Dijksterhuis, Allon (2026) Mass spectrometry of different sugars in consumer products: Linking authentic research to classroom practice. Research Project in Scientific Discipline, Science Education and Communication.
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Abstract
This study combines the development of a quantitative MALDI–TOF mass spectrometry method for sugar analysis in beverages with an educational activity on applied mass spectrometry. The aim was to obtain analytical data for common beverage sugars and to support students in understanding key mass spectrometry concepts. Sucrose and total hexose were quantified as sodium adducts at m/z 365 and m/z 203 using L-fucose as an internal standard. Internal-standard normalization was used to reduce spot-to-spot variability. Quantification was performed using both external calibration and standard addition. The educational component consisted of an introductory lecture followed by a game-based learning activity in the form of a mass spectrometry escape room. Students completed tasks focused on spectrum interpretation and analytical reasoning. Learning outcomes were evaluated using a pre- and post-quiz, analysis of student work, and classroom observations. Analytical results were generally consistent with expected sugar compositions, although external calibration was strongly affected by matrix-dependent bias. Standard addition improved accuracy in complex samples. Educational results showed improved understanding of basic mass spectrometry concepts and high student engagement. However, conclusions are limited by the small sample size and lack of a control group.
| Item Type: | Thesis (Research Project in Scientific Discipline) |
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| Supervisor name: | Lageveen-Kammeijer, G.S.M. and Horvatovich, P.L. |
| Degree programme: | Science Education and Communication |
| Thesis type: | Research Project in Scientific Discipline |
| Language: | English |
| Date Deposited: | 12 Feb 2026 07:17 |
| Last Modified: | 12 Feb 2026 07:17 |
| URI: | https://fse.studenttheses.ub.rug.nl/id/eprint/37230 |
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