P709: Qualitative/quantitative analysis of artificial food dyes: A UV/VIS course-embedded research experience for Principles of Chemistry at Georgia Gwinnett College

Author: Ian H. Krouse, Georgia Gwinnett College, USA

Co-Author: Simon M. Mwongela, Greta Giles, Michael S. Morton, Sang H. Park and Benjamin C. Shepler, Georgia Gwinnett College, USA; Deborah G. Sauder, University of Maryland Eastern Shore, USA

Date: 8/6/14

Time: 10:15 AM10:35 AM

Room: LMH 114

Related Symposium: S51

As part of the USG-STEM Initiative II, the School of Science and Technology (SST) at Georgia Gwinnett College (GGC) was selected for a grant to integrate course-embedded undergraduate research experience (URE). Two mini-grants were approved for the implementation of research projects within the Principles of Chemistry I &II courses. Principles of Chemistry I &II are very important SST courses as the vast majority of B.S. degrees granted at GGC require both of these chemistry courses. The two research experiences in the different semesters are connected and based upon the theme of spectrophotometric identification of food dyes. Although determination of food dyes in various foods types has been discussed in great length throughout the scientific literature the novelty of this research activity is that these analyses have not been conducted at the institution-wide scale akin to the GGC URE.