Physical Sciences and Mathematics Commons^™

Iso-Α-Acids Degradation In Beer, Emily Whittle

Student Scholar Showcase

Iso-a-acids are one of the key components that provide bitterness to beer. Understanding the stability of beer flavor over extended period is useful to the rapidly expanding craft beer industry and to the consumer. The lupulin glands of hops (Humulus Lupulus, L.) contain three a-acids: humulone, adhumulone, and cohumulone. The a-acids are converted to six iso-a-acids upon boiling, this is the main reason for boiling wort during the brewing process. The six iso-a-acids are cis­-isohumulone, trans-isohumulone, cis-isoadhumulone, trans-isoadhumulone, cis-isocohumulone, and trans-isocohumulone. We propose that the concentration of iso-a-acids in beer will decline over time …

Spectrofluorometric Analysis Of Bisphenol-A In Drinking Water Bottles, Jeff Brochetti

Student Scholar Showcase

Spectrofluorometric Analysis of Bisphenol-A in Drinking Water Bottles

Bisphenol-A (BPA) is of environmental concern due to its ability to act as an endocrine disruptor in humans and many other animals. In the food industry, BPA is widely used in the production of plastic bottles and plastic liners in aluminum cans. Over time, trace amounts of BPA can leach from the container and into the contents inside. A new method of testing for trace amount of BPA involved the formation of an inclusion complex with ß-Cyclodextrin. With the formation of the inclusion complex, it becomes much easier to analyze low concentrations …