A Study on the Effect of Food Colours on Seed Respiration of Phaseolus Vulgaris

Author(s)	Parul Gupta
Country	India
Abstract	Chemical food colours can prove to be very destructive for human health. Artificial food colours can activate behaviours like hyperactivity in children; cause hypersensitivity (allergic) reactions; damage chromosomes; or even cause thyroid or urinary bladder tumors in some cases. Present study was taken up to investigate the harmful effects of these commonly used food colors. Tartrazine and curcumin are used to give yellow color to the food. Respiration has been used as the parameter to measure the effect of food colours on living organisms through recording the amount of CO2 emitted.
Keywords	Food colours, harmful, respiration
Field	Biology > Agriculture / Botany
Published In	Volume 3, Issue 5, September-October 2021
Published On	2021-09-05
Cite This	A Study on the Effect of Food Colours on Seed Respiration of Phaseolus Vulgaris - Parul Gupta - IJFMR Volume 3, Issue 5, September-October 2021.

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