The effect of increasing concentration of sulfur dioxide in wine on its antioxidant capacity determined by absorbance in reaction with potassium ferricyanide

소개

"The effect of increasing concentration of sulfur dioxide in wine on its antioxidant capacity determined by absorbance in reaction with potassium ferricyanide"에 대한 내용입니다.

목차

1.1 Personal reasons for the choice of topic
1.2 Research Question
1.3 Background Information
1.4 Preliminary research
1.5 Variable Table
1.6 Materials and equipment
1.7 Methodology
1.8 Safety, Environment and Ethics

2.1 Data collection
2.2 Data processing
2.3. Error calculations
2.4 Analysis

3.1 Conclusion
3.2 Evaluation
3.3 Extension

4. Works Cited

본문내용

1.1 Personal reasons for the choice of topic
When my mom marinates some steak meat before roasting it, she adds in drops of wine in to make it tenderer when we eat it. She always uses some old wine rather than a new wine that she has been using before – meaning that the wine had been opened for many times when using it. This made me become curious of how this wine never goes bad, because while all other food produced become rotten, I have never heard of wine becoming rotten. As I was looking through what makes wine never go bad, I found out that the winemakers artificially put sulfur dioxide in wine – which prevents wine from degrading and makes it keep having its good taste. I searched up the mechanism of sulfur dioxide preventing degradation, and it was its antioxidant activity, which led me to develop my research question as below.
1.2 Research Question: How does increasing the concentration of sulfur dioxide in white wine affect its antioxidant capacity as determined by absorbance in reaction with potassium ferricyanide with controlling temperature, source of wine and concentration and volume of potassium ferricyanide?
*Please note that this Research Question is developed after preliminary research into comparing several methods testing antioxidant activity and the most appropriate method was chosen, which are provided in section 1.4 below.

참고자료

· Einsenman, Lum. “Sulfur Dioxide in Wine.” Gencowinemakers.
· http://www.gencowinemakers.com/docs/Sulfur%20Dioxide.pdf
· Higdon, J V, and B Frei. “Tea Catechins and Polyphenols: Health Effects, Metabolism, and Antioxidant Functions.” Critical Reviews in Food Science and Nutrition., U.S. National Library of Medicine,
· www.ncbi.nlm.nih.gov/pubmed/12587987.
· Hussein, Mohammed. “A Convenient Mechanism for the Free Radical Scavenging Activity of Resveatrol.” International Journal of Phytomedicine
· “International VAWA (I-VAWA) Reintroduced.” PsycEXTRA Dataset, 2012, doi:10.1037/e596162012-001.
· Lacy, Scott. “Wine Analysis – Free SO2 by Aeration-Oxidation Method” Http://Ljournal.ru/WpContent/Uploads/2017/03/a-2017-023.Pdf.”
· 2017, doi:10.18411/a-2017-023.
· Ozyurek, Mustafa “A comprehensive review of CUPRAC methodology.” Research Gate
· https://www.researchgate.net/publication/232913724_A_comprehensive_review_of_CUPRAC_methodology
· Royal Society of Chemistry - Advancing Excellence in the Chemical Sciences, www.rsc.org/learnchemistry/resource/res00000729/the-blue-bottle-experiment?cmpid=CMP00005928.
· “Sulfur Dioxide: Science behind This Anti-Microbial, Anti-Oxidant, Wine Additive | Practical Winery & Vineyard Journal.” Practical Winery, www.practicalwinery.com/janfeb09/page2.htm.
· Meng, Jiangfei “Phenolic content and antioxidant capacity of Chinese raisins produced in Xinjiang Province.” Science Direct https://www.sciencedirect.com/science/article/pii/S0963996911004108