This laboratory experiment utilizes an exploration of the storage stability of beer to introduce basic aspects of electron-paramagnetic-resonance (EPR) spectroscopy. Radicals formed upon aerobic forced-aging of beer samples are established by using a spin-trap. The students are introduced to basic principles of EPR spectroscopy and food and radical chemistry with a simple example taken from everyday life. The methodology reported provides the students with valuable insights into EPR spectroscopy and the role of free radicals in food chemistry.

中文翻译：

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啤酒的抗氧化活性：物理化学实验室的EPR实验

这项实验室实验利用对啤酒储存稳定性的探索，介绍了电子顺磁共振（EPR）光谱学的基本方面。通过使用自旋捕集器，可以对啤酒样品进行有氧强制老化而形成的自由基。向学生介绍了EPR光谱学，食品和自由基化学的基本原理，并列举了日常生活中的一个简单示例。报告的方法学为学生提供了有关EPR光谱学和自由基在食品化学中的作用的宝贵见解。