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Related Concept Videos

Experimental Designs01:16

Experimental Designs

An experimental design is a systematic process that allows researchers to evaluate the relationship between dependent and independent variables. There are three widely used types of experimental design - pre-experimental design, true experimental design, and quasi-experimental design. In pre-experimental design, the researcher compares the data before and after some interventions or treatments. The true-experimental design has more than one purposefully created group, a commonly measured...
Stimulants01:29

Stimulants

Stimulants are substances that enhance neural activity and elevate dopamine levels in the brain, leading to their highly addictive nature. These drugs include cocaine, amphetamines, MDMA, caffeine, and nicotine, each with distinct mechanisms of action and varied health implications.
Cocaine can be administered via snorting, injection, or smoking. It primarily functions by blocking the reuptake of dopamine, resulting in a euphoric high characterized by an intense sensation of happiness and...
Time Course of Drug Effect01:14

Time Course of Drug Effect

The progression of a drug's impact can be analyzed by examining both the concentration-time course and the effect-time course. The concentration-time course is determined by the drug's half-life and is influenced by factors such as its pharmacokinetics, including absorption, distribution, metabolism, and elimination. The effect of the drug is often related to its concentration in the plasma and is calculated using the maximum drug effect and the plasma concentration that generates 50 percent of...
pH01:24

pH

The potential of hydrogen (pH) is a measure of the acidity or basicity of a water-based solution determined by the concentration of hydronium ions (H3O+). In one liter of pure water at neutral pH, there are 1×10−7 moles of hydronium ions. However, the extensive range of hydronium ion concentrations present in water-based solutions makes measuring pH in moles cumbersome. Therefore, a pH scale was developed to convert moles of hydronium ions into the negative logarithm of the hydronium ion...
¹³C NMR: ¹H–¹³C Decoupling01:04

¹³C NMR: ¹H–¹³C Decoupling

The probability of having two carbon-13 atoms next to each other is negligible because of the low natural abundance of carbon-13. Consequently, peak splitting due to carbon-carbon spin-spin coupling is not observed in spectra. However, protons up to three sigma bonds away split the carbon signal according to the n+1 rule, resulting in complicated spectra.
A broadband decoupling technique is used to simplify these complex, sometimes overlapping, signals. Broadband decoupling relies on a...
Loss of Carboxy Group as CO2: Decarboxylation of β-Ketoacids01:02

Loss of Carboxy Group as CO2: Decarboxylation of β-Ketoacids

Carboxylic acids, upon heating, undergo a decarboxylation reaction by releasing carbon dioxide gas. Monocarboxylic acids do not undergo decarboxylation easily. However, a silver salt of carboxylic acid reacts with bromine or iodine under high temperature to release carbon dioxide gas and forms halide with one less carbon. This reaction is called the Hunsdiecker reaction.

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Related Experiment Video

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Caffeine Extraction, Enzymatic Activity and Gene Expression of Caffeine Synthase from Plant Cell Suspensions
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Caffeine Extraction, Enzymatic Activity and Gene Expression of Caffeine Synthase from Plant Cell Suspensions

Published on: October 2, 2018

Caffeine content of decaffeinated coffee.

Rachel R McCusker1, Brian Fuehrlein, Bruce A Goldberger

  • 1Department of Pathology, Immunology and Laboratory Medicine, University of Florida College of Medicine, Gainesville, Florida 32610-0275, USA.

Journal of Analytical Toxicology
|November 30, 2006
PubMed
Summary

Decaffeinated coffee often contains caffeine, posing risks for individuals on caffeine-restricted diets or medications. Patients should be aware that "decaf" coffee may still impact their health due to residual caffeine content.

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Area of Science:

  • Pharmacology
  • Food Science
  • Nutritional Science

Background:

  • Caffeine is the world's most consumed drug, primarily through coffee.
  • Certain medical conditions and medications necessitate caffeine restriction.
  • Decaffeinated beverages may contain varying amounts of caffeine, posing a risk.

Purpose of the Study:

  • To determine the caffeine content in various decaffeinated coffee drinks.
  • To assess the variability of caffeine in decaffeinated coffee from different establishments and within a single brand.

Main Methods:

  • Phase 1: Analyzed 10 decaffeinated coffee samples from diverse coffee outlets.
  • Phase 2: Measured caffeine in Starbucks decaffeinated espresso and brewed coffee samples from a single location to assess intra-brand variability.

Main Results:

  • Decaffeinated coffee samples from different outlets contained 0-13.9 mg of caffeine per 16-oz serving.
  • Starbucks decaffeinated espresso had 3.0-15.8 mg/shot, and brewed coffee had 12.0-13.4 mg/16-oz serving.

Conclusions:

  • Patients requiring caffeine restriction must be informed that decaffeinated coffee can contain significant caffeine levels.
  • Further research is needed on the health effects of caffeine in decaffeinated coffee and its potential for physical dependence.