The Effect Of Caffeine On Various Food And Medicinal Products

Many manufactures release the caffeine content of their products publically, but not always, and new products and flavors are continuously introduced to the market. If quality checks are not performed, manufactures may alter the caffeine and benzoic acid content to suit the demands without public knowledge. To ensure the levels of caffeine and benzoic acid in products do not exceed the established safe limits and to inform the public of the amount of these compounds being consumed, various methods of analysis have been performed. Before the introduction of modern techniques, spectrophotometric methods alone were used to determine concentration of a compound in a mixture.6 The caffeine content in coffee, tea, soft drink, and energy drinks were determined using an immunoassay.7 The caffeine content in mixtures also used to have to be extracted before quantification.8

Caffeine is a wildly use drug in today’s society. Caffeine is a methylated xanthine which acts as a mild central nervous system stimulant (MS & RL, 2001). It is a stimulant which acts upon the central nervous system and increases alertness, wakefulness and restlessness and it increases the release of catecholamine from renal medullar (Fernandez, 2016; Collines, 2007). It is present in many beverages. Caffeine is found in coffee, tea, soft drinks, products containing chocolate (cocoa) and some medication (Collines, 2007). It is used as a cardiac and respiratory stimulant (Collines, 2007).Caffeine is the most frequently ingested pharmacologically active substance in the world (Collines, 2007).

Introduction: Have you ever experienced the jittery feeling after drinking too much pop or coffee? You’re suddenly filled with tons of energy and sitting still feels almost impossible. You have most likely experienced this feeling whether it be from eating too much candy, or having too many caffeinated, sugary drinks.

Components containing caffeine were composed into stock solutions. These solutions were diluted to 1: 10 substance: mobile phase. A stock solution of caffeine was diluted 1:50. A sequence of diluted caffeine solutions were prepared for use as a standard (ppm): 1, 2, 4, and 10. Solutions of acetaminophen, acetylsalicylic acid, and Goody’s Powder were developed to differentiate chromatographic peaks observed. These solutions were subjected to HPLC for examination of the observed peak area and retention time for the set of compounds. Comparison of retention time allowed for the differentiation of peaks observed. The peak area obtained was utilized to determine the relative concentration of caffeine present in Goody’s Powder based on the relationship obtained in the standard. The content of caffeine present in Goody’s Powder by percent weight was identified.

The following procedures and materials were thought up by my partner and me, which was done on a small scale due to lack of time to perform a full fledge experiment that involved a large sample size. Our project consisted of a sample size of ten people in which each subject was given a survey to complete and a consent form to sign stating what the experiment was about. We also expressed with the up most confidence that their scores and identities within this research will be kept confidential. We articulated to each subject to not drink any caffeine four hours prior to the experiment so that we would not have any type of bias. My partner and I obtained ten cups (regular coffee cups) on day 1 and filled each cup with 200ml of water, in which five out of the ten cups had the caffeine pill ( dissolve in water before giving to subject)

First, saturate the TLC trough with 30 ml of ethyl acetate: methanol solution for 10 mins. Next, spread the silica gel into into a 0.2 micrometer film over the Aluminum plate. Then, to dry the plate for usage, heat the plates in an oven at 110 Celsius for 5 min. Apply the samples 1 cm above the base of the plate using a sample applicator, along with nitrogen gas to allow the bands to simultaneously dry. Place the TLC Plate into the chromatography trough, and allow the plate to develop until the 10cm mark. Follow up by scanning the TLC plate in a densitometer to obtain a chromatogram of the separated samples. The Peak of caffeine observed on the chromatogram can be matched to the real plate and be scraped off for the retrieval of caffeine.

(7)When data is complete, multiply number of each liquid by 2 to get the correct number of heartbeats per minute.

Caffeine is consumed in abundance worldwide and is extremely prevalent in today’s society. The average adult in the United States consumes around 300mg of coffee a day, making it clear that caffeine is an important part of many people’s lifestyles (Somogyi 1). Almost all of the caffeine that is consumed is in beverages with coffee as the primary source of caffeine in the U.S. (Somogyi 4). Approximately 75% of adults in the United States consume coffee and 58% consume coffee every day (CDBCNet). Chocolate, tea, and some soft drinks also contain caffeine, but generally not as much as coffee (Somogyi 4). Coffee shops are scattered throughout the world, from small local shops to giant chains. With 20,000 coffee shops in

In Accordance to our survey question number 13 asks when should the drug be stopped? There where 78 responders 53 responders (67.95 %) replied tachycardia, 6 responders replied vomiting (7.69%), 12 responders (15.38%) replied feeding intolerance, 8 responders replied jitteriness(10.26%) and the 21 responded other. Moreover, the respondents that replied other had Tachycardia as the highest number thus this accounts for the highest overall respondents which believed that the drug must be stopped if the caffeine cause the heart rate to increase more than 200bpm. 4 respondents said necrotizing entercolitis (NEC) was the primary reason the drug should be stopped. Followed by two respondents that said both tachycardia >200bpm and NEC.

Caffeine is a psychoactive drug enjoyed by many people every day around the world and some people love the feeling they get from it, while others regard caffeine as a drug that manipulates the mind and readiness of its prey. However, many fail to understand the way that it works or don’t even know its origins. The most notable discover would be a German scientist Friedlieb Runge in 1819 that was able to not only isolate but also synthesis caffeine from its various products that it is found in, “Pure caffeine”. The form would be a crystal looking substance similar to that of sand. Pure caffeine is a form of methylxanthine alkaloid that has a bitter taste, and the crystal looking of pure caffeine was a purine that is a white purine. However, caffeine

Caffeine is a drug that affects the brain and acts as a stimulant to the central nervous system [3]. It is one of the most common substances found in chocolate, tea and coffee [1]. The purpose of this experiment was to determine how much caffeine are in tea leaves by extracting the source from tea bags and being able to identify its properties compared with a real sample of caffeine through thin-layer chromatography. Methylene chloride was used to extract the caffeine from the tea, and sublimation was used to purify the product. The product was then tested with TLC with an authentic caffeine sample, and an unknown sample to verify the purity of the product and to see whether the unknown contained caffeine.

Energy drinks are able to keep you awake, but only impermanently caused by the corollaries of the stimulants such as B-vitamins, ginseng, caffeine, taurine, and guarana. Firstly, three of twelve B-vitamins are riboflavin, folic acid and pyridoxine, and these are vitamins that convert sugar to energy. In addition, ginseng is a root that boosts energy levels. Caffeine is a brain stimulant that blocks the sleep hormone, adenosine, so that you feel awake. Caffeine allows you to feel the effects of drinking an energy drink fifteen minutes after the consumption of the drink.The effects of caffeine can last up to six hours after consumption depending on how much caffeine an energy drink contains, and most energy drinks have more caffeine than a cup

In this experiment 10.0514 g of espresso yielded 1.1178 % of crude caffeine. The average data of caffeine from black tea with the average weight of 9.5195 g had a 3.60% yield of caffeine. The average data of coffee with the average weight of 9.5306 g had an average yield of 1.4875% crude caffeine. The average data of espresso with the average weight of 9.4636 g had an average yield of 4.19% crude caffeine. The green tea with a weight of 9.6489 g had a yield of 2.4022% crude caffeine. According to Caffeine Content, the average caffeine content of regular coffee is 13.5 mg per gram of coffee, which means the crude caffeine recovery yield would be 1.35% (Coffee's Caffeine). The caffeine informer sates that green tea has about 10-20 mg of caffeine per 1 gram of leaves meaning that it has recovery yield of about 1-2% crude caffeine, and black tea has about 22-28mg of caffeine per 1 gram dried matter giving a recovery yield of about 2.2% -2.8% (Caffeine informer).

When caffeine is extracted from tealeaves the function is deeply affected by the structure. Caffeine is made up of three function groups. These functional groups include; an amine, an amine, and an alkene. Caffeine is also basic. It gets its basic nature from the lone pair found on the nitrogen. When looking at the structure there is London dispersion forces, dipole-dipole forces, as well as hydrogen bonding when in water. This information shows that it is a polar molecule. The nitrogen found in the molecule however, controls solubility. So when extracting the caffeine, the temperature of the water was increased to also increase the solubility of caffeine in the water. During the solid-liquid extraction the solid insoluble materials were separated

Alkaloids occur naturally and considered an organic compound that provides many benefits for both humans and animals. Nevertheless, alkaloids embrace caffeine as a member of the family, which exists in many natural drinks and manufactured drinks. Furthermore, the extraction of caffeine was done through the previous experiment in which boiling water and dichloromethane separated the organic layer and sodium carbonate worked on excluding the Tannins acid. Later on, caffeine was completely extracted by removing the solution via heating (Rains, 2016). Proceeding with experiment, the duration of boiling for tea was eight minutes whereas for coffee, boiling duration was fifteen minutes. Moreover, after boiling process, both liquids were transferred to a separatory funnel and was inverted for a total of four times and vented after every invertion to allow for the accumulation of undesired gas to