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Full-Text Articles in Physical Sciences and Mathematics
Quantification Of Vitamin B12 In Two Cricket Species, Haley Smeltz
Quantification Of Vitamin B12 In Two Cricket Species, Haley Smeltz
Student Scholar Showcase
Entomophagy, or the eating of insects, has been practiced in the eastern world for centuries, however it is currently overlooked in the western nations. Studies have shown that insects, such as crickets, contain high levels of protein and minerals, however vitamin content is rarely studied. This study aims to quantify the vitamin B12 content in two cricket species, the common house cricket (Acheta domesticus) and the banded cricket (Gryllodes sigillatus). The vitamin B12 content of both cricket species will be quantified using reverse-phase high performance liquid chromatography (RP-HPLC). Prior to RP-HPLC analysis, all the …
Elemental Analysis Of Beer Manufactured In Virginia Satellite Breweries, Jennifer Wiliams
Elemental Analysis Of Beer Manufactured In Virginia Satellite Breweries, Jennifer Wiliams
Student Scholar Showcase
Financial incentives from the state and wider distribution potential have lured many west coast brewers to open satellite breweries in Virginia. Quality control is crucial for any brewery and especially important in satellite breweries that need to imitate the standard set by the parent brewery. Zinc, magnesium, iron, sodium manganese, and calcium are trace elements found in wort and are essential for enzymes that catalyze fermentation reactions. These elements protect against cell stress, play a crucial role in flocculation, and can affect the flavoring and coloration of beer. Barley, water, and hops are the sources of these elements in beer. …
Iso-Α-Acids Degradation In Beer, Emily Whittle
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 …