Beschreibung
Shorttitle In this work a simultaneous determination of caffeine content was performed in sample of Sidama (Ethiopia) coffee, before and after roasting at either different temperature (140-2100c) or different exposure time (4-10min). A UV/VIS spectrophotometer method is used. A modest loss of caffeine was verified both in the roasting time and roasting temperature. Rate constant for chemical reactions at 2000 c were determined. The result shows weight loss increases during roasting. For pure caffeine molar decadic absorption coefficient and translational dipole moment were calculated.
Autorenporträt
Alemayehu Kiros Embaye, M.Sc degree in physics (Laser spectroscopy) from Addis Ababa University in 2007 and teaching undergraduate students at Dilla University department of physics and currently a PhD student at Addis Ababa University
Herstellerkennzeichnung:
BoD - Books on Demand
In de Tarpen 42
22848 Norderstedt
DE
E-Mail: info@bod.de
