Description: The Chemistry of Food Dyes enables high school chemistry teachers to introduce their students to a fascinating area of industrial chemistry-food colorants. The book investigates both the compounds which give foods their natural color and the synthetic colorants currently approved for use in foods. Background information on the history and chemistry of food dyes is provided along with hands-on, problem-solving activities on testing and using these chemicals. This monograph is the third in a three-volume series of monographs entitled Palette of Color. These monographs are designed to provide links between the everyday experiences of secondary school students and topics in their chemistry courses.