“…There are many interesting high-performance liquid chromatography (HPLC) experiments suitable for undergraduate chemistry courses that involve the analysis of consumer and food products such as analgesics (8)(9)(10)(11), asthma medication (12), sunscreens (13), cosmetic cream and jam (14), infant formula (15), collard greens (16), spinach (17), mussels (18), hot peppers (19)(20)(21), vanilla flavoring (22)(23)(24), milk (25), sports drinks (26), coffee (27), soda (28)(29)(30)(31)(32)(33), citrus juices (28,34,35), and wine (28,(36)(37)(38). The experiment described here, the quantitation of α-and β-acids in hops, provides instructors with an interesting, rugged, time-efficient separation, that may be executed with straight-forward sample preparation and modest HPLC equipment.…”