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Articles 1 - 5 of 5
Full-Text Articles in Other Chemistry
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 …
The Development Of An Effective Water-Soluble Receptor For Pyrene Derivative Dyes, Ashley Longstreet
The Development Of An Effective Water-Soluble Receptor For Pyrene Derivative Dyes, Ashley Longstreet
Undergraduate Theses and Capstone Projects
A receptor with enhanced water solubility was synthesized from an existing receptor to be used as a pyranine fluorescence quencher in endovesiculation detection assays. The existing receptor consisted of a cyclen core with four protruding arms containing an aryl nitro group at each end. Its poor water solubility limited the accuracy and precision of the endovesiculation assay because the low concentration of receptor did not match the concentration of pyranine. To increase the water solubility, ethoxy groups were attached to the ends of each arm by first selectively reducing the nitro group to an amine with NaBHU4, H2, and a …
Synthesis Of Aspernigrin A, Erica Joerger
Synthesis Of Aspernigrin A, Erica Joerger
Undergraduate Theses and Capstone Projects
Aspernigrin A is a compound correlated with inhibiting the growth of cancer cells in the colon. A five-step synthesis was designed for aspernigrin A, projected to yield four intermediates and the final product. The intermediates were analyzed by high field 1HNMR and FT-IR spectroscopy before proceeding to the next step. A model pyridone ring system was successfully prepared from a commercially available pyrone precursor in two steps. These results provide a proof of concept that the synthetic scheme should successfully yield the natural product.