Caffeine Project - Revision history

Jwelker: /* Project Overview */

2019-06-10T18:20:02Z

Project Overview

Jwelker: /* Project Overview */

2019-06-10T18:15:54Z

Project Overview

Jwelker: /* Caffeine in a Standard Cup of Coffee */

2019-06-10T18:11:13Z

Caffeine in a Standard Cup of Coffee

Jwelker: /* Caffeine in a Standard Cup of Coffee */

2019-06-10T17:04:36Z

Caffeine in a Standard Cup of Coffee

Jwelker: /* Caffeine in a Standard Cup of Coffee */

2019-06-10T17:03:48Z

Caffeine in a Standard Cup of Coffee

Jwelker: /* Caffeine in a Standard Cup of Coffee */

2019-06-10T17:01:49Z

Caffeine in a Standard Cup of Coffee

Wfox: /* Caffeine in a Standard Cup of Coffee */

2019-06-10T17:01:10Z

Caffeine in a Standard Cup of Coffee

Jwelker: /* Making the Samples */

2019-06-10T17:00:46Z

Making the Samples

Jwelker: /* Project Overview */

2019-06-10T17:00:13Z

Project Overview

Jwelker: /* Project Overview */

2019-06-10T17:00:06Z

Project Overview

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 '''Roasts'''
-The difference between L0 and L5 roasts is the highest temperature the beans will reach in the roaster. The “L” stands for the level of roast. As the levels go up, the beans are roasted at higher peak temperatures.
+The difference between L0 and L5 roasts is the highest temperature the beans will reach in the roaster. The “L” stands for the level of roast. As the levels go up, the beans are roasted at higher peak temperatures. So the L0 roast is considered to be a "light roast" and the L5 roast is considered to be a "dark roast."
 [[File:caffeine.png|200px|thumb|left| Figure 1. Chemical structure of caffeine]]

← Older revision		Revision as of 18:15, 10 June 2019
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	For this project I worked with my advisor, [[Sturgeon_Research\|Brad,]] and a fellow student, [[William_B_Fox\|Will Fox]], to determine the caffeine levels in different samples of coffee. Our original goal was to determine whether a lighter or darker roast of coffee would have a higher concentration of caffeine. We then branched out to a few other questions involving the caffeine levels in the green coffee beans, the caffeine levels in decaf coffee, and how much caffeine the coffee maker we have extracted through each run of the coffee grounds. This was accomplished by using the HPLC to collect data and using Igor and Excel to analyze the data. This page includes procedures for making the standards and samples, as well as procedure for running the HPLC. This project allowed us to gain a more comprehensive understanding of how the HPLC works and how to effectively analyze and portray data we gained from the HPLC.		For this project I worked with my advisor, [[Sturgeon_Research\|Brad,]] and a fellow student, [[William_B_Fox\|Will Fox]], to determine the caffeine levels in different samples of coffee. Our original goal was to determine whether a lighter or darker roast of coffee would have a higher concentration of caffeine. We then branched out to a few other questions involving the caffeine levels in the green coffee beans, the caffeine levels in decaf coffee, and how much caffeine the coffee maker we have extracted through each run of the coffee grounds. This was accomplished by using the HPLC to collect data and using Igor and Excel to analyze the data. This page includes procedures for making the standards and samples, as well as procedure for running the HPLC. This project allowed us to gain a more comprehensive understanding of how the HPLC works and how to effectively analyze and portray data we gained from the HPLC.
		+
		+	'''Roasts'''
		+
		+	The difference between L0 and L5 roasts is the highest temperature the beans will reach in the roaster. The “L” stands for the level of roast. As the levels go up, the beans are roasted at higher peak temperatures.

	[[File:caffeine.png\|200px\|thumb\|left\| Figure 1. Chemical structure of caffeine]]		[[File:caffeine.png\|200px\|thumb\|left\| Figure 1. Chemical structure of caffeine]]

@@ Line 80: / Line 80: @@
 [https://globalassets.starbucks.com/assets/94fbcc2ab1e24359850fa1870fc988bc.pdf Starbucks Nutritional Value PDF]
-[https://ndb.nal.usda.gov/ndb/foods/show/4277 USDA cup of coffee caffeine levels]
+[https://ndb.nal.usda.gov/ndb/foods/show/4277 USDA Cup of Coffee Caffeine Levels]
 ==References==

@@ Line 76: / Line 76: @@
 To see how our results compare to large companies' caffeine levels per cup of coffee, we decided to configure the concentrations of caffeine in the Short, Tall, Grande and Venti sizes of the dark and medium roast coffees from Starbucks. The data sheet and our calculations showed that the dark roasted coffee ranged from 545-575ppm in caffeine levels. Their medium roast coffee ranged from 655-690ppm caffeine. These ranges show that their medium roast coffee has more caffeine than the darker roast coffee. The concentration should be the same for each of the sizes of coffee, which is why the nutritional sheet for Starbucks is interesting. The nutritional sheet had different sizes of the same roast listed at different concentrations of caffeine, which should not be the case. We found that with the same grounds, the caffeine concentration levels are different, which could be why the concentration levels for their coffee are skewed.
-We found that the USDA stated that the average cup of coffee has a caffeine concentration of about 400 ppm. If you add the caffeine concentrations of the Pot 1-Pot 3 trials, it adds up to about 400 ppm. This shows that our coffee maker is not very efficient in extracting the caffeine from the coffee grounds.
+The USDA states that the average cup of coffee has a caffeine concentration of about 400 ppm. If you add the caffeine concentrations of our trials of the Pot 1-Pot 3 samples, it adds up to about 400 ppm. This shows that our coffee maker is not very efficient in extracting all of the caffeine from the coffee grounds.
 [https://globalassets.starbucks.com/assets/94fbcc2ab1e24359850fa1870fc988bc.pdf Starbucks Nutritional Value PDF]

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 ==Caffeine in a Standard Cup of Coffee==
-To see if our results were standing up to Large companies' caffeine levels in their cups of coffee, we decided to configure the concentrations of caffeine in the Short, Tall, Grande and Venti sizes of the dark and medium roast coffees. The data sheet and our calculations showed that the dark roasted coffee ranged from 545-575ppm in caffeine levels. Their medium roast coffee ranged from 655-690ppm caffeine. These ranges show that their medium roast coffee has more caffeine than the darker roast coffee. The concentration should be the same for each of the sizes of coffee, which is why the nutritional sheet for Starbucks is interesting. We found that with the same grounds, the caffeine concentration levels are different, which could be why the concentration levels for their coffee are skewed.
+To see how our results compare to large companies' caffeine levels per cup of coffee, we decided to configure the concentrations of caffeine in the Short, Tall, Grande and Venti sizes of the dark and medium roast coffees from Starbucks. The data sheet and our calculations showed that the dark roasted coffee ranged from 545-575ppm in caffeine levels. Their medium roast coffee ranged from 655-690ppm caffeine. These ranges show that their medium roast coffee has more caffeine than the darker roast coffee. The concentration should be the same for each of the sizes of coffee, which is why the nutritional sheet for Starbucks is interesting. The nutritional sheet had different sizes of the same roast listed at different concentrations of caffeine, which should not be the case. We found that with the same grounds, the caffeine concentration levels are different, which could be why the concentration levels for their coffee are skewed.
 We found that the USDA stated that the average cup of coffee has a caffeine concentration of about 400 ppm. If you add the caffeine concentrations of the Pot 1-Pot 3 trials, it adds up to about 400 ppm. This shows that our coffee maker is not very efficient in extracting the caffeine from the coffee grounds.

@@ Line 9: / Line 9: @@
 '''Caffeine Standards'''
-For this project we had to make caffeine standards to compare the samples to. The following link describes how we made these standards.
+For this project we had to make caffeine standards to compare the samples to.
 [[Caffeine_Standards|Caffeine Standards]]

@@ Line 1: / Line 1: @@
 ==Project Overview==
-For this project I worked with my advisor,[[Sturgeon_Research|Brad,]] and a fellow student, [[William_B_Fox|Will Fox]], to determine the caffeine levels in different samples of coffee. Our original goal was to determine whether a lighter or darker roast of coffee would have a higher concentration of caffeine. We then branched out to a few other questions involving the caffeine levels in the green coffee beans, the caffeine levels in decaf coffee, and how much caffeine the coffee maker we have extracted through each run of the coffee grounds. This was accomplished by using the HPLC to collect data and using Igor and Excel to analyze the data. This page includes procedures for making the standards and samples, as well as procedure for running the HPLC. This project allowed us to gain a more comprehensive understanding of how the HPLC works and how to effectively analyze and portray data we gained from the HPLC.
+For this project I worked with my advisor, [[Sturgeon_Research|Brad,]] and a fellow student, [[William_B_Fox|Will Fox]], to determine the caffeine levels in different samples of coffee. Our original goal was to determine whether a lighter or darker roast of coffee would have a higher concentration of caffeine. We then branched out to a few other questions involving the caffeine levels in the green coffee beans, the caffeine levels in decaf coffee, and how much caffeine the coffee maker we have extracted through each run of the coffee grounds. This was accomplished by using the HPLC to collect data and using Igor and Excel to analyze the data. This page includes procedures for making the standards and samples, as well as procedure for running the HPLC. This project allowed us to gain a more comprehensive understanding of how the HPLC works and how to effectively analyze and portray data we gained from the HPLC.
 [[File:caffeine.png|200px|thumb|left| Figure 1. Chemical structure of caffeine]]