Using Salicylic Acid to Remove Iron from Beer
Location
CoLab, COM 405
Start Date
30-4-2026 5:30 PM
Document Type
Poster
Description
We explore which chelators bind most effectively to transition metals to prevent the oxidative staling of beer. To address this, we examine the specific impact these agents have on the oxidation process. We focus on using salicylic acid to determine its efficient in removing iron to increase the oxidative stability and shelf life of the final brew.
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Using Salicylic Acid to Remove Iron from Beer
CoLab, COM 405
We explore which chelators bind most effectively to transition metals to prevent the oxidative staling of beer. To address this, we examine the specific impact these agents have on the oxidation process. We focus on using salicylic acid to determine its efficient in removing iron to increase the oxidative stability and shelf life of the final brew.
Comments
The faculty mentor for this project was Faith Jacobsen.