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This document describes an experiment using Fourier transform infra-red (FTIR) spectroscopy with an attenuated total reflectance technique to determine caffeine content in beverages. The method demonstrates the application of advanced analytical techniques in biochemistry education, allowing students to engage in team-based problem-solving. The experiment emphasizes the importance of method development and provides hands-on experience with biological sample analysis.

Author

anonimawal2026

Language

EN