- Accurately transferring liquids using a micropipette.
- Accurately preparing standards to be used to construct a calibration curve.
- Preparing dilutions to perform HPLC analysis of instant coffee samples.
- Using retention times to correctly identify the correct caffeine peak from the HPLC results.
Analysing Caffeine in Coffee with HPLC.
Students will examine the chemical structure of caffeine molecules and use the HPLC to generate a calibration curve using caffeine standards. Students will then prepare samples of coffee containing unknown amounts of caffeine and use the HPLC to determine the amount of caffeine in each sample. They will then compare the results to the recommended daily amount from the Mayo Clinic.
Details
Duration: 3 hours
Capacity: 24 students
VCE Chemistry Unit 4: Area of Study 2
Southern Biological has provided input into program creation. Ongoing volunteer support of Peter Ball our resident scientist is highly valued.
- Analytical chemistry
- Quality assurance for food and beverages
- Chemical testing
- Environmental testing
