Antioxidant Activity of Beer: An EPR Experiment for an Undergraduate Physical-Chemistry Laboratory

Autor/inn/en	Schmallegger, Max; Gescheidt, Georg
Titel	Antioxidant Activity of Beer: An EPR Experiment for an Undergraduate Physical-Chemistry Laboratory
Quelle	In: Journal of Chemical Education, 95 (2018) 11, S.2013-2016 (4 Seiten)Infoseite zur Zeitschrift PDF als Volltext Verfügbarkeit
Zusatzinformation	ORCID (Gescheidt, Georg)
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	0021-9584
DOI	10.1021/acs.jchemed.8b00329
Schlagwörter	College Science; Undergraduate Study; Spectroscopy; Scientific Concepts; Food; Chemistry; Hands on Science; Science Instruction; Science Experiments; Laboratory Experiments; Science Laboratories + Suchen Sie Ihr Suchwort? Grundstudium; Spektroskopie; Lebensmittel; Chemie; Teaching of science; Science education; Natural sciences Lessons; Naturwissenschaftlicher Unterricht; Laboratory work; Laborarbeit
Abstract	This laboratory experiment utilizes an exploration of the storage stability of beer to introduce basic aspects of electron-paramagnetic-resonance (EPR) spectroscopy. Radicals formed upon aerobic forced-aging of beer samples are established by using a spin-trap. The students are introduced to basic principles of EPR spectroscopy and food and radical chemistry with a simple example taken from everyday life. The methodology reported provides the students with valuable insights into EPR spectroscopy and the role of free radicals in food chemistry. (As Provided).
Anmerkungen	Division of Chemical Education, Inc. and ACS Publications Division of the American Chemical Society. 1155 Sixteenth Street NW, Washington, DC 20036. Tel: 800-227-5558; Tel: 202-872-4600; e-mail: eic@jce.acs.org; Web site: http://pubs.acs.org/jchemeduc
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2020/1/01