background of the study

Background of the - prices for 3in1 coffee mix are very competitive http/www.3in1coffee.com Some also drinks hot chocolate because they believe

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Brief background of the study: It has been years that the people used to drink coffee when they stay up late because they believe that coffee has caffein which helps them stay awake. This study proves which drink is more better to drink to stay awake all night. The word "coffee" entered English in 1598 via Dutch koffie. This word was created via Turkish kahve, the Turkish pronunciation Arabic qahwa, a truncation of qahhwat al-bun or wine of the bean. One possible origin of the name is the Kingdom of Kaffa in Ethiopia, where the coffee plant originated; its name there is bunn or bunna. ( http://en.wikipedia.org/wiki/History_of_coffee#Origins ). 3in1 Coffee is an instant beverage drink widely drunk in Asia, though it is also getting popular in other parts of the world. It is a simple mixture of instant coffee, non dairy creamer and refined cane sugar. 3in1 coffee is popular due to convenience, affordable prices and acceptable taste. Most 3in1 coffee mix in the market are not exactly made with top grade instant coffee and non dairy creamer as retail
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Unformatted text preview: prices for 3in1 coffee mix are very competitive. ( http://www.3in1coffee.com/ ) Some also drinks hot chocolate because they believe that chocolate is a good energizer because of its sugar but it is bad for the people who have diabetes.The development of milk chocolate by Daniel Peter changed the flavor of chocolate around the world. In 1887, Daniel Peter adopted the original formula for what was to become the first successful milk chocolate in the entire world. Peter called his product, "Gala" from the Greek, which means, "from the milk." Daniel Peter worked in the Nestle factory in Vevey, Switzerland until he was in his 90's. Today, milk chocolate contains chocolate liquor, cocoa butter, vanilla, milk solids, and lecithin. Milk chocolate must contain 10% chocolate liquor, 3.7% milk fats, and 12% milk solids. The quality of milk chocolate varies from brand to brand with European brands usually of higher quality. ( http://whatscookingamerica.net/History/MilkChocolate.htm )...
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This note was uploaded on 07/19/2011 for the course SC 101 taught by Professor David during the Fall '10 term at American Intl. University.

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