Does anyone remember what temperature Caffeine releases at? Or is that a myth, like lets say I am here eating yogurt with matcha in it, that doesn't really contain active Caffeine right?
posted by:
|
SF Bay Area
|
-
Re: Caffeine releasee point
Thu, December 27, 2007 - 7:44 PMsome questions yield the most unexpected answers. i looked it up on wikipaluza and found nothing regarding a release point. it's a naturally occuring insecticide in plants. caffeine is specifc to coffee and other names of the same chemicle compound are given for tea, matte, and other plants whence the same compound is derrived. so i think it naturally occurs in the plants without a release point. i think the temperature, or cooking it simply leeches the chemicle from the bean, leaf, etc.
cool pic on wiki: spiders on and off caffeine: en.wikipedia.org/wiki/Caffeine scroll down to pharmacology. cool stuff. i learned something new today! woo hoo! -
-
Re: Caffeine releasee point
Thu, December 27, 2007 - 11:01 PMfor the best spiders on drugs video I suggest....
www.youtube.com/watch
and here is a almost an answer...
Q. Does green tea have less caffeine than black tea?
A. Green tea and black tea come from the same plant – Camellia Sinensis – and as such contain more or less the same amount of caffeine. The difference is in the method of preparation. Caffeine is highly water-soluble at high temperatures and goes into solution very quickly. Generally green tea is prepared with water that is between 170°F to 180°F whereas black tea is prepared with water that is between 200°F and 212°F. Since black tea is generally prepared with water that is a higher temperature, more of the caffeine leaches into the tea resulting in higher caffeine readings. If green tea is prepared at the same temperature as black tea the caffeine levels are virtually the same.
the question is, if caffeine tend to release more with hotter water, does it release at all below a certain temperature? I am still searching for the true answer :) -
-
Re: Caffeine releasee point
Fri, December 28, 2007 - 12:48 AM< the question is, if caffeine tend to release more with hotter water, does it release at all below a certain temperature? I am still searching for the true answer :) >
Since hotter water naturally creates a stronger infusion, I would be inclined to answer yes, even it it is only a secondary effect. Below a certain point, you get no real infusion, i.e. no tea. -
-
Re: Caffeine releasee point
Fri, December 28, 2007 - 7:25 AMbt i think you could get the same product with an enzyme.
-
-
-
