Queen's University

Alastair Kierulf

Undergrad Student, Department of Chemistry
CHEMISTRY, LIFE & PHYSICAL SCIENCES, SCIENCE, FOOD

Autobiography

I am currently doing my PhD research in chemistry at Queen’s University, but I am originally from British Columbia. Domestically committed to my research in analytical chemistry, I enjoy long walks on the beach and late nights in the lab. When I'm not pouring over excel spreadsheets (and softly crying) I can be found playing the trumpet in the Queen’s University Chamber Orchestra, living it up at club Stauff (where all the data analysis happens!), singing in the Queen’s Choral Ensemble, or trying to make chemistry puns on Facebook. My research is focused on toxic element analysis in soils, so I'm not afraid to get down and dirty! I have been in the Beauchemin lab for almost 3 years, and I always appreciate a good chemistry meme in my inbox. Having spent some time on exchange in Lund, Sweden, Ivill någon att prata svenska med,

My most recent project is in Developing the continious on-line leaching method for use in bioaccessibilty risk assesments of contaminated soils with inductively coupled plasma mass spectometry, which I will be presenting during The 63rd International Conference on Analytical Sciences and Spectroscopy in Montreal, Quebec.

Most Recent Project

A risk assessment of toxic elements in gluten-free and rye breads and the effect of toasting bread on the bio-accessibility of those elements using ICP-MS

This project was supervised by Dr. Diane Beauchemin from the Department of Chemistry at Queen's University.

Bread is a common staple in the North American diet with over 4 million tonnes consumed in the US annually. The popularity of breads made from alternative grains (such as rye, quinoa, pumpernickel, and spelt) and the increase in gluten free (GF) alternatives (made from a mixture of rice and other alternative grains) has significantly contributed to this growth. While the hunger for alternative breads is increasing, there is very little research into the risks associated with consuming breads made from alternative grains.

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Other Projects