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.
Originalsprache | englisch |
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Seiten (von - bis) | 2013-2016 |
Seitenumfang | 4 |
Fachzeitschrift | Journal of Chemical Education |
Jahrgang | 95 |
Ausgabenummer | 11 |
DOIs | |
Publikationsstatus | Veröffentlicht - 13 Nov. 2018 |
ASJC Scopus subject areas
- Chemie (insg.)
- Ausbildung bzw. Denomination