Laboratory Investigations - Background

This is a brief introduction to a series of laboratory-based investigations.

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Laboratory Investigation of Aspirin

These files outline a laboratory-based investigation into the composition of commercially available Aspirin tablets. The files include student handouts, notes for tutors, suggested marking schemes and technical notes. The investigation takes place over several 3-hour lab sessions and is suitable for 1st year undergraduate chemistry students (at least).

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Laboratory Investigation of Sewage Pollution

A laboratory investigation of sewage pollution based around a case study. Students analyse for various so-called biomarkers in soil samples and assess for likely sources of contamination. 

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Laboratory Investigation of Chewing Gum

A laboratory-based investigation into the chemical flavourings found in chewing gum. The investigation is based around some 'problem' gum and the students are set the challenge of solving the problem. Students contribute to experimental design and carry out extractions, purifications and analysis of purified extracts by GC and/or GC-MS.

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Laboratory Investigation of Fatty Acid Supplements

This is a laboratory-based investigation of so-called essential fatty acids (e.g. omega-3,6 fatty acids) in supplements. Students carry out extractions and analyse extracts by GC and/or GC/MS. They also carry out small scale derivatisation reactions and purifications. Data is analaysed wuth respect to composition of individual supplements, comparison with packaging information, etc.

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Laboratory Investigation of Parabens

This is a laboratory-based investigation of preservative chemicals commonly found in household products - parabens. Students carry out extractions of parabens froma product of choice and analyse the extracts using either GC or HPLC. Suggested methods are given for each analytical method. Composition data are compared against EU legislation for the use of parabens.

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Laboratory Investigation of Vitamin C

This is a laboratory-based investigation of the Vitamin C content of foodstuffs after different cooking treatments. As described, the experiment illustrates the influence of cooking methods on the apparent Vitamin C content of green peppers. Analysis of Vitamin C is achieved by wet chemical methods or by HPLC.

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