TY  - BOOK
AU  - Joseph W. Shane et al ...
TI  - Quantitative Determination of Ethyl Alcohol in Kombucha Using an Inexpensive Sensing Device:    (Journal Article)
T2  - American Chemical Society, Volume 100, Issue 5
SN  - 0021-9584
U1  - 540.7 
PY  - 2023///
CY  - USA
PB  - :American Chemical Society
KW  - Kombucha Alcohol
KW  - Quantitative Analysis
KW  -  Laboratory Instruction
KW  -  Food Science
KW  - Kombucha
KW  - Chemical Sensor
N1  - ***______{For Hard Copy, Please visit Library.}________***
N2  - Abstract-

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.




UR  - https://pubs.acs.org/doi/epdf/10.1021/acs.jchemed.2c00807
ER  -