The Rise and Fall of Synthetic Food Dyes

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The Rise and Fall of Synthetic Food Dyes
Illustration by The Epoch Times, Shutterstock
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In 1856, 18-year-old chemist William Henry Perkin was experimenting with coal tar-derived compounds in a crude laboratory in his attic.

His teacher, August Wilhelm von Hofmann, had published a hypothesis on how it might be possible to make a prized malaria drug using chemicals from coal tar, and as his assistant, Perkin was hoping that he would be the one to discover it.

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