Posts Tagged ‘Science’

Bookmarks for October 18th

These are my links for October 18th:

Link: www.medicman.nl/blog

What’s Inside a Cup of Coffee?

Caffeine
This is why the world produces more than 16 billion pounds of coffee beans per year. It’s actually an alkaloid plant toxin (like nicotine and cocaine), a bug killer that stimulates us by blocking neuroreceptors for the sleep chemical adenosine. The result: you, awake.

Water
Hot H2O is a super solvent, leaching flavors and oils out of the coffee bean. A good cup of joe is 98.75 percent water and 1.25 percent soluble plant matter. Caffeine is a diuretic, so coffee newbies pee out the water quickly; java junkies build up resistance.

2-Ethylphenol
Creates a tarlike, medicinal odor in your morning wake-up. It’s also a component of cockroach alarm pheromones, chemical signals that warn the colony of danger.

Quinic acid
Gives coffee its slightly sour flavor. On the plus side, it’s one of the starter chemicals in the formulation of Tamiflu.

3,5 Dicaffeoylquinic acid
When scientists pretreat neurons with this acid in the lab, the cells are significantly (though not completely) protected from free-radical damage. Yup: Coffee is a good source of antioxidants.

Dimethyl disulfide
A product of roasting the green coffee bean, this compound is just at the threshold of detectability in brewed java. Good thing, too, as it’s one of the compounds that gives human feces its odor.

Acetylmethylcarbinol
That rich, buttery taste in your daily jolt comes in part from this flammable yellow liquid, which helps give real butter its flavor and is a component of artificial flavoring in microwave popcorn.

Putrescine
Ever wonder what makes spoiled meat so poisonous? Here you go. Ptomaines like putrescine are produced when E. coli bacteria in the meat break down amino acids. Naturally present in coffee beans, it smells, as you might guess from the name, like Satan’s outhouse.

Trigonelline
Chemically, it’s a molecule of niacin with a methyl group attached. It breaks down into pyridines, which give coffee its sweet, earthy taste and also prevent the tooth-eating bacterium Streptococcus mutans from attaching to your teeth. Coffee fights the Cavity Creeps.

Niacin
Trigonelline is unstable above 160 degrees F; the methyl group detaches, unleashing the niacin—vitamin B3—into your cup. Two or three espressos can provide half your recommended daily allowance.

Via: wired.com

Bookmarks for October 9th through October 10th

These are my links for October 9th through October 10th:

Link: www.medicman.nl/blog

Bookmarks for October 3rd

These are my links for October 3rd:

Link: www.medicman.nl/blog

Bookmarks for September 22nd

These are my links for September 22nd:

Bookmarks for September 21st

These are my links for September 21st:

Bookmarks for September 20th

These are my links for September 20th:

Bookmarks for September 17th

These are my links for September 17th:

Bookmarks for September 12th through September 16th

These are my links for September 12th through September 16th:

Bookmarks for September 12th

These are my links for September 12th:

Advertisement


Google Friend Connect




TwitterCounter
Stats
Visits today: 29
Total visits: 21195
You are using with
Get Adobe Flash playerPlugin by wpburn.com wordpress themes
Visitor TrackingData Recoveryforex tradingforex