GMU:DIY Biolab “Driver’s License”/Yang Li: Difference between revisions

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 '''1. Introduction'''
 .1 anthocyanin
-In the 1664 book Experiments and Considerations Touching Colours by chemist Robert Boyle, various edible plants are reported as visual pH indicators due to pH-responsive mechanisms in their tissues[Boyle, 1664]. Anthocyanin is a kind of natural colorant in food and beverage industry, and has been found to possess anti-inflammatory antioxidant properties[He, 2010]. It has also been researched for use as an indicator for packaging applications to detect spoilage in pork and fish products[Zhang, 2014]. All tissues of vascular plants contain the flavonoid anthocyanin, a pigment that changes colour under varying pH solutions.
+In the 1664 book Experiments and Considerations Touching Colours by chemist Robert Boyle, various edible plants are reported as visual pH indicators due to pH-responsive mechanisms in their tissues [Boyle, 1664]. Anthocyanin is a kind of natural colorant in food and beverage industry, and has been found to possess anti-inflammatory antioxidant properties [He, 2010]. It has also been researched for use as an indicator for packaging applications to detect spoilage in pork and fish products [Zhang, 2014]. All tissues of vascular plants contain the flavonoid anthocyanin, a pigment that changes colour under varying pH solutions.
-[[File:Screen Shot 2018-01-31 at 12.08.56.png|400px]] [UMass Amherst Department of Chemistry Lecture Demonstrations] '''Figure 1 Chemical diagram of color-changing anthocyanin pH reaction'''
+Under different pH conditions, the hydroxyl (OH) and/or methyl ether (O-CH3) groups attached to the carbon rings (figure 1) undergo reversible structural transformations and ionizations. Restructuring a molecule changes the way it ab- sorbs light, giving rise to colour changes [Kan, 2017].
+[[File:Screen Shot 2018-01-31 at 12.08.56.png|400px]] [UMass Amherst Department of Chemistry Lecture Demonstrations] '''Figure 1 Chemical diagram of colour-changing anthocyanin pH reaction'''
 .2 red cabbage
-"Red cabbage is rich in a number of bioactive substances, including anthocyanins"[Wiczkowski, 2012].
+"Red cabbage is rich in a number of bioactive substances, including anthocyanins"[Wiczkowski, 2012]. The method of extracting anthocyanin from red cabbage is easy and convenient.
 '''2. Idea'''
+At first, my idea of
+The food we eat every day has gone through a series of procedures before it ever reaches our stomachs. From the beginning of planting, fertilizing, harvesting, to transporting, distributing, and cooking, each procedure involves numerous engineering works and scientific knowledge, each has contributed to the final quality of the food, and each has contributed to the final health of our body. What I focus is when food or drinks mixed with each other, is it still the original one?
+We drink coffee, mixed milk and sugar or curd. Many people have juicer, mixed kinds of fruits together, maybe it has a good flavour, but is it really good for your health?
+As we know, acid/Alkaline is very important to our health and the alkaline environment is good to our health, how can we know the pH of our drinks in a safe, readable, even edible way?
+I want to use red cabbage extract solution to know pH of different drinks, I can see changes of colour directly based on the chemical reaction and though comparing with pre-testing I have done, I can know pH of drinks easily.
+The sketch of pH-testing is
+[[File:12.6 bio-lab first idea.008.jpeg|400px]]
@@ Line 21: / Line 33: @@
 '''5. References'''
 [] Robert Boyle. 1664. Experiments and Considerations Touching Colours. Project Gutenberg. 1–157 pages.
-[] Jian He and M Monica Giusti. 2010. Anthocyanins: Natural Colorants with Health-Promoting Properties. (2010).
+[] Jian He and M Monica Giusti. 2010. Anthocyanins: Natural Colorants with Health-Promoting Properties.
 [] Xiahong Zhang, Sisi Lu, and Xi Chen. 2014. A visual pH sensing film using natural dyes from Bauhinia blakeana Dunn. Sensors and Actuators B: Chemical 198 (2014), 268–273.
-[] UMass Amherst Department of Chemistry Lecture Demonstrations
+[] UMass Amherst Department of Chemistry Lecture Demonstrations.
+[] Viirj Kan. 2017. Organic Primitives: Synthesis and Design of pH-Reactive Materials using Molecular I/O for Sensing, Actuation, and Interaction. Proceedings of the 2017 CHI Conference on Human Factors in Computing Systems
+Pages 989-1000.
@@ Line 30: / Line 45: @@
 ----
-The food we eat every day has gone through a series of procedures before it ever reaches our stomachs. From the beginning of planting, fertilizing, harvesting, to transporting, distributing, and cooking, each procedure involves numerous engineering works and scientific knowledge, each has contributed to the final quality of the food, and each has contributed to the final health of our body. What I focus is when food or drinks mixed with each other, is it still the original one?
-We drink coffee, mixed milk and sugar or curd. Many people have juicer, mixed kinds of fruits together, maybe it has a good flavour, but is it really good for your health?
-As we know, acid/Alkaline is very important to our health and the alkaline environment is good to our health, how can we know the pH of our drinks in a safe, readable, even edible way?
-I want to use red cabbage extract solution to know pH of different drinks, I can see changes of colour directly based on the chemical reaction and though comparing with pre-testing I have done, I can know pH of drinks easily.
-The sketch of pH-testing is
-[[File:12.6 bio-lab first idea.008.jpeg|400px]]
 '''12.12.2017'''