P202: Beer and coffee in the Instrumental Analysis lab

Author: Laura Hainsworth, Emory & Henry College, USA

Co-Author:

Date: 8/4/14

Time: 11:30 AM11:50 AM

Room: MAN 102

Related Symposium: S22

Two food chemistry laboratory experiments have been developed and incorporated into the Instrumental Analysis course (CHEM 422) at Emory &Henry College. The first involves collaboration with a local brewery, where students are invited for a tour and lecture on beer chemistry. They then select and adapt a published analytical protocol for analysis of some aspect of the brewing process. Examples include Mg2+ and Ca2+ analysis by AA, humulone and lupulone compounds in hops using HPLC, and ethanol and aromatic analysis by GC. In the second activity, students design and carry out a coffee roasting experiment, then analyze ground and brewed coffee samples for aroma compounds (GC) and caffeine (HPLC). In both projects, students research, develop and troubleshoot their experiments. Because they are collaborating with community partners, students have a strong incentive to think deeply, work carefully, and communicate their results clearly.