New Course in Environmental Science
New Course in Environmental Science EVSC 2559
Popular in Course
Popular in Environmental Science
verified elite notetaker
This 2 page Class Notes was uploaded by Domingo Cruickshank on Monday September 21, 2015. The Class Notes belongs to EVSC 2559 at University of Virginia taught by Thomas Smith in Fall. Since its upload, it has received 62 views. For similar materials see /class/209784/evsc-2559-university-of-virginia in Environmental Science at University of Virginia.
Reviews for New Course in Environmental Science
Report this Material
What is Karma?
Karma is the currency of StudySoup.
You can buy or earn more Karma at anytime and redeem it for class notes, study guides, flashcards, and more!
Date Created: 09/21/15
EVSC 2559 Plants People and Culture Outline with Key Terms and Concepts for Lecture 16 Stimulating Beverages Caffeine central nervous system stimulant and a mild diuretic Reaches the bloodstream within 5 minutes of being swallowed Increased alertness because it mimics the feelings produces with the body releases the hormone adrenaline Excess doses however caffeine can produce unpleasant symptoms Heavy drinkers can develop a tolerance to caffeine and can even suffer withdrawal symptoms when they cease Coffee Co ea arabica Place of origin and environment for growth Native to Eastern AfricaEthiopia 0 Seeds were boiled to prevent planting in other countries 0 Midto Equitorial Regions 0 Cannot tolerate sustained freezing temperatures cultivation is restricted to tropical and subtropical latitudes 0 Can grow in open or shaded orchards Co a canephora 7 o robusta coffee source of 25 of worlds coffee Coffea liberica 7 o Liberian coffee source of l Type of plant 0 Self fertilizing and selfcompatible Arabica where the other two are not 0 Small tress with ossy leaves and fragrant jasminelike white owers produce in the leaf aXils o Fruist take 7 to 9 months to mature Type of fruit comes from an inferior ovary is an accessory berry called a 0 Cherry accessory fruit 0 a tough outer layer composed of the oral cup and exocarp the eshy mesocarp and the fibrous endocarp or parchment Fruit structure 0 two seeds pressed together in such a way that the inner side of each one is attened Coffee bean 7 part of fruit 0 Each seed commonly called a bean is surround by a thin silvery seed coat The seed itself is composed mostly of endosperm surround a small curved embryo berries ripen sequentially on branches 0 only a few can be picked at a time and cannot be harvested mechanically Multistep process involved in preparation of beans 0 l Flesh is removed Either a dry or wet process can be used to remove the outer parts of the fruit IN the dry process the fresh fruit are dried in the sun and the pericarp is subsequently rasped away 2 In the wet process the fresh fruit are depulped by a machine and the seeds are washed The wet seeds are then allowed to ferment for 12 to 23 hours This fermentation is not the same process that is involved in the production of alcohol but rather refers to the chemical change in the bean When the fermentation is finished the beans are washed with large quantities of fresh water to remove the fermentation residue generating massinve amounts of highly polluted coffee wastewater Finally the seeds are dried by being turned in the sun for at least a week Any remaining endocarp and the seed coat are removed mechanically Beans are usually graded before shipping Grading is typically by hand individuals picking out and discarding cracked diseased or discolored beans 0 The next step is roasting the green coffee Geen beans Process of roasting o Roasting is done in cylinders that simultaneously tumble and heat the seeds 0 The actual roasting begins when the temp inside the bean reaches 200 degrees C though different varieties of beans differ in moisture and density and therefore roast at different temps During roasting caramelization occurs as intense heat breaks down starched within the bean changing them from green to brown Sucrose is rapidly lost during the roasting process How does the degree time and temperature of roasting in uence the character of the final product roasted bean 0 During roasting aromatic oils caffeine weakens changing the avor of the coffee 0 The roasting process in uences the taste of the beverage by changing the bean both physically and chemically Decaffeinated coffees 0 Two ways caffeine is removed solvent and water extraction 0 Water is more expensive because it cannot be sold as a product Tea Camellia sinensis Type of plant 0 Small evergreen trees obtained today through root cuttings but can be propogated by seeds Place of origin 0 China Part of plant that is used to produce tea 0 For fine teas only the two or three youngest leaves and the terminal bud of each branch are picked That parts contain the highest quantity of caffeine
Are you sure you want to buy this material for
You're already Subscribed!
Looks like you've already subscribed to StudySoup, you won't need to purchase another subscription to get this material. To access this material simply click 'View Full Document'