Food chemistry has an appeal to almost everyone, says Breanna Miranda ‘16.
The Pacific University chemistry major used that hook to help develop her senior project — a chemistry lab that would allow future students to replicate an experiment and get experience using high-tech scientific instruments.
Miranda’s project developed a lab project in which students brew kombucha, a black tea, then use two different lab process to measure the levels of caffeine and acetic acid in each brew over time.
“The lab is relatively cheap for students,” she…
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