...EXTRACTION Concepcion, Ma. Noelle. U., Corpus, Ian Dexter. N., Dayanghirang, Vivien Angela I., De Vera, Yerim K., Del Pilar, Nicole Alexandre L. Group 3 – 2CPH Organic Chemistry Laboratory ABSTRACT The group extracted caffeine from tea using single extraction, where 10 tea bags(15g) were boiled in 100ml of water containing 4.4g of anhydrous sodium carbonate. The extract was placed in a separatory funnel and the 60 ml of dichloromethane was poured at once to the mixture in a separatory funnel. From two distinctive layers, the clear portion was collected in a beaker containing anhydrous sodium sulfate. The group decanted the solution to pre-weighed evaporating dish and was evaporated to dryness. The weight of the dried product was 0.9 g, which was determined by subtracting the weight of pre-weighed evaporating dish from weight of evaporating dish containing the residue. The percentage yield of the caffeine was 6%. INTRODUCTION: Extraction is the process of solute tra-nsfer from one solvent to another solvent to where the extractive is more soluble (Pavia, 1998). The theory of extraction is the immiscibility in two liquid phases to separate only desired content from the others. It is used in the isolation of natural products, which consist of multi-component mixtures, from its sources. It commonly utilizes organic solvents, such as ether, hexane, and benzene or methylene chloride to extract organic substance. Extraction consists aqueous phase and organic phase,...
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...EXTRACTION CAFFEINE FROM TEA PURPOSE: This experiment is designed to introduce students to the use of another separation technique, which is the solvent extraction. In this experiment you will isolate a compound from a natural source. You will extract caffeine from the tealeaf by using both solid-liquid and liquid-liquid extractions. INTRODUCTION: Caffeine is a natural product found in coffee, tea, soft drinks, and chocolate. The tea and coffee leaves are composed of approximately 4% of caffeine. Caffeine can also be isolated from natural sources. Extraction is a chemical method of separating a specific component of a solution from the rest of the solution. Caffeine was chosen in this experiment because caffeine is relatively easy to extracts from tea leaves. The reasons are there is approximately 5% of caffeine by weight of dry tea leaves, which is a large amount for a natural product. And the bulk of the tea leaf consists mostly of cellulose, which is a water-insoluble polymer of glucose. Caffeine is also soluble in both hot water and dichloromethane. In this experiment, all caffeine dissolves in the tea when the tea leaves are extracted with boiling water, which is the first extraction. The second extraction uses dichloromethane to separate the caffeine from the polar inorganics in the water. This is done two times; therefore, there is a minimal amount of caffeine left in the discarded tea. Sodium sulfate will serve to absorb the small amount of water from the...
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...EXTRACTION Reyes, Chaia Alyssa M., Suelo, Bernadette Ann A., Velches, Manna Angelica F., Vicente, Calvin Jaron B. ABSTRACT Caffeine was extracted from coffee beans by multiple extraction technique. 5.0009 grams of coffee beans was boiled in a solution of 4.4 g. anhydrous sodium carbonate and 100ml distilled water and was extracted three times using 20 ml of dichloromethane. The residue was collected by decanting the mixture of organic extract and anhydrous sodium sulfate and evaporating it to dryness. The percentage yield was computed by getting the ratio of the weight of the crude caffeine (residue) and weight of the coffee beans used. The percentage yield was 0.25%. I. INTRODUCTION Extractions are a way to separate a desired substance when it is mixed with others. The mixture is brought into contact with a solvent in which the substance of interest is soluble, but the other substances present are insoluble. There are two main types of extraction in chemistry namely: Liquid-liquid extraction (also known as Solvent extraction or Partitioning), which is further divided into two types (simple and multiple), and Solid-liquid extraction. The type of extraction used in this experiment was Multiple Liquid-liquid extraction. In this experiment, the group should be able to attain the following objectives: (1) extract caffeine from coffee beans (2) know the amount of caffeine present in 5.0009g of tea leaves, and (3) calculate the percentage yield of caffeine in 5.0009g of coffee...
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...Caffeine is most widely known for its use in the coffee industry. Many Americans are dependent on their early morning Latte. Caffeine stimulates the central nervous system, which is why many people love this morning pick me up. Each caffeine molecule contains eight carbon atoms, ten hydrogen atoms, four nitrogen atoms, and two oxygen atoms. It has a molar mass of 194.19 grams per mol. The molecular formula for a caffeine molecule is C8H10N4O2. Caffeine can be found naturally in fruits and leaves of particular plants. The most popular of course is the coffee plant. Two main plants are used today for most coffee production. “Coffea arabica, known as Arabica coffee, accounts for 75-80 percent of the world's production. Coffea canephora, known as Robusta coffee, accounts for about 20 percent,” (“Arabica and Robusta Coffee Plant”). After harvesting the round fruit, we call coffee beans, they are ground up and filtered in hot water to make coffee. Coffee takes many forms in the industry. There are espresso shots, mochas, lattes, Frappuccino’s, and of course straight black coffee. Lattes, mochas, and Frappuccino’s are usually coffee or espresso shots mixed with milk, sugar, and other flavors to mask the taste of coffee,...
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...Grading Of Tea How Is Tea Graded? The grading of tea is an accepted method of classifying the tea and it relates to the quality of the tea leaves. The grading of tea facilitates the international trade in tea and is the central component in the assessing of a money value for the various types of tea This classifying of tea into grades is an important tool for the tea experts in their task of making evaluations and comparisons between the different varieties of tea that are grown and manufactured throughout the world. The accepted methods of grading tea relate to the grading of Black tea only. The two main factors which affect the grading of tea are: 1. The size of the tea leaves: Whole, large tea leaves gain a higher grading 2. The method of production of the tea: There are 2 methods of manufacturing tea.Manufacturing of tea and these are the traditional method of production of tea by hand and the more modern mechanized method which is aptly called the CTC process (Crush, Tear and Curl). It is considered that the mechanized method damages the tea leaves and as a result the tea leaves bear a lower grading. In respect of Green tea and Oolong tea, as opposed to black tea, no single accepted method of grading has been developed. For these teas there exists a whole range of grading systems and these differ from tea grower to tea grower, from tea growing region to tea growing region and so on. These tea grading methods are based on and depend on factors different from those that...
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...Caffeine is the most-widely consumed psychoactive substance by human beings throughout the world (Reid, 2005). This report will detail its natural origins, chemical structure (as well as those of similar substances), and the methods and dosages in which it is rendered into its usable form. Additionally, this report will detail caffeine's various biological pathways within the human body, including access to the brain and various neurotransmitter pathways. Caffeine is a chemical that occurs naturally in over 100 plant species throughout the world (Steffen, 2000). Perhaps the most widely recognized of these plants is the coffee tree, whose small seed (commonly referred to as a "bean") is roasted and then crushed into a fine powder (Weinberg and Bealer, 2001). Caffeine also occurs naturally in cocoa beans, tea leaves, kola nuts, and gurana seeds, and mate. Some of these plants, such as tea, actually bear a distinct, but similar chemical to caffeine (i.e. theophylline); these chemicals will be discussed further in the chemistry section (Steffen, 2000). Caffeine is chemically known by two names. The first is 1,3,7 -trimethylxanthine; the second is 3,7,-Dihydro-1,3,7- trimethyl-1H-purine-2,6-dione. Historically, caffeine has also gone by the name of methyltheobromine, as well as thein (Weinberg and Bealer, 2001). The chemical formula of caffeine is C8 H10 N4 O2. The molecular weight for this chemical is 194.19 atomic units. Its composition...
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...This paper will consist of the cons of stimulants and caffeine. There will also be some background information about the different substances. Starting with cocaine, Freud used and distributed cocaine but never got to the point where he was dependent on it. As time went on amphetamines started getting popular. Contributing with homemade remedies and over the counter proscriptions that help with narcolepsy. Now into caffeine, which will start out with coffee. Coffee is made from either caffea Arabica or caffea robusta. Arabica bean have a milder flavor as for robusta bean have a stronger and more bitter flavor and higher caffeine content. Tea contains theophylline which is present in very small amounts in the tea. Theobromine is found in chocolate and its physiological actions are close to caffeine, but less potent to the central nervous system. Ending with a study about caffeine consumption and incidence with hip fractures among the elderly found that people who drink 2.5 to 3 cups of caffeinated coffee per day have a 69% greater risk of osteoporosis. Cons of Stimulants/Caffeine “If you are...
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...States | Number of locations | 21,160 shops[1] (Nov. 27, 2014) | Area served | Worldwide | Key people | * Howard Schultz (Chairman, President and CEO) * Troy Alstead (COO) | Products | Coffee • Tea • Pastries • Frappuccino beverages • Smoothies | Revenue | US$14.89 billion[2] (FY 2013) | Operating income | US$325.4 million[2] (FY 2013) | Net income | US$8.8 million[2] (FY 2013) | Total assets | US$11.5167 billion[3] (2013) | Total equity | US$4.48 billion[2] (FY 2013) | Number of employees | 182,000[4] (2014) | Subsidiaries | * Starbucks Coffee Company * Ethos water * Evolution Fresh * Hear Music * La Boulange Bakery * Seattle's Best Coffee * Tazo * Teavana * Torrefazione Italia | Website | starbucks.com | Starbucks Corporation, doing business as Starbucks Coffee, is an American global coffee company and coffeehouse chain based in Seattle, Washington. Starbucks is the largest coffeehouse company in the world ahead of UK rival Costa Coffee, with 21,160 stores in 63 countries and territories, including 12,067 in the United States, 1,570 in China, 1,451 in Canada, 1,070 in Japan and 793 in the United Kingdom. Starbucks locations serve hot and cold beverages, whole-bean coffee, microground instant coffee, full-leaf teas, pastries, and snacks. Most stores also sell pre-packaged food items, hot and cold sandwiches, and items such as mugs and tumblers. Starbucks Evenings locations also offer a variety of beers, wines, and appetizers...
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...including morphine addiction, headache, and impotence. When launched Coca-Cola’s two ingredients were cocaine and caffeine. The cocaine was derived from the coa leaf and the caffeine from kola nut, leading to the name Coca-Cola. Pemberton called for five ounces of coca leaf per gallon of syrup, a significant dose; in 1891, Candler claimed his formula contained only a tenth of this amount. Coca-Cola did once contain an estimated nine miiligrams of cocaine per glass, but in 1903 it was removed. After 1904, instead of using fresh leaves, Coca-Cola started using “spent” leaves –leftovers of the cocaine extraction process with cocaine trace elevels left over at a molecular level. Today, Coca-Cola uses as an ingredient a cocaine free extract prepared at a Stepan Company in Maywood, New Jersey. In the USA, Stepan Company is the only manufacturing plant authorized by the Federal Government toimprort and process the coca plant, which it obtains mainly from Peru, and Bolivia. Besides producing the coa flavoring for Cac-Cola, Stephan Company extracts cocaine from the coa leaves, which it sells to Mallinckrodt, Aa St. Louis, Missouri pharmaceutical manufacturer that is the only company in the USA licensed to purify cocaine for medicinal purposes. Kola nuts act as a flovoring and the source of caffeine in Coca-Cola. Kola nuts contain about 2 percent to 3.5 percent caffeine, are bitter tasting and...
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...Amona Washington Business Plan Draft September 14, 2015 Executive Summary Natural Vitality Energy Drink Sole purpose is to help increase the energy level of busy and athletic individuals in today’s society. With the busy lives of most people, we are all looking for a quick boost of energy to help get us through those last couple of hours at work or those late nights of cramming for a test, but we should take consider a healthy alternative to the popular energy drinks on the market today. Natural Vitality Energy Drink is for the health conscious individuals who are concerned with the ingredients that they consume. Natural Vitality Energy Drink, that is manufactured by Starrs to the Skye Manufacturing Company, is a unique blend of green tea, ginseng, B vitamins, and taurine, all natural ingredients that aides in boosting energy for several hours. Starrs to the Skye Manufacturing Company is a start-up company that will be specializing in all natural NAB. Natural Vitality Energy Drink is the first product on the market with this company for now; however, other products are being formulated and patented and will be available for the public in 2016. The strategic position that is going to help the success of Natural Vitality Energy Drink will be Differentiation Strategy. For small businesses, a product differentiation strategy may provide a competitive advantage in a market dominated by larger companies. The price point of Natural Vitality will be in the range of $2.89-$2.99...
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...1 The trouble with Starbucks On a dark December morning three years ago, Howard Schultz bounded into a coffee shop in Dublin and started shaking hands with people in red T-shirts and green aprons before peppering them with questions. “Are you all new with Starbucks?” he asked the staff. “Who are the customers, and have they been to Starbucks before?” The store was the second Starbucks to open in Ireland, and Schultz, a tall, lean, energetic man who had bought the Starbucks brand more than two decades earlier, was in town to find out what the locals thought of his empire. Watching his customers order espressos, lattes and cappuccinos as the morning sun slowly lit College Green Square, Schultz explained why the ubiquitous coffee brand had become so successful. “The story is kind of boring,” he said. “We keep doing the same thing, year-in and year-out.” And that thing wasn’t really about coffee. Starbucks’ rapid expansion, which saw it open more than 10,000 stores in three dozen countries, was sustainable, Schultz argued, because of the unique experience people had at the stores. “The one thing I think is really important,” he said, “is the sense of community and human connection in every Starbucks store you go into.” In 2005, Schultz had every reason to be confident about the future of the coffee chain that he had joined back in 1982 (when it comprised just four stores in Seattle). That December, Starbucks’ stock was trading close to historic highs of about $30 a share. Its sales...
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...provided for personal and informational purposes only. This site is not to be construed as any attempt to either prescribe or practice medicine. Neither is the site to be understood as putting forth any cure for any type of acute or chronic health problem. You should always consult with a competent, fully licensed medical professional when making any decision regarding your health. The owners of this site will use reasonable efforts to include up-to-date and accurate information on this Internet site, but make no representations, warranties, or assurances as to the accuracy, currency, or completeness of the information provided. The owners of this site shall not be liable for any damages or injury resulting from your access to, or inability to access, this Internet site, or from your reliance upon any information provided on this site. All rights reserved. No part of this publication may be reproduced , transmitted, transcribed, stored in a retrieval system, or translated into any language, in any form, by any means, without the written permission of the author. IMPORTANT COPYRIGHT AND LEGAL NOTICE: You do NOT have permission to copy, re-distribute, resell, auction, or otherwise give away copies of The Truth about Six Pack Abs, whether in e-book or physical book...
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...co Food and Beverage Operations DHM 102 The Official Guide Boston Business School 520 North Bridge Road #03-01 Wisma Alsagoff Singapore 188742 www.bostonbiz.edu.sg All rights reserved; no part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the Publisher. This guide may not be lent, resold, hired out or otherwise disposed of by way of trade in any form of binding or cover, other than that in which is published, without the prior consent of the Publisher. The Guide is a useful resource for those seeking to gain the internationally recognised CTHCM qualifications. The Guide however must be used together with the recommended textbooks. CONTENTS 1. Introduction 2. Food Production Methods 3. Food Service Outlets 4. Food Service Methods 5. Food and Beverage Service Staff 6. Menus and Beverage Lists 7. Food and Beverage Service Area and Equipment 8. Food Service – Accompaniments and Covers 9. Food and Beverage Service Sequence 10. Beverage Service – Non Alcoholic Beverages 11. Alcoholic Beverage Service – Wine and Beer 12. Alcoholic Beverage Service – Spirits, Liqueurs and Bar Operations 13. Customer Care and Selling Skills 14. Functions and Events 15. Supervisory Aspect of Food and Beverage Management 1 5 31 46 65 77 92 113 128 167 181 207 228 244 262 1 Introduction Description The aim of Food and...
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...Food and Beverage Operations DHM 102 The Official Guide Boston Business School 520 North Bridge Road #03-01 Wisma Alsagoff Singapore 188742 www.bostonbiz.edu.sg All rights reserved; no part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the Publisher. This guide may not be lent, resold, hired out or otherwise disposed of by way of trade in any form of binding or cover, other than that in which is published, without the prior consent of the Publisher. The Guide is a useful resource for those seeking to gain the internationally recognised CTHCM qualifications. The Guide however must be used together with the recommended textbooks. CONTENTS 1. Introduction 2. Food Production Methods 3. Food Service Outlets 4. Food Service Methods 5. Food and Beverage Service Staff 6. Menus and Beverage Lists 7. Food and Beverage Service Area and Equipment 8. Food Service – Accompaniments and Covers 9. Food and Beverage Service Sequence 10. Beverage Service – Non Alcoholic Beverages 11. Alcoholic Beverage Service – Wine and Beer 12. Alcoholic Beverage Service – Spirits, Liqueurs and Bar Operations 13. Customer Care and Selling Skills 14. Functions and Events 15. Supervisory Aspect of Food and Beverage Management 1 5 31 46 65 77 92 113 128 167 181 207 228 244 262 1 Introduction Description The aim of Food and...
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...The Prevention of Food Adulteration Act & Rules (as on 1.10.2004) CONTENTS PRELIMINARY SECTION 1. 2. 2-A Short title, extent and commencement Definitions Rule of construction PAGE 1 1 10 MISCELLANEOUS SECTION PAGE 14. Manufacturers, distributors and dealers to give warranty 35 14-A Vendor to disclose the name, etc, of the person from whom the article of food was purchased 36 15. Notification of food poisoning 36 16. Penalties 36 16-A Power of Court to try cases summarily 39 17. Offences by companies 43 18. Forfeiture of property 45 19. Defences which may or may not be allowed in prosecutions under this Act 46 20. Cognizance and trial of offences 47 20-A Power of Court to implead manufacturer, etc. 53 20-AA Application of the Probation of Offenders Act, 1958 and Section 360 of the Code of Criminal Procedure 1973. 54 21. Magistrates power to impose enhanced penalties 54 22. Protection of action taken in good faith 54 22-A Power of Central Government to give directions 54 23. Power of Central Government to make rules 55 24. Power of the State Government to make rules 58 25. Repeal and saving 59 THE PREVENTION OF FOOD ADULTERATION RULES, 1955 Part I PRELIMINARY RULE PAGE 1. Short title, extent and commencement 60 2. Definitions 60 vi CENTRAL COMMITTEE FOR FOOD STANDARDS AND CENTRAL FOOD LABORATORY 3. 3-A 4. 5. 6. 7. The Cental Committee for Food Standards Appointement of Secretary and other staff Central Food Laboratory GENERAL PROVISIONS AS TO FOOD Prohibition of import...
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