howcoffeeisdecaffeinated - Chemistry How do you...

Info iconThis preview shows pages 1–2. Sign up to view the full content.

View Full Document Right Arrow Icon
Chemistry How do you decaffeinate coffee? Coffee is an incredibly highly consumed substance and with over 52% of Americans enjoying it everyday, it is necessary that a non caffeinated alternative be present to accommodate different likings. A seven ounce cup of coffee contains roughly anywhere from thirty to one hundred eighty milligrams of caffeine, so more recently, much technology is being implemented towards extracting caffeine from beverages. For the majority of coffee beans, they must be soaked for a long period of time, submerged to draw the caffeine from the beans. Although effective, this process also results in the removal of the flavor. For this reason, coffee brewers use different methods to ensure the maintenance the flavor of the beverage. In the early 1970’s, dichloromethane was the solvent used to remove caffeine. This was so because of its lower toxicity and ability to selectively dissolve caffeine without removing the flavor of the coffee, peptides, or sugar. As the century progressed,
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 2
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 06/14/2008 for the course CHEM 118 taught by Professor Cappon during the Spring '08 term at SUNY Geneseo.

Page1 / 3

howcoffeeisdecaffeinated - Chemistry How do you...

This preview shows document pages 1 - 2. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online