Term
| Describe the physiological effects of the caffeine in a cup of coffee on heart, stomach, and bladder |
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Definition
stimulates it
increase acidity
increases urine output |
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Term
| List 6 effects of excessive caffeine |
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Definition
• Anxiety
• Headaches
• Dizziness
• Insomnia
• Heart palpitations
• Mild delirium |
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Term
| Coffee is made primarily from |
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Definition
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Term
| tea is made primarily from |
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Definition
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Term
| cacao is made primarily from |
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Definition
| cotyledon tissue within the seed |
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Term
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Definition
| 75% of US caffine consumption |
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Term
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Definition
o Theobroma cacao
o Commonly known as Cacao |
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Term
| Chocolate- Region of origin, current geographic distribution and habitaite |
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Definition
o Central America
o Natural distribution extends from Amazon region of south america to southern mexico |
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Term
| Chocolate - Description of the plant |
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Definition
o Naturaully grow as understory trees
flushes twice a year
o Pods contain 20-60 seeds
o Redish color |
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Term
| Chocolate - Structures, features and constituents of importance and their uses |
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Definition
♣ Extracted theobromine is converted to caffeine
o The embryos left after roasting and separation from seed coats are called nibs
♣ Used for chocolate liquor
o Theobromine in chocolate is an effective cough suppressant |
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Term
| Chocolate - • Cultivation, harvesting, and processing |
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Definition
o Africa is worls largest producer
o Planted in shaded orchards
o Pollination by midges that livein orchard debris
pods picked and cracked
fermentation
dried
sorted/graded
roasted
fanned |
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Term
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Definition
o Maya and Aztecs thought it had a divine origin hence why theoborma means food of the gods and they used it in religious ceremonies
o Wasn’t until Hernan Cortes cisited the royal Aztec court that its importance in the new world was appreciated |
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Term
| Chocolate - • Current issues |
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Definition
| o Fat content and health worries |
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Term
| In 1996 scientist dound that chocolate contains 3 compounds that bind to the same brain receptors as weed |
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Definition
♣ Phenylethylamine
♣ Anadamine
♣ Trypotophan |
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Term
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Definition
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Term
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Definition
| procuess to darken choca which makes it flavor mild and increases its solubility |
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Term
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Definition
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Term
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Definition
| year the grapes were picked |
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Term
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Definition
o May be oldest beverage fermented
o Egypitains used wine primarily for religious ceremonies
o Greek empire used for popular beverages |
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Term
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Definition
Yeaats responciobel for the fermentation
o Sulfur dioxide is introduced into closed containers to kill bacteria
♣ Enzymes- break down pectin molecules
♣ Bentonite that promotes clumping and settling of suspended particulate matter
o placed in aging tanks
♣ Steel or wood barrels |
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Term
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Definition
♣ Kind of grapes used
♣ Location of vineyard
♣ Slope of the area on which vines were growing
♣ The place wine was bottled
♣ Level of sweetness
♣ Year grapes were picked |
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Term
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Definition
o Expressed juice is filtered to remove the skins before being placed in fermentation tanks
o Can be made from red grapes if skins are removed immeditaly after pressing
o Aged 1 year to 18 months and for as logn as 5 years but after that will spoil |
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Term
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Definition
o The skins go into the fermentation vat ith juice
o The color of red or rose wine is due to piglemts int eh skins that elach into the juice
o Cannot be made naturally from white grapes
o Aged up to 30-40 years |
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Term
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Definition
o Carbonated
o Ususally made by adding surgar and selected ueyats to a blend of still wine before bottling |
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Term
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Definition
o Contain no gas CO2
o Simple fermentation
o Fermentation tanks are open or have outlets for gas to escape |
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Term
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Definition
o Concentrated ethanol or a highly distilled beverage
o Cognac is added
o Fortifying wines began in Europe in the 17th centruy |
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Term
| o Removal of sediment is faiclited by storming champagne bottles ar an angle during the last bit og fermentation |
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Definition
♣ Neck is plunged into liquid nitrogen that freezes liquid in neck
♣ After cork is removed and pressure form inside the bottle forces the forze cylinder of champage contiang the debirs out and then the cylinder is cut off
♣ Remaing protion goes back in and its quickly recorked |
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Term
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Definition
has been singled out as the compound for reducing incidence of heart disease
in red wine |
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Term
| How many coffee houses did England have by 1675? |
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Definition
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Term
| Coffee- Region of origin, current geographic distribution and habitat |
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Definition
Native to africa
Cannot handle freezing |
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Term
| Coffee- Description of the plant |
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Definition
Grow on small trees
Glossy leaves
White flowers
9 months to mature - called cherries
Brry is tough outer layer, - has floral cup and exocarp
Fleshy mesocarp
Thin endocarp
Two seeds in endocarp |
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Term
| Coffee- Cultivation, harvesting and processing |
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Definition
Arabica, canephora and liberica (in order of popularity)
Arabica self pollinating and self compatible
Robusta (canephora) for blended coffees or decaffinated or insta
Last one not really used out of africa
Mostly grown in orchards
Produces first crop at 3 years old
Grown at hillside the best
Seeds seperated from fruit
Either by wet or dry process
Dry- fresh fruit dry from sun, pricarp taken away
Wet - produces better flavour, depulps freshfruit by machine and seeds washed than seeds ferment for 12-24 hours
Seeds spread to dry for one week
Remaining endocarp removed mechanically
Roasting in cylinders - tumble and dry at same time for 10-15 minutes
Lose weight during roasting
Beans quickly cooled (prevents loss of aromatic oils |
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Term
| Annual number of deaths involving alcohol consumption? |
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Definition
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Term
| What species of yeasts are used most frequently to produce alcohol? |
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Definition
| S.cerevisiae and S. bayanus and S.pastorianus |
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Term
| List four reasons that Saccharomyces species are usually used |
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Definition
Efficient at alchohol production
Tolerate higher leaves of ethanol
Produce compounds that add flavour
Yeast lacks chlorophyll and cannot make their own food |
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Term
| What occurs, chemically, during the process of fermentation? |
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Definition
Converts simple sugars to alcohol
Sugars are metabolized and broken down by yeast
Leaves ethanol and carbon dioide as waste
Also makes long chain alcohols, acetaldehyde, acetic acid |
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Term
| Why does fermentation produce a maximum concentration of alcohol of 18 or 19 percent? |
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Definition
Usually toxic and lead to death to yeast
Tolerance creates upper value of alcohol produced |
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Term
| What has highest caloric value |
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Definition
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Term
| Which is most concentrated? |
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Definition
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Term
| which is purest of the natural adroitness? |
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Definition
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