'What's the buzz?' An analytical investigation of caffeinated beverages and products.
Item
- Description
- L. P. Young Student Center, West Dining and Flag Room
- Caffeinated products have become increasingly prominent in recent years, and many contain an undisclosed amount of caffeine. This project summarizes scientific experiments designed and conducted by students in CHEM 251, who worked together to investigate caffeine concentrations in various beverages and food products. Capillary Electrophoresis was used in an analytical experiment to separate caffeine from other components in the samples and quantitatively determine the amount of caffeine. Students' projects included the analysis of caffeinated gum, investigating temperature and method for coffee preparation, evaluating steep time of caffeinated teas, and discovering the chemical profile of 'energy blends' in energy drinks. Calculated results were compared to stated claims of the manufacturers and evaluated using statistical tools. Quantitative results indicated poor extraction of caffeine from gum, French press brewing methods resulted in the largest caffeine concentrations, and that 15 minutes of tea steeping time results in a plateau of caffeine content.
- James Kraly
- Contributor
- Keene State College
- Date
- 2016-04-09
- Identifier
- https://commons.keene.edu/s/KSCArchive/item/21026
- Language
- en_US
- Subject
- Chemistry
- Type
- Presentation
- Rights
- http://rightsstatements.org/vocab/InC/1.0/
- Site pages
- School of Sciences and Social Sciences
Position: 5599 (18 views)