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.
Program objectives:
- 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.
Curriculum links:
VCE Chemistry Unit 4: Area of Study 2Industry links:
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