Food Chemistry Commons^™

Cooking With Chemistry: Marshmallows, Admin Stem For Success

STEM for Success Showcase

This lesson plan teaches students thermodynamics, foam, and other chemistry topics by cooking marshmallows.

The Science Of Baking Bread, Admin Stem For Success

STEM for Success Showcase

Activity plan to teach biology and chemistry using a lesson on the baking of bread.

Investigating Hops Production In Arkansas To Support Specialty Crop Growth, James Oliver Mcclellan

Graduate Theses and Dissertations

The hop plant (Humulus lupulus L.) is a perennial, climbing species within the Cannabaceae family that produces cones used for brewing. Hops are grown worldwide. In the United States most hops production occurs in the Pacific Northwest, but growth in the craft beer industry is driving efforts for hops production in other U.S. regions. Recommendations on hops cultivar suitability, fertility, and management are needed for the U.S. mid-south region. Objectives of this research on Arkansas-grown hops were to 1) assess the impact of cultivar and fertility rate on plant and cone attributes of six cultivars of Arkansas-grown hops and 2) …

Anatomy And Physiology Preparatory Course Textbook (2nd Edition), Carlos Liachovitzky

Open Educational Resources

The goal of this preparatory textbook is to give students a chance to become familiar with some terms and some basic concepts they will find later on in the Anatomy and Physiology course, especially during the first few weeks of the course.

Organization and functioning of the human organism are generally presented starting from the simplest building blocks, and then moving into levels of increasing complexity. This textbook follows the same presentation. It begins introducing the concept of homeostasis, then covers the chemical level, and later on a basic introduction to cellular level, organ level, and organ system level. This …

Techniques To Enhance The Attributes Of Wines Produced From Grapes Grown In Arkansas, Sarah Mayfield

Graduate Theses and Dissertations

Grapevines (Vitis spp.) are one of the most widely-planted horticultural crops, and the United States plays a major role in grape and wine production. Arkansas has a long history of grape and wine production with grapes grown in Arkansas including mostly native species, such as muscadines, and hybrids (crosses of Vitis spp.), such as Chambourcin. In addition, the University of Arkansas System Division of Agriculture (UA System) grape breeding program has cultivars and selections that have shown potential for wine production. The objectives of this research were to: evaluate effects of specific inactivated yeast application to Chambourcin grapevines on attributes …

Periodic Table Club, Makayla Gill, Kailynn Jensen

Honors Program: Expanded Learning Clubs

This club is dedicated to teaching the generation of future scientists the periodic table. This is designed to be a unique take on a STEM club that uses the periodic table as a backbone for a solid foundation in chemistry.

Characterization And Mechanisms Of Anthocyanin Degradation And Stabilization, Nathan Blaine Stebbins

Graduate Theses and Dissertations

Anthocyanins (ACYs) are polyphenol compounds found in nature, which contribute vivid colors to many fruits and vegetables, while also possessing significant health benefits. These pigments range in color from orange-red to blue-violet and could serve as natural colorants to replace artificial additives. There is a great demand from consumers to have fewer artificial compounds in their foods. However, the relatively instability of ACYs must be further understood in order to limit color degradation before they can completely replace synthetic colorants.

ACYs slowly degrade over time, but there is a knowledge gap on their fate and mechanisms causing degradation. In order …

An Unprecedented Research Project Into The Alcohol Retention Variation Of Flavored Spirits, Armanda Fae Mcfadden

Online Theses and Dissertations

Accurate determination of alcohol by volume (ABV) is necessary, but previously used techniques are proving inaccurate with new flavored spirits. Specifically, control experiments showed that increasing concentrations of sugar led to increasingly inaccurate ABV determination. We hypothesize the intermolecular forces present in these beverages are significantly altered by the presence of sugar, which in turn leads to the observed inaccuracies in ABV measured through distillation. We used additives such as NaCl and NaOH to strategically and systematically vary intermolecular interactions and the influences of these additives on ABV were tested through distillation, densitometry, and nuclear magnetic resonance spectroscopy (NMR). Given …

The Chemistry Of Baking, Jillian Claire

Senior Theses

The processes of cooking and baking can be described by molecular-level chemical reactions. By identifying the key variables of flour-based baked goods, it is possible to manipulate recipes and create an improved overall final product. This thesis explores the effects of manipulating proteins, water, lipids, air, and the biochemical reactions of yeast in baked goods.

Optimization Of Solid-Phase Microextraction For The Determination Of Organo-Phosphorus And Organo-Chlorine Pesticide Residues In Natural Water Near Aquaculture Farms., Chan Chun Foong

Student Works (2010-2019)

The global shrimp farming industry had a rapid growth in the 1980s due to the high demand for shrimp. Apart from the destruction of mangroves and wetlands, the intensive operation of shrimp aquaculture deteriorated the water quality in the region. Variety of chemicals and biological products were used to prevent the outbreaks of diseases in the intensively managed shrimp ponds. Pesticides were used as disinfectands to kill unwanted organisms in the pond. SPME-GC-ECD method was developed for the determination of azinphos-ethyl, chlorphyrifos-methyl, diazinon, dichlorvos, endosulfan-I, endosulfan-II, endosulfan sulfate and malathion from water samples of shrimp aquaculture area in Manjung district, …