﻭل ﺍﻟﺤﻤﻀﻲ )(Acid
ﻭﺍﻟﻤﺤﻠﻭل ﺍﻟﻘﺎﻋﺩﻯ ) (Alkalineﻟﻨﻔﺱ ﺍﻟﻠﻭﻥ.
ﻴﺘﻡ ﻤﻘﺎﺭﻨﺔ ﻨﺘﺎﺌﺞ ﺍﻟﻘﻴﻤﺔ ﺍﻟﻌﻠﻴﺎ ) (Maximaﻟﻠﻤﻨﺤﻨﻰ ﺍﻟﻤﺘﻌﺎﺩل ﺍﻟﺤﻤﻀﻲ ﻭﺍﻟﻘﺎﻋﺩﻱ
ﺍﻟﻤﺘﺤﺼل ﻋﻠﻴﻬﺎ ﻤﻥ ﺍﻟﺼﺒﻐﺔ )ﺤﻴﺙ ﺃﻥ ﻤﻌﻅﻡ ﻤﻨﺤﻨﻴﺎﺕ ﺍﻻﻟﻭﺍﻥ ﻟﻠﺼﺒﻐﺎﺕ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ
ﻭﺍﻟﺫﺍﺌﺒﺔ ﻓﻲ ﺍﻟﻤﺎﺀ ﺘﻡ ﺘﺤﺩﻴﺩﻫﺎ ﺇﻻ ﺍﻷﺯﺭﻕ .((Black 7984) 7984
ﺍﻟﺼﺒﻐﺔ ﺍﻟﻤﺘﻌﺎﺩﻟﺔ ) (Neutralﻗﻴﻤﺔ ﻤﻌﺎﺩﻟﺘﻬﺎ ﻓﻲ % 0.02ﺨﻠﻴﻙ ﺍﻻﻤﻭﻨﻴﺎ ) Ammonia
،(acetateﻭﺍﻟﺤﻤﻀﻴﺔ ) (Acidﻫﻲ ﻴﺘﻡ ﺘﺤﻤﻴﻀﻬﺎ ﺒﺤﻤﺽ ﺍﻟﻬﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ )(0.1 N) (HCl
ﻤﻌﻴﺎﺭﻴﺘﻪ 0.1ﻭﺍﻟﻤﺤﻠﻭل ﺍﻟﻘﺎﻋﺩﻱ ) (Alkalineﺒﻬﻴﺩﺭﻭﻜﺴﻴﺩ ﺍﻟﺼﻭﺩﻴﻭﻡ ) (NaOHﻤﻌﻴﺎﺭﻴﺘﻪ
.(0.1 N) 0.1
ﺘﺘﻡ ﻋﻤﻠﻴﺔ ﺍﻟﺘﺼﺒﻴﻎ ﻭﻓﺼل ﺍﻟﺼﺒﻐﺔ ) (Dyeing and strippingﺒﺈﺴﺘﻌﻤﺎل ﻁﺭﻴﻘﺔ
ﺍﻟﺼﻭﻑ ،ﻭﻓﻲ ﺒﻌﺽ ﺍﻻﺤﻴﺎﻥ ﻴﺅﺩﻴﺎﻥ ﺍﻟﻰ ﺘﻐﻴﻴﺭ ﺍﻟﺘﺭﻜﻴﺒﺔ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻟﻸﻟﻭﺍﻥ ﻭﺒﺎﻟﺘﺎﻟﻲ ﺘﺅﺜﺭ ﻋﻠﻰ
ﺍﻟﻘﻴﻡ ﺍﻟﻤﺘﺤﺼل ﻋﻠﻴﻬﺎ ﺒﺎﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺃﻭ ﺍﻟﻤﻨﺤﻨﻴﺎﺕ ﺍﻟﻤﺘﺤﺼل ﻋﻠﻴﻬﺎ ﺒﺎﻟﺘﺤﻠﻴل ﺍﻟﻁﻴﻔﻲ
).(Spectrophotometry
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ﻴﺘﻡ ﺘﺤﺩﻴﺩ ﺍﻟﻠﻭﻥ ﺒﻘﻁﻊ ﺍﻟﻤﻜﺎﻥ ﺍﻟﺫﻱ ﻴﺤﺘﻭﻴﻪ ﺇﺫﺍ ﻜﺎﻥ ﻓﻲ ﺍﻟﻭﺭﻗﺔ ﺃﻭ ﻜﺸﻁﺔ ﺇﺫﺍ ﻜﺎﻥ ﻓﻲ
ﺍﻟﻁﺒﻘﺔ ﺍﻟﺭﻗﻴﻘﺔ ﻓﻲ ﻤﻜﺎﻥ ﺨﻁ ﺍﻟﻠﻭﻥ ﺃﻭ ﻨﻘﺎﻁ ﺍﻟﻠﻭﻥ ﺍﻟﻤﻨﺴﺤﺒﺔ ﻋﻠﻰ ﺍﻟﺴﻴﻠﻴﻜﺎ.
ﺘﺫﻭﻴﺏ ﻫﺫﺍ ﺍﻟﺠﺯﺀ ﻓﻲ ﺍﻟﻤﺤﻠﻭل ﺍﻟﻤﻨﺎﺴﺏ ) (Suitable solventﺃﻭ ﺍﻟﻤﺎﺀ ) (Waterﺃﻭ •
ﺍﻻﺴﺘﻭﻥ ﻭﺍﻟﻜﺤﻭل ).(Acetone-alcohol
ﺒﻌﺩ ﺇﺠﺭﺍﺀ ﺍﻟﻁﺭﺩ ﺍﻟﻤﺭﻜﺯﻱ ﺃﻭ ﺍﻟﺘﺭﺸﻴﺢ ) (filterationﻴﺘﻡ ﻓﺼل ﺍﻟﻤﺫﻴﺏ ﺍﻟﻤﺤﻀﺭ •
ﺒﺎﻟﺘﺒﺨﻴﺭ ﻭﻤﻥ ﺜﻡ ﻴﺫﻭﺏ ﻓﻲ ﻫﻴﺩﺭﻭﻜﺴﻴﺩ ﺍﻟﺼﻭﺩﻴﻭﻡ ﻤﻌﻴﺎﺭﻴﺘﻪ ) (0.1 Nﺃﻭ ﻀﺒﻁ ﺘﺭﻜﻴﺯ
ﺍﻟﻤﺤﻠﻭل ﺍﻟﻤﺎﺌﻲ ﺍﻟﻰ ﻤﻌﻴﺎﺭﻴﺔ ) (0.1 Nﺒﺎﻟﻘﺎﻋﺩﺓ ﻭﺘﺘﻡ ﻗﺭﺍﺀﺓ ﺍﻻﻤﺘﺼﺎﺹ ﺍﻟﻀﻭﺌﻲ
) (Spectraﻤﻥ 650 – 210ﻨﺎﻨﻭﻤﻴﺘﺭ ).(nm
ﺍﻟﻤﺤﻠﻭل ﻏﻴﺭ ﺍﻟﻤﻌﺎﻤل ) (Freshﻴﺠﺏ ﻀﺒﻁﻪ ﺒﺤﻤﺽ ﺍﻟﻬﻴﺩﺭﻭﻜﻠﻭﺭﻴﻙ ) (HClﻤﻌﻴﺎﺭﻴﺘﻪ •
) (0.1 Nﻭﻴﺘﻡ ﺘﻜﺭﺍﺭ ﺍﻟﻘﺭﺍﺀﺍﺕ.
ﺍﻟﻤﻨﺤﻨﻴﺎﺕ ﺍﻟﺘﻲ ﻴﺘﻡ ﺍﻟﺘﺤﺼل ﻋﻠﻴﻬﺎ ﺘﺘﻡ ﻤﻘﺎﺭﻨﺘﻬﺎ ﺒﻬﺫﻩ ﺍﻟﺘﻲ ﺘﻡ ﺘﻭﻀﻴﺤﻬﺎ. •
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ﺍﻟﺒﺎﺏ ﺍﻟﺜﺎﻟﺙ
ﺍﻟﻔﺼل ﺍﻟﺭﺍﺒﻊ
ﻨﺠﺩ ﺃﻥ ﻤﻌﻅﻡ ﺍﻻﻟﻭﺍﻥ ﺃﻭ ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﺍﻟﻤﺴﺘﺨﺭﺠﺔ ﻤﻥ ﻗﻁﺭﺍﻥ ﺍﻟﻔﺤﻡ ﺍﻟﺘﻲ ﺘﺫﻭﺏ
ﻓﻲ ﺍﻟﺯﻴﺕ ﻏﻴﺭ ﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻓﻲ ﺍﻻﻏﺫﻴﺔ ﺇﻻ ﻟﻭﻨﻴﻥ ﻓﻘﻁ ﻫﻤﺎ ﻻﺼﻔﺭ ﺍﻟﺯﻴﺘﻲ ﺠﻲ ﺠﻲ ) Oil
،(yellow GGﻭﺍﻻﺼﻔﺭ ﺍﻟﺯﻴﺘﻲ ﺇﻜﺱ ﺒﻲ ).(Oil yellow X P
ﺍﻻﺼﻔﺭ ﺍﻟﺯﻴﺘﻲ ﺠﻲ ﺠﻲ ) (Oil yellow GGﻴﻤﻜﻥ ﺇﺴﺘﺨﻼﺼﻬﺎ ﺒﻬﻴﺩﺭﻭﻜﺴﻴﺩ ﺍﻟﺼﻭﺩﻴﻭﻡ ﻤﻥ
ﺍﻟﻤﺤﻠﻭل ﺍﻻﻴﺜﻴﺭﻴﻠﻲ ) ،(Ethereal solutionﻭﻟﻜﻥ ﺍﻻﺼﻔﺭ ﺇﻜﺱ ﺒﻲ )(Oil yellow X P
ﻭﻋﺩﺩ ﻤﻥ ﺍﻻﻟﻭﺍﻥ ﻏﻴﺭ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻓﻲ ﺍﻻﻏﺫﻴﺔ ﻻ ﻴﻤﻜﻥ ﻓﺼﻠﻬﺎ ﺃﻭ ﺇﺴﺘﺨﻼﺼﻬﺎ ﺇﻻ ﺒﻁﺭﻴﻘﺔ
ﺍﺨﺭﻯ ،ﻭﺫﻟﻙ ﻗﺒل ﺇﺴﺘﺨﻼﺹ ﺍﻟﻠﻭﻥ ﻴﺠﺏ ﺇﺯﺍﻟﺔ ﺍﻟﻤﺎﺀ ﺃﻭﻻ ﻤﻥ ﺍﻟﻐﺫﺍﺀ ﺒﻭﺍﺴﻁﺔ ﺍﻟﺒﺘﺭﻭﻟﻴﻡ
ﺍﻟﺨﻔﻴﻑ ) (light petroleumﺜﻡ ﺒﻌﺩ ﺫﻟﻙ ﻴﻤﻜﻥ ﺇﺴﺘﺨﻼﺹ ﺍﻟﻠﻭﻥ ﺒﺎﻟﺤﻤﺽ ﺍﻟﻤﺭﻜﺯ ﻭﻓﻕ
ﻁﺭﻴﻘﺔ ﺇﺘﺤﺎﺩ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﻴﻥ ﺍﻟﺘﺤﻠﻴﻴﻥ ﻟﺴﻨﺔ ) ،(AOAC, 1965) (1965ﺃﻭ ﺍﻟﻤﺫﻴﺏ ﺍﻟﺘﺠﺯﻴﺌﻲ
ﺜﺎﻨﻲ ﻤﻴﺜﻴل ﺍﻟﻔﻭﺭﻤﻴﺩ ) (N, N-dimethyl formideﻭﺍﻟﺒﺘﺭﻭل ﺍﻟﻤﺨﻔﻑ ) light
.(petroleum
-1ﻁﺭﻴﻘﺔ ﻤﺎﺭﻙ ﻭﺇﻡ ﺴﻲ ﻜﻴﻭﻭﻥ ):(Mark and Mc Keown Method
ﻴﺘﻡ ﺘﺫﻭﻴﺏ 10ﺠﺭﺍﻡ ﻤﻥ ﺍﻟﺯﻴﺕ ﻓﻲ 50ﻤل ﺍﻟﺒﺘﺭﻭل ﺍﻟﺨﻔﻴﻑ )(light petroleum •
ﺜﻡ ﻴﺼﻔﻰ ) (filteredﻭﻴﺘﻡ ﺘﺤﻭﻴﻠﻪ ﻟﻠﻔﺎﺼل ).(Separator
• ﺘﻡ ﺇﺴﺘﺨﻼﺹ ﺜﻼﺙ ﺃﺠﺯﺍﺀ ﻤﻥ 20ﻤل ﺜﺎﻨﻲ ﻤﻴﺜﻴل ﺍﻟﻔﻭﺭﻤﻴﺩ ) ،(DMFﺜﻡ ﺘﻁﺭﺡ
ﻁﺒﻘﺔ ﺍﻟﺒﺘﺭﻭل ).(petroleum layer
ﻴﺘﻡ ﺇﺴﺘﺨﻼﺹ ﺍﻟﻤﺤﻠﻭل ﺍﻟﻤﺭﻜﺏ ﻟﻠﺩﺍﻱ ﻓﻴﻨﺎﻴل ﻓﻭﺭﻤﻴﺩ ) (DMFﻤﻊ 25ﻤل ﺒﺎﻟﺠﺯﺀ •
ﻤﻥ ﺍﻟﺒﺘﺭﻭل ﺍﻟﺨﻔﻴﻑ ) ،(light petroleumﺜﻡ ﺇﻋﺎﺩﺓ ﺍﻻﺴﺘﺨﻼﺹ ﻓﻲ ﻜل ﻤﺭﺓ ل 5ﻤل
ﻤﻥ ﺩﺍﻱ ﻤﻴﺜﺎﻴل ﻓﻭﺭﻤﻴﺩ ).(N, N-dimethyl formide
ﻴﺘﻡ ﻁﺭﺡ ﻤﺴﺘﺨﻠﺼﺎﺕ ﺍﻟﺒﺘﺭﻭل. •
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ﻴﺨﻔﻑ ﻤﺤﻠﻭل ﺍﻟﺩﺍﻱ ﻓﻴﻨﺎﻴل ﻓﻭﺭﻤﻴﺩ ﺒﺈﻀﺎﻓﺔ ﺤﺠﻡ ﻤﺴﺎﻭﻱ ﻤﻥ ﺍﻟﻤﺎﺀ ﻭﻴﺴﺘﺨﻠﺹ ﻤﺭﺓ •
ﻤﻊ 30ﻤل ﻤﻥ ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﻭﻤﺭﺓ ﺏ 10ﻤل ﻤﻥ ﺍﻟﻜﻠﻭﺭﻓﻭﺭﻡ ﻜﺫﻟﻙ.
ﻴﺘﻡ ﻭﻀﻊ ﺍﻟﻤﺤﻠﻭل ﻓﻲ ﺠﻬﺎﺯ ﺍﻟﻁﺭﺩ ﺍﻟﻤﺭﻜﺯﻱ ) (Centrifugeﻭﻤﻥ ﺜﻡ ﻴﺘﺭﻙ •
ﻟﻴﺴﺘﻘﺭ ﻭﻴﻜﻭﻥ ﻁﺒﻘﺘﻴﻥ ،ﺜﻡ ﺘﻁﺭﺡ ﺍﻟﻁﺒﻘﺔ ﺍﻟﻤﺎﺌﻴﺔ ﻟﻠﺩﺍﻱ ﻓﻴﻨﺎﻴل ﻓﻭﺭﻤﻴﺩ ).(DMF
ﻴﺘﻡ ﺘﺒﺨﻴﺭ ﻤﺤﻠﻭل ﺍﻟﻜﻠﻭﺭﻭﻓﻭﺭﻡ ﺍﻟﻰ ﺍﻟﻭﺼﻭل ﺍﻟﻰ ﺩﺭﺠﺔ )020ﻡ( ﺍﻟﻰ ﻤﺭﺤﻠﺔ ﺠﻔﺎﻑ •
ﺒﻘﺎﻴﺎ ﺍﻟﻤﺤﻠﻭل ﺘﺤﺕ ﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ ﺍﻟﻐﺭﻓﺔ ﻭﻅﺭﻭﻑ ﻀﻐﻁ ﻤﻨﺨﻔﺽ.
ﺇﺫﺍ ﻜﺎﻨﺕ ﻜﻤﻴﺔ ﺍﻟﺩﻫﻭﻥ ﻗﻠﻴﻠﺔ ﻓﻴﻤﻜﻥ ﺇﺠﺭﺍﺀ ﺍﻟﻔﺤﺹ ﺒﺎﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺃﻭ ﺍﻟﻤﻁﻴﺎﻑ •
ﺍﻟﻀﻭﺌﻲ ﻓﻲ ﻫﺫﻩ ﺍﻟﻤﺭﺤﻠﺔ.
ﻴﺘﻡ ﺇﺯﺍﻟﺔ ﺒﻘﺎﻴﺎ ﺍﻟﺨﻁﻭﺓ ﺍﻟﺴﺎﺒﻘﺔ ﻓﻲ 25ﻤل ﺩﺍﻱ ﻤﻴﺜﺎﻴل ﻓﻭﺭﻤﻴﺩ ) (DMFﻭﻴﺘﻡ •
ﺘﺤﻭﻴﻠﻪ ﺍﻟﻰ ﺍﻟﻔﺎﺼﻠﺔ ) ،(Separatorﻭﻴﻀﺎﻑ 25ﻤل ﻤﻥ ﺍﻟﻤﺎﺀ ﻭﻴﺴﺘﺨﻠﺹ ﺒﺄﺭﺒﻌﺔ
ﺃﺠﺯﺍﺀ ﻤﻥ 25ﻤل ﺒﺘﺭﻭل ﺨﻔﻴﻑ ).(light petroleum
ﻴﺘﻡ ﺍﻟﺘﺨﻠﺹ ﻤﻥ ﺍﻟﺩﺍﻱ ﻓﻴﻨﺎﻴل ﻓﻭﺭﻤﻴﺩ ) (DMFﺍﻟﻤﺎﺌﻴﺔ ﻭﻴﺘﻡ ﺍﻟﻐﺴل ﺒﺎﻟﺒﺘﺭﻭل ﺍﻟﺨﻔﻴﻑ •
) (light petroleumﺍﻟﻤﺨﻠﻭﻁ ﻤﻊ ﺍﻟﻤﺎﺀ ﻷﺯﺍﻟﺔ ﺍﻟﺩﺍﻱ ﻤﻴﺜﺎﻴل ﻓﻭﺭﻤﻴﺩ ) (DMFﻭﻤﻥ ﺜﻡ
ﺘﺒﺨﻴﺭ ﻤﺤﻠﻭل ﺍﻟﺒﺘﺭﻭل ) (petroleumﺍﻟﺨﻔﻴﻑ ﺘﺤﺕ ﻀﻐﻁ ﻤﻨﺨﻔﺽ ﺘﺤﺕ ﺩﺭﺠﺔ ﺤﺭﺍﺭﺓ
ﺍﻟﻐﺭﻓﺔ.
ﺍﻻﻟﻭﺍﻥ ﺍﻟﺫﺍﺌﺒﺔ ﻓﻲ ﺍﻟﺯﻴﺕ ﻴﻤﻜﻥ ﺃﻥ ﺘﻔﺼل ﺒﻁﺭﻴﻘﺔ ﺍﻟﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﻭﺭﻗﻴﺔ •
ﺍﻟﻤﻌﻜﻭﺴﺔ ) (Reverse-phase paper chromatographyﻭﺫﻟﻙ ﻷﻥ ﺍﻟﻭﺭﻗﺔ ﺍﻟﺘﻲ
ﺘﺴﺘﻌﻤل ﻓﻲ ﻫﺫﻩ ﺍﻟﻁﺭﻴﻘﺔ ﺘﻌﺎﻤل ﻓﻲ ﺍﻻﻭل ﻗﺒل ﻭﻀﻊ ﻨﻘﺎﻁ ﻤﺤﺎﻟﻴل ﺍﻟﺼﺒﻐﺎﺕ ﻋﻠﻴﻬﺎ ،ﺤﻴﺙ
ﻴﺘﻡ ﻏﻤﺭ ) (soakedﺍﻟﻭﺭﻗﺔ ﻓﻲ ﻤﺤﻠﻭل ﺒﺘﺭﻜﻴﺯ %10ﻤﻥ ﺍﻟﺒﺭﺍﻓﻴﻥ ﺍﻟﺴﺎﺌل ) Liquid
(parafineﻤﺨﻠﻭﻁ ﻤﻊ ﺍﻻﻴﺜﺭ ) .(Etherﺜﻡ ﺘﻌﻠﻕ ﺍﻟﻭﺭﻗﺔ ﺍﻟﻤﻐﻤﻭﺭﺓ ﺒﺎﻟﻤﺫﻴﺏ ﻟﻁﺭﺡ
ﺍﻟﻤﺤﻠﻭل ﺍﻟﺯﺍﺌﺩ ﻭﺘﺠﻔﻑ ﺘﺤﺕ ﻀﻐﻁ ﻤﻨﺨﻔﺽ.
ﻴﺘﻡ ﺘﺫﻭﻴﺏ ﺍﻟﺼﺒﻐﺔ ﺍﻟﻤﻁﻠﻭﺒﺔ ﻓﻲ ﻤﺫﻴﺏ ﻤﻨﺎﺴﺏ ﻟﻠﻜﺭﻭﻤﺎﺘﻐﺭﺍﻓﻴﺎ ﻤﻥ ﺍﻻﻴﺜﺭ ﺃﻭ ﺍﻻﻴﺜﺭ •
ﻭﺍﻟﻜﺤﻭﻻﺕ ،ﻭﺍﻟﻤﺤﺎﻟﻴل ﺍﻟﻤﻨﺎﺴﺒﺔ ﻫﻲ:
-1ﺨﻠﻁ ﺍﻻﺴﺘﻭﻥ ﻤﻊ ﺍﻟﻤﺎﺀ ﺒﻨﺴﺒﺔ ) 30 :70ﺒﺎﻟﺤﺠﻡ(.
-2ﺨﻠﻁ ﺩﻴﻭﻜﺴﺎﻥ ﻤﻊ ﺍﻟﻤﺎﺀ ﺒﻨﺴﺒﺔ ) 40 :60ﺒﺎﻟﺤﺠﻡ(.
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ﺃ -ﺘﺤﻠﻴل ﻜﺭﻭﻤﺎﺘﻭﻏﺭﺍﻓﻴﺎ ﺍﻟﺴﺎﺌل ﺍﻟﻀﻐﻁ ﺍﻟﻌﺎﻟﻲ ﻭﺍﻟﻜﺘﻠﺔ ﺍﻟﻁﻴﻔﻴﺔ ) High Pressure
:(Liquid Chromatography with Mass Specrophotometry
ﺘﻌﺘﺒﺭ ﻁﺭﻴﻘﺔ ) (HPLC-MSﻤﻥ ﺃﺤﺩﺙ ﺍﻟﻁﺭﻕ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﺍﻵﻥ ﻟﻔﺤﺹ ﺍﻟﺼﺒﻐﺎﺕ،
ﻭﺘﺘﻤﻴﺯ ﻫﺫﻩ ﺍﻟﻁﺭﻴﻘﺔ ﺒﺎﻟﺴﻬﻭﻟﺔ ﻭﺍﻟﺩﻗﺔ ﻓﻲ ﺍﻟﻨﺘﺎﺌﺞ ،ﻜﻤﺎ ﺃﻨﻬﺎ ﻻ ﺘﺤﺘﺎﺝ ﺍﻟﻰ ﻤﺤﺎﻟﻴل ﻗﻴﺎﺴﻴﺔ ﻟﺘﺤﺩﻴﺩ
ﺍﻨﻭﺍﻉ ﺍﻟﺼﺒﻐﺎﺕ ﺃﻭ ﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻟﻌﻀﻭﻴﺔ ﺍﻻﺨﺭﻯ ﺍﻟﻤﻭﺠﻭﺩﺓ ﻤﻊ ﺍﻟﺼﺒﻐﺔ ﻭﺫﻟﻙ ﻟﻭﺠﻭﺩ ﺍﻟﻤﻁﻴﺎﻑ
ﺍﻟﻜﺘﻠﻲ ) (Mass Specrophotometryﻟﺤﺩﻴﺩ ﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻟﻤﺨﺘﻠﻔﺔ ﻓﻲ ﻤﺤﻠﻭل ﺍﻟﺼﺒﻐﺔ،
ﻓﻘﻁ ﺘﺤﺘﺎﺝ ﺍﻟﻰ ﺇﺴﺘﺨﻼﺹ ﺍﻟﺼﺒﻐﺔ ﻤﻥ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺒﻁﺭﻴﻘﺔ ﺍﻟﺼﻭﻑ ﺜﻡ ﻴﻡ ﺘﺠﻬﻴﺯ ﺍﻟﻤﺤﻠﻭل
ﺤﺴﺏ ﺍﻟﺨﻁﻭﺍﺕ ﺍﻟﺴﺎﺒﻘﺔ ﻭﻤﻥ ﺜﻡ ﺤﻘﻨﻪ ﻓﻲ ﺍﻟﺠﻬﺎﺯ .ﻓﻴﻌﻁﻲ ﺍﻟﺠﻬﺎﺯ ﻨﻭﻋﻴﺔ ﻭﻜﻤﻴﺔ ﺍﻟﺼﺒﻐﺔ
ﻭﺃﻨﻭﺍﻉ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﺘﻲ ﻤﻌﻬﺎ ﻭﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻟﻌﻀﻭﻴﺔ ﺍﻻﺨﺭﻯ ﻤﺜل ﺴﻭﺩﺍﻥ ﻭﻥ ﻭﻏﻴﺭﻫﺎ ﻤﻥ
ﺍﻟﻤﻭﺍﺩ.
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اﻷﻣﺮاض واﻻﺿﺮار
ﺍﻟﺒﺎﺏ ﺍﻟﺭﺍﺒﻊ
ﺍﻟﻔﺼل ﺍﻻﻭل
ﻨﺴﺒﺔ ﻷﻨﻪ ﺨﻼل ﺍﻟﺴﻨﻴﻥ ﺍﻟﻤﺘﺄﺨﺭﺓ ﻫﻨﺎﻟﻙ ﻋﺩﺩ ﻤﻥ ﺍﻻﻟﻭﺍﻥ ﺍﻟﺘﻲ ﺘﻡ ﺤﺫﻓﻬﺎ ﻤﻥ ﻗﺎﺌﻤﺔ
ﺍﻻﻟﻭﺍﻥ ﺍﻟﺼﻨﺎﻋﻴﺔ ،ﻤﺜل ﺍﻟﺒﻭﻨﺴﻴﻭ ،MXﻭﻟﻜﻥ ﻗﺒل ﺍﻟﺘﻌﺎﻤل ﻤﻊ ﺍﻱ ﻤﻥ ﺍﻻﻟﻭﺍﻥ ﻴﺠﺏ ﺍﻟﺘﻌﺭﻑ
ﻋﻠﻰ ﺍﻹﺴﻡ ﺃﻭ ﺍﻻﺴﻤﺎﺀ ﺍﻟﻤﺭﺍﺩﻓﺔ ﻭﺍﻟﺭﻗﻡ ﺍﻟﻌﺎﻟﻤﻲ ﻟﻠﻭﻥ ،ﻭﻟﻠﺘﺄﻜﺩ ﻤﻥ ﺃﻥ ﻨﻭﻉ ﺍﻟﺼﺒﻐﺔ ﻫﻭ
ﻤﺴﻤﻭﺡ ﺒﻪ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺃﻡ ﻻ ﺃﻭ ﺃﻥ ﻫﻨﺎﻟﻙ ﻤﺤﺎﺫﻴﺭ ﻟﻠﺘﻌﺎﻤل ﻤﻌﻬﺎ ،ﺃﻭ ﺍﻟﺭﺠﻭﻉ
ﻟﻤﻭﺍﺼﻔﺔ ﺍﻟﺒﻠﺩ ﺍﻟﻤﻌﻨﻲ ،ﻷﻥ ﺒﻌﺽ ﺍﻟﺩﻭل ﻤﻨﻌﺕ ﺇﺴﺘﻌﻤﺎل ﺒﻌﺽ ﺍﻻﻟﻭﺍﻥ ﺒﺎﻟﺭﻏﻡ ﻤﻥ ﺃﻥ ﻟﺠﻨﺔ
ﺍﻟﺴﻼﻤﺔ ﺍﻟﺩﻭﻟﻴﺔ ﺴﻤﺤﺕ ﺒﺈﺴﺘﺨﺩﺍﻤﻬﺎ ،ﺜﻡ ﺇﺠﺭﺍﺀ ﺍﻟﺘﺤﺎﻟﻴل ﻋﻠﻴﻬﺎ ﻟﻠﺘﺄﻜﺩ ﻤﻥ ﺴﻼﻤﺘﻬﺎ ﻭﻤﻁﺎﺒﻘﺘﻬﺎ
ﻟﻠﻤﻭﺍﺼﻔﺎﺕ.
ﻜﻤﺎ ﺃﻥ ﻓﻲ ﺇﻀﺎﻓﺔ ﺍﻱ ﻤﻥ ﻫﺫﻩ ﺍﻷﻟﻭﺍﻥ ﻴﺠﺏ ﺍﻟﺘﻌﺎﻤل ﻤﻌﻬﺎ ﺒﺼﻭﺭﺓ ﻤﻀﺒﻭﻁﺔ ،ﻭﺫﻟﻙ
ﻨﺴﺒﺔ ﻷﻥ ﻫﻨﺎﻟﻙ ﻤﻌﺎﻴﻴﺭ ﺘﻤﺕ ﻤﻼﺤﻅﺘﻬﺎ ﻋﻨﺩ ﺍﻻﻀﺎﻓﺔ ﻤﻥ ﺤﻴﺙ ﺍﻟﺠﺭﻋﺔ ﺍﻵﻤﻨﺔ ،ﻭﺍﻟﻜﻤﻴﺎﺕ
ﺍﻟﻤﺴﺘﻬﻠﻜﺔ ﻴﻭﻤﻴﺎ ﻤﻥ ﺍﻟﺼﻨﻑ ﺍﻟﻤﻌﻨﻲ ،ﺒﺎﻻﻀﺎﻓﺔ ﻟﻨﻭﻋﻴﺔ ﺍﻟﺼﺒﻐﺔ ﻨﻔﺴﻬﺎ ،ﻜﻤﺎ ﺃﻨﺼﺢ ﺩﺍﺌﻤﺎ
ﺍﻟﺭﺠﻭﻉ ﺍﻟﻰ ﻨﺸﺭﺍﺕ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻓﻲ ﺍﻟﺒﻠﺩ ﺍﻟﻤﻌﻨﻲ ﻟﻠﺘﺎﻜﺩ ﻤﻥ ﺍﻟﻤﻘﺎﺩﻴﺭ ﺍﻟﻤﻀﺎﻓﺔ ﺍﻟﻰ ﺍﻻﻏﺫﻴﺔ ﺇﻥ
ﻭﺠﺩﺕ ،ﻭﺇﺫﺍ ﻟﻡ ﺘﻭﺠﺩ ﻴﻤﻜﻥ ﺍﻻﺨﺫ ﺒﻤﺎ ﻭﺭﺩ ﻓﻲ ﻫﺫﺍ ﺍﻟﻔﺼل ﺒﺼﻭﺭﺓ ﻋﺎﻤﺔ ﻷﻨﻬﺎ ﻤﻠﺨﺹ ﻤﻥ
ﻋﺩﺩ ﻤﻥ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻭﺍﻟﺘﺠﺎﺭﺏ ﻭﺍﻟﺘﻁﺒﻴﻘﺎﺕ ﻓﻲ ﻫﺫﺍ ﺍﻟﻤﺠﺎل.
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ﺍﻟﺠﺭﻋﺔ ﺍﻵﻤﻨﺔ:
ﺒﺎﻟﻨﺴﺒﺔ ﻟﻠﺠﺭﻋﺔ ﺍﻵﻤﻨﺔ ﻟﻺﻨﺴﺎﻥ ﻓﻘﺩ ﺤﺩﺩ ﺍﻟﻤﺨﺘﺼﻭﻥ ﻓﻲ ﻤﺠﺎل ﺼﺤﺔ ﺍﻻﻨﺴﺎﻥ ﺒﺩﻭل
ﺍﻻﺘﺤﺎﺩ ﺍﻻﻭﺭﻭﺒﻲ ﺩﺭﺠﺔ ﺍﻟﺘﺭﻜﻴﺯ ﺍﻟﻤﻀﺎﻑ ﻭﺍﻟﺘﻲ ﻻ ﺘﻅﻬﺭ ﻟﻪ ﺍﻱ ﺍﺜﺎﺭ ﺴﻠﺒﻴﺔ ﻋﻠﻰ ﺤﻴﻭﺍﻨﺎﺕ
ﺍﻟﺘﺠﺎﺭﺏ ﺜﻡ ﺯﻴﺎﺩﺓ ﻓﻲ ﺍﻷﻤﺎﻥ ﺴﻤﺢ ﺒﺎﺴﺘﺨﺩﺍﻡ ﻤﺎ ﻫﻭ ﻤﻥ 1ﺍﻟﻰ 100ﻤﻥ ﻫﺫﺍ ﺍﻟﺘﺭﻜﻴﺯ ،ﻭﺒﻤﻌﻨﻰ
ﺍﺨﺭ ﺍﻥ ﻟﻡ ﻴﻅﻬﺭ ﻟﻠﻤﺎﺩﺓ ﺍﻟﻤﻀﺎﻓﺔ ﺍﻱ ﺍﺜﺎﺭ ﺴﻠﺒﻴﺔ ﻋﻨﺩ ﺘﺭﻜﻴﺯ 100ﻤﻴﻠﻴﻐﺭﺍﻡ ﻟﻜل ﻜﻴﻠﻭﻏﺭﺍﻡ ﻤﻥ
ﻭﺯﻥ ﺍﻟﺠﺴﻡ ﻓﺎﻥ ﺍﻟﺘﺭﻜﻴﺯ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻪ ﻜﻤﺎﺩﺓ ﻤﻀﺎﻓﺔ ﻴﻜﻭﻥ 1ﻤﻴﻠﻴﻐﺭﺍﻡ ﻟﻜل ﻜﻴﻠﻭﻏﺭﺍﻡ ﻤﻥ ﻭﺯﻥ
ﺍﻟﺠﺴﻡ ﻭﻫﺫﺍ ﺍﻟﻤﺴﺘﻭﻯ ﺍﻭ ﺍﻟﺘﺭﻜﻴﺯ ﺍﻟﻤﻨﺨﻔﺽ ﻴﻁﻠﻕ ﻋﻠﻴﻪ ﺍﺴﻡ ﺍﻟﻤﺘﻨﺎﻭل ﺍﻟﻴﻭﻤﻲ ﺍﻟﻤﻘﺒﻭل ﻭﻫﻭ
ﻴﻤﺜل ﺍﻟﺘﺭﻜﻴﺯ ﺍﻟﺫﻱ ﻴﺘﻨﺎﻭﻟﻪ ﺍﻟﻔﺭﺩ ﻴﻭﻤﻴﺎ ﻁﻭل ﺤﻴﺎﺘﻪ ﺩﻭﻥ ﺍﻀﺭﺍﺭ ﺒﺼﺤﺘﻪ.
ﺇﻋﺘﺒﺎﺭﺍﺕ ﺍﻻﻀﺎﻓﺔ:
ﺇﻀﺎﻓﺔ ﺍﻻﻟﻭﺍﻥ ﺍﻟﻰ ﺍﻻﻏﺫﻴﺔ ﺍﻟﻤﺨﺘﻠﻔﺔ ﻫﻨﺎﻟﻙ ﻋﺩﺩ ﻤﻥ ﺍﻻﻋﺘﺒﺎﺭﺍﺕ ﺍﻟﻭﺍﺠﺏ ﻤﺭﺍﻋﺎﺘﻬﺎ
ﻋﻨﺩ ﺇﻀﺎﻓﺘﻬﺎ ﻟﻠﻤﻨﺘﺞ ﻭﻫﻲ:
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-9ﻤﺭﺍﻋﺎﺓ ﺍﻻﻟﻭﺍﻥ ﻭﺍﻟﻠﻭﻥ ﺍﻟﻤﻁﻠﻭﺏ ﻭﺍﻟﻤﻨﺎﺴﺏ ﻋﻨﺩ ﺨﻠﻁ ﻟﻭﻨﻴﻴﻥ ﺃﻭ ﺃﻜﺜﺭ ﻋﻨﺩ ﻋﻤل ﺍﻻﻟﻭﺍﻥ
ﺍﻟﻤﺨﻠﻭﻁﺔ.
-10ﻤﺭﺍﻋﺎﺓ ﻋﺩﻡ ﺘﺄﺜﻴﺭ ﺨﺼﺎﺌﺹ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻠﻭﻨﺔ ﻋﻠﻰ ﻁﻌﻡ ﻭﻗﻭﺍﻡ ﺍﻟﻤﻨﺘﺞ.
-11ﻤﺭﺍﻋﺎﺓ ﺃﻥ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻀﺎﻓﺔ ﺴﺎﻟﻤﺔ ﺍﻭ ﺁﻤﻨﺔ ﻓﻲ ﺘﺭﻜﻴﺯﻫﺎ ﺍﻟﻤﻀﺎﻑ ﺒﻨﺎﺀ ﻋﻠﻰ ﺍﻟﻤﻌﻠﻭﻤﺎﺕ
ﺍﻟﻌﻠﻤﻴﺔ ﺍﻟﻤﺘﻭﺍﻓﺭﺓ ﻭﺍﻟﻤﺘﺎﺤﺔ ﻓﻲ ﺤﻴﻨﻪ.
-12ﺍﻟﻤﺘﺎﺒﻌﺔ ﺍﻟﺩﻭﺭﻴﺔ ﻟﻠﺘﺄﻜﺩ ﻤﻥ ﺃﻥ ﺍﻟﺼﺒﻐﺔ ﻟﻡ ﻴﺘﻡ ﺤﻅﺭﻫﺎ ﺩﻭﻟﻴﺎ ﺃﻭ ﻅﻬﻭﺭ ﺒﻌﺽ ﺍﻟﺩﺭﺍﺴﺎﺕ
ﺍﻟﺴﺎﻟﺒﺔ ﻓﻲ ﺃﻱ ﺸﻕ ﻤﻨﻬﺎ ﻗﺒل ﺍﻟﺘﻌﺎﻤل ﻤﻌﻬﺎ.
ﺘﻨﻘﺴﻡ ﺍﻻﻟﻭﺍﻥ ﻤﻥ ﺤﻴﺙ ﺍﻟﺴﻤﺎﺡ ﺒﺈﺴﺘﺨﺩﺍﻤﻬﺎ ﺍﻟﻰ ،ﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻭﻏﻴﺭ ﻤﺴﻤﻭﺡ ﺒﻬﺎ
ﺒﺸﺭﻭﻁ:
ﺍﻟﺤﻠﻭﻴﺎﺕ ،ﺍﻟﺤﻠﻭﻯ ،ﻭﺤﻠﻭﻯ ﺍﻟﻠﺒﺎﻥ ،ﺤﻠﻭﻴﺎﺕ ﺍﻟﻤﺹ ،ﺍﻟﻤﺭﺒﺎﺕ ،ﺍﻟﺠﻠﻲ ،ﺍﻟﻜﺎﺴﺘﺭﺩ، •
ﺍﻟﻜﺭﻴﻡ ،ﻜﺭﺍﻤﻴل ،ﻟﻴﺱ ﺍﻟﻠﺒﻥ ﺃﺴﺎﺴﻲ ﻓﻴﻬﺎ ﻭﺍﻟﺒﻭﺩﻨﺞ ﻭﺍﻟﻤﺜﻠﺠﺎﺕ ﺍﻟﻤﻤﺎﺜﻠﺔ ،ﺍﻻﻴﺴﻜﺭﻴﻡ
ﻭﺍﻟﻤﻀﺎﻓﺎﺕ ،ﺍﻟﻤﺜﻠﺠﺎﺕ ﺍﻟﻤﺎﺌﻴﺔ ﻭﻤﺴﺎﺤﻴﻘﻬﺎ ،ﻤﻨﺘﺠﺎﺕ ﻤﺤﻼﺓ ﺘﻘﺩﻡ ﺒﻌﺩ ﺍﻟﻭﺠﺒﺎﺕ.
ﺍﻟﺸﺭﺍﺏ ﺍﻟﺼﻨﺎﻋﻲ ﻭﺍﻟﻤﺸﺭﻭﺒﺎﺕ ﺍﻟﻐﺎﺯﻴﺔ ،ﺍﻟﻤﺸﺭﻭﺒﺎﺕ ﺍﻟﻜﺤﻭﻟﻴﺔ ﻭﻏﻴﺭ ﺍﻟﻜﺤﻭﻟﻴﺔ، •
ﻋﺼﻴﺭ ﺍﻟﻔﺎﻜﻬﺔ ﺍﻟﺫﻱ ﺒﻪ ﻤﻀﺎﻓﺎﺕ.
ﻤﻜﻤﻼﺕ ﻏﺫﺍﺌﻴﺔ ﺴﺎﺌﻠﺔ ﻭﻤﻜﻤﻼﺕ ﺼﻠﺒﺔ ،ﺍﻟﻤﺴﺘﺭﺩﺓ ﻭﺍﻟﻤﺎﻴﻭﻨﻴﺯ ،ﺍﻟﻤﻌﻠﺒﺎﺕ ،ﺍﻟﺨﺒﺎﺌﺯ. •
ﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﺤﻴﻭﺍﻨﻴﺔ ،ﺘﺭﻜﻴﺒﺎﺕ ﺍﻻﻏﺫﻴﺔ ﺨﺎﺼﺔ ﻟﻠﺘﺤﻜﻡ ﻓﻲ ﺍﻟﻭﺯﻥ ﺃﻭ ﺍﻻﺴﺘﻌﻤﺎل ﺘﺤﺕ •
ﺍﻷﺸﺭﺍﻑ ﺍﻟﻁﺒﻲ.
ﺒﺩﺍﺌل ﺍﻟﻠﺤﻡ ﻭﺍﻟﺴﻤﻙ ﺍﻟﺘﻲ ﺃﺴﺎﺴﻬﺎ ﻤﻥ ﺍﻟﺒﺭﻭﺘﻴﻥ ﺍﻟﻨﺒﺎﺘﻲ. •
ﺍﻟﺼﻭﺼﺎﺕ ﺒﺠﻤﻴﻊ ﺃﻨﻭﺍﻋﻬﺎ ﺒﺸﺭﻁ. •
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ﻫﻨﺎﻟﻙ ﻋﺩﺩ ﻤﻥ ﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻏﻴﺭ ﻤﺴﻤﻭﺡ ﺒﺈﺴﺘﺨﺩﺍﻡ ﺍﻟﻤﻠﻭﻨﺎﺕ ﻓﻴﻬﺎ ،ﻭﺫﻟﻙ ﻟﻌﺩﺩ ﻤﻥ
ﺍﻻﺴﺒﺎﺏ ،ﻤﺜل ﺍﻟﺘﻔﺎﻋﻼﺕ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ،ﺍﻻﻀﺭﺍﺭ ﺍﻟﺼﺤﻴﺔ ﺨﺎﺼﺔ ﻟﻸﻁﻔﺎل ﺍﻟﺭﻀﻊ ﻭﺍﻟﻔﻁﺎﻡ ،ﺘﺎﺜﻴﺭ
ﺍﻻﻟﻭﺍﻥ ﻋﻠﻰ ﺍﻟﻤﻅﻬﺭ ﺍﻟﺨﺎﺭﺠﻲ ،ﺃﻭ ﻋﺩﻡ ﻀﺭﻭﺭﺓ ﺇﺴﺘﺨﺩﺍﻡ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻠﻭﻨﺔ ،ﺃﻭ ﻁﺒﻴﻌﺔ ﺍﻟﻤﺎﺩﺓ
ﺍﻟﻐﺫﺍﺌﻴﺔ ﺍﻟﺘﻲ ﻻ ﺘﺤﺘﺎﺝ ﺍﻟﻰ ﺘﻐﻴﻴﺭ ﻭﻏﻴﺭﻫﺎ ﻤﻥ ﺍﻻﺴﺒﺎﺏ ﻭﻫﻲ:
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ﺒﺎﻟﺤﺭﺍﺭﺓ ﺍﻟﻌﺎﻟﻴﺔ ﻟﻠﺨﻔﻕ ﺍﻭﻤﺨﻔﻭﻓﺔ ،ﻟﺒﻥ ﺍﻟﺨﺽ ،ﺠﺒﻥ ﺍﻟﺸﺭﺵ ،ﺍﻟﻠﺒﻥ ﺍﻟﺴﺎﺌل ﻏﻴﺭ ﺍﻟﻤﻨﻜﻬﻪ،
ﺍﻻﻟﺒﺎﻥ ﺍﻟﻤﻜﺜﻔﺔ ﺃﻭ ﺍﻟﻤﺘﺒﺨﺭﺓ ﻭﻤﺴﺤﻭﻗﻬﺎ ،ﻟﺒﻥ ﺍﻟﻔﺭﺯ ﺍﻭ ﻤﺴﺤﻭﻕ.
) (Indigosine
ﺒﺩﺍﺌل ﺍﻟﻠﺤﻡ ﺍﻟﺴﻤﻙ ﺍﻟﺘﻲ ﺃﺴﺎﺴﻬﺎ ﻻ ﺘﺯﻴﺩ ﻋﻥ 100ﻤﻠﺠﻡ /ﻜﺠﻡ
ﻤﻥ ﺍﻟﺒﺭﻭﺘﻴﻥ ﺍﻟﻨﺒﺎﺘﻲ
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ﺠﺩﻭل ﺭﻗﻡ ) :(59ﺍﻟﺤﺩﻭﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻤﻥ ﻟﺼﺒﻐﺔ ﺍﻻﻟﻭﺭﺍ ) (Alluraﻓﻲ ﺒﻌﺽ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ:
ﺍﻟﺤﺩﻭﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﺍﻻﺴﺘﻌﻤﺎﻻﺕ ﺍﻟﻠﻭﻥ
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ﺠﺩﻭل ﺭﻗﻡ ) :(60ﺍﻟﺤﺩﻭﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻟﺼﺒﻐﺔ ﺍﻻﺯﺭﻕ ﺍﻟﻼﻤﻊ ) (Brilliant Blueﻓﻲ
ﺒﻌﺽ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ:
ﺍﻟﺤﺩﻭﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﺍﻻﺴﺘﻌﻤﺎﻻﺕ ﺍﻟﻠﻭﻥ
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ﺠﺩﻭل ﺭﻗﻡ ) :(61ﺍﻟﺤﺩﻭﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻟﺼﺒﻐﺔ ﺃﺼﻔﺭ ﻏﺭﻭﺏ ) (Sunset Yellowﻓﻲ
ﺒﻌﺽ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ:
ﺍﻟﺤﺩﻭﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﺍﻻﺴﺘﻌﻤﺎﻻﺕ ﺍﻟﻠﻭﻥ
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ﺠﺩﻭل ﺭﻗﻡ ) :(62ﺍﻟﺤﺩﻭﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻟﺼﺒﻐﺔ ﺍﻻﺴﻭﺩ ﺍﻟﻼﻤﻊ ) (Black Brilliantﻓﻲ
ﺒﻌﺽ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ:
ﺍﻟﺤﺩﻭﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﺍﻻﺴﺘﻌﻤﺎﻻﺕ ﺍﻟﻠﻭﻥ
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ﺠﺩﻭل ﺭﻗﻡ ) :(63ﺍﻟﺤﺩﻭﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻟﺼﺒﻐﺔ ﺍﻻﺨﻀﺭ ﺍﻟﺜﺎﺒﺕ ) (Green Sﻓﻲ ﺒﻌﺽ
ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ:
ﺍﻟﺤﺩﻭﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﺍﻻﺴﺘﻌﻤﺎﻻﺕ ﺍﻟﻠﻭﻥ
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ﺠﺩﻭل ﺭﻗﻡ ) :(65ﺍﻟﺤﺩﻭﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻟﺼﺒﻐﺔ ﺒﻨﻲ ﺍﻟﺸﻴﻜﻭﻻﺘﻪ )(Brown Chocollate
ﻓﻲ ﺒﻌﺽ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ:
ﺍﻟﺤﺩﻭﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﺍﻻﺴﺘﻌﻤﺎﻻﺕ ﺍﻟﻠﻭﻥ
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ﺍﻟﺒﺎﺏ ﺍﻟﺭﺍﺒﻊ
ﺍﻟﻔﺼل ﺍﻟﺜﺎﻨﻲ
ﺘﺩﺍﻭل ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﺘﺨﻀﻊ ﻟﺒﻌﺽ ﺍﻻﺠﺭﺍﺀﺍﺕ ﺍﻟﺘﻲ ﻴﺠﺏ ﺍﻥ ﺘﺘﺒﻊ ،ﻭﻟﻜﻥ ﻟﻴﺴﺕ
ﻫﻨﺎﻟﻙ ﻤﺨﺎﻁﺭ ﻜﺒﻴﺭﺓ ﻋﻠﻰ ﺴﻼﻤﺔ ﺍﻟﺒﻴﺌﺔ ﻤﻥ ﺍﻻﻟﻭﺍﻥ ،ﻭﻻ ﺘﺤﺘﺎﺝ ﻟﻜﺜﻴﺭ ﻤﻥ ﺍﻟﺘﺤﺫﻴﻴﺭﺍﺕ
ﻭﺍﻻﺤﺘﻴﺎﻁﺎﺕ ﺍﻟﻤﺨﺘﻠﻔﺔ .ﻭﻟﻜﻥ ﻓﻲ ﻫﺫﺍ ﺍﻟﻔﺼل ﺭﺍﻋﻴﻨﺎ ﺒﻌﺽ ﺍﻟﺠﻭﺍﻨﺏ ﻓﻲ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻻﻭﻟﻴﺔ
ﻭﺍﻟﻤﻌﺩﻟﺔ )ﺍﻟﻠﻴﻙ ﻜﻠﺭ( ) ،(Lake colourﻜﻲ ﺘﺴﺎﻋﺩ ﺍﻟﻌﺎﻤﻠﻴﻥ ﻓﻲ ﺍﻟﻤﺠﺎل ﺍﻟﺘﻌﺎﻤل ﻤﻌﻬﺎ ﺒﻌﻨﺎﻴﺔ،
ﻭﺫﻟﻙ ﺇﻨﻁﻼﻗﺎ ﻤﻥ ﺍﻟﺘﻨﻅﻴﻡ ﺍﻟﻌﻠﻤﻲ ﻓﻲ ﺍﻟﺘﻌﺎﻤل ﻤﻊ ﺍﻟﺼﺒﻐﺎﺕ .ﻭﺍﻟﺨﻁﻭﺭﺓ ﻓﻲ ﺍﻟﻤﻭﺍﺩ ﺍﻻﺨﺭﻯ
ﺍﻟﺜﺎﻨﻭﻴﺔ ﺨﻼل ﺘﺼﻨﻴﻊ ﺍﻟﺼﺒﻐﺔ ،ﻭﻜﺫﻟﻙ ﺘﻜﻤﻥ ﺍﻟﺨﻁﻭﺭﺓ ﻋﻨﺩ ﺇﻀﺎﻓﺔ ﺍﻟﻤﻭﺍﺩ ﺍﻻﺨﺭﻯ ﻭﺘﺘﻌﺭﺽ
ﺍﻟﻤﻨﺘﺠﺎﺕ ﻟﻀﻭﺀ ﻭﺤﺭﺍﺭﺓ ﺍﻟﺸﻤﺱ ﺍﻟﻤﺒﺎﺸﺭﺓ ﻟﻤﺩﺓ ﻁﻭﻴﻠﺔ ﻓﺘﺘﻜﻭﻥ ﻤﻭﺍﺩ ﻀﺎﺭﺓ ﺒﺼﺤﺔ ﺍﻻﻨﺴﺎﻥ
ﻨﺘﻴﺠﺔ ﺘﻔﺎﻋل ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ ﻤﻊ ﺍﺨﺭﻯ .ﺃﻭ ﻜﺫﻟﻙ ﺘﻨﺘﺞ ﺍﻟﺨﻁﻭﺭﺓ ﻤﻥ ﺘﺠﺎﻭﺯ ﺍﻟﺤﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻪ ﻤﻥ
ﺍﻻﺴﺘﻬﻼﻙ ﺍﻟﻴﻭﻤﻲ.
ﻭﺭﻜﺯﺕ ﻓﻲ ﻫﺫﺍ ﺍﻟﻔﺼل ﻋﻠﻰ ﻜﻴﻔﻴﺔ ﺍﻟﺘﻌﺎﻤل ﻤﻊ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻤﺤﺘﻠﻔﺔ ﻭﻁﺭﻕ ﺘﺨﺯﻴﻨﻬﺎ
ﻭﺍﻟﻤﺨﺎﻁﺭ ﺍﻟﺼﺤﻴﺔ ،ﻭﻜﻴﻔﻴﺔ ﺍﻟﺘﺨﻠﺹ ﻤﻨﻬﺎ ﻭﻓﻕ ﺍﻟﺠﺩﻭل ﺭﻗﻡ ) .(66ﻴﻠﻴﺔ ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ
ﺍﻟﻤﻌﺩﻟﺔ ﻓﻲ ﺍﻟﺠﺩﻭل ﺭﻗﻡ ).(67
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(Decomposition Product
ﻋﺩﻡ ﺍﻟﺘﻭﺍﻓﻕ ﺍﻟﻜﻴﻤﺎﺌﻲ ) Chemical Inﻤﻊ ﻤﺎﺩﺓ ﻤﺨﺘﺯﻟﺔ ﻗﻭﻴﺔ ،ﻤﺯﻴﻼﺕ ﺍﻟﻠﻭﻥ،
ﻭﺍﻻﺤﻤﺎﺽ ﻭﺍﻟﻘﻭﺍﻋﺩ ﺍﻟﻘﻭﻴﺔ (Compatibility
ﻫﺫﻩ ﺍﻟﻤﺎﺩﺓ ﻤﺴﺘﻘﺭﺓ ﺘﺤﺕ ﻅﺭﻭﻑ ﺍﻟﺘﺩﺍﻭل ﺘﻔﺎﻋﻼﺕ ﺍﻟﻤﺎﺩﺓ ) .(Reactivity Data
ﻭﺍﻻﺴﺘﺨﺩﺍﻡ ﺍﻟﻌﺎﺩﻴﺔ ،ﻭﻟﻜﻥ ﺤﺴﺎﺴﺔ ﻟﻠﺠﻭ
ﺍﻟﺭﻁﺏ
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ﺘﻐﺴل ﺍﻟﻌﻴﻭﻥ ﺒﻜﻤﻴﺔ ﻜﺎﻓﻴﺔ ﻤﻥ ﺍﻟﻤﺎﺀ ﻟﻤﺩﺓ ﺘﺩﻓﻘﻬﺎ ﻓﻲ ﺍﻟﻌﻴﻥ )(Eye Contact
ﺃﻗﻼﻫﺎ 15ﺩﻗﻴﻘﺔ
ﺘﻐﺴل ﺒﻜﻤﻴﺔ ﻭﺍﻓﺭﺓ ﻤﻥ ﺍﻟﻤﺎﺀ ﻭﺍﻟﺼﺎﺒﻭﻥ ﺘﺩﻓﻘﻬﺎ ﻋﻠﻰ ﺍﻟﺠﺴﻡ )(Skin Contact
ﻴﺘﻡ ﻤﺴﺢ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﺘﺩﻓﻘﺔ ﺒﺭﻓﻕ ،ﺜﻡ ﺘﻨﻅﻑ ﺒﻌﺩ ﺍﻟﺘﺩﻓﻕ )(After Spillage
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ﺒﺎﻟﻤﺎﺀ
10000 – 6000ﻤﻠﺠﺭﺍﻡ ﻟﻜل ﻜﻴﻠﻭﺠﺭﺍﻡ ﺠﺭﻋﺔ ﺒﺎﻟﻔﻡ ﺒﻤﻌﺩل (LD 50 Oral) 50
ﻤﻥ ﺍﻟﺠﺴﻡ
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ﺼﺒﻐﺔ ﺼﺎﻟﺤﺔ ﻟﻼﻜل ﻭﻻﺘﻭﺠﺩ ﻤﺨﺎﻁﺭ ﻤﺎﺀ ﻤﺨﺎﻁﺭ ﺍﻟﻤﺎﺀ )(Water Hazard
ﺃﺨﺫﺕ ﻫﺫﻩ ﺍﻟﻤﻌﻠﻭﻤﺎﺕ ﻤﻠﺨﺹ ﻋﺩﺩ ﻤﻥ ﺍﻟﺘﺠﺎﺭﺏ ﻭﺍﻟﻤﻘﺎﻴﻴﺱ ﺍﻟﻌﺭﺒﻴﺔ ﻭﺍﻟﻬﻨﺩﻴﺔ ﻭﻤﻨﻅﻤﺔ
ﺍﻻﻏﺫﻴﺔ ،ﻭﻟﻜﻥ ﻋﻨﺩ ﺍﻟﺘﻌﺎﻤل ﻤﻌﻬﺎ ﻴﺠﺏ ﻤﺭﺍﺠﻌﺔ ﻤﻭﺍﺼﻔﺎﺕ ﻭﻤﻘﺎﻴﻴﺱ ﺍﻟﺩﻭﻟﺔ ﻗﺒل ﺇﺩﺨﺎﻟﻬﺎ
ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺍﻟﻤﺨﺘﻠﻔﺔ
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ﺒﺎﻟﺭﻏﻡ ﻤﻥ ﺍﻹﺤﺘﻴﺎﻁﺎﺕ ﺍﻟﺘﻲ ﺫﻜﺭﺕ ﺃﻋﻼﻩ ،ﻟﻠﺩﺭﺠﺔ ﺍﻟﻜﺒﻴﺭﺓ ﻓﻲ ﺴﻼﻤﺔ ﺘﺩﺍﻭل ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ
ﺇﻻ ﺃﻨﻪ ﻴﺠﺏ ﺍﻟﺘﻌﺎﻤل ﻤﻌﻬﺎ ﻋﻨﺩ ﺍﻟﺘﺩﺍﻭل ﺃﻭ ﺍﻟﺘﺭﺤﻴل ﺍﻭ ﺍﻟﺘﺨﺯﻴﻥ ﺒﻌﻨﺎﻴﺔ ﻟﺘﺠﻨﺏ ﺘﻌﺭﻴﻀﻬﺎ
ﻟﻠﺘﻠﻑ ،ﺒﺎﻻﻀﺎﻓﺔ ﻷﺘﺒﺎﻉ ﺍﻟﺘﻌﻠﻴﻤﺎﺕ ﻭﺍﻟﻘﻭﺍﻨﻴﻴﻥ ﺍﻟﺘﻲ ﺘﺸﺭﻋﻬﺎ ﺍﻟﺩﻭﻟﺔ ﻋﺒﺭ ﺍﺴﺱ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ
ﻭﺍﻟﻤﻘﺎﻴﻴﺱ ﺍﻟﻤﻁﻠﻭﺒﺔ ﻟﻀﻤﺎﻥ ﺍﻟﺘﻌﺎﻤل ﺍﻟﺴﻠﻴﻡ ﻓﻲ ﺇﺴﺘﺨﺩﺍﻤﻬﺎ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ.
ﺍﻟﺠﺩﻭل ﺭﻗﻡ ) (67ﻴﻭﻀﺢ ﺍﻟﺘﺩﺍﻭل ﻭﺍﻟﻤﺨﺎﻁﺭ ﻭﺍﻟﺘﺨﺯﻴﻥ ﺀﺒﺎﻟﻨﺴﺒﺔ ﻟﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﺍﻟﻤﻌﺩﻟﺔ
ﺒﺼﻭﺭﺓ ﻋﺎﻤﺔ ﺤﻴﺙ ﻻ ﺘﺨﺘﻠﻑ ﻁﺭﻕ ﺍﻟﺴﻼﻤﺔ ﻜﺜﻴﺭﺍ ﺒﻴﻥ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻻﻭﻟﻴﺔ ﺒﻌﻀﻬﺎ ﺍﻟﺒﻌﺽ
ﻭﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻤﻌﺩﻟﺔ ﻤﻊ ﺒﻌﻀﻬﺎ ﺍﻟﺒﻌﺽ ،ﻭﻁﺭﻴﻘﺔ ﺍﻟﺘﺩﺍﻭل ﻭﺍﻟﺴﻼﻤﺔ ﻭﺍﻟﺘﺨﺯﻴﻥ ﻭﺍﻟﺘﺨﻠﺹ ﻤﻨﻪ
ﺴﻬﻠﺔ ،ﻭﻻ ﺘﻤﺜل ﻀﺭﺭ ﻜﺒﻴﺭ ﻟﻠﺒﻴﺌﺔ.
ﺠﺩﻭل ﺭﻗﻡ ) :(67ﺍﻟﺘﺩﺍﻭل ﻭﺍﻟﺨﺎﻁﺭ ﻭﺍﻟﺘﺨﺯﻴﻥ ﻟﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﺍﻟﻤﻌﺩﻟﺔ ):(Lake Colours
ﻤﻊ ﻤﺎﺩﺓ ﻤﺨﺘﺯﻟﺔ ﻗﻭﻴﺔ ،ﻤﺯﻴﻼﺕ ﺍﻟﻠﻭﻥ، ﻋﺩﻡ ﺍﻟﺘﻭﺍﻓﻕ ﺍﻟﻜﻴﻤﺎﺌﻲ ) Chemical In
ﻭﺍﻻﺤﻤﺎﺽ ﻭﺍﻟﻘﻭﺍﻋﺩ ﺍﻟﻘﻭﻴﺔ (Compatibility
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ﻫﺫﻩ ﺍﻟﻤﺎﺩﺓ ﻤﺴﺘﻘﺭﺓ ﺘﺤﺕ ﻅﺭﻭﻑ ﺍﻟﺘﺩﺍﻭل ﺘﻔﺎﻋﻼﺕ ﺍﻟﻤﺎﺩﺓ ) .(Reactivity Data
ﻭﺍﻻﺴﺘﺨﺩﺍﻡ ﺍﻟﻌﺎﺩﻴﺔ ،ﻭﻟﻜﻥ ﺤﺴﺎﺴﺔ ﻟﻠﺠﻭ
ﺍﻟﺭﻁﺏ
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ﻴﻤﻜﻥ ﻟﺒﺱ ﺍﻟﻤﻼﺒﺱ ﺍﻟﻭﺍﻗﻴﺔ ﺍﻟﺘﻲ ﺘﺴﺘﺨﺩﻡ ﺤﻤﺎﻴﺔ ﺍﻟﺠﺴﻡ )(Skin Protection
ﻋﺎﻤﺔ ﻟﺘﺠﻨﺏ ﺍﻻﺘﺴﺎﺥ ﻭﺍﻻﺤﺘﻜﺎﻙ ﺒﺎﻟﻤﻭﺍﺩ.
ﺘﻐﺴل ﺍﻟﻌﻴﻭﻥ ﺒﻜﻤﻴﺔ ﻜﺎﻓﻴﺔ ﻤﻥ ﺍﻟﻤﺎﺀ ﻟﻤﺩﺓ ﺘﺩﻓﻘﻬﺎ ﻓﻲ ﺍﻟﻌﻴﻥ )(Eye Contact
ﺃﻗﻼﻫﺎ 15ﺩﻗﻴﻘﺔ ،ﺇﺫﺍ ﻜﺎﻨﺕ ﻫﻨﺎﻟﻙ
ﺤﺴﺎﺴﻴﺔ ﻴﺠﺏ ﺃﻥ ﺘﺭﺍﻋﻰ ﺍﻟﻌﻨﺎﻴﺔ ﺍﻟﻁﺒﻴﺔ.
ﺘﻐﺴل ﺒﻜﻤﻴﺔ ﻭﺍﻓﺭﺓ ﻤﻥ ﺍﻟﻤﺎﺀ ﻭﺍﻟﺼﺎﺒﻭﻥ ﺘﺩﻓﻘﻬﺎ ﻋﻠﻰ ﺍﻟﺠﺴﻡ )(Skin Contact
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ﻀﺭﻭﺭﻴﺔ
2000ﻤﻠﺠﺭﺍﻡ ﻟﻜل ﻜﻴﻠﻭﺠﺭﺍﻡ ﻤﻥ ﺍﻟﺠﺴﻡ ﺠﺭﻋﺔ ﺒﺎﻟﻔﻡ ﺒﻤﻌﺩل (LD 50 Oral) 50
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ﺼﺒﻐﺔ ﺼﺎﻟﺤﺔ ﻟﻼﻜل ﻭﻻﺘﻭﺠﺩ ﻤﺨﺎﻁﺭ ﻤﺎﺀ ﻤﺨﺎﻁﺭ ﺍﻟﻤﺎﺀ )(Water Hazard
ﺃﺨﺫﺕ ﻫﺫﻩ ﺍﻟﻤﻌﻠﻭﻤﺎﺕ ﻤﻠﺨﺹ ﻋﺩﺩ ﻤﻥ ﺍﻟﺘﺠﺎﺭﺏ ﻭﺍﻟﻤﻘﺎﻴﻴﺱ ﺍﻟﻌﺭﺒﻴﺔ ﻭﺍﻟﻬﻨﺩﻴﺔ ﻭﻤﻨﻅﻤﺔ
ﺍﻻﻏﺫﻴﺔ ،ﻭﻟﻜﻥ ﻋﻨﺩ ﺍﻟﺘﻌﺎﻤل ﻤﻌﻬﺎ ﻴﺠﺏ ﻤﺭﺍﺠﻌﺔ ﻤﻭﺍﺼﻔﺎﺕ ﻭﻤﻘﺎﻴﻴﺱ ﺍﻟﺩﻭﻟﺔ ﻗﺒل ﺇﺩﺨﺎﻟﻬﺎ
ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺍﻟﻤﺨﺘﻠﻔﺔ
ﺒﺎﻟﺭﻏﻡ ﻤﻥ ﺍﻹﺤﺘﻴﺎﻁﺎﺕ ﺍﻟﺘﻲ ﺫﻜﺭﺕ ﺃﻋﻼﻩ ،ﻟﻠﺩﺭﺠﺔ ﺍﻟﻜﺒﻴﺭﺓ ﻓﻲ ﺴﻼﻤﺔ ﺘﺩﺍﻭل ﻫﺫﻩ ﺍﻟﺼﺒﻐﺔ
ﺇﻻ ﺃﻨﻪ ﻴﺠﺏ ﺍﻟﺘﻌﺎﻤل ﻤﻌﻬﺎ ﻋﻨﺩ ﺍﻟﺘﺩﺍﻭل ﺃﻭ ﺍﻟﺘﺭﺤﻴل ﺍﻭ ﺍﻟﺘﺨﺯﻴﻥ ﺒﻌﻨﺎﻴﺔ ﻟﺘﺠﻨﺏ ﺘﻌﺭﻴﻀﻬﺎ
ﻟﻠﺘﻠﻑ ،ﺒﺎﻻﻀﺎﻓﺔ ﻷﺘﺒﺎﻉ ﺍﻟﺘﻌﻠﻴﻤﺎﺕ ﻭﺍﻟﻘﻭﺍﻨﻴﻴﻥ ﺍﻟﺘﻲ ﺘﺸﺭﻋﻬﺎ ﺍﻟﺩﻭﻟﺔ ﻋﺒﺭ ﺍﺴﺱ
ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻭﺍﻟﻤﻘﺎﻴﻴﺱ ﺍﻟﻤﻁﻠﻭﺒﺔ ﻟﻀﻤﺎﻥ ﺍﻟﺘﻌﺎﻤل ﺍﻟﺴﻠﻴﻡ ﻓﻲ ﺇﺴﺘﺨﺩﺍﻤﻬﺎ ﻓﻲ ﺍﻟﺼﻨﺎﻋﺎﺕ
ﺍﻟﻐﺫﺍﺌﻴﺔ.
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ﺍﻟﺒﺎﺏ ﺍﻟﺭﺍﺒﻊ
ﺍﻟﻔﺼل ﺍﻟﺜﺎﻟﺙ
ﺍﻷﻤﺭﺍﺽ ﻭﺍﻻﻀﺭﺍﺭ
ﻜﺜﺭ ﺍﻟﺤﺩﻴﺙ ﺒﻴﻥ ﻋﺎﻤﺔ ﺍﻟﻨﺎﺱ ﻭﺍﻟﻤﻬﺘﻤﻴﻥ ﺒﺄﻤﺭ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﺼﻨﺎﻋﻴﺔ ﻋﻥ ﺍﻷﺨﻁﺎﺭ ﺍﻟﺼﺤﻴﺔ
ﺍﻟﻤﺤﺘﻤﻠﺔ ﻟﻸﺼﺒﺎﻍ ،ﻭﻏﻴﺭﻫﺎ ﻤﻥ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ ﻟﻸﻏﺫﻴﺔ ،ﺍﻟﺘﻲ ﺘﺴﺒﺒﻬﺎ ﻫﺫﻩ ﺍﻻﻟﻭﺍﻥ ﺨﺎﺼﺔ
ﻋﻨﺩ ﺍﻻﺴﺘﺨﺩﺍﻡ ﻏﻴﺭ ﺍﻟﻤﺭﺸﺩ ﻟﻼﻟﻭﺍﻥ ،ﺤﻴﺙ ﻫﻨﺎﻟﻙ ﻋﺩﺩ ﻤﻥ ﺍﻻﻤﺭﺍﺽ ﻭﺍﻻﻀﺭﺍﺭﺍﻟﺘﻲ ﻴﺴﺒﺒﻬﺎ
ﺍﻻﺴﺘﺨﺩﺍﻡ ﻏﻴﺭ ﺍﻟﻤﺭﺸﺩ ﻟﻸﻟﻭﺍﻥ ﺍﻟﺼﻨﺎﻋﻴﺔ ،ﺒﺎﻻﻀﺎﻓﺔ ﺍﻟﻰ ﻋﺩﺩ ﻤﻥ ﺍﻻﻀﺭﺍﺭ ،ﺤﻴﺙ ﺸﺎﻋﺕ
ﺸﻜﺎﻭﻯ ﺍﻷﻁﻔﺎل ﻤﻥ ﺍﻀﻁﺭﺍﺒﺎﺕ ﺼﺤﻴﺔ ﺍﺤﺘﺎﺭ ﺍﻷﻁﺒﺎﺀ ﻓﻲ ﺘﺸﺨﻴﺼﻬﺎ ،ﻭﺘﻨﺎﻭل ﺍﻟﻤﺸﺭﻭﺒﺎﺕ
ﺍﻟﺘﻲ ﺘﺤﺘﻭﻱ ﻋﻠﻰ ﻜﻤﻴﺎﺕ ﻤﻤﺎﺜﻠﺔ ﻟﻤﺎ ﻫﻭ ﻓﻲ ﺍﻷﻁﻌﻤﺔ ﻭﺍﻟﻤﺸﺭﻭﺒﺎﺕ ﻭﺍﻟﺤﻠﻭﻴﺎﺕ ،ﻭﻗﺩ ﺃﺩﺕ ﺇﻟﻰ
ﻅﻬﻭﺭ ﺍﻻﻀﻁﺭﺍﺒﺎﺕ ﻟﺩﻯ ﺍﻷﻁﻔﺎل ،ﻭﺍﻟﺯﻴﺎﺩﺓ ﻋﻥ ﺍﻟﺤﺩ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻪ ﺘﺅﺩﻱ ﺍﻟﻰ ﺘﻜﻭﻴﻥ
ﺍﻟﺘﺸﻭﻫﺎﺕ ﺍﻟﺨﻠﻘﻴﺔ ﻭﺍﻟﺴﻤﻴﺔ ﻭﺍﻟﺴﺭﻁﺎﻥ.
ﺍﻟﺴﻤﻴﺔ ):(Toxicity
ﺍﻟﺘﺎﺜﻴﺭﺍﺕ ﺍﻟﺴﻤﻴﺔ ﻟﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﻤﺅﺜﺭﺍﺘﻬﺎ ﻗﻠﻴﻠﺔ ﺠﺩﺍ ﺤﺴﺏ ﺘﻌﺭﻴﻔﺎﺕ ﺍﻻﺘﺤﺎﺩ
ﺍﻻﺭﻭﺒﻲ ) (EU criteriaﻓﻲ ﺘﺼﻨﻴﻑ ﺍﻟﻤﻭﺍﺩ ﺍﻟﺨﻁﺭﺓ .ﻭﺍﻟﺤﺩ ﺍﻟﺴﺎﻡ ﻤﻥ ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﻻ
ﻴﻤﻜﻥ ﺍﻟﻭﺼﻭل ﺇﻟﻴﻪ ﻓﻲ ﺇﺴﺘﻬﻼﻜﻬﺎ ﻓﻲ ﺍﻻﻏﺫﻴﺔ ﺍﻟﻤﻠﻭﻨﺔ .ﺍﻟﺤﺩ ﺍﻻﺩﻨﻲ ﻤﻥ ﺍﻟﺠﺭﻋﺎﺕ ) LD50
(valuesﻓﻲ ﻤﻌﻅﻡ ﺼﺒﻐﺎﺕ ﺍﻵﺯﻭ ﻓﻲ ﺍﻷﻏﺫﻴﺔ ﻭﺍﻟﻨﺴﻴﺞ ﻴﺘﺭﺍﻭﺡ ﺒﻴﻥ 2000 – 250ﻤﻠﺠﺭﺍﻡ
ﺍﻟﻭﺍﺤﺩﺓ. ﻓﻲ ﺍﻟﻜﻴﻠﻭ ﺠﺭﺍﻡ ،ﻜﻤﺅﺸﺭ ﻟﺠﺭﺍﻤﺎﺕ ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﺍﻟﺘﻲ ﺘﺴﺘﻬﻠﻙ ﻓﻲ ﺍﻟﺠﺭﻋﺔ
ﻭﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﻋﺎﻟﻴﺔ ﺍﻟﺫﻭﺒﺎﻥ ﻓﻲ ﺍﻟﻤﺎﺀ ،ﻭﻻ ﺘﺘﺭﺍﻜﻡ ﻓﻲ ﺍﻟﺠﺴﻡ ،ﺤﻴﺙ ﺘﺨﺭﺝ ﻋﺒﺭ ﺍﻟﻘﻨﺎﺓ
ﺍﻻﺨﺭﺍﺠﻴﺔ ﻟﻠﺠﺴﻡ ،ﻭﻜﺫﻟﻙ ﺘﺩﺨل ﻓﻲ ﺍﻟﻌﻤﻠﻴﺎﺕ ﺍﻟﺤﻴﻭﻴﺔ ﻓﻲ ﺍﻟﻜﺒﺩ ﻭﺘﺨﺭﺝ ﻋﺒﺭ ﺍﻟﻜﻠﻰ ﻓﻲ ﺍﻟﺒﻭل.
ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﻟﻬﺎ ﻗﺩﺭﺓ ﺘﻠﻭﻴﻨﻴﺔ ﻋﺎﻟﻴﺔ ﻟﺫﻟﻙ ﺘﻀﺎﻑ ﺒﻜﻤﻴﺎﺕ ﻗﻠﻴﻠﺔ ﺒﺎﻟﻤﻠﺠﺭﺍﻤﺎﺕ ﻓﻲ
ﻜﻴﻠﻭ ﺠﺭﺍﻡ ﻤﻥ ﺍﻟﻐﺫﺍﺀ .ﻟﺫﻟﻙ ﻻ ﻴﺘﻡ ﺍﻟﻭﺼﻭل ﺍﻟﻰ ﺍﻟﺠﺭﻋﺔ ﺍﻟﻤﻤﻴﺘﻪ ﻟﻺﻨﺴﺎﻥ ﺍﻟﺒﺎﻟﻎ ﺇﻻ ﻋﻨﺩﻤﺎ
ﺘﺼل ﺍﻟﻰ 100ﻜﻴﻠﻭﺠﺭﺍﻡ ﻤﻥ ﺍﻟﻐﺫﺍﺀ ﺍﻟﺫﻱ ﻴﺤﺘﻭﻱ ﻋﻠﻰ ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﻓﻲ ﺍﻟﻴﻭﻡ ﺍﻟﻭﺍﺤﺩ.
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ﻭﺭﺍﺒﻁﺔ ﺍﻻﻴﺯﻭ ﻫﻲ ﺍﻟﺠﺯﺀ ﺍﻷﻜﺜﺭ ﻋﺭﻀﺔ ﻟﻠﺘﻐﻴﻴﺭ ﻓﻲ ﺠﺯﻱﺀ ﺍﻻﺯﻭ ﻟﻠﻜﺴﺭ ﺒﻔﻌل
ﺍﻟﻨﺯﻴﻤﺎﺕ ﺍﻟﻬﻀﻤﻴﺔ ﻓﻲ ﺍﻟﺜﺩﻴﺎﺕ )ﺍﻻﻨﺴﺎﻥ( ،ﺤﺙ ﻴﻤﻜﻥ ﺇﺨﺘﺯﺍل ﺠﺯﻱﺀ ﺍﻟﺼﺒﻐﺔ ﻭﺘﻔﻜﻜﻪ ﺍﻟﻰ
ﺠﺯﺌﻴﻥ.
ﻭﺘﻔﺎﻋل ﺇﻨﻜﺴﺎﺭ ﺍﻟﺠﺯﻱﺀ ﺍﻟﻰ ﺠﺯﻴﺌﻴﻥ ﻫﻭ ﺒﻭﺍﺴﻁﺔ ﺃﻨﺯﻴﻡ ﻴﺴﻤﻰ ﺒﺈﻨﺯﻴﻡ ﻤﺨﺘﺯل ﺍﻻﺯﻭ،
ﻭﻫﻭ ﻋﺒﺎﺭﺓ ﻋﻥ ﺇﻨﺯﻴﻡ ﻏﻴﺭ ﻤﺤﺩﺩ ﻴﻭﺠﺩ ﻓﻲ ﺍﻟﻤﻴﻜﺭﻭﺒﺎﺕ ﺍﻟﻤﺨﺘﻠﻔﺔ ﻤﺜل ﺒﺎﻜﺘﺭﻴﺎ ﺍﻻﻤﻌﺎﺀ ﻓﻲ ﻜل
ﺍﻟﺜﺩﻴﺎﺕ ﺒﻤﺎ ﻓﻴﻬﺎ ﺍﻻﻨﺴﺎﻥ.
ﻭﺇﻨﺯﻴﻡ ﺇﺨﺘﺯﺍل ﺍﻻﺯﻭ ﻓﻲ ﺍﻟﺜﺩﻴﺎﺕ ﺒﻨﺸﺎﻁﺎﺘﻪ ﺍﻟﻤﺨﺘﻠﻔﺔ ،ﻴﻭﺠﺩ ﻓﻲ ﺃﺠﺯﺍﺀ ﻤﺨﺘﻠﻔﺔ ﻤﻥ
ﺃﺠﺯﺍﺀ ﺃﻋﻀﺎﺀ ﺍﻟﺜﺩﻴﺎﺕ ﺍﻟﺩﺍﺨﻠﻴﺔ ﻤﺜل ﺍﻟﻜﺒﺩ ﻭﺍﻟﺭﺌﺔ ﻭﺍﻟﻘﻠﺏ ﻭﺍﻟﻌﻘل ﻭﺍﻟﻁﻭﺤﺎل ﻭﺍﻻﻏﺸﻴﺔ
ﺍﻟﻌﻀﻠﻴﺔ .ﻭﺇﻨﺯﻴﻡ ﺇﺨﺘﺯﺍل ﺍﻻﺯﻭ ﻓﻲ ﺍﻟﻜﺒﺩ ﻴﻠﻴﻪ ﺇﻨﺯﻴﻡ ﺇﺨﺘﺯﺍل ﺍﻻﺯﻭ ﻓﻲ ﺍﻟﻜﻠﻰ ﻴﺤﺘﻭﻱ ﻋﻠﻰ
ﺃﻗﻭﻯ ﻨﺸﺎﻁ ﺇﻨﺯﻴﻤﻲ ﻋﻥ ﺍﻵﺨﺭﻴﺎﺕ.
ﺒﻌﺩ ﺘﻜﺴﺭ ﺭﺍﺒﻁﺔ ﺍﻻﺯﻭ ﻓﺈﻥ ﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻟﻌﻁﺭﻴﺔ ﺍﻻﻤﻴﻨﻴﺔ ﺘﻤﺘﺹ ﺒﻭﺍﺴﻁﺔ ﺍﻻﻤﻌﺎﺀ
ﻭﺘﺨﺭﺝ ﻋﺒﺭ ﺍﻟﺒﻭل .ﻭﻨﺠﺩ ﺍﻥ ﻗﻁﺒﻴﺔ ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﺘﺅﺜﺭ ﻋﻠﻰ ﺍﻟﻌﻤﻠﻴﺎﺕ ﺍﻟﺤﻴﻭﻴﺔ ﻭﺒﺎﻟﺘﺎﻟﻲ ﻋﻠﻰ
ﺍﻻﺨﺭﺍﺝ .ﺼﻠﻔﻨﺔ ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﻅﻬﺭ ﻟﻬﺎ ﺘﺄﺜﻴﺭ ﻋﻠﻰ ﺘﻘﻠﻴل ﺍﻟﺘﺴﻤﻡ ،ﺒﻌﻤﻠﻬﺎ ﻋﻠﻰ ﺘﺸﺠﻴﻊ ﺇﺨﺭﺍﺝ
ﺍﻟﺒﻭل ﻭﺒﺎﻟﺘﺎﻟﻲ ﺇﺨﺭﺍﺝ ﺍﻟﺼﺒﻐﺔ ﻭﻨﻭﺍﺘﺞ ﺍﻟﻌﻤﻠﻴﺎﺕ ﺍﻟﺤﻴﻭﻴﺔ.
ﻭﺼﺒﻐﺔ ﺍﻻﺯﻭ ﺍﻟﻤﺼﻠﻔﻨﺔ ﻤﺜﻠﻬﺎ ﻭﻤﺜل ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﺍﻟﻌﺎﺩﻴﺔ ﻴﻤﻜﻥ ﺍﻥ ﺘﻜﻭﻥ ﻓﻲ ﺸﻜل
ﺼﺒﻐﺔ ﺃﺤﺎﺩﻴﺔ ،ﺜﻨﺎﺌﻴﺔ ﺃﻭ ﺜﻼﺜﻴﺔ ،ﺘﺴﺘﻌﻤل ﻓﻲ ﺍﻻﻏﺫﻴﺔ ﻭﺍﻟﺘﺠﻤﻴل ﻭﺍﻻﺩﻭﻴﺔ ﺒﺎﻻﻀﺎﻓﺔ ﺍﻟﻰ
ﺍﺴﺘﺨﺩﺍﻤﺎﺕ ﻭﺘﻁﺒﻴﻘﺎﺕ ﺍﻻﺩﻭﻴﺔ ﻭﺍﻟﻐﺫﺍﺀ ﺍﻟﺘﻲ ﺘﺅﺨﺫ ﺒﺎﻟﻔﻡ.
ﻭﺍﻟﻤﻨﺘﺠﺎﺕ ﺍﻟﻤﺘﺤﻠﻠﺔ ﻤﻥ ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﻟﻬﺎ ﺘﺄﺜﻴﺭﺍﺕ ﻋﻠﻰ ﺍﻵﺜﺎﺭ ﺍﻟﺴﺭﻁﺎﻨﻴﺔ ﺃﻭ
ﺍﻟﺘﺤﻭﻴﻠﻴﺔ ﻭﺒﺎﻟﺘﺎﻟﻲ ﺒﻌﺽ ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﻤﻨﻌﺕ ﻤﻥ ﺍﻻﺴﺘﺨﺩﺍﻡ ﻓﻲ ﺍﻻﻏﺫﻴﺔ ،ﺤﻴﺙ ﺃﻥ ﺘﺤﻠل
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ﻤﻜﻭﻨﺎﺕ ﺼﺒﻐﺔ ﺍﻻﻴﺯﻭ ﻋﻨﺩﻤﺎ ﺘﺘﻌﺭﺽ ﻟﻠﺘﺨﺯﻴﻥ ﺍﻟﺴﻲﺀ ﺘﺤﺕ ﺩﺭﺠﺎﺕ ﺍﻟﺤﺭﺍﺭﺓ ﻭﺃﺸﻌﺔ ﺍﻟﺸﻤﺱ
ﺘﺅﺩﻱ ﺍﻟﻰ ﺘﻜﻭﻴﻥ ﻤﺭﻜﺒﺎﺕ ﻗﺩ ﺘﻜﻭﻥ ﺴﺎﻤﺔ ﻭﺫﻟﻙ ﺇﻋﺘﻤﺎﺩﺍ ﻋﻠﻰ ﻨﻭﻉ ﺍﻟﻤﻭﺍﺩ ﺍﻟﺩﺍﺨﻠﺔ ﻓﻲ ﺘﺼﻨﻴﻊ
ﺍﻟﻐﺫﺍﺀ.
ﺍﻟﺤﺴﺎﺴﻴﺔ ):(Hyperactivity
ﺃﻅﻬﺭﺕ ﺩﺭﺍﺴﺔ ﺯﻴﺎﺩﺓ ﻓﻲ ﻓﺭﻁ ﺍﻟﻨﺸﺎﻁ ﺍﻟﺴﻠﻭﻜﻲ ﻋﻨﺩ ﺍﻷﻁﻔﺎل ﺍﻟﺫﻴﻥ ﺨﻀﻌﻭﺍ ﻷﻏﺫﻴﺔ
ﺘﺤﺘﻭﻱ ﻋﻠﻰ ﺃﻤﺯﺠﺔ ﻤﻌﺭﻭﻓﺔ ﻤﻥ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺍﻟﺼﻨﺎﻋﻴﺔ ﻭﺒﻨﺯﻭﺍﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ ﺍﻟﻤﻌﺭﻭﻑ
ﻜﻤﺎﺩﺓ ﺤﺎﻓﻅﺔ ﻟﻸﻏﺫﻴﺔ ،ﻭﻟﻘﺩ ﺸﻜﻲ ﺍﻟﺒﻌﺽ ﻋﻥ ﺃﻥ ﺒﻌﺽ ﺍﻻﻟﻭﺍﻥ ﻭﺨﺎﺼﺔ ﺍﻟﻭﺍﻥ ﺍﻻﺯﻭ
ﺍﻟﻤﺴﺘﻌﻤﻠﺔ ﻓﻲ ﺍﻻﻏﺫﻴﺔ ،ﺘﺯﻴﺩ ﺃﻭ ﺘﺴﺒﺏ ﺍﻹﻓﺭﺍﻁ ﺍﻟﺴﻠﻭﻜﻲ ﻋﻨﺩ ﺍﻻﻁﻔﺎل .ﻭﻤﻨﺫ ﺃﻭﺍﺨﺭ ﺍﻟﻌﺎﻡ
1970ﻡ ﺒﺩﺃﺕ ﺍﻟﺩﺭﺍﺴﺎﺕ ﻋﻠﻰ ﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﻓﻲ ﺘﺄﺜﻴﺭ ﻓﺭﻁ ﺍﻟﻨﺸﺎﻁ ﺍﻟﺴﻠﻭﻜﻲ ﻭﻤﻌﻅﻡ
ﺍﻟﺩﺭﺍﺴﺎﺕ ﻟﻡ ﺘﺼل ﺍﻟﻰ ﻤﻠﺨﺹ ﻨﻬﺎﻴﺎﺕ ﻭﺒﻌﻀﻬﺎ ﻤﺘﻀﺎﺭﺏ.
ﻭﺍﻟﻌﻘﺒﺔ ﺍﻻﺴﺎﺴﻴﺔ ﻟﻬﺫﻩ ﺍﻟﺩﺭﺍﺴﺎﺕ ﺇﻓﺭﺍﻁ ﺍﻟﻨﺸﺎﻁ ﻟﻡ ﺘﻌﻁﻲ ﻤﺅﺸﺭ ﻭﺍﻀﺢ ﻟﻠﻔﺭﻁ ﺍﻟﻨﺸﺎﻁ
ﺍﻟﺴﻠﻭﻜﻲ ﻭﺒﻌﺽ ﺍﻟﻤﻼﺤﻅﺎﺕ ﺍﻷﺨﺭﻯ ﻓﻲ ﺘﻘﺎﺭﻴﺭ ﺍﻵﺒﺎﺀ .ﻭﻏﺎﻟﺒﺎ ﺍﻻﺒﺎﺀ ﺃﻋﻁﻭﺍ ﻨﺘﺎﺌﺞ ﺒﻬﺎ
ﺇﺨﺘﻼﻓﺎﺕ ﻤﻤﺎ ﺠﻌﻠﺕ ﺍﻟﺘﻭﻗﻌﺎﺕ ﻟﻨﺘﺎﺌﺞ ﺍﻟﺒﺤﺙ ﺼﻌﺒﺔ ﻭﻤﻌﻘﺩﺓ .ﻜﺫﻟﻙ ﺩﺭﺍﺴﺎﺕ ﻋﺩﻴﺩﺓ ﺃﻭﻀﺤﺕ
ﺘﺄﺜﻴﺭ ﺍﻟﻔﺭﻁ ﺍﻟﻨﺸﺎﻁﻲ ﺇﻋﺘﻤﺩﺕ ﻋﻠﻰ ﺘﻘﺎﺭﻴﺭ ﺍﻵﺒﺎﺀ ،ﻭﻟﻴﺱ ﺍﻟﻤﻘﺎﻴﻴﺱ ﺍﻟﻔﺴﻴﻭﻟﻭﺠﻴﺔ .ﻟﺫﻟﻙ ﺁﺨﺭ
ﺩﺭﺍﺴﺔ ﻗﺎﻡ ﺒﻬﺎ ﺒﺎﺕ ﻤﺎﻥ ﻭﺁﺨﺭﻭﻥ ﻓﻲ ﺍﻟﻌﺎﻡ 2004ﻡ ﺘﻡ ﻨﺸﺭﻫﺎ ﻓﻲ ﺍﻟﻼﻨﺴﺕ ﺍﻭﻀﺤﺕ ﺍﻥ ﻜل
ﺍﻟﺩﺭﺍﺴﺎﺕ ﻋﻠﻰ ﺼﺒﻐﺔ ﺍﻻﺯﻭ ﻟﻭﺤﺩﻫﺎ ﻟﻡ ﺘﻌﻁﻲ ﺃﻱ ﺘﺎﺜﻴﺭﺍﺕ ﻋﻠﻰ ﻓﺭﻁ ﺍﻟﻨﺸﺎﻁ ﺍﻟﺴﻠﻭﻜﻲ ﻋﻨﺩ
ﺍﻻﻁﻔﺎل ،ﻭﻟﻜﻥ ﺍﻟﺘﺄﺜﻴﺭ ﺍﻟﻘﻭﻱ ﺠﺎﺀ ﻨﺘﻴﺠﺔ ﺇﺴﺘﻌﻤﺎل ﺍﻟﺼﺒﻐﺔ ﻤﻊ ﺒﻨﺯﻭﺍﺕ ﺍﻟﺼﻭﺩﻴﻭﻡ .ﻭﻟﻜﻥ
ﺍﻟﻨﺘﺎﺌﺞ ﺍﻟﻘﺎﻁﻌﺔ ﻓﻲ ﺘﺴﺒﻴﺒﻬﺎ ﺃﻭ ﻋﺩﻤﻪ ﻟﻔﺭﻁ ﺍﻟﻨﺸﺎﻁ ﺍﻟﺴﻠﻜﻭﻜﻲ ﻟﻡ ﻴﻘﻁﻊ ﺒﻌﺩ.
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ﺨﻼﺼﺔ:
ﻴﻤﻜﻨﻨﻲ ﺃﻥ ﺃﺨﻠﺹ ﺍﻟﻰ ﺃﻥ ﺍﻻﺴﺘﻌﻤﺎل ﺍﻟﻤﺭﺸﺩ ﻤﻥ ﻤﻁﺎﺒﻘﺔ ﻤﻭﺍﺼﻔﺔ ﺍﻟﻠﻭﻥ ﻭﺍﻟﺠﺭﻋﺔ ﺍﻻﻤﻨﺔ
ﻟﻠﺼﺒﻐﺎﺕ ﺍﻻﺯﻭ ﻭﻓﻕ ﺍﻟﻤﻭﺍﺼﻔﺎﺕ ﻭﺍﻟﻤﻌﺎﻴﻴﺭ ﻤﺴﻤﻭﺡ ﺒﻬﺎ .ﻭﻟﻜﻥ ﻴﻔﻀل ﺘﺠﻨﺏ ﻫﺫﻩ ﺍﻟﺼﺒﻐﺎﺕ
ﺍﻟﺼﻨﺎﻋﻴﺔ ﻓﻲ ﻤﺸﺭﻭﺒﺎﺕ ﺍﻟﻁﻔﺎل ﻭﺍﻟﺫﻴﻥ ﻟﺩﻴﻬﻡ ﺤﺴﺎﺴﻴﺔ ﻀﺩ ﺒﻌﺽ ﺍﻟﺼﺒﻐﺎﺕ.
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ﺍﻟﺒﺎﺏ ﺍﻟﺭﺍﺒﻊ
ﺍﻟﻔﺼل ﺍﻟﺭﺍﺒﻊ
ﻁﺭﻕ ﺍﻟﺴﻼﻤﺔ ﻭﺍﻟﻭﻗﺎﻴﺔ
)(Preventions and Safty dealings with Colours
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-5ﺘﺩﺭﻴﺏ ﺍﻟﻌﺎﻤﻠﻴﻥ ﻓﻲ ﻤﺠﺎل ﺍﻟﺼﻨﺎﻋﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻋﻠﻰ ﺇﺴﺘﺨﺩﺍﻡ ﺍﻻﻟﻭﺍﻥ ﻭﺍﻟﻨﺴﺏ ﺍﻟﻤﻀﺎﻓﺔ
ﺍﻟﻰ ﺍﻻﻏﺫﻴﺔ.
-6ﺍﻟﻤﺭﺍﺠﻌﺔ ﺍﻟﺩﻭﺭﻴﺔ ﻟﻠﻤﺼﺎﻨﻊ ﻭﺍﻟﺘﺄﻜﺩ ﻤﻥ ﻨﻭﻉ ﺍﻟﺼﺒﻐﺎﺕ ﺍﻟﻤﺴﺘﻌﻤﻠﺔ ﺼﺎﻟﺤﺔ ﻟﻺﺴﺘﻬﻼﻙ
ﺍﻻﺩﻤﻲ.
-7ﻓﺭﺽ ﺭﻗﺎﺒﺔ ﻏﺫﺍﺌﻴﺔ ﺃﺸﺩ ﻋﻠﻰ ﻋﻤﻠﻴﺎﺕ ﺍﻟﻐﺵ ﺍﻟﺘﺠﺎﺭﻱ ﻓﻲ ﻤﺼﺎﻨﻊ ﺇﻨﺘﺎﺝ ﻋﺼﺎﺌﺭ
ﻭﺸﺭﺍﺏ ﺍﻟﻔﻭﺍﻜﻪ ﺍﻟﻤﻌﻠﺒﺔ ﺨﺎﺼﺔ ﻋﻨﺩ ﺫﻜﺭﻫﺎ ﻜﻤﺜﺎل ﺍﺤﺘﻭﺍﺀ ﻤﻨﺘﺠﺎﺘﻬﺎ ﻋﻠﻰ ﻨﺴﺒﺔ ﻤﻌﻴﻨﺔ ﻤﻥ
ﺍﻟﻌﺼﻴﺭ ﺃﻭ ﻟﺏ ﺜﻤﺎﺭ ﺍﻟﻔﻭﺍﻜﻪ ﺍﻟﻁﺒﻴﻌﻴﻴﻥ ﺒﻌﺩ ﺃﻥ ﺃﺼﺒﺢ ﻤﻥ ﺍﻟﻤﻤﻜﻥ ﻋﻠﻤﻴﺎ ﺇﻨﺘﺎﺝ ﻋﺼﺎﺌﺭ
ﻓﻭﺍﻜﻪ ﺼﻨﺎﻋﻴﺔ ﺘﻤﺎﺜل ﺇﻟﻰ ﺤﺩ ﻜﺒﻴﺭ ﺍﻟﻨﻭﻉ ﺍﻟﻁﺒﻴﻌﻲ ﻤﻨﻬﺎ ﻭﻻ ﻴﺴﺘﻁﻴﻊ ﺍﻟﻤﺴﺘﻬﻠﻙ ﺍﻟﻌﺎﺩﻱ
ﺍﻟﺘﻤﻴﻴﺯ ﺒﻴﻨﻬﻤﺎ ،ﻭﻀﺭﻭﺭﺓ ﺫﻜﺭ ﺃﻥ ﺠﻤﻴﻊ ﻤﻜﻭﻨﺎﺕ ﺍﻟﺴﻠﻌﺔ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺼﻨﺎﻋﻴﺔ ﻋﻨﺩﻤﺎ ﻴﻜﻭﻥ
ﺫﻟﻙ ﻓﻌﻼ ﻭﻟﻴﺱ ﻏﺵ ﺍﻟﻤﺴﺘﻬﻠﻙ ﺒﺄﻨﻬﺎ ﻁﺒﻴﻌﻴﺔ.
-8ﺤﻅﺭ ﺍﺴﺘﻌﻤﺎل ﺍﻷﺼﺒﺎﻍ ﻓﻲ ﺼﻨﺎﻋﺔ ﺍﻟﻤﺴﺘﺤﻀﺭﺍﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻟﻸﻁﻔﺎل ﺍﻟﺭﻀﻊ ﻭﺼﻐﺎﺭ
ﺍﻟﺴﻥ ﻤﻥ ﺍﻷﻁﻔﺎل ﻷﻫﻤﻴﺔ ﺩﺭﺍﺴﺔ ﺘﺄﺜﻴﺭﺍﺘﻬﺎ ﻋﻠﻰ ﺼﺤﺘﻬﻡ ﻗﺒل ﺍﻟﺴﻤﺎﺡ ﺒﻭﺠﻭﺩﻫﺎ ﻓﻲ
ﻁﻌﺎﻤﻬﻡ .
-9ﺃﻓﻀﻠﻴﺔ ﺍﺴﺘﻌﻤﺎل ﺍﻷﺼﺒﺎﻍ ﺫﺍﺕ ﺍﻟﻤﺼﺩﺭ ﺍﻟﻨﺒﺎﺘﻲ ﺍﻟﻁﺒﻴﻌﻲ ﻷﻏﺫﻴﺔ ﺍﻻﻁﻔﺎل ﺒﺩﻻ ﻤﻥ ﺍﻟﻨﻭﻉ
ﺍﻟﺼﻨﺎﻋﻲ ﻤﻨﻬﺎ ﻓﻲ ﺼﻨﺎﻋﺔ ﺍﻷﻏﺫﻴﺔ ﻤﺜل ﺍﻟﻜﺭﻜﻡ – ﻭﻟﻭﻨﻪ ﺃﺼﻔﺭ ﻭ ﺍﻟﺒﻨﺠﺭ ﺍﻷﺤﻤﺭ –
ﺍﻟﻤﺴﺘﺨﻠﺹ ﻤﻥ ﺠﺫﻭﺭ ﻨﺒﺎﺕ ﺍﻟﺒﻨﺠﺭ ﻭﺍﻟﻜﻠﻭﺭﻭﻓﻴل ﻭﻟﻭﻨﻪ ﺃﺨﻀﺭ ،ﻭﺒﻴﺘﺎ ﻜﺎﺭﻭﺘﻴﻥ ﻭﻟﻭﻨﻬﺎ
ﺃﺼﻔﺭ ﻭﻟﻭﻥ ﻁﺒﻴﻌﻲ ﺃﻨﺎﺘﻭ ﻭﺭﻤﺯﻩ E160bﻭﻜﺫﻟﻙ ﺍﻟﻌﺼﻔﺭ ﻭﺍﻟﺯﻋﻔﺭﺍﻥ ﻭﻟﻭﻨﻬﺎ ﺃﺼﻔﺭ
ﻭﺍﻟﻭﺭﺩ ﺍﻷﺤﻤﺭ ﻭﺍﻟﻜﺭﻜﺩﻴﻪ ﻭﻟﻭﻨﻪ ﺃﺤﻤﺭ .ﺨﺎﺼﺔ ﻓﻲ ﺃﻏﺫﻴﺔ ﺍﻻﻁﻔﺎل.
ﻀﺭﻭﺭﺓ ﺇﺠﺭﺍﺀ ﺩﺭﺍﺴﺎﺕ ﻋﻠﻰ ﺘﻔﺎﻋﻼﺕ ﺤﺴﺎﺴﻴﺔ ﺃﺠﺴﺎﻡ ﺍﻷﻁﻔﺎل ﻟﻸﺼﺒﺎﻍ -10
ﻭﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻟﺤﺎﻓﻅﺔ ﻭﻏﻴﺭﻫﻤﺎ ﻤﻥ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ ﺍﻟﻤﺴﺘﺨﺩﻤﺔ ﻓﻲ ﺼﻨﺎﻋﺔ ﺍﻷﻏﺫﻴﺔ .
ﻴﻔﻀل ﺃﺜﻨﺎﺀ ﺘﻨﺎﻭل ﺍﻷﻏﺫﻴﺔ ﺍﻟﻤﺤﻔﻭﻅﺔ ﺍﻟﻤﺤﺘﻭﻴﺔ ﻋﻠﻰ ﻤﺭﻜﺒﺎﺕ ﻨﺘﺭﺍﺕ ﺃﻭ ﻨﺘﺭﻴﺕ -11
ﺍﻟﺼﻭﺩﻴﻭﻡ ﺃﻭ ﺍﻟﺒﻭﺘﺎﺴﻴﻭﻡ ﻜﻤﺎﺩﺓ ﺤﺎﻓﻅﺔ ﺇﻀﺎﻓﺔ ﻋﺼﻴﺭ ﺍﻟﻠﻴﻤﻭﻥ ﺍﻟﻁﺎﺯﺝ ﺇﻟﻰ ﺍﻷﻁﺒﺎﻕ
ﺍﻟﻤﺤﻀﺭﺓ ﻤﻨﻬﺎ ،ﻭﺍﻹﻜﺜﺎﺭ ﻤﻥ ﺘﻨﺎﻭل ﺍﻟﺨﻀﺭﺍﻭﺍﺕ ﺍﻟﻐﻨﻴﺔ ﺒﻔﻴﺘﺎﻤﻴﻥ ﺝ ﻤﻌﻬﺎ ﻋﻠﻰ ﻤﺎﺌﺩﺓ
ﺍﻟﻁﻌﺎﻡ ﻷﻨﻪ ﻴﻌﻴﻕ ﺘﺤﻭﻟﻬﺎ ﻓﻲ ﺍﻟﺠﻬﺎﺯ ﺍﻟﻬﻀﻤﻲ ﺇﻟﻰ ﻤﺭﻜﺏ ﻨﺘﺭﻭﺯ ﺃﻤﻴﻥ ﺍﻟﻀﺎﺭ ﺒﺼﺤﺔ
ﺍﻹﻨﺴﺎﻥ .
ﻀﺭﻭﺭﺓ ﺍﻟﺘﺯﺍﻡ ﻭﺇﻟﺯﺍﻡ ﺍﻟﻤﺼﻨﻌﻴﻥ ﻟﻌﺼﺎﺌﺭ ﺍﻟﻔﻭﺍﻜﻪ ﺒﺫﻜﺭ ﻨﺴﺏ ﺍﻟﻤﻜﻭﻨﺎﺕ ﺍﻟﻁﺒﻴﻌﻴﺔ -12
ﺍﻟﻤﺴﺘﻌﻤﻠﺔ ﻓﻲ ﺘﺤﻀﻴﺭﻫﺎ ﺒﺩﻗﺔ ﻤﺜل ﻋﺼﻴﺭ ﺍﻟﻔﻭﺍﻜﻪ ﺍﻟﻁﺒﻴﻌﻴﺔ ﻭﻓﻴﺘﺎﻤﻴﻥ ﺝ ﻋﻠﻰ ﻋﺒﻭﺍﺘﻬﺎ.
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ﻋﻤل ﺘﻘﻴﻡ ﺩﻭﺭﻴﺎ ﻤﻥ ﺨﻼل ﺍﻟﺘﺠﺎﺭﺏ ﺍﻟﻤﻌﻤﻠﻴﺔ ﻟﻤﻌﺭﻓﺔ ﺍﻟﺘﺄﺜﻴﺭ ﺍﻟﻔﺴﻴﻭﻟﻭﺠﻲ ﻭﺍﻟﺩﻭﺍﺌﻲ -13
ﻟﻬﺫﻩ ﺍﻟﻤﻭﺍﺩ ﻋﻠﻰ ﺤﻴﻭﺍﻨﺎﺕ ﺍﻟﺘﺠﺎﺭﺏ .ﺤﻴﺙ ﺘﻡ ﺫﻟﻙ ﺒﺘﻐﺫﻴﺔ ﻫﺫﻩ ﺍﻟﺤﻴﻭﺍﻨﺎﺕ ﺒﺠﺭﻋﺎﺕ ﻤﺘﺒﺎﻴﻨﺔ
ﺜﻡ ﻤﻼﺤﻅﺔ ﻅﻬﻭﺭ ﺍﻱ ﺍﻋﺭﺍﺽ ﻤﺭﻀﻴﺔ ﻋﻠﻴﻬﺎ ﻤﻊ ﻤﺭﻭﺭ ﺍﻟﻭﻗﺕ ،ﻭﻜﺫﻟﻙ ﻤﻼﺤﻅﺔ ﺘﺄﺜﻴﺭﻫﺎ
ﻋﻠﻰ ﺍﻟﻨﻤﻭ ﻭﺍﻟﺸﻬﻴﺔ ﻭﺍﻻﻋﺭﺍﺽ ﺍﻻﻜﻠﻴﻨﻴﻜﻴﺔ ﻭﺘﺄﺜﻴﺭﻫﺎ ﻓﻲ ﺍﻟﺩﻡ ﻭﻨﺘﺎﺌﺞ ﺍﻟﺒﻭل ﻭﺘﺄﺜﻴﺭﻫﺎ ﻜﺫﻟﻙ
ﻓﻲ ﺍﻟﺨﻼﻴﺎ ﻭﺍﻻﻨﺴﺠﺔ.
ﺍﻥ ﺍﻻﺨﺘﺒﺎﺭﺍﺕ ﺍﻟﺘﻲ ﺘﺠﺭﻯ ﻋﻠﻰ ﺤﻴﻭﺍﻨﺎﺕ ﺍﻟﺘﺠﺎﺭﺏ ﻻ ﺘﻌﻨﻲ ﺴﻼﻤﺔ ﺘﻠﻙ ﺍﻟﻤﻭﺍﺩ -14
ﺘﻤﺎﻤﺎ ﺒﺎﻟﻨﺴﺒﺔ ﻟﻼﻨﺴﺎﻥ ،ﻭﻟﻜﻨﻬﺎ ﺘﻌﺘﺒﺭ ﺨﻁﻭﺓ ﺍﺴﺎﺴﻴﺔ ﻭﻤﻬﻤﺔ ﻓﻲ ﺘﻘﻴﻴﻡ ﺴﻼﻤﺔ ﺍﻟﻤﺎﺩﺓ
ﺍﻟﻤﻀﺎﻓﺔ ﻋﻠﻰ ﺍﻟﻤﺴﺘﻬﻠﻙ ﺤﻴﺙ ﺘﺠﺭﻯ ﺍﻻﺨﺘﺒﺎﺭﺍﺕ ﺍﻟﻨﻬﺎﺌﻴﺔ ﻋﻠﻰ ﺍﻟﻤﺘﻁﻭﻋﻴﻥ ﻗﺒل ﺍﻟﺘﺩﺍﻭل
ﻟﻠﺘﺄﻜﺩ ﻤﻥ ﺴﻼﻤﺘﻬﺎ.
- 16ﻭﺘﻌﺩ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻀﺎﻓﺔ ﺴﺎﻟﻤﺔ ﺍﻭ ﺁﻤﻨﺔ ﻓﻲ ﺘﺭﻜﻴﺯﻫﺎ ﺍﻟﻤﻀﺎﻑ ﺒﻨﺎﺀ ﻋﻠﻰ ﺍﻟﻤﻌﻠﻭﻤﺎﺕ ﺍﻟﻌﻠﻤﻴﺔ
ﺍﻟﻤﺘﻭﺍﻓﺭﺓ ﻭﺍﻟﻤﺘﺎﺤﺔ ﻓﻲ ﺤﻴﻨﻪ ﻭﺫﻟﻙ ﺒﺎﻟﻨﺴﺒﺔ ﻟﻜل ﺍﻓﺭﺍﺩ ﺍﻟﻤﺠﺘﻤﻊ ﺒﺎﺴﺘﺜﻨﺎﺀ ﺒﻌﺽ ﺍﻟﺤﺎﻻﺕ
ﺍﻟﻨﺎﺩﺭﺓ ﻭﺍﻟﺘﻲ ﺘﻌﺎﻨﻲ ﻤﻥ ﺤﺴﺎﺴﻴﺔ ﻟﻬﺫﻩ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ.
-17ﺤﺩﺩ ﺍﻻﺘﺤﺎﺩ ﺍﻻﻭﺭﻭﺒﻲ ﺩﺭﺠﺔ ﺍﻟﺘﺭﻜﻴﺯ ﺍﻟﻤﻀﺎﻑ ﻭﺍﻟﺘﻲ ﻻ ﺘﻅﻬﺭ ﻟﻪ ﺍﻱ ﺁﺜﺎﺭ ﺴﻠﺒﻴﺔ ﻋﻠﻰ
ﺤﻴﻭﺍﻨﺎﺕ ﺍﻟﺘﺠﺎﺭﺏ ﺜﻡ ﺯﻴﺎﺩﺓ ﻓﻲ ﺍﻷﻤﺎﻥ ﺴﻤﺢ ﺒﺎﺴﺘﺨﺩﺍﻡ ﻤﺎ ﻴﺘﺭﺍﻭﺡ ﺒﻴﻥ 1ﺍﻟﻰ 100ﻤﻥ
ﻫﺫﺍ ﺍﻟﺘﺭﻜﻴﺯ ،ﻭﺒﻤﻌﻨﻰ ﺁﺨﺭ ﺍﻥ ﻟﻡ ﻴﻅﻬﺭ ﻟﻠﻤﺎﺩﺓ ﻤﻀﺎﻓﺔ ﺍﻱ ﺁﺜﺎﺭ ﺴﻠﺒﻴﺔ ﻋﻨﺩ ﺘﺭﻜﻴﺯ 100
ﻤﻴﻠﻴﺠﺭﺍﻡ ﻟﻜل ﻜﻴﻠﻭﺠﺭﺍﻡ ﻤﻥ ﻭﺯﻥ ﺍﻟﺠﺴﻡ ﻓﺈﻥ ﺍﻟﺘﺭﻜﻴﺯ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻪ ﻜﻤﺎﺩﺓ ﻤﻀﺎﻓﺔ ﻴﻜﻭﻥ 1
ﻤﻴﻠﻴﺠﺭﺍﻡ ﻟﻜل ﻜﻴﻠﻭﺠﺭﺍﻡ ﻤﻥ ﻭﺯﻥ ﺍﻟﺠﺴﻡ ،ﻭﻫﺫﺍ ﺍﻟﻤﺴﺘﻭﻯ ﺍﻭ ﺍﻟﺘﺭﻜﻴﺯ ﺍﻟﻤﻨﺨﻔﺽ ﻴﻁﻠﻕ
ﻋﻠﻴﻪ ﺍﺴﻡ ﺍﻟﻤﺘﻨﺎﻭل ﺍﻟﻴﻭﻤﻲ ﺍﻟﻤﻘﺒﻭل ﺍﻵﻤﻥ ﻭﻫﻭ ﻴﻤﺜل ﺍﻟﺘﺭﻜﻴﺯ ﺍﻟﺫﻱ ﻴﺘﻨﺎﻭﻟﻪ ﺍﻟﻔﺭﺩ ﻴﻭﻤﻴﺎ
ﻁﻭل ﺤﻴﺎﺘﻪ ﺩﻭﻥ ﺍﻀﺭﺍﺭ ﺒﺼﺤﺘﻪ.
-18ﻫﻨﺎﻟﻙ ﻋﺩﺓ ﺃﺒﺤﺎﺙ ﺃﺠﺭﻴﺕ ،ﻭﺘﺘﻭﺍﻟﻰ ﺍﻟﺩﺭﺍﺴﺎﺕ ﺍﻷﻜﺎﺩﻴﻤﻴﺔ ﺍﻟﻁﺒﻴﺔ ﻓﻲ ﺘﺤﺫﻴﺭﺍﺕ ﻨﺘﺎﺌﺠﻬﺎ
ﻤﻥ ﺍﻷﻀﺭﺍﺭ ﺍﻟﺼﺤﻴﺔ ﺍﻟﺘﻲ ﺘﺴﺒﺒﻬﺎ ﺘﻠﻙ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﻤﻊ ﺒﻘﻴﺔ ﺍﻹﻀﺎﻓﺎﺕ ﺍﻟﻐﺫﺍﺌﻴﺔ .ﻟﺫﻟﻙ
ﻫﻨﺎﻟﻙ ﻋﺩﺩ ﻤﻥ ﺍﻟﺤﺯﻡ ﺍﻟﺘﻲ ﻴﺠﺏ ﻤﺭﺍﻋﺎﺘﻬﺎ ﻋﻨﺩ ﺇﺴﺘﺨﺩﺍﻡ ﺍﻻﻟﻭﺍﻥ ﻓﻲ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻐﺫﺍﺌﻴﺔ،
ﺤﺴﺏ ﺘﻘﻴﻴﻡ ﺼﺤﺔ ﻭﺴﻼﻤﺔ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﺍﻟﻤﻀﺎﻓﺔ ﻟﻸﻏﺫﻴﺔ ﻭﺇﺨﺘﺒﺎﺭﺍﺕ ﺍﻟﺴﻼﻤﺔ.
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-19ﻴﺠﺏ ﺃﻥ ﻴﺘﻡ ﺍﻟﺘﻌﺭﻑ ﻋﻠﻰ ﻤﺼﺎﺩﺭ ﺍﻷﺼﺒﺎﻍ ﻭﺘﺤﺩﺒﺩ ﻫل ﻤﺤﻅﻭﺭ ﺍﺴﺘﺨﺩﺍﻤﻬﺎ ﻭﺸﺭﻭﻁ
ﻤﻭﺍﺼﻔﺔ ﻭﺴﻼﻤﺔ ﻭﺘﺄﺜﻴﺭﻏﻴﺭ ﺍﻟﻤﺤﻅﻭﺭ ﻋﻠﻰ ﺼﺤﺔ ﺍﻹﻨﺴﺎﻥ.
-20ﻴﺴﺘﻠﺯﻡ ﺘﻭﻓﺭ ﺸﺭﻭﻁ ﻤﺤﺩﺩﺓ ﻓﻲ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻠﻭﻨﺔ ﻟﻸﻏﺫﻴﺔ ﺍﻟﻤﺭﺍﺩ ﺍﺴﺘﺨﺩﺍﻤﻬﺎ ﻟﻜﻲ ﻴﺘﻡ
ﺍﻟﺴﻤﺎﺡ ﻭﺍﻟﻤﻭﺍﻓﻘﺔ ﻋﻠﻴﻬﺎ ﻤﻥ ﻗﺒل ) (FDAﻭﻫﻲ ﻜﺎﻟﺘﺎﻟﻲ:
ﺍ -ﺘﻘﺩﻴﻡ ﻤﻌﻠﻭﻤﺎﺕ ﺘﻔﻴﺩ ﺃﻥ ﺍﻻﺴﺘﻌﻤﺎل ﺍﻟﻤﻘﺘﺭﺡ ﻟﻠﻤﺎﺩﺓ ﺍﻟﻤﻀﺎﻓﺔ ﻴﻌﺘﺒﺭ ﺁﻤﻨﺎﹰ ﻭﻻ ﺘﺸﻜل ﺃﻱ
ﺨﻁﻭﺭﺓ ﻋﻠﻰ ﺍﻟﺼﺤﺔ.
ﺕ -ﺃﻥ ﺍﺴﺘﻌﻤﺎل ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻀﺎﻓﺔ ﺴﻴﻌﻤل ﻋﻠﻰ ﺘﺤﻘﻴﻕ ﺍﻟﻬﺩﻑ ﺍﻟﺘﻜﻨﻭﻟﻭﺠﻲ ﺍﻟﻤﻘﺼﻭﺩ.
-21ﻴﺠﺏ ﺍﻟﺘﺄﻜﺩ ﻤﻥ ﺴﻼﻤﺔ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ ﻭﻓﻲ ﺤﺎﻟﺔ ﺜﺒﻭﺕ ﻋﺩﻡ ﻭﺠﻭﺩ ﺁﺜﺎﺭ ﺴﻠﺒﻴﺔ ﻋﻠﻰ
ﺼﺤﺔ ﺍﻹﻨﺴﺎﻥ ﻓﺈﻨﻪ ﻴﺴﻤﺢ ﺒﺈﻀﺎﻓﺘﻬﺎ ﻟﻠﻤﻭﺍﺩ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺍﻟﻤﺼﻨﻌﺔ ﺒﻨﺴﺏ ﺃﻗل ﺒﻜﺜﻴﺭ ﻋﻥ ﻤﺎ ﺘﻡ
ﺇﻋﻁﺎﺅﻩ ﻟﺤﻴﻭﺍﻨﺎﺕ ﺍﻟﺘﺠﺎﺭﺏ.
ﺍﻟﺘﺄﻜﺩ ﻤﻥ ﺃﻥ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ ﻟﻸﻏﺫﻴﺔ ﻤﻥ ﺍﻷﻨﻭﺍﻉ ﺍﻟﻤﺴﻤﻭﺡ ﺒﻬﺎ ﻋﺎﻟﻤﻴﺎﹰ ﺒﺎﻹﻀﺎﻓﺔ، -22
ﻭﻓﻕ ﻀﻭﺍﺒﻁ ﺨﺎﺼﺔ ﺘﻀﻊ ﺍﻟﻤﺎﺩﺓ ﺍﻟﻤﻀﺎﻓﺔ ﻓﻲ ﺍﻟﺤﺩﻭﺩ ﺍﻵﻤﻨﺔ.
-23ﺘﺤﻅﺭ ﺍﻟﻘﻭﺍﻨﻴﻥ ﺍﻟﻐﺫﺍﺌﻴﺔ ﺍﺴﺘﺨﺩﺍﻡ ﻫﺫﻩ ﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻟﻜﻴﻤﺎﻭﻴﺔ ﻭﺨﺎﺼﺔ ﺍﻟﺼﻨﺎﻋﻲ ﻤﻨﻬﺎ ﻓﻲ
ﺘﺤﻀﻴﺭ ﺃﻏﺫﻴﺔ ﺍﻷﻁﻔﺎل ﺍﻟﺭﻀﻊ ﻭﺍﻷﻁﻔﺎل ﺒﺄﻋﻤﺎﺭ ﻗﺒل ﺴﻥ ﺩﺨﻭﻟﻬﻡ ﺍﻟﻤﺩﺭﺴﺔ ،ﻤﻤﺎ
ﻴﺴﺘﺩﻋﻲ ﺘﺸﺠﻴﻊ ﺍﻷﺒﺎﺀ ﻷﻁﻔﺎﻟﻬﻡ ﻋﻠﻰ ﺇﺴﺘﻌﻤﺎل ﺍﻟﻤﺸﺭﻭﺒﺎﺕ ﺍﻟﻁﺒﻴﻌﻴﺔ ،ﻭﺘﺠﻨﺏ ﺍﺴﺘﻬﻼﻙ
ﺍﻷﻏﺫﻴﺔ ﺍﻟﻤﺴﺘﻌﻤل ﻓﻲ ﺼﻨﺎﻋﺘﻬﺎ ﺍﻷﺼﺒﺎﻍ ﻤﺜل ﻤﺸﺭﻭﺒﺎﺕ ﺍﻟﻔﻭﺍﻜﻪ ﺍﻟﺼﻨﺎﻋﻴﺔ ﻭﺍﻟﺤﻠﻭﻴﺎﺕ
ﻭﺍﻟﻤﺜﻠﻭﺠﺎﺕ )ﺁﻴﺱ ﻜﺭﻴﻡ ﻭﺨﻼﻓﻪ( ﻭﺍﻟﻤﺴﺘﻌﻤل ﻓﻴﻬﺎ ﻤﻭﺍﺩ ﻤﻠﻭﻨﺔ ﻷﻥ ﺃﺠﺴﺎﻤﻬﻡ ﺸﺩﻴﺩﺓ ﺍﻟﺘﺄﺜﺭ
ﺒﻬﺫﻩ ﺍﻟﻤﺭﻜﺒﺎﺕ ﺍﻟﻜﻴﻤﺎﻭﻴﺔ ﻟﺼﻐﺭ ﺃﺤﺠﺎﻤﻬﺎ.
-24ﻋﻨﺩﻤﺎ ﺘﺸﺘﺭﻱ ﺃﻱ ﻤﻨﺘﺞ ﻏﺫﺍﺌﻲ ﻓﻠﺘﺴﺭﻉ ﻟﻘﺭﺍﺀﺓ ﻤﺤﺘﻭﻴﺎﺕ ﻫﺫﺍ ﺍﻟﻤﻨﺘﺞ ،ﻭﺍﻟﺘﻲ ﺘﻜﻭﻥ ﻋﺎﺩﺓ
ﻤﻠﺼﻘﺔ ﻋﻠﻰ ﺍﻟﻌﺒﻭﺍﺕ ﻭﺇﻥ ﺃﻫﻡ ﻤﺎ ﻴﺘﺒﺎﺩﺭ ﻷﺫﻫﺎﻨﻨﺎ ﻫﻭ ﻤﺩﻯ ﺨﻁﻭﺭﺓ ﻤﺜل ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ ﻋﻠﻰ
ﺼﺤﺘﻨﺎ ﺨﺎﺼﺔ ﺃﻨﻨﺎ ﻨﺴﺘﻬﻠﻜﻬﺎ ﺒﺸﻜل ﻴﻭﻤﻲ.
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-25ﻗﺒل ﺍﻟﺴﻤﺎﺡ ﺒﺎﺴﺘﻌﻤﺎل ﺃﻭ ﺘﺴﻭﻴﻕ ﻫﺫﻩ ﺍﻟﻤﻭﺍﺩ ﻋﻠﻰ ﺍﻟﺼﻌﻴﺩ ﺍﻟﻭﻁﻨﻲ ﻭﺍﻟﻌﺎﻟﻤﻲ ﻴﺠﺏ ﺃﻥ
ﺘﻁﺎﺒﻕ ﺒﻌﺽ ﺍﻟﺸﺭﻭﻁ ﺍﻟﺼﺎﺭﻤﺔ ،ﻜﺄﻥ ﺘﺨﻀﻊ ﻻﺨﺘﺒﺎﺭﺍﺕ ﺍﻟﺴﻤﻴﺔ ﻋﻠﻰ ﺍﻟﻤﺩﻯ ﺍﻟﺒﻌﻴﺩ
ﻭﺍﻟﻘﺼﻴﺭ ﺃﻭ ﺇﺫﺍ ﻜﺎﻨﺕ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﺫﻜﻭﺭﺓ ﺘﺴﺒﺏ ﺍﻟﺴﺭﻁﺎﻨﺎﺕ ﺃﻭ ﻤﺸﺎﻜل ﺘﻨﺎﺴﻠﻴﺔ ،ﻭﺒﺎﻟﺘﺎﻟﻲ ﻴﺘﻡ
ﺘﺤﺩﻴﺩ ﺍﻟﺠﺭﻋﺔ ﺃﻭ ﺍﻟﻜﻤﻴﺔ )ﻏﻴﺭ ﺍﻵﻤﻨﺔ( ،ﻭﻗﺩ ﺤﺩﺩ ﺍﻻﺘﺤﺎﺩ ﺍﻻﻭﺭﻭﺒﻲ ﺩﺭﺠﺔ ﺍﻟﺘﺭﻜﻴﺯ
ﺍﻟﻤﻀﺎﻑ ﻭﺍﻟﺫﻱ ﻻ ﺘﻅﻬﺭ ﻟﻪ ﺍﻱ ﺁﺜﺎﺭ ﺴﻠﺒﻴﺔ ﻋﻠﻰ ﺤﻴﻭﺍﻨﺎﺕ ﺍﻟﺘﺠﺎﺭﺏ ،ﺜﻡ ﺯﻴﺎﺩﺓ ﻓﻲ ﺠﺭﻋﺔ
ﺍﻷﻤﺎﻥ ﻭﺘﻘﺴﻴﻤﻬﺎ ﻋﻠﻰ 100ﺠﺭﻋﺔ ﻋﻠﻰ ﺍﻷﻗل ﻟﻠﺤﺼﻭل ﻋﻠﻰ ﺍﻟﺠﺭﻋﺔ ﺍﻟﻴﻭﻤﻴﺔ ﺍﻟﺴﻠﻴﻤﺔ
ﻟﺩﻯ ﺍﻹﻨﺴﺎﻥ ) ﻤﻠﻐﺭﺍﻡ /ﻜﻴﻠﻭ ﺠﺭﺍﻡ ﻤﻥ ﺍﻟﻭﺯﻥ ﻓﻲ ﺍﻟﻴﻭﻡ ﺍﻟﻭﺍﺤﺩ( ﻭﻫﺫﺍ ﺍﻟﻤﺴﺘﻭﻯ ﺍﻭ
ﺍﻟﺘﺭﻜﻴﺯ ﺍﻟﻤﻨﺨﻔﺽ ﻴﻁﻠﻕ ﻋﻠﻴﻪ ﺍﺴﻡ ﺍﻟﻤﺘﻨﺎﻭل ﺍﻟﻴﻭﻤﻲ ﺍﻟﻤﻘﺒﻭل ﻭﻫﻭ ﻴﻤﺜل ﺍﻟﺘﺭﻜﻴﺯ ﺍﻟﺫﻱ
ﻴﺘﻨﺎﻭﻟﻪ ﺍﻟﻔﺭﺩ ﻴﻭﻤﻴﺎ ﻁﻭل ﺤﻴﺎﺘﻪ ﺩﻭﻥ ﺍﻀﺭﺍﺭ ﺒﺼﺤﺘﻪ ،ﻭﻜل ﻟﻭﻥ ﻟﻪ ﺤﺩ ﺁﻤﻥ.
-26ﺍﻻﻓﻀل ﺩﺍﺌﻤﺎ ﺍﻟﻐﺫﺍﺀ ﺍﻟﺼﺤﻲ ﺍﻟﻁﺒﻴﻌﻲ ﺍﻟﻤﻜﻭﻥ ﻤﻥ ﺍﻟﻠﺤﻭﻡ ﺍﻟﻁﺎﺯﺠﺔ ﻭﺍﻟﺨﻀﺎﺭ ﻭﺍﻟﻔﻭﺍﻜﻪ
ﻭﺍﻟﻌﺼﺎﺌﺭ ﺍﻟﻁﺒﻴﻌﻴﺔ ﺒﺩﻻ ﻤﻥ ﺍﻟﻤﻌﻠﺒﺔ ﻭﺨﺎﺼﺔ ﻟﻠﺼﻐﺎﺭ.
-27ﺘﺠﻨﺏ ﺍﻟﺘﻔﺎﻋﻼﺕ ﺍﻟﻜﻴﻤﻴﺎﺌﻴﺔ ﻓﻲ ﺍﻟﺴﻠﻊ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻤﺜل ﺍﻟﻤﻴﺎﻩ ﺍﻟﻐﺎﺯﻴﺔ ﻭﻋﺼﺎﺌﺭ ﺍﻟﻔﻭﺍﻜﻪ،
ﺒﻌﺩﻡ ﺘﻌﺭﻴﻀﻬﺎ ﻟﻀﻭﺀ ﺍﻟﺸﻤﺱ ﻭﺍﻟﺤﺭﺍﺭﺓ ﻭﺍﻷﺤﻴﺎﺀ ﺍﻟﺩﻗﻴﻘﺔ ﺃﻭ ﺘﺨﺯﻴﻨﻬﺎ ﻓﺘﺭﺓ ﻁﻭﻴﻠﺔ ،ﻗﺩ
ﺘﻘﻭﺩ ﻟﻅﻬﻭﺭ ﻤﻭﺍﺩ ﻜﻴﻤﻴﺎﺌﻴﺔ ﺠﺩﻴﺩﺓ ﻤﻥ ﺍﻟﺘﻔﺎﻋﻼﺕ ،ﻓﺘﺅﺩﻱ ﺍﻟﻰ ﺍﻤﺭﺍﺽ ﻭﺴﺭﻁﺎﻨﺎﺕ
ﻟﻺﻨﺴﺎﻥ.
-28ﻓﻲ ﻜﺜﻴﺭ ﻤﻥ ﺍﻟﺒﻠﺩﺍﻥ ﺍﻟﻌﺭﺒﻴﺔ ﻭﺍﻹﺴﻼﻤﻴﺔ ﻤﻥ ﺍﻟﻤﺘﻁﻠﺒﺎﺕ ﺍﻟﺘﻲ ﻴﺠﺏ ﺘﻭﺍﻓﺭﻫﺎ ﻓﻲ ﺍﻟﻤﺎﺩﺓ
ﺍﻟﻤﻠﻭﻨــﺔ ﺃﻥ ﺘﻜﻭﻥ ﺨﺎﻟﻴﺔ ﺨﻠﻭﺍﹰ ﺘﺎﻤﺎﹰ ﻤﻥ ﻤﻨﺘﺠﺎﺕ ﺍﻟﺨﻨﺯﻴﺭ ﺃﻭ ﻤﺸﺘﻘﺎﺘﻬﺎ.
-29ﺍﻟﺘﺄﻜﻴﺩ ﻭﺍﻻﻟﺯﺍﻡ ﻋﻠﻰ ﺸﺭﻜﺎﺕ ﺇﻨﺘﺎﺝ ﺍﻟﺴﻠﻊ ﺍﻟﻐﺫﺍﺌﻴﺔ ﻋﻠﻰ ﺫﻜﺭ ﻤﻜﻭﻨﺎﺕ ﻤﻨﺘﺠﺎﺘﻬﺎ،
ﻭﺨﺎﺼﺔ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ ﺍﻟﻤﺴﺘﻌﻤﻠﺔ ﻓﻲ ﺘﺤﻀﻴﺭﻫﺎ ،ﻭﺫﻜﺭ ﺃﺴﻤﺎﺌﻬﺎ ﺼﺭﺍﺤﺔ ﺇﻟﻰ ﺠﺎﻨﺏ
ﺍﻟﺭﻤﺯ ﺍﻟﻌﻠﻤﻲ ﺍﻟﻤﺘﻌﺎﺭﻑ ﻋﻠﻴﻪ ﺩﻭﻟﻴﺎﹰ ﺃﻱ ﺭﻤﺯ ﺇﻱ Eﻤﻊ ﺍﻟﺭﻗﻡ ﺍﻟﻤﻘﺘﺭﺡ ﻋﻭﻀﺎ ﻋﻠﻰ ﺍﻟﻜﺘﺎﺒﺔ
ﻓﻘﻁ ﺒﺎﺤﺘﻭﺍﺌﻬﺎ ﻋﻠﻰ ﺼﺒﻐﺔ ﺃﻭ ﻤﺎﺩﺓ ﺤﺎﻓﻅﺔ ﺃﻭ ﺴﻭﺍﻫﺎ ﻤﺴﻤﻭﺡ ﺒﻬﺎ .
____________________________________________________________ 196
ﺍﻟﻤﺭﺍﺠﻊ ﺍﻟﻌﺭﺒﻴﺔ
-1ﺃ .ﺩ .ﻤﺤﻤﺩ ﺃﻤﻴﻥ ﻋﺒﺩ ﺍﷲ ،ﺃ .ﺩ .ﻤﻤﺩﻭﺡ ﺤﻠﻤﻲ ﺍﻟﻘﻠﻴﻭﺒﻲ ﻭ ﺃ .ﺩ .ﻤﺤﻤﺩ ﻤﺠﺩﻱ ﻤﺼﻁﻔﻰ
ﺨﻼﻑ .(2000) .ﻜﻴﻤﻴﺎﺀ ﺘﺤﻠﻴل ﺍﻻﻏﺫﻴﺔ )ﺍﻷﺴﺱ ﺍﻟﻌﻠﻤﻴﺔ ﻭﺘﻁﺒﻴﻘﺎﺘﻬﺎ( :ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻀﺎﻓﺔ.
ﺩﺍﺭ ﺍﻟﺸﺭﻭﻕ ﻟﻠﻨﺸﺭ 8 ،ﺸﺎﺭﻉ ﺴﻴﺒﻭﻴﺔ ﺍﻟﻤﺼﺭﻱ ،ﺍﻟﻘﺎﻫﺭﺓ ،ﺠﻤﻬﻭﺭﻴﺔ ﻤﺼﺭﺍﻟﻌﺭﺒﻴﺔ.
-4ﺩ .ﻤﺤﻴﻲ ﺍﻟﺩﻴﻥ ﻋﻤﺭ ﻟﺒﻨﻴﺔ .(1997 / 1996) .ﺘﺄﺜﻴﺭﺍﺕ ﺍﻟﻤﻭﺍﺩ ﺍﻟﻤﻠﻭﻨﺔ ﻓﻲ ﺍﻷﻏﺫﻴﺔ ﻋﻠﻰ
ﺍﻟﺼﺤﺔ .ﻤﺠﻠﺔ ﺍﻟﻘﺎﻓﻠﺔ ،ﺍﻟﻌﺩﺩ ،12ﺩﻴﺴﻤﺒﺭ ـ ﻴﻨﺎﻴﺭ ،ﺹ.32
-5ﺩ .ﻤﺤﻴﻲ ﺍﻟﺩﻴﻥ ﻋﻤﺭ .(1998) .ﺍﻷﻏﺫﻴﺔ ﺍﻟﻤﺴﻠﻴﺔ ﻟﻸﻁﻔﺎل :ﺃﻟﻭﺍﻥ ،ﻨﻜﻬﺎﺕ ﻭ ﻨﻜﺒﺎﺕ ،ﻤﺠﻠﺔ
ﺍﻟﻤﻌﺭﻓﺔ ،ﺍﻟﻌﺩﺩ ،41ﺩﻴﺴﻤﺒﺭ ،ﺹ.94
-6ﺩ .ﺼﺩﻴﻕ ﻓﻬﻤﻰ ﻭ ﺩ .ﻤﺤﻴﻰ ﺍﻟﺩﻴﻥ ﻤﺠﺩﻯ .ﻜﺘﺎﺏ ﻤﻀﺎﻓﺎﺕ ﺍﻻﻏﺫﻴﺔ.
-7ﺩ .ﺠﻭﻥ ﻨﻴﻜﺭﺴﻭﻥ ﻭ ﺩ .ﻟﻭﻴﺱ ﺭﻭﻨﺴﻴﻔﺎل .ﻜﺘﺎﺏ ﺍﺴﺱ ﻋﻠﻭﻡ ﺍﻻﻏﺫﻴﺔ .ﺘﺭﺠﻤﺔ ﺍﻟﺩﻜﺘﻭﺭ
ﻤﺤﻤﻭﺩ ﺠﻼل.
-8ﺩ .ﺍﺤﻤﺩ ﺒﻥ ﻤﺤﻤﺩ ﺍﻟﺴﻨﺎﻨﻰ .ﻜﺘﺎﺏ ﺍﻟﻤﻭﺍﺩ ﺍﻟﺤﺎﻓﻅﺔ ﻭﺍﻀﺭﺍﺭﻫﺎ.
-9ﺩ .ﻤﺤﻴﻲ ﺍﻟﺩﻴﻥ ﻋﻤﺭ ﻟﺒﻨﻴﺔ ) .(2004ﺨﻔﺎﻴﺎ ﺍﻷﻏﺫﻴﺔ ﺍﻟﻤﺼﻨﻌﺔ .ﻤﺠﻠﺔ ﺍﻟﻤﻌﺭﻓﺔ ،ﺍﻟﻌﺩﺩ
،108ﺼﻔﺤﺔ ،118ﺃﻴﺎﺭ )ﻤﺎﻴﻭ ( .2004
_________________________________________________________ 197
ﺍﻟﻤﺭﺍﺠﻊ ﺍﻻﻨﺠﻠﻴﺯﻴﺔ
351:28,609.2.
20- Elhkim, M. O., & et al. (2006). New considerations regarding the
risk assessment on Tartrazine: An update toxicological assessment,
intolerance reactions and maximum theoretical daily intake in
France. Requl Toxicol Pharmacol, 47(3), 308-316.
21- Tanaka T, Takahashi O, Oishi S, Ogata A (October 2008). "Effects
of tartrazine on exploratory behavior in a three-generation toxicity
study in mice". Reprod. Toxicol. 26 (2): 156–63.
22- Tanaka T (February 2006). "Reproductive and neurobehavioural
toxicity study of tartrazine administered to mice in the diet". Food
Chem. Toxicol. 44 (2): 179–87.
23- Moutinho IL, Bertges LC, Assis RV (February 2007). "Prolonged
use of the food dye tartrazine (FD&C yellow no 5) and its effects on
the gastric mucosa of Wistar rats". Braz J Biol 67 (1): 141–5.
24- APA. (1960). Separation and Identification of Food Colours
Permited by the colouring matter in food Regulation 1957 by the
Association of Public Analysts. (U.K.).
25- Ust n, M.; Ozg r; G. Alpdo an and Koyuncu. (2002). Zero-
crossing derivative spectrophotometric determination of mixtures of
sunset yellow and erythrosine in pure form in tablets. Analytical
Letters, Volume 35, Issue 4 2002 , pages 721 - 732.
26- Gosetti F.; Gianotti, V.; Polati, S. and Gennaro, M. C.
(2005).HPLC-MS degradation study of E110 Sunset Yellow FCF in
a commercial beverage. Journal of chromatography, 1090: 107-115.
27- Ottó, D.; Bicanic, D.; Ajtony, Z. and Koehorst, R. ().Determination
of sunset yellow in multi-vitamin tablets by photoacoustic
200 _________________________________________________________
201 _________________________________________________________
: ﻗﺎﺋﻤﺔ ﺑﺎﻟﻤﻀﺎﻓﺎت اﻟﻤﺨﺘﻠﻔﺔ ﺣﺴﺐ اﻟﺴﻤﺎح ﺑﺎﻻﺳﺘﻌﻤﺎل ﻓﻲ أوروﺑﺎ وأﺳﺘﺮاﻟﯿﺎ:(1) ﻣﻠﺤﻖ رﻗﻢ
colour (yellow
turmeric, curcumin A E 100
and
orange)
riboflavin (vitamin colour (yellow
A E 101
B2) and orange)
colour (yellow
and orange)
tartrazine A E 102
(FDA: FD&C
Yellow #5)
alkanet, chrysoine
colour (red) A 103
resorcinol
colour (yellow
Quinoline Yellow and orange)
A E 104
WS (FDA: D&C
Yellow #10)
colour (yellow
Yellow 2G E 107
and orange)
colour (yellow
and orange)
Sunset Yellow FCF A E 110
(FDA: FD&C
Yellow #6)
Orange GGN colour (orange) ? E 111
Cochineal, carmines colour (red) A E 120
Citrus red 2, Orcein,
colour (red) 121
Orchil
colour (red)
azorubine,
(FDA: Ext A E 122
carmoisine
D&C Red #10)
colour (red)
(FDA:
amaranth E 123
[DELISTED]
Red #2)
202_______________________________________________________
colour (FDA:
Brilliant Scarlet 4R,
Ext D&C Red A E 124
Ponceau 4R
#8)
Ponceau SX, Scarlet
colour 125
GN
Ponceau 6R colour 126
colour (red)
erythrosine (FDA: FD&C E 127
Red #3)
Red 2G colour E 128
colour (FDA:
Allura red AC FD&C Red A E 129
#40)
Indanthrene blue RS colour (blue) 130
Patent blue V colour (blue) E 131
colour (blue)
indigo carmine,
(FDA: FD&C A E 132
indigotine
Blue #2)
colour (FDA:
Brilliant blue FCF FD&C Blue A E 133
#1)
chlorophylls and
colour (green) A E 140
chlorophyllins
copper complexes of
colour (green) A E 141
chlorophylls
Green S colour (green) A E 142
colour (FDA:
Fast green FCF FD&C Green A E 143
#3)
colour (brown
caramel I - plain A E 150a
and black)
caramel II - caustic colour (brown
A E 150b
sulfite process and black)
caramel III - colour (brown
A E 150c
ammonia process and black)
caramel IV -
colour (brown
ammonia sulfite A E 150d
and black)
process
203_______________________________________________________
204_______________________________________________________
205_______________________________________________________
hydroxybenzoate)
sodium propyl para-
preservative 217
hydroxybenzoate
methylparaben
(methyl para- preservative A E 218
hydroxybenzoate)
sodium methyl para-
preservative E 219
hydroxybenzoate
preservative,
sulfur dioxide A E 220
antioxidant
preservative,
sodium sulfite A E 221
antioxidant
sodium bisulfite
preservative,
(sodium hydrogen A E 222
antioxidant
sulfite)
preservative,
sodium metabisulfite antioxidant, A E 223
bleaching agent
potassium preservative,
A E 224
metabisulfite antioxidant
potassium sulfite, preservative,
A 225
sodium sulfite antioxidant
preservative,
calcium sulfite E 226
antioxidant
calcium bisulfite,
preservative,
calcium hydrogen E 227
antioxidant
sulfite
potassium bisulfite,
preservative,
potassium hydrogen A E 228
antioxidant
sulfite
biphenyl, diphenyl preservative E 230
orthophenyl phenol,
preservative E 231
2-hydroxybiphenyl
sodium orthophenyl
preservative E 232
phenol
thiabendazole preservative 233
nisin preservative A E 234
pimaricin, natamycin preservative A E 235
206_______________________________________________________
antioxidant
propionic acid preservative A E 280
sodium propionate preservative A E 281
calcium propionate preservative A E 282
potassium
preservative A E 283
propionate
boric acid preservative E 284
sodium tetraborate,
preservative E 285
borax
acidity
carbon dioxide regulator, A E 290
propellant
acidity
malic acid A E 296
regulator
acidity
fumaric acid A E 297
regulator
antioxidant
ascorbic acid A E 300
(water soluble)
antioxidant
sodium ascorbate A E 301
(water soluble)
antioxidant
calcium ascorbate A E 302
(water soluble)
antioxidant
potassium ascorbate A 303
(water soluble)
ascorbyl palmitate, antioxidant (fat
A E 304
ascorbyl stearate soluble)
tocopherol
antioxidant A E 306
concentrate (natural)
dl-alpha-tocopherol
antioxidant A E 307
(synthetic)
gamma-
tocopherol(synthetic antioxidant A E 308
)
delta-
tocopherol(synthetic antioxidant A E 309
)
propyl gallate antioxidant A E 310
octyl gallate antioxidant A E 311
208_______________________________________________________
209_______________________________________________________
agent
ammonium
mineral salt A 342
phosphates
mineral salt,
magnesium
anti-caking A E 343
phosphates
agent
lecithin citrate preservative 344
acidity
magnesium citrate 345
regulator
ammonium malate food acid A 349
sodium malates food acid A E 350
potassium malate food acid A E 351
calcium malates food acid A E 352
food acid,
metatartaric acid A E 353
emulsifier
food acid,
calcium tartrate A E 354
emulsifier
adipic acid food acid A E 355
sodium adipate food acid E 356
potassium adipate food acid A E 357
acidity
ammonium adipates 359
regulator
succinic acid food acid E 363
acidity
regulator,
sodium succinates 364
flavour
enhancer
sodium fumarate food acid A 365
potassium fumarate food acid A 366
calcium fumarate food acid A 367
ammonium fumarate food acid A 368
1,4-heptonolactone food acid 370
niacin (nicotinic
colour retention
acid), nicotinamide A 375
agent
(vitamin B3)
triammonium citrate food acid A E 380
ferric ammonium food acid A 381
210_______________________________________________________
citrate, ammonium
ferrocitrate
antioxidant,
isopropyl citrates 384
preservative
calcium disodium
preservative A E 385
EDTA
disodium
antioxidant,
ethylenediaminetetra 386
preservative
acetate
antioxidant,
oxystearin 387
sequestrant
thiodipropionic acid antioxidant 388
dilauryl
antioxidant 389
thiodipropionate
antioxidant 390
preservative 391
stabilizer 399
thickener,
vegetable gum,
stabilizer, A E 400
gelling agent,
emulsifier
thickener,
vegetable gum,
stabilizer, A E 401
gelling agent,
emulsifier
thickener,
vegetable gum,
stabilizer, A E 402
gelling agent,
emulsifier
thickener,
vegetable gum,
stabilizer, A E 403
gelling agent,
emulsifier
thickener, A E 404
211_______________________________________________________
vegetable gum,
stabilizer,
gelling agent,
emulsifier
thickener,
vegetable gum,
A E 405
stabilizer,
emulsifier
thickener,
vegetable gum,
A E 406
stabilizer,
gelling agent
thickener,
vegetable gum,
stabilizer, A E 407
gelling agent,
emulsifier
thickener,
vegetable gum,
stabilizer, A E 407a
gelling agent,
emulsifier
thickener,
A 409
vegetable gum
thickener,
vegetable gum,
stabilizer, A E 410
gelling agent,
emulsifier
thickener,
vegetable gum, A E 412
stabilizer
thickener,
vegetable gum,
A E 413
stabilizer,
emulsifier
thickener,
A E 414
vegetable gum,
212_______________________________________________________
stabilizer,
emulsifier
thickener,
vegetable gum, A E 415
stabilizer
thickener,
vegetable gum,
A E 416
stabilizer,
emulsifier
thickener,
vegetable gum, E 417
stabilizer
thickener,
vegetable gum,
A E 418
stabilizer,
emulsifier
humectant,
emulsifier, A E 420
sweetener
humectant,
anti-caking
A E 421
agent,
sweetener
humectant,
A E 422
sweetener
thickener,
E 425
vegetable gum
emulsifier,
? 430
stabilizer
emulsifier E 431
emulsifier E 432
polysorbate 80 emulsifier A E 433
polysorbate 40 emulsifier E 434
polysorbate 60 emulsifier A E 435
polysorbate 65 emulsifier A E 436
vegetable gum,
pectin A E 440
emulsifier
gelatine (not gelling agent, A E 441
213_______________________________________________________
classified as an emulsifier
additive)
ammonium
emulsifier A E 442
phosphatides
brominated emulsifier,
? ? 443
vegetable oil stabiliser
sucrose acetate emulsifier,
A E 444
isobutyrate stabiliser
glycerol esters of
emulsifier E 445
wood rosins
mineral salt,
diphosphates A E 450
emulsifier
mineral salt,
triphosphates A E 451
emulsifier
mineral salt,
polyphosphates A E 452
emulsifier
beta-cyclodextrin emulsifier E 459
powdered cellulose,
anti-caking
microcrystalline A E 460
agent
cellulose
thickener,
methylcellulose emulsifier, A E 461
vegetable gum
thickener,
hydroxypropyl
vegetable gum, E 463
cellulose
emulsifier
thickener,
hydroxypropyl
vegetable gum, A E 464
methylcellulose
emulsifier
methyl ethyl thickener,
cellulose, ethyl vegetable gum,
A E 465
methyl cellulose emulsifier
sodium
carboxymethylcellul emulsifier A E 466
ose
crosslinked sodium
carboxymethylcellul emulsifier 468
ose
214_______________________________________________________
enzymatically
hydrolyzed
emulsifier 469
carboxymethyl
cellulose
emulsifier,
magnesium stearate A 470
stabiliser
sodium, potassium emulsifier,
and calcium salts of stabiliser, anti- E 470a
fatty acids caking agent
emulsifier,
magnesium salts of
stabiliser, anti- E 470b
fatty acids
caking agent
mono- and
diglycerides of fatty
acids - glyceryl emulsifier A E 471
monostearate,
glyceryl distearate
acetic acid esters of
mono- and
emulsifier A E 472a
diglycerides of fatty
acids
lactic acid esters of
mono- and
emulsifier A E 472b
diglycerides of fatty
acids
citric acid esters of
mono- and
emulsifier A E 472c
diglycerides of fatty
acids
tartaric acid esters of
mono- and
emulsifier A E 472d
diglycerides of fatty
acids
diacetyltartaric acid
esters of mono- and
emulsifier A E 472e
diglycerides of fatty
acids
mixed acetic and emulsifier E 472f
215_______________________________________________________
ammonium
carbonate,
mineral salt A E 503
ammonium
bicarbonate
anti-caking
magnesium
agent, mineral A E 504
carbonate
salt
acidity
hydrochloric acid A E 507
regulator
potassium chloride mineral salt A E 508
calcium chloride mineral salt A E 509
ammonium chloride mineral salt A 510
magnesium chloride mineral salt A E 511
colour retention
stannous chloride agent, A E 512
antioxidant
acidity
sulfuric acid E 513
regulator
sodium sulfate mineral salt A E 514
mineral salt,
potassium sulfate A E 515
seasoning
flour treatment
agent, mineral
salt,
sequestrant, A E 516
improving
agent, firming
agent
mineral salt,
ammonium sulfate improving E 517
agent
mineral salt,
magnesium sulfate, acidity
A 518
Epsom salts regulator,
firming agent
cupric sulfate mineral salt A 519
aluminium sulfate mineral salt E 520
aluminium sodium mineral salt E 521
217_______________________________________________________
sulfate
aluminium
mineral salt E 522
potassium sulfate
aluminium
mineral salt E 523
ammonium sulfate
sodium hydroxide mineral salt E 524
potassium hydroxide mineral salt E 525
calcium hydroxide mineral salt A E 526
ammonium
mineral salt E 527
hydroxide
magnesium
mineral salt E 528
hydroxide
calcium oxide mineral salt A E 529
anti-caking
magnesium oxide E 530
agent
anti-caking
sodium ferrocyanide A E 535
agent
potassium anti-caking
A E 536
ferrocyanide agent
anti-caking
calcium ferrocyanide E 538
agent
dicalcium anti-caking
540
diphosphate agent
acidity
sodium aluminium
regulator, A E 541
phosphate
emulsifier
anti-caking
bone phosphate A 542
agent
calcium anti-caking
544
polyphosphates agent
ammonium anti-caking
545
polyphosphates agent
anti-caking
silicon dioxide A E 551
agent
anti-caking
calcium silicate A E 552
agent
anti-caking
magnesium silicate E 553a
agent
218_______________________________________________________
anti-caking
talc A E 553b
agent
sodium
aluminosilicate anti-caking
A E 554
(sodium agent
aluminium silicate)
potassium anti-caking
E 555
aluminium silicate agent
calcium
aluminosilicate anti-caking
A E 556
(calcium aluminium agent
silicate)
anti-caking
bentonite A E 558
agent
kaolin, aluminium anti-caking
A E 559
silicate agent
anti-caking
stearic acid A E 570
agent
glucono delta- acidity
A E 575
lactone regulator
sodium gluconate stabiliser E 576
potassium gluconate stabiliser A E 577
acidity
calcium gluconate A E 578
regulator
colour retention
ferrous gluconate A E 579
agent
ferrous lactate E 585
flavour
glutamic acid A E 620
enhancer
monosodium flavour
A E 621
glutamate (MSG) enhancer
monopotassium flavour
A E 622
glutamate enhancer
flavour
calcium diglutamate A E 623
enhancer
monoammonium flavour
A E 624
glutamate enhancer
magnesium flavour A E 625
219_______________________________________________________
diglutamate enhancer
flavour
guanylic acid 626
enhancer
flavour
disodium guanylate A E 627
enhancer
dipotassium flavour
E 628
guanylate enhancer
flavour
calcium guanylate E 629
enhancer
flavour
inosinic acid E 630
enhancer
flavour
disodium inosinate A E 631
enhancer
dipotassium flavour
E 632
inosinate enhancer
flavour
calcium inosinate E 633
enhancer
calcium 5'- flavour
E 634
ribonucleotides enhancer
disodium 5'- flavour
A E 635
ribonucleotides enhancer
flavour
maltol A 636
enhancer
flavour
ethyl maltol A 637
enhancer
flavour
glycine A E 640
enhancer
flavour
leucine A 641
enhancer
flavour
zinc acetate E 650
enhancer
emulsifier,
dimethylpolysiloxan
anti-caking A E 900
e
agent
beeswax glazing agent A E 901
candelilla wax glazing agent E 902
carnauba wax glazing agent A E 903
shellac glazing agent A E 904
220_______________________________________________________
221_______________________________________________________
flavour
enhancer,
thaumatin A E 957
artificial
sweetener
neohesperidin artificial
E 959
dihydrochalcone sweetener
humectant,
maltitol A E 965
stabiliser
lactitol humectant A E 966
humectant,
xylitol A E 967
stabiliser
quillaia extract humectant E 999
choline salts and
emulsifier A 1001
esters
flour treatment
amylases A 1100
agent
glucose oxidase antioxidant A 1102
invertase ? E 1103
flavour
lipases A 1104
enhancer
lysozyme preservative A E 1105
polydextrose humectant A E 1200
poly vinyl
? A E 1201
pyrrolidone
polyvinylpolypyrroli colour
A E 1202
done stabiliser
dextrin roasted thickener,
A 1400
starch vegetable gum
thickener,
acid treated starch A 1401
vegetable gum
alkaline treated thickener,
A 1402
starch vegetable gum
thickener,
bleached starch A 1403
vegetable gum
thickener,
oxidised starch A E 1404
vegetable gum
enzyme treated thickener,
A 1405
starch vegetable gum
222_______________________________________________________
monostarch thickener,
A E 1410
phosphate vegetable gum
thickener,
distarch phosphate A E 1412
vegetable gum
phosphated distarch thickener,
A E 1413
phosphate vegetable gum
acetylated distarch thickener,
A E 1414
phosphate vegetable gum
thickener,
acetylated starch A E 1420
vegetable gum
acetylated distarch thickener,
A E 1422
adipate vegetable gum
hydroxypropyl thickener,
A E 1440
starch vegetable gum
hydroxypropyl thickener,
A E 1442
distarch phosphate vegetable gum
thickener,
triethyl citrate A E 1505
vegetable gum
ethanol (not
classified as an alcohol 1510
additive)
triacetin humectant A E 1518
propylene glycol humectant A E 1520
antifoaming
Polyethylene glycol A 1521
agent
223_______________________________________________________
ﻣﻠﺤﻖ رﻗﻢ ) - 1- 2أ( :ﻣﻌﺎﻣﻼت اﻻﻧﺴﯿﺎب وﻗﻤﻢ إﻣﺘﺼﺎص اﻻﻟﻮان اﻟﺤﻤﺮاء ) (REDSاﻟﺬاﺋﺒﺔ ﻓﻲ اﻟﻤﺎء ﺑﺎﻟﻤﻄﯿﺎف اﻟﻀﻮﺋﻲ:
رﻗﻢ اﻟﻤﺬﯾﺒﺎت ﻛﻤﺎ ﻣﺬﻛﻮرة ﻓﻲ ﺟﺪول رﻗﻢ )(54 اﻟﻤﻮﺟﺔ اﻟﻀﻮﺋﯿﺔ ﻟﻠﻘﻤﻢ
اﻟﻤﺘﺤﺼﻞ ﻋﻠﯿﮭﺎ ﺑﺎﻟﻤﻄﯿﺎف
ﻣﻦ اﻟﻤﺬﯾﺐ رﻗﻢ 1اﻟﻰ اﻟﻤﺬﯾﺐ رﻗﻢ 6
Main Spectrophoto
أﺳﻤﺎء اﻻﻟﻮان اﻟﺤﻤﺮاء )Solvent Nnumber According to Table (54
metric
From 1 to 6
Peaks mµ
1 2 3 4 5 6
*Ponceau MX 0.06- 0.12 0.4 0.5 0.33 0.55 500 in acid
0.67
Ponceau 4 R 0.87 0.39 0.51 0.32 0.18 0.26 505 in acid
Red 10 B 0.51 0.14 0.36 0.37 0.26 0.30 525 in acid
Erythrosine BS 0.21 0.03 0.52 0.61 1.0 0.58 525 in acid
Red 2 G 0.70 0.18 0.42 0.43 0.34 0.35 530 in acid
Red 6B 0.48 0.08 0.20 0.26 0.18 0.17 515 in acid
Red FB 0.11 0.01 0.10 0.22 0.25 0.11 385 & 495 in acid
* Ponceau SX 0.67 0.10 0.45 0.48 0.39 0.30 500 in acid
* Ponceau 3R 0.27 0.08 0.35 0.43 0.39 0.47 505 in acid
Fast Red E 0.44 0.10 0.60 0.50 0.38 0.47 505 in acid
اﻟﺮﻣﺰ )*( ﯾﻌﻨﻲ أن ھﺬه اﻻﻟﻮان ﺗﻢ ﻣﻨﻌﮭﺎ ﻣﻦ اﻻﺳﺘﺨﺪام ﻓﻲ اﻻﻏﺬﯾﺔ وﻟﻜﻦ ﺗﻤﺖ ﻛﺘﺎﺑﺘﮭﺎ ﻟﻤﻘﺎرﻧﺘﮭﺎ ﻣﻊ اﻟﻨﺘﺎﺋﺢ ﻟﺘﺤﺪﯾﺪ اﻟﺼﻼﺣﯿﺔ. -1
اﻟﺤﺮف ) (Dﯾﻌﻨﻲ أن ھﺬه اﻻرﻗﺎم ﺗﻌﺘﻤﺪ ﻋﻠﻰ ﺗﺮاﻛﯿﺰ اﻟﻠﻮن - 3 .ﻣﺼﺪر اﻟﻤﻠﺤﻘﺎت رﻗﻢ Pearson, D. (1970) :2 -2
______________________________________________________224
:( اﻟﺬاﺋﺒﺔ ﻓﻲ اﻟﻤﺎء ﺑﺎﻟﻤﻄﯿﺎف اﻟﻀﻮﺋﻲREDS) ﺗﺎﺑﻊ ﻣﻌﺎﻣﻼت اﻻﻧﺴﯿﺎب وﻗﻤﻢ إﻣﺘﺼﺎص اﻻﻟﻮان اﻟﺤﻤﺮاء:( ب- 1- 2 ) ﻣﻠﺤﻖ رﻗﻢ
Ponceau MX* 0.35 0.41 0.41 0.23 0.19 0.06 500 in acid
Red FB 0.49 0.13 0.0.-0.58 0.24 0.01 0.00 385 & 495 in
acid
0.0-0.35
Fast Red E 0.45 0.49 0.51 0.24 0.19 0.06 505 in acid
225______________________________________________________
ﻣﻠﺤﻖ رﻗﻢ ) :(2- 2ﻣﻌﺎﻣﻼت اﻻﻧﺴﯿﺎب وﻗﻤﻢ إﻣﺘﺼﺎص اﻻﻟﻮان اﻟﺒﺮﺗﻘﺎﻟﯿﺔ ) (Orangesاﻟﺬاﺋﺒﺔ ﻓﻲ اﻟﻤﺎء ﺑﺎﻟﻤﻄﯿﺎف اﻟﻀﻮﺋﻲ:
رﻗﻢ اﻟﻤﺬﯾﺒﺎت ﻛﻤﺎ ﻣﺬﻛﻮرة ﻓﻲ ﺟﺪول رﻗﻢ )(54 اﻟﻤﻮﺟﺔ اﻟﻀﻮﺋﯿﺔ ﻟﻠﻘﻤﻢ
اﻟﻤﺘﺤﺼﻞ ﻋﻠﯿﮭﺎ ﺑﺎﻟﻤﻄﯿﺎف
ﻣﻦ اﻟﻤﺬﯾﺐ رﻗﻢ 1اﻟﻰ اﻟﻤﺬﯾﺐ رﻗﻢ 6
Main
أﺳﻤﺎء اﻻﻟﻮان )Solvent Nnumber According to Table (54 Spectrophotometric
اﻟﺒﺮﺗﻘﺎﻟﯿﺔ
Peaks
From 1 to 6
mµ
1 2 3 4 5 6
Orange G 0.91 0.61 0.78 0.51 0.35 0.47 475 in acid
Orange RN 0.25 0.08 0.84 0.80 0.59 0.75 485 in acid
Sunset Yellow 0.73 0.29 0.72 0.46 0.28 0.45 480 in acid
رﻗﻢ اﻟﻤﺬﯾﺒﺎت ﻛﻤﺎ ﻣﺬﻛﻮرة ﻓﻲ ﺟﺪول رﻗﻢ )(54 اﻟﻤﻮﺟﺔ اﻟﻀﻮﺋﯿﺔ ﻟﻠﻘﻤﻢ
اﻟﻤﺘﺤﺼﻞ ﻋﻠﯿﮭﺎ ﺑﺎﻟﻤﻄﯿﺎف
ﻣﻦ اﻟﻤﺬﯾﺐ رﻗﻢ 7اﻟﻰ اﻟﻤﺬﯾﺐ رﻗﻢ 12
Main
أﺳﻤﺎء اﻻﻟﻮان )Solvent Nnumber According to Table (54 Spectrophotometric
اﻟﺒﺮﺗﻘﺎﻟﯿﺔ
Peaks
From 7 to 12
mµ
7 8 9 10 11 12
Orange G 0.48 0.52 0.52 0.23 0.66 0.54 475 in acid
Orange RN 0.74 0.75 0.78 0.57 0.28 0.09 485 in acid
Sunset Yellow 0.4 0.43 0.46 0.22 0.43 0.24 480 in acid
______________________________________________________226
: ( اﻟﺬاﺋﺒﺔ ﻓﻲ اﻟﻤﺎء ﺑﺎﻟﻤﻄﯿﺎف اﻟﻀﻮﺋﻲYellows ) ﻣﻌﺎﻣﻼت اﻻﻧﺴﯿﺎب وﻗﻤﻢ إﻣﺘﺼﺎص اﻻﻟﻮان اﻟﺼﻔﺮاء:(3- 2 ) ﻣﻠﺤﻖ رﻗﻢ
(54) رﻗﻢ اﻟﻤﺬﯾﺒﺎت ﻛﻤﺎ ﻣﺬﻛﻮرة ﻓﻲ ﺟﺪول رﻗﻢ اﻟﻤﻮﺟﺔ اﻟﻀﻮﺋﯿﺔ ﻟﻠﻘﻤﻢ
اﻟﻤﺘﺤﺼﻞ ﻋﻠﯿﮭﺎ ﺑﺎﻟﻤﻄﯿﺎف
6 اﻟﻰ اﻟﻤﺬﯾﺐ رﻗﻢ1 ﻣﻦ اﻟﻤﺬﯾﺐ رﻗﻢ
Main
أﺳﻤﺎء اﻻﻟﻮان اﻟﺼﻔﺮاء Solvent Nnumber According to Table (54) Spectrophotometric
Peaks
From 1 to 6
mµ
1 2 3 4 5 6
Naphthol Yellow S 0.75 0.36 0.76 0.50 0.44 0.54 370 in acid
*
*
Yellow RFS 0.85 0.56 0.79 0.46 0.33 0.47 510 in acid
(54) رﻗﻢ اﻟﻤﺬﯾﺒﺎت ﻛﻤﺎ ﻣﺬﻛﻮرة ﻓﻲ ﺟﺪول رﻗﻢ اﻟﻤﻮﺟﺔ اﻟﻀﻮﺋﯿﺔ ﻟﻠﻘﻤﻢ
اﻟﻤﺘﺤﺼﻞ ﻋﻠﯿﮭﺎ ﺑﺎﻟﻤﻄﯿﺎف
12 اﻟﻰ اﻟﻤﺬﯾﺐ رﻗﻢ7 ﻣﻦ اﻟﻤﺬﯾﺐ رﻗﻢ
Main
أﺳﻤﺎء اﻻﻟﻮان اﻟﺼﻔﺮاء Solvent Nnumber According to Table (54) Spectrophotometric
Peaks
From 7 to 12
mµ
7 8 9 10 11 12
Naphthol Yellow S 0.17 0.68 0.73 0.44 0.40 0.57 370 in acid
*
Yellow RFS 0.30 0.43 0.47 0.22 0.54 0.69 510 in acid
227______________________________________________________
ﻣﻠﺤﻖ رﻗﻢ ):(4- 2ﻣﻌﺎﻣﻼت اﻻﻧﺴﯿﺎب وﻗﻤﻢ إﻣﺘﺼﺎص اﻻﻟﻮان اﻟﺨﻀﺮاء ،اﻟﺰرﻗﺎء و اﻟﺒﻨﻔﺴﺠﯿﺔ ) (Greens, Blues and Violetsاﻟﺬاﺋﺒﺔ
ﻓﻲ اﻟﻤﺎء ﺑﺎﻟﻤﻄﯿﺎف اﻟﻀﻮﺋﻲ:
ﻗﯿﻢ ﻣﻌﺎﻣﻼت اﻻﻧﺴﯿﺎﺑﺎت وﻗﻤﻢ اﻟﻤﻄﯿﺎف ﻟﻸﻟﻮان اﻟﺨﻀﺮاء ،اﻟﺰرﻗﺎء و اﻟﺒﻨﻔﺴﺠﯿﺔ اﻟﺬاﺋﺒﺔ ﻓﻲ اﻟﻤﺎء
رﻗﻢ اﻟﻤﺬﯾﺒﺎت ﻛﻤﺎ ﻣﺬﻛﻮرة ﻓﻲ ﺟﺪول رﻗﻢ )(54 اﻟﻤﻮﺟﺔ اﻟﻀﻮﺋﯿﺔ ﻟﻠﻘﻤﻢ
اﻟﻤﺘﺤﺼﻞ ﻋﻠﯿﮭﺎ ﺑﺎﻟﻤﻄﯿﺎف
ﻣﻦ اﻟﻤﺬﯾﺐ رﻗﻢ 1اﻟﻰ اﻟﻤﺬﯾﺐ رﻗﻢ 6
Main
أﺳﻤﺎء اﻻﻟﻮان )Solvent Nnumber According to Table (54 Spectrophotometric
اﻟﺨﻀﺮاء ،اﻟﺰرﻗﺎء
Peaks
و اﻟﺒﻨﻔﺴﺠﯿﺔ From 1 to 6
mµ
1 2 3 4 5 6
Greens S 0.96 0.70 1.00 0.63 0.44 0.44 635 in acid
* Blue VRS 0.84 0.78 1.00 0.76 0.54 0.70 415 in acid
Violet BNP 0.83 0.0- 1.00 0.72 0.54 0.63 590 in acid
0.88
رﻗﻢ اﻟﻤﺬﯾﺒﺎت ﻛﻤﺎ ﻣﺬﻛﻮرة ﻓﻲ ﺟﺪول رﻗﻢ )(54 اﻟﻤﻮﺟﺔ اﻟﻀﻮﺋﯿﺔ ﻟﻠﻘﻤﻢ
اﻟﻤﺘﺤﺼﻞ ﻋﻠﯿﮭﺎ ﺑﺎﻟﻤﻄﯿﺎف
ﻣﻦ اﻟﻤﺬﯾﺐ رﻗﻢ 7اﻟﻰ اﻟﻤﺬﯾﺐ رﻗﻢ 12
Main
أﺳﻤﺎء اﻻﻟﻮان )Solvent Nnumber According to Table (54 Spectrophotometric
اﻟﺨﻀﺮاء ،اﻟﺰرﻗﺎء
Peaks
و اﻟﺒﻨﻔﺴﺠﯿﺔ From 7 to 12
mµ
7 8 9 10 11 12
Greens S 0.70 0.41 0.67 0.30 0.83 0.90 635 in acid
*
Blue VRS 0.76 0.64 0.70 0.32 0.79 1.00 415 in acid
Violet BNP 0.80 0.68 0.75 0.32 – 0.0 0.89 590 in acid
0.94
______________________________________________________228
ﻣﻠﺤﻖ رﻗﻢ ):(5-2ﻣﻌﺎﻣﻼت اﻻﻧﺴﯿﺎب وﻗﻤﻢ إﻣﺘﺼﺎص اﻻﻟﻮان اﻟﺒﻨﯿﺔ واﻟﺴﻮداء Browns and
) (Blacksاﻟﺬاﺋﺒﺔ ﻓﻲ اﻟﻤﺎء ﺑﺎﻟﻤﻄﯿﺎف اﻟﻀﻮﺋﻲ:
ﻗﯿﻢ ﻣﻌﺎﻣﻼت اﻻﻧﺴﯿﺎﺑﺎت وﻗﻤﻢ اﻟﻤﻄﯿﺎف ﻟﻸﻟﻮان اﻟﺒﻨﯿﺔ واﻟﺴﻮداء اﻟﺬاﺋﺒﺔ ﻓﻲ اﻟﻤﺎء
Peaks
1 2 3 4 5 6
mµ
Brown FK 0.08,0.26 0.03 0.0–0.78 0.39 0.18 0.39 455 in acid
Chocolate 0.0 – 1.00 0.0- 0.0-1.0 0.22 0.0-0.47 0.13 465 in acid
Brown FB 1.00
Black PN 0.0 – 0.80 0.06 0.10 0.17 0.05 0.06 470 in acid
Black 7984 0.0 – 0.68 0.05 0.06 0.12 0.07 0.10 465 in acid
Peaks
mµ
7 8 9 10 11 12
Brown FK 0.36, 0.75, 0.77, 0.49, 0.18, 0.0, 0.12 455 in acid
0.49, 0.57 0.61 0.27 0.03
0.84
Chocolate 0.0-0.50 0.15 0.15 0.00 0.0 - 0.0–1.0D 470 in acid
Brown FB 1.00
Chocolate 0.0-0.50 0.15 0.15 0.00 0.0 - 0.0–1.0D 465 in acid
______________________________________________________229
Brown FB 1.00
Black 7984 0.03 0.11 0.00 0.03 0.06 0.00 465 in acid
230______________________________________________________
ﺍﻟﻤﺼﺩﺭ ﻟﻠﻤﻼﺤﻕ ﺭﻗﻡ )Assocation of Public Analysis (U. K.) 1960 cited by :(3
)FAO (1986
ﻤﻠﺤﻕ ﺭﻗﻡ )-3ﺃ( :ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ ﻟﺼﺒﻐﺔ ﺍﻟﻜﺎﺭﻤﻭﻴﺯﻴﻥ ) Absorption Curves for
(Carmoisine
ﻴﻭﻀﺢ ﺍﻟﻤﻨﺤﻨﻰ ﺘﻐﻴﺭ ﻤﻨﺤﻨﻰ ﻤﺤﻠﻭل ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﺍﻟﺤﻤﺽ ) (Acidﻭ ﺍﻟﻘﺎﻋﺩﺓ ) (Alkaliﻭﺍﻟﻤﺘﻌﺎﺩل
)(Neutral
ﻤﻠﺤﻕ ﺭﻗﻡ )-3ﺏ( :ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ ﻟﺼﺒﻐﺔ ﺃﺼﻔﺭ ﻏﺭﻭﺏ ) Absorption Curves for
(Sunset Yellow
ﻴﻭﻀﺢ ﺍﻟﻤﻨﺤﻨﻰ ﺘﻐﻴﺭ ﻤﻨﺤﻨﻰ ﻤﺤﻠﻭل ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﺍﻟﺤﻤﺽ ) (Acidﻭ ﺍﻟﻘﺎﻋﺩﺓ ) (Alkaliﻭﺍﻟﻤﺘﻌﺎﺩل
)(Neutral
____________________________________________________________ 231
ﻤﻠﺤﻕ ﺭﻗﻡ )-3ﺕ( :ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ ﻟﺼﺒﻐﺔ ﺍﻻﻴﺭﺜﺭﻭﺴﻴﻥ ) Absorption Curves for
(Carmoisine
ﻴﻭﻀﺢ ﺍﻟﻤﻨﺤﻨﻰ ﺘﻐﻴﺭ ﻤﻨﺤﻨﻰ ﻤﺤﻠﻭل ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﺍﻟﺤﻤﺽ ) (Acidﻭ ﺍﻟﻘﺎﻋﺩﺓ ) (Alkaliﻭﺍﻟﻤﺘﻌﺎﺩل
)(Neutral
ﻤﻠﺤﻕ ﺭﻗﻡ )-3ﺙ( :ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ ﻟﺼﺒﻐﺔ ﺒﻭﻨﺴﻴﻭ 4ﺁﺭ ) Absorption Curves for
(Ponceau 4 R
ﻴﻭﻀﺢ ﺍﻟﻤﻨﺤﻨﻰ ﺘﻐﻴﺭ ﻤﻨﺤﻨﻰ ﻤﺤﻠﻭل ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﺍﻟﺤﻤﺽ ) (Acidﻭ ﺍﻟﻘﺎﻋﺩﺓ ) (Alkaliﻭﺍﻟﻤﺘﻌﺎﺩل
)(Neutral
____________________________________________________________ 232
ﻤﻠﺤﻕ ﺭﻗﻡ )-3ﺝ( :ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ ﻟﺼﺒﻐﺔ ﺍﻻﺴﻭﺩ ) Absorption Curves for Black
(PN
ﻴﻭﻀﺢ ﺍﻟﻤﻨﺤﻨﻰ ﺘﻐﻴﺭ ﻤﻨﺤﻨﻰ ﻤﺤﻠﻭل ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﺍﻟﺤﻤﺽ ) (Acidﻭ ﺍﻟﻘﺎﻋﺩﺓ ) (Alkaliﻭﺍﻟﻤﺘﻌﺎﺩل
)(Neutral
ﻤﻠﺤﻕ ﺭﻗﻡ )-3ﺡ( :ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ ﻟﺼﺒﻐﺔ ﺍﻻﺯﺭﻕ ﺍﻟﻼﻤﻊ ) Absorption Curves for
(Brilliant Blue
ﻴﻭﻀﺢ ﺍﻟﻤﻨﺤﻨﻰ ﺘﻐﻴﺭ ﻤﻨﺤﻨﻰ ﻤﺤﻠﻭل ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﺍﻟﺤﻤﺽ ) (Acidﻭ ﺍﻟﻘﺎﻋﺩﺓ ) (Alkaliﻭﺍﻟﻤﺘﻌﺎﺩل
)(Neutral
____________________________________________________________ 233
ﻤﻠﺤﻕ ﺭﻗﻡ )-3ﺥ( :ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ ﻟﺼﺒﻐﺔ ﺍﻻﺨﻀﺭ ﺇﺱ ) Absorption Curves for
(Green S
ﻴﻭﻀﺢ ﺍﻟﻤﻨﺤﻨﻰ ﺘﻐﻴﺭ ﻤﻨﺤﻨﻰ ﻤﺤﻠﻭل ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﺍﻟﺤﻤﺽ ) (Acidﻭ ﺍﻟﻘﺎﻋﺩﺓ ) (Alkaliﻭﺍﻟﻤﺘﻌﺎﺩل
)(Neutral
ﻤﻠﺤﻕ ﺭﻗﻡ )-3ﺩ( :ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ ﻟﺼﺒﻐﺔ ﺍﻟﺘﺎﺭﺘﺭﺍﺯﻴﻥ ) Absorption Curves for
(Carmoisine
ﻴﻭﻀﺢ ﺍﻟﻤﻨﺤﻨﻰ ﺘﻐﻴﺭ ﻤﻨﺤﻨﻰ ﻤﺤﻠﻭل ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﺍﻟﺤﻤﺽ ) (Acidﻭ ﺍﻟﻘﺎﻋﺩﺓ ) (Alkaliﻭﺍﻟﻤﺘﻌﺎﺩل
)(Neutral
____________________________________________________________ 234
ﻤﻠﺤﻕ ﺭﻗﻡ )-3ﺯ( :ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ ﻟﺼﺒﻐﺔ ﺍﻟﻜﻭﺍﻴﻨﻭﻟﻴﻥ ) Absorption Curves for
(Quinoline
ﻴﻭﻀﺢ ﺍﻟﻤﻨﺤﻨﻰ ﺘﻐﻴﺭ ﻤﻨﺤﻨﻰ ﻤﺤﻠﻭل ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﺍﻟﺤﻤﺽ ) (Acidﻭ ﺍﻟﻘﺎﻋﺩﺓ ) (Alkaliﻭﺍﻟﻤﺘﻌﺎﺩل
)(Neutral
ﻤﻠﺤﻕ ﺭﻗﻡ )-3ﺭ( :ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ ﻟﺼﺒﻐﺔ ﺒﻨﻲ ﺍﻟﺸﻜﻭﻻﺘﻪ ) Absorption Curves for
(Chocolate Brown BT
ﻴﻭﻀﺢ ﺍﻟﻤﻨﺤﻨﻰ ﺘﻐﻴﺭ ﻤﻨﺤﻨﻰ ﻤﺤﻠﻭل ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﺍﻟﺤﻤﺽ ) (Acidﻭ ﺍﻟﻘﺎﻋﺩﺓ ) (Alkaliﻭﺍﻟﻤﺘﻌﺎﺩل
)(Neutral
____________________________________________________________ 235
ﻤﻠﺤﻕ ﺭﻗﻡ )-3ﺯ( :ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ ﻟﺼﺒﻐﺔ ﺍﻷﺤﻤﺭ ﺍﻟﺴﺭﻴﻊ ) Absorption Curves for
(Fast Red E
ﻴﻭﻀﺢ ﺍﻟﻤﻨﺤﻨﻰ ﺘﻐﻴﺭ ﻤﻨﺤﻨﻰ ﻤﺤﻠﻭل ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﺍﻟﺤﻤﺽ ) (Acidﻭ ﺍﻟﻘﺎﻋﺩﺓ ) (Alkaliﻭﺍﻟﻤﺘﻌﺎﺩل
)(Neutral
ﻤﻠﺤﻕ ﺭﻗﻡ )-3ﺱ( :ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ ﻟﺼﺒﻐﺔ ﺍﻷﺤﻤﺭ 2ﺠﻲ ) Absorption Curves for
(Red 2 G
ﻴﻭﻀﺢ ﺍﻟﻤﻨﺤﻨﻰ ﺘﻐﻴﺭ ﻤﻨﺤﻨﻰ ﻤﺤﻠﻭل ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﺍﻟﺤﻤﺽ ) (Acidﻭ ﺍﻟﻘﺎﻋﺩﺓ ) (Alkaliﻭﺍﻟﻤﺘﻌﺎﺩل
)(Neutral
____________________________________________________________ 236
ﻤﻠﺤﻕ ﺭﻗﻡ )-3ﺵ( :ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ ﻟﺼﺒﻐﺔ ﺍﻨﺩﻴﺠﻭ ﻜﺎﺭﻤﻴﻥ ) Absorption Curves for
(Indigo carmine
ﻴﻭﻀﺢ ﺍﻟﻤﻨﺤﻨﻰ ﺘﻐﻴﺭ ﻤﻨﺤﻨﻰ ﻤﺤﻠﻭل ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﺍﻟﺤﻤﺽ ) (Acidﻭ ﺍﻟﻘﺎﻋﺩﺓ ) (Alkaliﻭﺍﻟﻤﺘﻌﺎﺩل
)(Neutral
ﻤﻠﺤﻕ ﺭﻗﻡ )-3ﺹ( :ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ ﻟﺼﺒﻐﺔ ﺍﻷﻤﺎﺭﺍﻨﺙ ) Absorption Curves for
(Amaranth
ﻴﻭﻀﺢ ﺍﻟﻤﻨﺤﻨﻰ ﺘﻐﻴﺭ ﻤﻨﺤﻨﻰ ﻤﺤﻠﻭل ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﺍﻟﺤﻤﺽ ) (Acidﻭ ﺍﻟﻘﺎﻋﺩﺓ ) (Alkaliﻭﺍﻟﻤﺘﻌﺎﺩل
)(Neutral
____________________________________________________________ 237
ﻤﻠﺤﻕ ﺭﻗﻡ )-3ﺽ( :ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ ﻟﺼﺒﻐﺔ ﺍﻻﺯﺭﻕ ) (Absorption Curves for Patent
ﻴﻭﻀﺢ ﺍﻟﻤﻨﺤﻨﻰ ﺘﻐﻴﺭ ﻤﻨﺤﻨﻰ ﻤﺤﻠﻭل ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﺍﻟﺤﻤﺽ ) (Acidﻭ ﺍﻟﻘﺎﻋﺩﺓ ) (Alkaliﻭﺍﻟﻤﺘﻌﺎﺩل
)(Neutral
ﻤﻠﺤﻕ ﺭﻗﻡ )-3ﻁ( :ﻤﻨﺤﻨﻰ ﺍﻻﻤﺘﺼﺎﺹ ﻟﺼﺒﻐﺔ ﺍﻻﺯﺭﻕ ﺍﻟﺨﻼﻕ ) Absorption Curves for
(Patent Blue
ﻴﻭﻀﺢ ﺍﻟﻤﻨﺤﻨﻰ ﺘﻐﻴﺭ ﻤﻨﺤﻨﻰ ﻤﺤﻠﻭل ﺍﻟﺼﺒﻐﺔ ﻓﻲ ﺍﻟﺤﻤﺽ ) (Acidﻭ ﺍﻟﻘﺎﻋﺩﺓ ) (Alkaliﻭﺍﻟﻤﺘﻌﺎﺩل
)(Neutral
____________________________________________________________ 238
م2010/477