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Liquid Chromatography

Measuring Caffine in Drinks and Confections by Liquid Chromatography

Evaluation of Anti-Oxidants (BHA & BHT) in Cereal and Packaging by Liquid Chromatography

Evaluating the Concentration of Capsaicin Species in HOT Peppers to Determine Scoville Units by Liquid Chromatography

Determination of Active Ingredients in "Pimple Cream" by Liquid Chromatography

Comparison of Ingredients in Various Chocolates by Liquid Chromatography

Separation and Measurement of Caffine in Sodas by Liquid Chromatography

Gas Chromatography Experiments

Separation and Measurement of Alcohols in Solutions by Gas Chromatography

Evaluation of Hydrocarbon based Materials by "Air-Less" Gas Chromatography & Packed Column Separation

Determination of VOCs (Volatile Organic Compounds) in Solvents and Cleaners by Gas Chromatography

 
 
 
CLICK ON THE LINKS BELOW FOR MORE INFORMATION ON THE FOLLOWING EXPERIMENTS!

UV/VIS Spectrophotometry Experiments

Determination of Chlorophyll in Italian Olive Oils by Scanning VIS-Spectrophotometry

Characterization of Colors in Spice Extracts and Whole Meals by Scanning VIS-Spectrophotometry

Determinatin of Starch Content in Foods by UV-VIS Spectrophotometry

Determination of Iron Content in Foods by VIS Colorimetry

Determination of Total Proteins in Prepared Foods by VIS Colorimetry

Determination of SPF Factor in Sunscreen Lotions by Scanning UV-Spectrophotometry

Evalutation of UV-Blocking and Tints in Sunglasses by Scanning VIS-Spectrophotometry

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EDU-CHEM INNOVATIONS
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