!!!-of-the-Day

This is not very chronological.. BUT I MUST ANNOUNCE MY Impeccable joy!!! Heehee. I got my honours project liao and I think I love the topic!

Title: Synergistic Effect of Antioxidants in Microemulsion System
Area of Concentration : FOOD CHEMISTRY (FC)
Synopsis: Antioxidants can be divided into water soluble and oil soluble molecules. Normally, an oil soluble antioxidant will be used for the protection of oil against oxidation during the frying process. While, for the protection of water soluble molecules, a water soluble antioxidant is used. However, foods are normally complex systems containing oil and water/solution. One common example is in an emulsion system. In this project, the student will study the synergistic effect of several antioxidants soluble in oil and water in a microemulsion. If possible, the water soluble antioxidants will be extracted and purified from fruits, vegetables or herbs found in this region. The antioxidant activity will be determined by the rate of a stable radical, DPPH being consumed.

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