Joseph W. Shane et al ... <br/><br/>
Quantitative Determination of Ethyl Alcohol in Kombucha Using an Inexpensive Sensing Device     (Journal Article) 

 - USA  :American Chemical Society  ,May 2023 
 - 1942–1947p. 
 - American Chemical Society, Volume 100, Issue 5 .
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<br/><br/> Abstract-<br/><br/>Kombucha, a popular probiotic beverage, contains detectable concentrations of ethyl alcohol. To be sold as a nonalcoholic product, alcohol concentrations in kombucha must be shown to be less than 0.5% by volume. This paper describes the use of an inexpensive, commercially available sensor to reliably and accurately measure alcohol concentrations in kombucha across a variety of undergraduate chemistry laboratory courses. Procedures and assessment data are also provided for two courses: an introductory course for nonchemistry majors and upper-division analytical chemistry. In the case of the analytical chemistry course, results from the alcohol sensor were compared to headspace gas chromatography as a capstone assessment. In all cases, the alcohol content of multiple commercial kombucha samples were determined, and students submitted final reports using appropriate scientific writing aligned with precise learning objectives.<br/><br/><br/><br/> 
<br/><br/><label>ISSN: </label>0021-9584 
<br/><br/><label>Source: </label> RIEBPL Library 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Kombucha Alcohol<br/>Quantitative Analysis<br/> Laboratory Instruction<br/> Food Science<br/>Kombucha<br/>Chemical Sensor
<br/><br/><label>Dewey Class. No.: </label>540.7