Term
Describe the physiological effects of the caffeine in a cup of coffee on heart, stomach, and bladder |
|
Definition
stimulates it increase acidity increases urine output |
|
|
Term
List 6 effects of excessive caffeine |
|
Definition
• Anxiety • Headaches • Dizziness • Insomnia • Heart palpitations • Mild delirium |
|
|
Term
Coffee is made primarily from |
|
Definition
|
|
Term
tea is made primarily from |
|
Definition
|
|
Term
cacao is made primarily from |
|
Definition
cotyledon tissue within the seed |
|
|
Term
|
Definition
75% of US caffine consumption |
|
|
Term
|
Definition
o Theobroma cacao o Commonly known as Cacao |
|
|
Term
Chocolate- Region of origin, current geographic distribution and habitaite |
|
Definition
o Central America o Natural distribution extends from Amazon region of south america to southern mexico |
|
|
Term
Chocolate - Description of the plant |
|
Definition
o Naturaully grow as understory trees flushes twice a year o Pods contain 20-60 seeds o Redish color |
|
|
Term
Chocolate - Structures, features and constituents of importance and their uses |
|
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 |
|
|
Term
Chocolate - • Cultivation, harvesting, and processing |
|
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 |
|
|
Term
|
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 |
|
|
Term
Chocolate - • Current issues |
|
Definition
o Fat content and health worries |
|
|
Term
In 1996 scientist dound that chocolate contains 3 compounds that bind to the same brain receptors as weed |
|
Definition
♣ Phenylethylamine ♣ Anadamine ♣ Trypotophan |
|
|
Term
|
Definition
|
|
Term
|
Definition
procuess to darken choca which makes it flavor mild and increases its solubility |
|
|
Term
|
Definition
|
|
Term
|
Definition
year the grapes were picked |
|
|
Term
|
Definition
o May be oldest beverage fermented o Egypitains used wine primarily for religious ceremonies o Greek empire used for popular beverages |
|
|
Term
|
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 |
|
|
Term
|
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 |
|
|
Term
|
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 |
|
|
Term
|
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 |
|
|
Term
|
Definition
o Carbonated o Ususally made by adding surgar and selected ueyats to a blend of still wine before bottling |
|
|
Term
|
Definition
o Contain no gas CO2 o Simple fermentation o Fermentation tanks are open or have outlets for gas to escape |
|
|
Term
|
Definition
o Concentrated ethanol or a highly distilled beverage o Cognac is added o Fortifying wines began in Europe in the 17th centruy |
|
|
Term
o Removal of sediment is faiclited by storming champagne bottles ar an angle during the last bit og fermentation |
|
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 |
|
|
Term
|
Definition
has been singled out as the compound for reducing incidence of heart disease in red wine |
|
|
Term
How many coffee houses did England have by 1675? |
|
Definition
|
|
Term
Coffee- Region of origin, current geographic distribution and habitat |
|
Definition
Native to africa Cannot handle freezing |
|
|
Term
Coffee- Description of the plant |
|
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 |
|
|
Term
Coffee- Cultivation, harvesting and processing |
|
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 |
|
|
Term
Annual number of deaths involving alcohol consumption? |
|
Definition
|
|
Term
What species of yeasts are used most frequently to produce alcohol? |
|
Definition
S.cerevisiae and S. bayanus and S.pastorianus |
|
|
Term
List four reasons that Saccharomyces species are usually used |
|
Definition
Efficient at alchohol production Tolerate higher leaves of ethanol Produce compounds that add flavour Yeast lacks chlorophyll and cannot make their own food |
|
|
Term
What occurs, chemically, during the process of fermentation? |
|
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 |
|
|
Term
Why does fermentation produce a maximum concentration of alcohol of 18 or 19 percent? |
|
Definition
Usually toxic and lead to death to yeast Tolerance creates upper value of alcohol produced |
|
|
Term
What has highest caloric value |
|
Definition
|
|
Term
Which is most concentrated? |
|
Definition
|
|
Term
which is purest of the natural adroitness? |
|
Definition
|
|