Cola beverage

In a recent paper, Lozano-Calero and colleagues describe a new method for the quantitative analysis of phosphorus in cola beverages. The method is based on the formation of an intensely blue-colored phosphomolybdate complex,... 

Nuts have many uses, both industrial and domestic. For instance, the ivory nut, or tagua, is a source material for the manufacture of buttons and turnery articles. The kola nut supplies ingredients for popular cola beverages in the United States (see Carbonated beverages). StTychnos nux-vomica provides the important medicine and poison, strychnine. The areca or betel nut is chewed by the Indian and Malayan people as a narcotic a slice of the nut is placed in a leaf of the pepper plant Piper betle) together with a pinch of lime the mixture is an acrid, astringent narcotic that dyes the mouth red, blackens and destroys the teeth. The areca nut contains, among other alkaloids, arecoline, an active anthelminthic widely used in veterinary practice for the treatment of tapeworm infections. 

Phosphoric Acid. This acid is the primary acidulant in cola beverages. Phosphoric acid is stronger than most organic acids and weaker than other mineral acids. The dibasic properties of phosphoric acid provide minor buffering capacity in the beverage. Food-grade phosphoric acid is commercially available in concentrations of 75%, 80%, and 85% and is one of the most economical acidulants. 

Caffeine. Caffeiae [58-08-2] CgH QN402, is usually added to cola beverages for its pleasantly bitter taste. Cola beverages not containing caffeiae are designated as caffeiae-free. 

Xanthines such as caffeine (1)> theophylline (aminophylline) (2), and theobromine (3) are a class of alkaloids that occur in numerous plants. The CNS stimulant activity of aqueous infusions containing these compounds has been recognized since antiquity. This has, of course, led to widespread consumption of such well-known beverages as coffee (Coffea arabica), tea (Thea sinesis), mate, and cola beverages (in part Cola acuminata). The annual consumption of caffeine in the United States alone has been estimated to be in excess of a billion kilos. The pure compounds have found some use in the clinic as CNS stimulants. In addition, caffeine is widely used in conjunction with aspirin in various headache remedies. 

Table XL Taste/Odor Detection of Additives in Cola Beverage Minimum Detectable in Detection by ...

A sample thought to be caffeine, the stimulant found in coffee, tea, and cola beverages, gave the following elemental analysis 49.5 % C 5.2%H 28.8%N 16.5 % O Does this elemental... 

Diary products, cola beverages, beer, dried beans, peanut butter... 

Caffeine was conceived for a wide range of readers interested in the effects on human health, nutrition, and physiological function of the methylxanthine beverages and foods—tea, coffee, mate, cola beverages, and cocoa and chocolate products. These products supply one or more of the dietary methylxanthines—caffeine, theobromine and theophylline— and are an integral part of the diet of many people in many countries. The interest in the health effects of both the methylxanthines in isolation and in the products containing them has grown rapidly in recent years. 

No single book can possibly cover all aspects of the chemistry, consumption, and health effects of the methylxanthines, but I hope that this volume will help a wide variety of readers to better understand coffee, tea, mate, cola beverages, and cocoa and chocolate products and their effects on human health. 

Caffeine Content of Some Cola Beverages Gene A. Spiller... 

The methylxanthines of interest are caffeine (1,3,7-trimethylxanthine), theophylline (1,3-dimethylxanthine), and theobromine (3,7-dimethylxanthine) and they occur in coffee, tea, mate, cocoa products, and cola beverages. This chapter is an introduction to their chemistry, isolation, and biosynthesis. While the class of methylxanthines is large and comprised of more members than these three, this chapter will essentially be limited to caffeine, theobromine, and theophylline. 

Coffee, tea, cola beverages, beer, milk, and spices may cause dyspepsia but do not increase PUD risk. Ethanol ingestion in high concentrations is associated with acute gastric mucosal damage and upper GI bleeding but is not clearly the cause of ulcers. 

Coking steam coal grade (U.K.), 6 713t Coking tests, coal, 6 727, 755 Cola beverages, 6 366 Colchicine, 2 72, 74, 91 13 302 Cold-cathode ionization gauges,... 

HIV infection Because hypochlorhydria has been reported in HIV-infected patients, the absorption of itraconazole may be decreased in these patients. Administration with a cola beverage has been shown to increase itraconazole absorption in these patients. 

Decreased gastric acidity Under fasted conditions, itraconazole absorption was decreased in the presence of decreased gastric acidity. The absorption of itraconazole may be decreased with coadministration of antacids or gastric acid secretion suppressors. Studies conducted under fasted conditions demonstrated that administration with 8 oz of a cola beverage resulted in increased absorption of itraconazole in AIDS patients with relative or absolute achlorhydria. This increase relative to the effects of a full meal is unknown. 

In this chapter we will explore why we so readily consume caffeine. There are sound physiological reasons why so many companies make so much money from caffeine. The economics are staggering. Coffee alone is one of the largest cash crops in the world. It is estimated that in 1998/1999 coffee production was greater that 6 billion kilograms (more that 12 billion pounds), which would translate into over a trillion cups of coffee and literally tons of caffeine. This does not even take into consideration the caffeine consumed from cola beverages, tea, and chocolate. Our brains and our wallets are hooked on caffeine. 

Tastes are also acquired over a period of time. For example. When many North Americans first taste cola drinks or coffee as children or youlhs, the tastes may be repugnant, but over a period of lime these tastes become personal favorites, or they may be shunned fora lifetime. Similarly, many Europeans upon their first exposure to the taste of popular American cola beverages, peanut butter, root beer, and so on. react negatively and may never acquire a real taste for such products. Likewise, flavors such as cassis-or black-curreni-flavorcd drinks, which are popular in many European countries, have nut enjoyed acceptance in North America. 

As an example, gas flow from a cola beverage was analyzed and calibration of benzalde-hyde was performed as described in Support Protocol 1. A 100-pm-thick polydimethyl-siloxane (PDMS) SPME fiber was used to extract the gas flow from the cola beverage. Since equilibrium with the flow concentration was determined to occur within 5 min for the slowest-equilibrating compound, the fiber was exposed to the gas flow for 5 min and then desorbed in the injection port of a GC/MS. A 0.01 %... 

This research involves the testing of human response to odors they detect sniffing whole foods (cola beverages and cheeses), synthetic models of foods or extracts of foods. Standardized sets of odorants designed to stimulate all odor receptors in the subjects will be used in a device called a GC/O to test for sensory acuity. You will be asked to sit in front of a gas chromatograph combined with an olfactometer and sniff purified humidified air in an isolated environment. The experiment will consist of four sniffing sessions conducted on different days. The maximum number of samples you will be asked to sniff in any one day is six. Each session will take 30 to 45... 

TA Tyler. Liquid chromatographic determination of sodium saccharin, caffeine, aspartame and sodium benzoate in cola beverages. J Assoc Off Anal Chem 67(4) 745-747, 1984. 

CF and additives HPLC-UV at 214 nm. Column /rBondapak C18. Mobile phase H3P04, triethylamine, water, pH = 4.3. 0.05 mg/ml Cola beverages Water dilution and degassing. 318... 

Orange and vegetable juices, milk, cola beverages... 

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