Matching Items (2)
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- All Subjects: Arson Analysis
- All Subjects: Capsaicin
- Creators: Armendariz Guajardo, Jose
Description
A lab protocol was created in order to introduce arson evidence analysis to students. The procedures dictate a thorough introduction from evidence handling procedures to analysis of common accelerant mass spectrum. The objectives of the lab protocol included classifying and describing various pieces of arson evidence and common accelerants as well as synthesizing information about accelerant composition to interpret GC-MS data output. This would allow the student to experience first-hand what the subsection of arson analysis has to offer in the field of forensic science which could help the student decide on more specialties to study later on. I was unable to run the lab protocol in a laboratory setting, therefore in the future I want to use the lab protocol and receive feedback in order to improve the protocol so the student is receiving the best possible learning outcomes. The experience of creating a lab protocol in forensic science gave myself a greater understanding of what goes on behind an academic learning procedure and more insight on arson evidence analysis.
ContributorsWhitten, Jamison Mckall (Author) / Kobojek, Kimberly (Thesis director) / Armendariz Guajardo, Jose (Committee member) / School of Criminology and Criminal Justice (Contributor) / School of Mathematical and Natural Sciences (Contributor) / Barrett, The Honors College (Contributor)
Created2020-05
Description
Capsaicin and dihydrocapsaicin account for 90% of capsaicinoids when it comes to the pungency of peppers. Capsaicin stability was investigated through a cooking and storage parameter where three different tests were done; cooking duration, cooking temperature, and storage stability. The concentration of capsaicinoids was quantified through gas chromatography-mass spectrometry where those values were then used to determine the total Scoville heat units (SHU). Furthermore, half-life was determined by finding the decay rate during cooking and storage. Results showed that there was an increase in degradation of capsaicinoids concentration when peppers were cooked for a long period of time. Degradation rate increases with increasing temperatures as would be expected by the Arrhenius equation. Hence, if a maximum pungency is wanted, it is best to cook the least time as possible or add the peppers towards the end of the culinary technique. This would help by cooking the peppers for a short period of time while not being exposed to the high temperature long enough before significant degradation occurs. Lastly, the storage stability results interpreted that a maximum potency of the peppers can be retained in a freezer or refrigerator opposed to an open room temperature environment or exposure from the sun. Furthermore, the stability of peppers has a long shelf life with even that the worse storage condition's half-life value was 113.5 months (9.5 years). Thus, peppers do not need to be bought frequently because its potency will last for several years.
ContributorsBustamante, Krista Gisselle (Author) / Cahill, Thomas (Thesis director) / Sweat, Ken (Committee member) / Armendariz Guajardo, Jose (Committee member) / School of Mathematical and Natural Sciences (Contributor) / Barrett, The Honors College (Contributor)
Created2017-12