This experiment was designed in order to extract caffeine from coffee grounds. In order to do this‚ filtration and extraction techniques with solvents such as calcium carbonate‚ magnesium sulfate‚ and dichloromethane were used1. Decaffeination is something that’s used around the world‚ and there is much discussion on the different methods that can be used. In this case‚ using solvents and heat was the preferred method in order to extract the caffeine. Decaffeination is often used to in order to prevent
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1.0 TITLE Extraction of Phenol and Flavanoid compound of the edible brown seaweed species (Eucheuma Cottonii). 2.0 INTRODUCTION 2.1 An overview of Seaweed Macro-algae or “seaweeds” are multicellular plants growing in salt or fresh water. They belong to the lower plants‚ meaning that they do not have roots‚ stems and leaves. Instead they are composed of a thallus (leaf-like) and sometimes a stem and a foot (holdfast). Some species have gas-filled structures to provide buoyancy. They are often
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EXTRACTION OF COPPER FROM OXIDISED COPPER ORE Aim: To analyse how copper is obtained from oxidised copper ore using the processes of leaching‚ solid-liquid separation‚ displacing and electrowinning. Method: Refer to ‘Extraction of Copper from oxidised Copper Ore’ document pages 1-2 Results: Leaching: The blue particles in the copper ore which is copper was dissolved in the sulphuric acid and the solution turned into a blue colour. There was also sediment that was floating around
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difference in the mean change in pulse rate (P>0.05) between those participants ingesting caffeine in comparison to those that did not consume caffeine and therefore the null hypothesis‚ HO‚ was accepted (Refer to appendix 2 for hypotheses). Similarly‚ there is no significant difference between the mean change in respiration rate (P>0.05) of subjects that consumed caffeine and subjects that did not consume caffeine. Therefore the null hypothesis‚ HO‚ was accepted. (Refer to appendix 2 for hypotheses)
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can be used. Fractional distillation uses a column that allows many small distillations to occur as the vapor ascends the fractional distillation column. Purpose: In this experiment we aim to demonstrate that we can separate two volatile compounds from a mixture due to the different chemical properties of each compound. We will accomplish this by a separation procedure known as distillation‚ which relies on each compound having a distinct and separate boiling point. Our pure products will be analyzed
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The Effects of Caffeine 1 The Effects of Caffeine and Placebo on Computer Typing Skills St. Olaf College May 14‚ 2009 The Effects of Caffeine 2 Abstract This study examined the effects of caffeinated versus caffeine-free CocaCola and Diet Coke on the speed‚ accuracy‚ error and words per minute of typing skills. 30 undergraduate students participated in the experiment for academic credit for an introductory to psychology class. The participants consumed their choice of soda and were
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relationship between an individual’s amount of caffeine consumption during his/her study session and the individual’s study habits showed that the main effect of drinking caffeine on exam preparation was not significant There were participants‚ 20 male and 58 female college students (N=78)‚ answered self-ratings on their personal consumption of caffeine as well as their study habits when preparing for a test/exam. It was hypothesized that the more caffeine a student consumes while studying‚ the more
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that are abundant in our country. One of these is the siam weed leaves and kamote leaves that can be found almost everywhere inUrdaneta City‚ but‚ it is being ignored by many people. These plants are very useful and can be an herbal plant. Nowadays‚ there are an abundant number of products coming out from market and one of these products is commercialized teas that undergo processes that may threaten our health. Siam weed leaves contains tannin which is an astringent‚ bitter plant polyphenolic
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Introduction When extracting lipids or fats from foods‚ both the method as well as the solvents chosen to perform a complete‚ or close to complete extraction are important. If these two elements are not taken into consideration‚ the extraction may not be complete‚ or the extract may contain a large quantity of undesired impurities. The natural fats and oil are mixtures of glycerides of fatty acids. Fats and oils are naturally occurring organic compounds which belong to a large group of water insoluble
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TEA Dr. B.L. Wedzicha of t h e Procter D e p a r t m e n t of Food Science‚ U n i v e r s i t y of Leeds‚ describes t h e c h e m i s t r y of black t e a manufacture Tea is the m o s t w i d e l y c o n s u m e d beverage in the w o r l d . The economic importance of an annual w o r l d production of tea estimated to be in the region of 1-1·5 million tonnes has resulted in considerable attention being paid to the understanding of the chemical and physical changes w h i c h take place during tea
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