The goal of this experiment is to be able to reproduce anthocyanins by removing the anthocyanins’ specific sugar and eventually adding a new sugar, such as rhamnose or fucose, via column chromatography. This would be primarily for monetary gain as we would, through this process, have the potential to create standards for multiple anthocyanins. Sadly, I was only able to make it to the column chromatography stage of the research due to some unforeseen complications and eventually COVID-19 halting all lab work. I was focused on attempting to extract the anthocyanins from various red leaves from both trees and bushes from the Indiana and Ohio areas. Using HPLC UV/vis, it was confirmed that anthocyanins were present in these red leaves, however, the anthocyanin count for the red leaves was at least 10 times smaller than the anthocyanin count for the strawberries and raspberries. So, before trying to further separate the leaf anthocyanins, I switched over to using strawberry and raspberry samples to attempt to see the red color of the anthocyanins show up in the alumina column being used. In order to prepare the samples however, the methanol that had been used to extract the anthocyanins needed to be bubbled off so that most of the sample would be just the anthocyanins themselves within the columns. This process of bubbling off the methanol presented some challenges with time since it took 3 hours to bubble off just about 2-3 milliliters of methanol at a time. Finally, after switching from bubbling the methanol off in a vial to a beaker, thus increasing its surface area, the samples were able to have the methanol bubbled off much more quickly than the previous rate. Again, I only got to about halfway through my experiment for my senior thesis, but what was important were the techniques and learning opportunities that I had throughout this experience. Learning from your mistakes so that you can avoid those mistakes in the future is basically what research is all about in the end all be all.