A lab protocol was created in order to introduce arson evidence analysis to students. The procedures dictate a thorough introduction from evidence handling procedures to analysis of common accelerant mass spectrum. The objectives of the lab protocol included classifying and describing various pieces of arson evidence and common accelerants as well as synthesizing information about accelerant composition to interpret GC-MS data output. This would allow the student to experience first-hand what the subsection of arson analysis has to offer in the field of forensic science which could help the student decide on more specialties to study later on. I was unable to run the lab protocol in a laboratory setting, therefore in the future I want to use the lab protocol and receive feedback in order to improve the protocol so the student is receiving the best possible learning outcomes. The experience of creating a lab protocol in forensic science gave myself a greater understanding of what goes on behind an academic learning procedure and more insight on arson evidence analysis.

There are unrealistic expectations of the forensic science discipline by the public today. More specifically about the types of evidence that can be recovered from a fired cartridge casing. The common misconception with the evidence that can be recovered from a cartridge casing is that all three types of evidence: DNA, latent prints, and firearms can be recovered from the same cartridge casing. However, just because some analyses are possible does not mean that they are practical. The definition of possibility is that an event can happen. However, the definition of practicality is not only that it can happen, but that the event should occur to optimize the efficiency of a given task. Through literature review of previous studies as well as experimental data, each discipline (DNA, latent prints, and firearms and toolmark analysis) were evaluated. For the experimental trials, three total experiments were carried out. Experiment one focused on the possibility aspect, so in experiment one the best conditions were simulated to receive a positive result. Experiment two focused on creating conditions that would occur at a crime scene, and experiment three refined those variables to serve as middle ground. After evaluation, each discipline was classified as possible and/or practical. These results were then used to determine practical sequential processing for a fired cartridge casing. After both experimentation and review, it was determined that the best possible sequential processing path for a cartridge casing collected at the crime scene to get the quickest information back is as follows: Firearms, DNA, Latent Prints.

Capsaicin and dihydrocapsaicin account for 90% of capsaicinoids when it comes to the pungency of peppers. Capsaicin stability was investigated through a cooking and storage parameter where three different tests were done; cooking duration, cooking temperature, and storage stability. The concentration of capsaicinoids was quantified through gas chromatography-mass spectrometry where those values were then used to determine the total Scoville heat units (SHU). Furthermore, half-life was determined by finding the decay rate during cooking and storage. Results showed that there was an increase in degradation of capsaicinoids concentration when peppers were cooked for a long period of time. Degradation rate increases with increasing temperatures as would be expected by the Arrhenius equation. Hence, if a maximum pungency is wanted, it is best to cook the least time as possible or add the peppers towards the end of the culinary technique. This would help by cooking the peppers for a short period of time while not being exposed to the high temperature long enough before significant degradation occurs. Lastly, the storage stability results interpreted that a maximum potency of the peppers can be retained in a freezer or refrigerator opposed to an open room temperature environment or exposure from the sun. Furthermore, the stability of peppers has a long shelf life with even that the worse storage condition's half-life value was 113.5 months (9.5 years). Thus, peppers do not need to be bought frequently because its potency will last for several years.