Introduction
Coffee to the laymen is a brewed drink which is derived from the seed of the coffea plant. It plays a crucial role in society by giving people the energy boost they need to get through the day, as an IB student I can vouch for this.
There is a variety of explanations to why humans like coffee so much. One of which is the similarity of the molecular structure of adenosine and caffeine, with the most distinguishable similarities being two nitrogen rings. This sympathy between human and coffee biochemistry allows caffeine to bind to adenosine receptors in the brain resulting in the inhibition of adenosine. Adenosine is a reagent that slows down neural activity, dilates blood vessels making you feel sleepy. Hence, this binding of
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indicated that there was formation of covalent associations between CGA’s and proteins throughout the roasting process. However, in general, it seems that there has been little research conducted on the involvement of proteins on flavour and melanoidin formation.
Carbohydrates
When researching the role of carbohydrates in roasting, I found numerous papers on the significance of carbohydrates within the roasting of coffee. Multiple papers stated that sucrose is swiftly incorporated in two main reactions. The first being the hydrolysis of sucrose, in order for the released monosaccharides to be incorporated in various chemical reactions. The second being that either the glucose or fructose moiety go through “ring opening” enabling sucrose to be provided for numerous reactions with other coffee compounds.
(Insert paragraphs regarding carbohydrates and their structures and in which process they are used in. Mention arabinogalactan and
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Place 10 grams of the ground up beans into a 50ml beaker.
16. Mix with 40 ml of water.
17. When the powder has fully mixed, place pH probes into solution
18. Record pH of the mixture.
19. Repeat steps 1-18 for all designated times.
20. Repeat the experiment 5 times.
(Include uncertainties and etc.)
Variables:
Dependent pH of coffee solution
This will be measured using a pH probe.
Independent Time of roasting
Control
Type of coffee bean
To prevent major discrepancy in the chemical composition of the beans. This must be measured so that we attempt to maintain a constant concentration of all the different reagents within the solution. Temperature of solvent
This is important to maintain as it could prevent any further alterations to the chemicals, which could potentially alter the pH of the solution. Volume of solvent
This is to ensure that there is a constant dilution when repeating the experiment as the mass of coffee used is controlled. This again maintains concentration, preventing an alteration of pH Mass of solute used
This is to ensure that there is a constant amount of coffee within the solute ensuring a constant level of dilution when repeating the
Rajic, A (2013) 'carbohydrates: structure and function' [PowerPoint presentation]. IMDBIS 105 Bioscience Available at: https://learn.ucs.ac.uk (Accessed: 24 November 2013)
A. M. El-Sayed, V. J. Heppelthwaite, L. M. Manning, A. R. Gibb, D. M. Suckling, J. Agric. Food Chem. 2005, 53, 953.
In acid-base titration solution without a known molarity is placed in an Erlenmeyer after it’s volume is measured. An indicator is added to the solution most of the time it is phenolphthalein. The solution with a known concentration is placed in burette with a tap in the end. By opening the tap slightly solution in the burette is poured in to the solution in Erlenmeyer drop by drop. After a while the solution in Erlenmeyer forms a color change. This is the turning point for the solution. At the turning point by the volume consumed in burette the molarity of the other solution can be
wide range of concentrations, thus aiding in the accuracy of the calibration curves. Another bene?it
Caffeine, commonly found in coffee and many other beverages, and containing certain chemicals compounds leading to the constant necessity of fidgeting, jitters, sleepless hours, and health hazards as though being tormented by a hobgoblin with the irresistible sweet aroma and multiple flavors trapping you into a path, not being able to truly quit as desired or consequences attached, but is it the world’s most used legal drug addiction or something enjoyable, you decide? “The delicious chemical in caffeine is 1,3,7-trimethylxanthine”(Linn). “Caffeine is made by pressuring cooking beans with CO2 to produce the drug in powder form”(Linn). “In caffeine the consumption breakdown in Coffee is 54%, Tea it’s 43%, Food and misc it’s 3% and used as a common mood-altering drug in the world, most popular way of ingesting is through coffee”(Linn). The issue with drinking coffee is due to the fact that caffeine can cause some troubling effects like insomnia activity in the brain that prevents sleep, constant need to urinate leading to dehydration due to the lack of fluids in the body, and diarrhea causing the food right out because it accelerates the digestion in the stomach. The consumption of too much caffeine can cause damage in human health also causing an overdose leading to death. The impact in society is through how much caffeine Americans consume daily, and the effects it causes in human health and sleep patterns. Throughout the years past caffeine consumption in America has increased jarasicaly, about 90% in some form daily. “On average Americans have been known to consume 280 mg of caffeine per day or 2-3 cups of coffee”(Linn). Strangely enough, caffeine is still contained and found in decaffei...
Americans lead the world in coffee drinking, consuming an average of 3.4 cups per person per day (Pennybacker 18). Gourmet coffee houses are sprouting up all over the place. But what is the real story behind this dark brown liquid? Is it as innocent as it first seems-just a pleasant morning pick-me-up? Unfortunately it isn't. Much of today's coffee is grown in such a way that it damages the environment, although it has been proven that there are far less harmful methods.
positioned vertically in the neck of the reaction flask to prevent any of the solvent/reactant liquids from evaporating.
...sible is easier with my whole-pot brewing method, because I keep the grounds container until it is empty, which makes it very easy to track the quantity of coffee grounds that is used to produce X# of cups, whereas with the Keurig maker, if I am using pre-filled pods, they are thrown away as soon as they are used, so it is harder to track how much input is being used to produce the amount of output (although, unless I get a pod flavor I don’t like, it is usually 1:1 – 1 pod to one cup of coffee).
The popularity is evidenced by majority of literatures. It is because, besides tasty, coffee can enhance mood, needs as social intercourse, for example taking coffee and talking with friends in caf¨¦, is also one of the main reasons. Furthermore, caffeine benefits us in different kinds of aspects. It can raise arousal (alertness), human performance including vigilance performance, logical reasoning, concentration and memory. Besides, enhancing mood, reducing boredom also are the advantages accounting for popularity of coffee.
The purpose of the lab is to analyses the water using mass balance analysis, so the concentration of the coagulant downstream can be determined.
The chemistry of carbohydrates most closely resembles that of alcohol, aldehyde, and ketone functional groups. As a result, the modern definition of a carbohydrate is that the compounds are polyhydroxy aldehydes or ketones. The chemistry of carbohydrates is complicated by the fact that there is a functional group (alcohol) on almost every carbon. In addition, the carbohydrate may exist in either a straight chain or a ring structure. Ring structures incorporate two additional functional groups: the hemiacetal and acetal.
Coffee is the first thing that people associate with instant energy on a groggy morning. “In the U.S., coffee is king of beverages” (Reinke) Research has been done that has named coffee as an addiction to the people who consume large quantities of it. Coffee was named the top source of antioxidants. This is partly because of the amount consumed each day. Some of the antioxidants that coffee has are quinines and chlorogenic acid. It also contains trigonelline, an antibacterial compound. This is where coffee acquires its delicious aroma. Now let’s step back for a minute and just think about how much caffeine people consume. In an 8oz cup of coffee it has about 85 milligrams of caffeine. This is about double the amount that tea contains. Studies have shown that caffeine stimulates the brain and nervous system. This is where you get that energized feeling. After about the third cup, knees start to bounce, pens are clicking and people start running laps around the office. Caffeine can become addicting if you drink too much. Coffee can become that addictive habit people are unable to shake.
Coffee people drink coffee with a purpose, they need the caffeine to make them more alert and increase their productivity. On the other hand, tea drinkers usually drink tea because of the enjoyment that tea give them, the relaxations that tea provide. It is typical to imagine that a person holding a cup of coffee is working over night at an office and a tea person is often reading newspaper at Sunday afternoon. Unlike tea drinkers, coffee drinkers are more attached to their drink compared to tea drinkers. A coffee drinker must have his coffee fix every single morning otherwise he or she cannot function without it. However, a tea drinker can easily live without drinking tea for even a few days. Even though they both have caffeine inside their drink, coffee drinkers seem to be more addicted to caffeine and as time goes, they will become more dependent on
There are many health benefits that come from drinking coffee. Coffee can overall make you a happier person. Drinking coffee can make a positive impact on your life. Does coffee really stunt your Growth? How does drinking coffee help in your day to day life? Coffee is loaded with antioxidants and beneficial nutrients that can improve your health. Studies show that coffee drinkers have a much lower risk of several serious diseases.
For this experiment we used titration to standardize the exact concentration of NaOH. Titration is the process of carefully adding one solution from a buret to another substance in a flask until all of the substance in the flask has reacted. Standardizing is the process of determining a solutions concentration. When a solution has been standardized it is referred to as a standard solution. To know when a solution is at its end point an indicator is added to acidic solution. An indicator is an organic dye that is added to an acidic solution. The indicator is one color is in the acidic solution and another color in the basic solutions. An end point occurs when the organic dye changes colors to indicate that the reaction is over (Lab Guide pg. 141).