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Hi, In this task for our school, we were requested to investigate a method for testing the amount of caffeine content in coffee.

There are 3 main questions as fellows
1. What would be a good method to measure the amount of caffeine in coffee without extracting it?

2.What is the chemical reaction equation for caffeine oxidaton? When caffeine is exposed to oxygen, does it have a large effect or just....

3.What happenes if heat is added to caffeine, would the amount of caffeine in coffee decrease or increase?

  • Biochemistry -

    1. Good depends on what you think "Good" means. Most preforming labs would choose CAPILLARY ELECTROPHORESIS
    2. I am uncertain of your question. Caffeine causes bronchial dilation in the lungs, which reduces oxygen intake.
    3. 22 mg·mL−1 (25 °C)
    180 mg·mL−1 (80 °C)
    670 mg·mL−1 (100 °C)
    So as temp goes up, more caffeine is soluble in the coffee.

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