Rogue's Gallery of Former Student Research Projects
- Catherine (Coco) Nichols ('08)- Total Hg analysis in
canned tuna and fresh seafood.
- Adam Hill ('07)- photo below- Development of analytical methods
for Analysis of optical brighteners at ultra trace levels in surface water
using SPE-HPLC-MS and Fluorescence.
- Erica Smith ('07) photo above- Development of analytical methods
for ultra trace analysis of triclosan in surface and ground water. SPE-GC-MS
- Matt Brown ('04) - Senior thesis - Identification of
antioxidants in Mexican Oregamo
- Chris Hunt ('00)- Supercritical Fluid Extraction of antioxidants from
herbs and spices.
- Jamilia Case ('00)- Computational Chemistry studies of antioxidants
- Tanya Savarnsorn ('00)- Extraction of antioxidants from cocoa and tea using SFE
and solvent extraction.
- Adam Slickman ('99) Adam developed a method for direct analysis of linoleic acid
hydroperoxides using direct HPLC separation and EC detection. The method was used to
conduct the first direct measurement of the effects of antioxidants, including capsaicin,
on the formation of these first stable lipid oxidation products.
- Debra Mendenhall (IDP- '97) Debra continued the work begun by Courtney Lowe on HPLC
analysis of peroxides using electrochemical detection. Debra now works at Pfizer.
- Richard (Marty) Dallmeyer ('97) Solid Phase Micro-Extraction studies of lipid oxidation
of oleic acid in the presence of natural and synthetic antioxidants.
- Julie Tomaino ('00) Solid Phase Micro-Extraction with Marty Dallmeyer. Studied Vitamin E
- oleic acid interactions at high temperatures.
- Courtney Lowe (IDP - '97)
Courtney began a project to develop an HPLC-EC method
for lipid peroxides. He has explored the use of electrochemical detectors in non-aqueous
and non-polar solvents and the separation of lipid peroxides in reversed phase HPLC. These
studies continue this year and Debra Mendenhall has joined the project.
- Aiko Sata ('96) and Jennifer Millham-Becker ('99) -
Jen (on left) and Aiko are shown operating the Keck
VG-Trio2 GC/LC/MS in the instrument lab.
MS Analysis of high molecular weight products of
capsaicin-lipid interactions. Two approaches were explored, liquid chromatography-MS of
reaction products and derivatization of these products with BSTFA. The primatry discovery
of their work was the first observation of a dimer of capsaicin formed during thermal
oxidation. Workers in Spain have observed two dimers of capsaicin during enzymatic
oxidation of capsaicin. We observe only one of these dimers under thermal oxidation
conditions. The implications of this observation for the mechanisms of these reactions
have not yet been explored. LC separations of these residues were complicated by the wide
range of polarities of the products, and LC-MS studies have not yet been conducted. Aiko
now a graduate student at Furman University.
Eric's project involved chemically induced oxidation of
lipids in liposomes and the effect of capsaicin as an antioxidant in these systems. It
proved to be very difficult to conduct the experiments and most actual studies were
carried out in free solution rather than in liposomes. Eric is now a student at University
of Connecticut Medical School.
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Last Updated August 25, 1999 by David E.