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dc.contributor.authorNguyen, Xuan-An T.
dc.contributor.authorMcGrannahan, Melissa M.
dc.date.accessioned2010-05-10T15:59:29Z
dc.date.available2010-05-10T15:59:29Z
dc.date.issued2010-05-10T15:59:29Z
dc.identifier.urihttp://hdl.handle.net/2092/1374
dc.descriptionAdvisor: John N. Gituaen_US
dc.description.abstractSynthetic 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.sponsorshipDrake University, Department of Chemistryen_US
dc.language.isoen_USen_US
dc.relation.ispartofseriesDUCURS 2010;33
dc.subjectVanillin--Pricesen_US
dc.subjectVanillin--Analysisen_US
dc.subjectOrganic solventsen_US
dc.subjectGas chromatographyen_US
dc.titleThe Determination of The Product of Vanillin in Commercially Available Productsen_US
dc.typePresentationen_US


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  • DUCURS
    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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