Office: 207C Martin Hall
Telephone: (256) 782-5974
Fax Number: (256) 782-5336
Chemistry and Geosciences
Jacksonville State University
Jacksonville, AL 36265
Thesis title: Fenton and Fenton-like reactions - the nature of oxidizing intermediates
- Food Science - Evaluation of the various analytical techniques used in the quantization of total and molecular levels of antioxidants in various foods such as fruits and vegetables. How storage, regional cultivation and preservation affect the levels and distribution of these antioxidants.
- Environmental - Investigation of the levels of heavy metals such as arsenic, lead and chromium in the, sediments, soils, composts and waters in North east Alabama. Special emphasis on the speciation and possible transformation of these pollutants in the various matrices.
- Free radical Research - Fenton chemistry; an investigation to the mechanism involved in the oxidation of metals by peroxides in Fenton and Fenton-like reactions.
- Phytoremediation - The uptake of heavy metals by various plants such as Kudzu with a look at both the physiological and toxicological effects.
Recent Publications /presentations:
- Kristin M. Schwarzauer, Safaa H. Al-Hamdani, James R. Rayburn and Nixon O Mwebi, “Utilization of Kudzu as a lead phytoremediator and the impact of lead on selected physiological responses” Can. J. of Plant Science, 2013, 93 (5), 951-959.
- Isai T. Urasa and Nixon Mwebi “An investigation of the factors that can influence the behavior of Biosolids when this material is applied on land” J. of Environ. Science and Health, Part A, 2011, 46, 1625-1631.
- Nixon Mwebi, and Jennifer Brown, “Effect of adding milk on the antioxidant potential of black, green, and decaffeinated teas” J. of Undergrad. Chem. Res., 2010, 9, (3) 55-57.
- Jayne Lampley, Ashley Casey, and Nixon Mwebi, “Antioxidant distribution in the various parts of the mango fruit” J. of Undergrad. Chem. Res., 2010, (2), 39-42.
- Nixon Mwebi, and Brian Ogendi, “Peppers: Effect of cooking on antioxidant potential”, Journal of the Science of Food and Agriculture, 2013 M # JSFA-12-0920 (Under Review)