Chemistry is in our food
Chocolates - everyone loves chocolate. Am I wrong? I know I’m not.The
Department of Chemistry of the University of Sri Jayawardenepura, is
ready to educate you about chocolate.
 The
main ingredients of chocolate are cocoa butter, cocoa mass, full cream
milk powder, sugar, soy, lecithin, salt and artificial flavouring.
Chocolate manufacturers in Sri Lanka buy cocoa from Sri Lanka or from
Malaysia.
| The magic wand
What you need:
8.9 grams Potassium Chlorate (KClO3)
18.20 grams sucrose (sugar)
A drop of concentrated sulphuric acid (H2SO4)
Long glass rod (about 4ft long)
A flat surface made of a refractory material such as transite-2
(in other words, something fire resistant like asbestos, but not
asbestos)
Plastic container with lid and a wide mouth (about 100ml size)
Spatula or spoon
Method:
Carefully mix Potassium Chlorate and sugar
together in the plastic container. Pour the mixture into the
transite pad. Make a small depression in the top of the pile
with the spatula. Dip the glass rod into a small amount of
sulphuric acid so that there is a very small amount of (a drop)
acid on the tip of the rod.
Put the drop of acid into the depression in
the pile of KClO3 and sugar (touch the pile with your magic
wand). Stand back and the reaction will start slowly, releasing
smoke and then flames.
|
Now let me tell you about a health risk of chocolates. Eating lots of
chocolates may lead to Lead (Pb) Poisoning. So what is Lead poisoning?
When there is Lead in what we eat, it can damage our brain and neural
system.
Even a small quantity of Lead may weaken brain cells, cause
hyperactivity or excess lethargy and growth will be abnormal for small
children under the age of six.Lead poisoning can cause high blood
pressure, muscle pain, lack of memory and concentration for adults.
Let’s see what Lead poisoning has to do with Chocolates. From
research in various countries in the world, it has been found that
chocolate contains a small amount of Lead. There are various different
ways in which Lead can mix with your favourite dessert. Mainly it is
from the cocoa fruit.
While drying cocoa and while manufacturing chocolates there is a
possibility of Lead getting into chocolates. If there is Lead in
chocolates it’s really dangerous especially for children.
But so far they have not found Lead in chocolates available in Sri
Lanka. As you can understand it is essential that the Lead level in
chocolates be lowest, that is 0.1mg per kg of chocolate. Enjoy your
chocolate, but always be health conscious!Be a magician.
The Department of Chemistry is planning to do some experiments at the
exhibition to surprise you. But, I was able to find the secret formula
to give you an opportunity to try this in your school laboratory with
your science teacher. That is a must. Don’t try it yourself!
- Janani Amarasekara |
