The Determination of The Product of Vanillin in Commercially Available Products

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dc.contributor.author Nguyen, Xuan-An T.
dc.contributor.author McGrannahan, Melissa M.
dc.date.accessioned 2010-05-10T15:59:29Z
dc.date.available 2010-05-10T15:59:29Z
dc.date.issued 2010-05-10T15:59:29Z
dc.identifier.uri http://hdl.handle.net/2092/1374
dc.description Advisor: John N. Gitua en_US
dc.description.abstract Synthetic vanillin, instead of natural vanilla extract, is sometimes used as a flavoring agent in foods, beverages, and pharmaceuticals. The purpose of this study was to determine whether there is a correlation between the amounts of vanillin and the price of such available products. Extraction of vanillin from samples obtained from the local restaurants was achieved by using a combination of organic solvents and the amounts of vanillin determined using the gas chromatographic (GC) technique. We anticipate that this study may be able to inform the consumer whether the price for his/her favorite vanillin containing products is influenced by the amount of vanillin in the product. en_US
dc.description.sponsorship Drake University, Department of Chemistry en_US
dc.language.iso en_US en_US
dc.relation.ispartofseries DUCURS 2010;33
dc.subject Vanillin--Prices en_US
dc.subject Vanillin--Analysis en_US
dc.subject Organic solvents en_US
dc.subject Gas chromatography en_US
dc.title The Determination of The Product of Vanillin in Commercially Available Products en_US
dc.type Presentation en_US


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  • DUCURS [196]
    Poster sessions and presentation from the Drake University Conference on Undergraduate Research in the Sciences held each April at Olmsted Center on the Drake campus.

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