ERCurrens Spring 2018 - Revision history

Ecurrens: /* Instruments to be used */

2018-01-23T01:55:07Z

Instruments to be used

Ecurrens: /* Proposed Project Description (PPD) */

2018-01-23T01:54:48Z

Proposed Project Description (PPD)

Ecurrens: Created page with "Chemistry Research 430 :Spring 2018 :Junior Biochemistry Major ==Research Times== Wednesday 8:00-9:00 AM; 10:00 AM-12:00 PM; 2:00-5:00 PM : CHEM 430-01 = 0.25 credit = 4 hour..."

2018-01-23T01:45:49Z

Created page with "Chemistry Research 430 :Spring 2018 :Junior Biochemistry Major ==Research Times== Wednesday 8:00-9:00 AM; 10:00 AM-12:00 PM; 2:00-5:00 PM : CHEM 430-01 = 0.25 credit = 4 hour..."

New page

Chemistry Research 430
:Spring 2018
:Junior Biochemistry Major

==Research Times==
Wednesday 8:00-9:00 AM; 10:00 AM-12:00 PM; 2:00-5:00 PM
: CHEM 430-01 = 0.25 credit = 4 hours per week.
==Proposed Research Project==
Analyzing Volatile Compounds in Bread Samples Using the GC/MS
===General Information===
:Advisor: Dr. Laura Moore, Dr. Michael Prinsell
:Other research student collaborators:
:Other Research Collaborators:
===Proposed Project Description (PPD)===
My research project is a continuation of the 2017 SOfIA Chemistry of Baking project: The Chemistry of Baking. My objective is to determine what reactions are responsible for bread aroma and to identify aromatic compounds that are produced. The GC/MS will be used in this study to produce different chromatograms and spectra for me to analyze various gas samples collected from dough and baked bread. I am studying the similarities and differences between different yeast strains that I will be using and how they affect the bread making process. The effects of the yeast and the Maillard reaction toward the bread samples will be compared to see if these two reactions produce different compounds. Other types of dough and their chromatograms and spectra will be compared to the bread dough and baked bread data. By finding these aromatic compounds produced during the bread making process, it is possible to improve the quality of bread such as its flavor or texture and the overall bread making process.
===Instruments to be used===
Gas Chromatography/Mass Spectrometry

Baking Instruments in the Nutrition Lab
==References (2 minimum)==
[[Analyzing Polycyclic Hydrocarbon Compounds in Toasted Bread]]

[[Analytical Methods for Volatile Compounds in Wheat Bread]]
==Research pledge==
I, Emily Currens, have read the Chem/Bioc 430 course syllabus and understand the general structure and expectations of the research program. The above material was prepared after consultation, and in conjunction with my research advisor.

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 ===Instruments to be used===
 Gas Chromatography/Mass Spectrometry
 Baking Instruments in the Nutrition Lab
 ==References (2 minimum)==
 [[Analyzing Polycyclic Hydrocarbon Compounds in Toasted Bread]]

@@ Line 13: / Line 13: @@
 :Other Research Collaborators:
 ===Proposed Project Description (PPD)===
-My research project is a continuation of the 2017 SOfIA Chemistry of Baking project: The Chemistry of Baking.  My objective is to determine what reactions are responsible for bread aroma and to identify aromatic compounds that are produced.  The GC/MS will be used in this study to produce different chromatograms and spectra for me to analyze various gas samples collected from dough and baked bread.  I am studying the similarities and differences between different yeast strains that I will be using and how they affect the bread making process.  The effects of the yeast and the Maillard reaction toward the bread samples will be compared to see if these two reactions produce different compounds. Other types of dough and their chromatograms and spectra will be compared to the bread dough and baked bread data.  By finding these aromatic compounds produced during the bread making process, it is possible to improve the quality of bread such as its flavor or texture and the overall bread making process.
+My research project is a continuation of the 2017 SOfIA Chemistry of Baking project: The Chemistry of Baking.  My objective is to determine what reactions are responsible for bread aroma and to identify aromatic compounds that are produced.  The GC/MS will be used in this study to produce different chromatograms and spectra for me to analyze various gas samples collected from dough and baked bread.  I am studying the similarities and differences between different yeast strains that I will be using and how they affect the bread making process.  The effects of the yeast and the Maillard reaction toward the bread samples will be compared to see if these two reactions produce different compounds. Other types of dough and their chromatograms and spectra will be compared to the bread dough and baked bread data.  By finding these aromatic compounds produced during the bread making process, it is possible to improve the quality of bread such as its flavor or texture and the overall bread making process.  This semester, I am planning on obtaining more standard data for compounds I am detecting in my samples through liquid injections.  I would like to perform several extractions of the bread I bake so that I could collect a liquid sample that could be used for liquid injections.  Extractions could be an effective method for analyzing compounds in bread.
 ===Instruments to be used===
 Gas Chromatography/Mass Spectrometry