[NATS 1560] - Midterm Exam Guide - Comprehensive Notes for the exam (31 pages long!)

• School: York University
• Department: Natural Science
• Course: NATS 1560
• Professor: Sadia Mariam Malik

Document Summary

Caffeine is a member of a class of nitrogen-based chemicals founds in plants called alkaloids. Percolator: hot water bubbles up a tube and onto a pan of grounds; partly brewed coffee falls onto the pot and is recirculated. Decaffeinated coffee: most of caffeine is removed by soaking the green beans with water or chemical solvents, both of which remove almost all the caffeine. Green tea: leaves are wilted for a short time, heated to stop enzyme activity. Black tea: leaves are withered then rolled to break open the cells and allow more enzyme activity. Fermentation of tea: phenol molecules are converted into larger molecules that produce more subtle flavours (in oolong and black tea. ) The swiss jacob schweppe: produced bottled carbonated water. Bottled at the spring: water derives from ground water. Bottled at the source: water is well water. Since the 1950s, large-scale consolidation, domestically and internationally. Salt (sodium chloride, nacl), potassium iodide (ki) is added to table salt.