To promote knowledge of Native American cultures in the undergraduate lab setting, an analysis of antioxidants in wild rice through spectroscopy was created to be implemented in the laboratory curriculum of the University of Minnesota Morris. This analysis includes the extraction of antioxidants from food using ethanol and a colored radical compound for spectroscopically determining antioxidant concentrations.  These experiments focused on the comparison of antioxidants in wild rice, jasmine rice and brown rice.  Preliminary results suggest wild rice has more antioxidants than both jasmine and brown rice.  These experiments are meant to educate students on colorimetry and its many possible uses in chemistry as well provide an opportunity to learn more about Native American cultures.<br/>

Incorporation of Native American cultures in the general chemistry laboratory: Antioxidant content in select foods through spectroscopy

Macromolecular Chemistry: The Second Century

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ACS Spring 2020 National Meeting & Expo

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.