Date of Award

4-5-2019

Document Type

Project Report

Department

Chemistry & Biochemistry

First Advisor

Lisa Ahlberg

Abstract

HPLC methodology was developed to determine the concentrations and ratios of D to L amino acids in emu and ostrich eggshells treated with heat at different temperatures . We aimed to determine an internal standard and how ratios were affected under different conditions. An HPLC method was determined that gave consistent retention times and satisfactory enantioseparation . Calibration curves for each amino acid were developed from single and multi-amino acid containing dilution series producing a model that most closely replicates the eggshell-extracted amino acids.

Subject Area

High performance liquid chromatography; Eggshells, Amino acids

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.

DOI

https://dx.doi.org/10.32597/honors/205

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