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

Publikation: Beitrag in einer FachzeitschriftArtikelForschungBegutachtung

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.

Originalspracheenglisch
Seiten (von - bis)2013-2016
Seitenumfang4
FachzeitschriftJournal of chemical education
Jahrgang95
Ausgabenummer11
DOIs
PublikationsstatusVeröffentlicht - 13 Nov 2018

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Physical chemistry
Paramagnetic resonance
Beer
chemistry
Antioxidants
Spectroscopy
food
experiment
laboratory experiment
Students
everyday life
student
Experiments
Free Radicals
methodology
Aging of materials

Schlagwörter

    ASJC Scopus subject areas

    • !!Chemistry(all)
    • Ausbildung bzw. Denomination

    Dies zitieren

    Antioxidant Activity of Beer : An EPR Experiment for an Undergraduate Physical-Chemistry Laboratory. / Schmallegger, Max; Gescheidt, Georg.

    in: Journal of chemical education, Jahrgang 95, Nr. 11, 13.11.2018, S. 2013-2016.

    Publikation: Beitrag in einer FachzeitschriftArtikelForschungBegutachtung

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