Caffeine in coffee.
Caffeine: (Caffeine) is an alkaloid extracted from tea and coffee fruits. Moderate use of caffeine can dispel fatigue and excitatory nerves. It is clinically used to treat neurasthenia and coma resuscitation. However, large doses or long-term use will also cause damage to the human body, especially it is addictive, once discontinued, there will be various withdrawal symptoms, such as mental fatigue, fatigue and weakness, although the addiction is weak, the withdrawal symptoms are not very serious. however, when the drug dosage is increasing due to drug tolerance, caffeine not only acts on the cerebral cortex, but also directly excites the medulla oblongata. It causes paroxysmal convulsion and bone tremor, damages important internal organs such as liver, stomach and kidney, induces respiratory tract inflammation, women's breast adenoma and other diseases, and even leads to mental retardation and limb deformity of the next generation of users. Therefore, it is also included in the scope of psychotropic substances under state control. Caffeine abuse usually has two forms of smoking and injection, and its excitatory stimulation, side effects, symptoms and drug dependence are similar to those of amphetamine. China has cracked a number of cases in which drug traffickers at home and abroad colluded to smuggle caffeine out of the "Golden Triangle" area. At present, the legal production of caffeine in China is greater than the legal demand, and the situation of illegal channels is more serious.
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Arabica coffee accounts for about 65% and 80% of the world's coffee beans.
Arabica coffee accounts for about 65% and 80% of the world's coffee beans, and its excellent flavor and aroma make it the only coffee among these native species that can be drunk directly and alone. However, its resistance to drying, frost, diseases and insect pests is low, especially to the biggest natural enemy of coffee, leaf rust, so all producing countries are committed to improving varieties. For example, it is well known that
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Why does coffee smell so good? Caramelization and Mena reaction during coffee roasting
The charming aroma of coffee is also the main reason why Napoleon, me and many coffee fans miss coffee all the time. But why on earth does the coffee smell so good? The most important thing, of course, is that coffee beans themselves are rich in a variety of raw materials, such as carbohydrates, proteins, lipids, organic acids, etc., and then heated and baked will start a series of complex reactions and create an attractive aroma.
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