Albany Food Chem Lab Standards did not detect any PAH’s in the samples (possibly related to the instrument sensitivity)
0 Comments
Discussion about sampling As it gets closer to the end, I had to really plan on starting the real collection and experimentation for the conclusion. In that purpose, before starting the real experimentation, I, with Mr. Calos, had a conference call with the Albany food lab to talk through my rough plan and what they can help for me. Notes taken during the callConference Call on Thursday 12:30-1:15
1. talk about sample combination beef from 100C-200C with phenolic compounds in food ingredient since many phenolic compound sin plants are good sources of natural antioxidants --with thyme, chili pepper, ginger, green tea, pepper, oregano, osbeckia, chinensis, rice hull, rosemary, sesame seeds, soybean: phenolic compounds in food ingredient since many phenolic compound in plants are good sources of natural antioxidants à maybe 100, 125, 150, 175, 200, 225, 250//or 100, 130, 160, 190, 220, 250,280--have to decide Q: which interval of temperatures should I choose?--but try going higher than 200 since a lot of carcinogenics are created by fat dripping on to hot grill-- 2. using infrared thermometer—to measure the accurate temperature when collecting samples 3. cook method? oven--would be easier to control the temperature? or stove? àuse hot plate with maybe big flask? 4. plan for cooking sample is to start cooking beef with one of the ingredients from lower temperature, and get the specific temperature get the sample, wait longer so higher temperautre, get another sample, but one concern is if I wait til temperature get higher, then it will have two independent variables which are cooking time and temperature 5. so can I get like ten vials or so for each columns, then come back with more and another sample vials--let's finish in May à we can get one set done, send them, and get back, and continue 6. how long/cost for running samples -not for now 7. anythingelse that I have to care/think about? -carry: just in normal temperature----cool to room temperature//dones't really matter as long as well sealed 8. how to use the vials/ and what is or how I should carry the vial samples--temperature? --tried mixed standard in head space vial--but a lot of compounds didn’t show up--maybe low concentration? --concentration determine needed--Q: How to control concentration of the samples? --caps on the vials--can't put in the 140Cà therefore, hot plate using infrared thermometer or the temperature of hot plate itself --the cap off the vial and vial right on top of the meat and when. done, keep the vials--capture the gas when they are coming out--so can put vials on top of the flask..? VialsAstrobiology Product For astrobiology product, I'm currently planning on an astrobiology product, which will be an experiment using a mixture of chemicals that can somehow be the evidence of life on other plants. So far, ethanol and methanol can be in the mixture, and acetic acid, which is acetyl group, derived from acetic acid, that is fundamental to the biochemistry of virtually all form of life, can be added to the list of astrobio product. However, I want more mixtures, so I need more chemicals that can be related to bio-markers for life on mars and can be injected through mini GC plus, falling into the temperature and chemical group that the instrument accepts. I have to figure out a couple more so that the experiment can be more interesting.
https://www.vernier.com/products/sensors/gc2-mini/compounds-gallery/ Sampling Although I have yet to hear from the lab about availability, I thought I will plan for food samples until I get back from the lab. Since beef is known for having the most maillard reaction, using beef for the sample would be the first thing to do. Maillard reaction, which is browning of the meat when heating/cooking, begins to occur above 285F (140C); therefore, with some phenolic compound ingredients, I'll start cooking food samples from 100C up to 200C.
Moreover, the important thing about sampling is that not only cooking time matters but also temperature of the sample when cooking determines the emission, and what we need is infrared thermometer, which will allow me to also specify samples based on particular and accurate temperatures. PAHs List For easier project, we thought narrowing some lists of PAHs would be efficient. Therefore, based on articles about lists of PAHs, I chose seven PAHs for the project. https://www.atsdr.cdc.gov/PHS/PHS.asp?id=120&tid=25 benzo[a]anthracene
benzo[a]pyrene benzo[b]fluoranthene benzo[k]fluoranthene dibenz[a,h]anthracene indeno[1,2,3-c,d]pyrene chrysene Visit to Albany Agriculture Department Food Lab I, with my mentor Ms. Labbate, went to the Albany Agriculture Department food chemistry lab on January 8th. Although a lot of time were spent for research and project, I couldn't proceed to the real food sample analysis because of the main problem--gas collection. Since the result of meat cooking were presented as gas emission, as semi-volatile gases, I needed an appropriate method for gas collection so that I can inject the sample into GC for analysis. Then, luckily, with help from Mr. Calos and Ms. Labbate, I got to email some experts at Albany food chemistry lab, asking if they have some ideas for gas collection methods. After exchanging emails, we got to visit the lab; there, I explained about what my project is about, how long I've had wondered about the topic, what I've had so far, and what I want to do for the rest of this year.
After a conversation about possible methods for gas collection, we came up with three solutions, which were 1) just capturing gas using vessel 2) capture those chemicals in a column 3) building a small version of meat cooking stove with fiber fume hood, in which the fiber that capture those chemicals can be put into hexane for injectable solution. Discussing possibilities and accessibilities, we've come to the conclusion to use vessels for gas collection. I'm looking forward to proceed my project, hoping I can finish the project successfully. What I am hoping to accomplish on your trip to the Food Lab I'm planning to visit food lab in Albany as I come back from winter break, which would be the second week of January. Since I had limitation in terms of equipment last year, I wanted to do the real sampling and GCing for analyzation. In the process of finding places that have equipment, I confronted another problem, which was to find ways to capture cooking sample which is semi-volatile. To figure it out, my mentors and I emailed department of agriculture in Albany, asking any possible method. Luckily, we got to plan out for a trip to the lab to talk more about methods for sampling and possibly further experiments.
By the trip to the food lab, I'm hoping to figure out how to conduct my next step of cooking meat for sampling, with experts' help. Not only that, I am so excited to see more kinds of gas chromatography; moreover, since the chemist who emailed us back talked about liquid chromatography, I'm also looking forward to see liquid chromatography. Next Plan 1. As a signature project product, I chose to design astrobiology lab using gas chromatography to look at bio-markers for life on Mars. Since the first semester was more of a time to search ways to get sample from cooking meat to inject into GC for analysis, the second semester will be a time for the real cooking of sample with analysis and to plan astrobiology lab using GC. As I come back from winter break, I will contact Ms. Mroczka to continue the conversation we had at the beginning of this year about Methane. 2. Granted, as written in a couple of blog posts, the barrier that confronted the real experiment was about making the gases that are released from meat when cooking into an injectable sample. I spent a couple months trying to figure out by searching, yet hadn’t found the possible one. Luckily, as Mr. Calos emailed NY Department of Agriculture Food Chem lab, we got a brief idea of what to do: especially, during second semester, we are planning to visit the lab so that I can get an expert’s help about how to plan for the lab for the rest of this year until before my graduation. 3. The last one to do next is to design different methods, ingredients, and conditions for cooking so that I can see differences in emission of gases depending on different situations.
More possible method?: As I spent most of time until now to find an appropriate method to capture emitted gases into a sample, I found another article about TECHNIQUES OF NATURAL GAS SPOT SAMPLING from http://asgmt.com/wp-content/uploads/pdf-docs/2002/1/8.pdf. The GPA method using a manifold and pig tail for filling the Standard Cylinder. This method reduced the negative effects of the “filling only” procedure. The manifold allows gas to be “trapped” in the cylinder at full pressure, rather than simply “dead ended” into the cylinder, i.e. zero pressure up to line pressure. Also, systems with free liquids required special attention and the GPA separator was developed and added to certain techniques. (I don't think this method can be a possible one for me to use for my lab, but as I found this as researching, it sounded interesting) Citation:
1. http://asgmt.com/wp-content/uploads/pdf-docs/2002/1/8.pdf |