Determination of Vanillin and its Adulterants in Consumer Ice cream using High Pressure Liquid Chromatography
AbstractThe paper focuses on the determination of the concentration of vanillin in six types of ice creams purchased from supermarkets Aldi and Sainsbury’s. Similar areas of research haven’t calculated the extraction efficiencies of their proposed methods. In addition to there being no extensive attempts to determine if any adulterants within the selected vanilla ice creams are present.
Investigating the Synthesis of Imidazolium Salts and their Coordination to a Nickel Metal Centre
This manuscript contains an insight into the mechanisms of inorganic carbene chemistry; synthesis of imidazolium salts from its precursors to using computational chemistry to calculate their quantum mechanical properties. As well as an attempt to deprotonate the iPr imidazolium salt and coordinating the carbene to a standard but labile Ni(0) precursor. The yield of iPr was optimised following the analysis of experimental data of iMes, iXy and Cy salts. The HOMO and LUMO energies of carbene...