Abstract:Kombucha, a popular probiotic beverage,
contains detectable concentrations
of ethyl alcohol. To be sold as a nonalcoholic product, alcohol concentrations
in kombucha must be shown to be less than 0.5% by volume. This paper
describes the use of an inexpensive, commercially available sensor
to reliably and accurately measure alcohol concentrations in kombucha
across a variety of undergraduate chemistry laboratory courses. Procedures
and assessment data are also provided for two courses: an introductory
course fo… Show more
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