User talk:Rishsb/sandbox

copied from [4-Caffeoyl-1, 5-quinide] article:

"found in roasted coffee beans"

edited to:

"During the coffee roasting process, there are cholinergic acids present"

"Instant coffee is distinct in the expression of such acids and other compounds, as compared to normally-roasted/brewed coffee, along with differences seen for decaffeinated vs. caffeinated/normal coffee"

(information taken from https://www.ncbi.nlm.nih.gov/pubmed/15088081)

Outline

1) Define coffee roasting, the specifics of the nature of the roasting and the characteristics of the coffee itself 2) Elaborate on the chemical nature of the acids that occur during roasting, and how these vary depending upon the variables noted in (1) 3) Describe the biochemical mechanisms in the roasting process itself, including potential enzymes, amino acid side chains, etc

Bibliography: https://www.ncbi.nlm.nih.gov/pubmed/15088081 http://aminotheory.com/coffee/ https://books.google.com/books?id=r_XsYYsmF68C&pg=PA227&lpg=PA227&dq=4-Caffeoyl-1,5-quinide&source=bl&ots=2ENGbRrQPh&sig=P-8iX5TWeP1z27tC4vsPkq_wdxA&hl=en&sa=X&ved=0ahUKEwjUqLXr7OjTAhULrlQKHQI6AcwQ6AEITDAG#v=onepage&q=4-Caffeoyl-1%2C5-quinide&f=false http://www.hmdb.ca/metabolites/HMDB29287 — Preceding unsigned comment added by Rishsb (talk • contribs) 22:07, 11 May 2017 (UTC)