Date of Award


Document Type

Honors Thesis


Chemistry & Biochemistry

First Advisor

Ryan T. Hayes


Previous research demonstrates that meat cooked at high temperatures produces heterocyclic amines (HCAs)—a class of carcinogenic molecules—from burned creatin(in)e and amino acids. However, research performed in our lab, as well as in the peer-reviewed literature, suggests that substituting arginine for creatin(in)e may lead to HCA formation. Arginine is structurally similar to creatin(in)e and can be found abundantly in soy-based food products. Therefore, we have burned arginine and phenylalanine to investigate the potential formation of arginine-based HCAs. The present study attempts to isolate and characterize these potential arginine-HCAs.

Creative Commons License

Creative Commons Attribution-No Derivative Works 4.0 License
This work is licensed under a Creative Commons Attribution-No Derivative Works 4.0 License.