Coffee in beverages

Principle
Tea and coffee contain caffeine, an alkaloid which acts as a stimulant. Solid caffeine is converted directly to the gaseous state on heating, without any intermediate liquid state. It sublimes. Caffeine is harmful to health when consumed in larger quantities. Caffeine is detected in coffee, coffee substitute and tea.

Learning objectives

• A lot of foods (e.g. tee and coffee) contain caffeine

Benefits

• Easy teaching and efficient learning by using interactive experimentation PHYWE-Software
• Experiment is part of a complete solution set with experiments for the topic Food Chemistry matched with international curriculum: all topics are covered