Determination of iron in beer and its effects on beer proteins

CHED 813

Logan Peterson, lpeterson01@drury.edu, Dusten Whisnant, and Scott A. Petrich, spetrich@drury.edu. Walter H. Hoffman Department of Chemistry, Drury University, 900 N. Benton Ave., Springfield, MO 65802
An experiment was conducted using atomic absorption spectrophotometry on several commercially available beers in order to determine iron content within the beer. This allows for protein analysis using standardized concentrations of iron ions. Turbidity was also used to analyze the beer for protein content and ion-protein interactions. These interactions between the proteins and the iron ions are said to cause haziness in beer. The proteins were further analyzed based upon size, and then were subjected to various concentrations of iron. This experimentation was conducted to determine which proteins are affected by ionic interactions and how these interactions alter the proteins.
 

Undergraduate Research Poster Session: Biochemistry
2:00 PM-4:00 PM, Monday, April 7, 2008 Morial Convention Center -- Hall A, Poster

Division of Chemical Education

The 235th ACS National Meeting, New Orleans, LA, April 6-10, 2008