scholarly journals Reelevated blood caffeine level due to intestinal reabsorption in a patient with caffeine intoxication

2021 ◽  
Vol 28 (5) ◽  
pp. 454-457
Author(s):  
Satoshi Sato ◽  
Akihito Tampo ◽  
Katsuhiro Okuda ◽  
Keiko Shimizu ◽  
Hitoshi Namba ◽  
...  
Keyword(s):  
Caffeine Level

Is It Time to Embrace the Caffeine Level?

PEDIATRICS ◽  
2016 ◽  
Vol 137 (5) ◽  
pp. e20160403A-e20160403A ◽  
Author(s):  
D. J. Kahn ◽  
R. Godin
Keyword(s):  
Caffeine Level

scholarly journals Analisis Kadar Kafein dalam Kopi Bubuk Lokal yang Beredar di Kota Palu

2018 ◽  
Vol 7 (4) ◽  
pp. 189
Author(s):  
I Nyoman Suwiyarsa ◽  
Siti Nuryanti ◽  
Baharuddin Hamzah
Keyword(s):  
Quantitative Analysis ◽  
Qualitative Analysis ◽  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Percent Level ◽  
Caffeine Content ◽  
Coffee Powder ◽  
The City ◽  
Layer Chromatography ◽  
Caffeine Level

Analysis of caffeine level in local coffee powder that circulates in Palu city have been done. The purpose of this study was to determine the level of caffeine in local coffee powder, which is engaged in several markets in the city of Palu. Levels of caffeine in the study will be compared with the standard caffeine content according to the SNI 01-3542-2004, i.e. 0.45-2% w/w. The method used for qualitative analysis was the thin layer chromatography and for quantitative analysis was using UV-Vis spectrophotometry. The results of qualitative analysis of six local coffee powders A, B, C, D, E, and F showed each a Rf value between 0.32 to 0.40. Levels of caffeine (per 1 g of coffee powder) quantitatively ranging from brand samples A to F were 0.83, 2.06, 1.60, 2.63, 1.29, and 1.72%, respectively, percent level of caffeine of six samples of local powdered coffee, samples A, C, E and F in terms of SNI 01-3542-2004 were between 0.45-2.00% (w/w), while sample B and sample D exceeds 2% were 2.06% and 2.63%.

scholarly journals PENGARUH FERMENTASI MENGGUNAKAN BAKTERI ASAM LAKTAT YOGHURT TERHADAP CITARASA KOPI ROBUSTA (COFFEA ROBUSTA)

2018 ◽  
pp. 90-97 ◽  
Author(s):  
Abu Bakar Tawali ◽  
Nurlailah Abdullah ◽  
Benny Suhardi Wiranata
Keyword(s):  
Lactic Acid ◽  
Color Parameter ◽  
Robusta Coffee ◽  
Caffeine Content ◽  
The Past ◽  
Coffee Plants ◽  
Ph Level ◽  
Coffea Robusta ◽  
Caffeine Level

Coffee plants ( coffea sp ) is one type of biodiversity in Indonesia.Coffee is one of the most popular drink in the world.The high caffeine content in coffee has bad effect for health.One kind of coffee used in this research was Robusta, because caffeine content in robusta coffee is higher than arabica coffee, otherwise the type of arabica contain more sugar and volatile oil.To improve the quality of coffee then one of the process that need attention is on the process in the past harvest.One technology in the post harvested to fix tastes coffee is by fermentation using lactic acid bacteria ( BAL ).This research aimed to produce coffee with the caffeine levels lower by fermentation using BAL on yoghurt. Parameter this research include caffeine level, ph level, the water level, the ashes level and testing the like parameter of organolepticflavor, aroma, and colour of the coffee. The best experiment resulting from research coffee fermented with isolate yogurt for 48 hours, it had caffeine content of 1,09 % ,Ph of 4.73, water contentof 2.34, ashes content of 3.16, flavor parameter scored of 3.08, aroma parameter scored of 3, and color parameter scored of 2.09.

Screening ofCoffea arabicaGermplasm for Caffeine Level

2015 ◽  
Vol 28 (2) ◽  
pp. 256
Author(s):  
TN Gopinandhan ◽  
NS Prakash ◽  
BR Shivalingu ◽  
DR Shanmukappa
Keyword(s):  
Caffeine Level
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