Document Type
Thesis
Publication Date
Fall 2019
Abstract
Jellybeans are an amazing work of chemistry. In my paper, I outline the history and science behind this little candy. My paper describes taste receptors, molecular structure, and the analytical chemistry that help to make flavor science an interesting field of work.
Recommended Citation
Carter, Andrew, "The Chemistry of Jellybeans" (2019). Chemistry & Biochemistry Student Projects. 22.
https://pillars.taylor.edu/chemistry-student/22
Included in
Analytical Chemistry Commons, Inorganic Chemistry Commons, Organic Chemistry Commons, Other Chemistry Commons, Physical Chemistry Commons
Notes
Course: CHE 420, Chemistry Thesis; Instructor: Dr. Daniel King