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Team:Rice University/RESULTS
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=== HPLC Data=== | === HPLC Data=== | ||
| - | To analyze our beer samples for resveratrol content, be will be using '''H'''igh '''P'''erformance '''L'''iquid '''C'''hromatography (HPLC), which will allow us to separate the metabolites produced by the yeast and analyze these compounds by spectrophotometry. | + | To analyze our beer samples for resveratrol content, be will be using '''H'''igh '''P'''erformance '''L'''iquid '''C'''hromatography (HPLC), which will allow us to separate the metabolites produced by the yeast and analyze these compounds by spectrophotometry. By comparing HPLC chromatogram peaks of metabolites produced by our yeast with a resveratrol-only standard, we can identify if resveratrol is being produced, and at what quantities. Below, we show our initial data for HPLC calibration curves with known quantities of resveratrol and p-coumaric acid standards and test chromatograms using extracts from different wine samples. |
===== HPLC: Calibration===== | ===== HPLC: Calibration===== | ||
Revision as of 23:37, 29 October 2008
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SUMMARY ::: BACKGROUND ::: STRATEGY ::: CONSTRUCTS ::: RESULTS ::: ONGOING WORK ::: OUR TEAM ::: NOTEBOOK ::: GALLERY |
