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Updates
UpdatesHi Everyone! It's been a while since we last updated our project.Please check out our latest blog post to read our progress here: https://nauticalarch.org/23117-2/?fbclid=IwAR3v4zvL1OsbiWXob...
Oxidation, Scurvy, and Other Gross Things
Oxidation, Scurvy, and Other Gross ThingsWe’ve been hard at work in the lab and are finally getting results thanks to the collaboration and help of several on- and off-campus professors, researcher...
Some Preliminary Results to Share!
We recently presented posters at Texas A&M University's Student Research Week, the shipboard beertasting event, and at Texas A&M's Nautical Program Shipwreck Weekend. If you were unable to ...
Historical Beertasting on 19th-Century Elissa
Historical Beertasting on 19th-Century Elissa In a week, on Friday, March 23, 2018, the Ship Biscuit & Salted Beef (SBSB) Research Project, led by Texas A&M PhD student Grace Tsai, will be ...
Gas Chromatography-Mass Spectrometry (GC/MS) for Flavor Profiling
Check out our latest blog post that recounts the GC/MS results from the historical beer sample!https://nauticalarch.org/beer-mold-and-chemistry/
New Bacteria Species in Salted Beef
Winter break was both exciting and stressful. Exciting because we received some unexpected results from the microbial laboratory work, but stressful because we were rushing to have the results read...
Increase in soluble protein of wine
Increase in soluble protein of wine Wine Sample (08-19-17) Wine Sample (09-19-17) Protein: 0.19603 mg/mL Protein: .33267 mg/mL