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저장하였습니다.

이글은 [http://www.wired.com/science/discoveries/magazine/17-10/st_coffee]을 간략하게 번역한 내용임을 밝혀둡니다.

카페인 (Caffeine) - 해마다 대략 160억파운드의 커피빈이 만들어 지는 이유가 카페인 복용에 있습니다. 잠을 안오게 깨어 있게 만들어 주는 이유가 카페인에 있습니다. 

물 (Water) - 뜨거운 물 H20는 커피를 잘 녹게 만들어 줍니다. 좋은 커피는 98.75% 물에다가 1.25% soluble plant matter (가용성 식물질) 라고 합니다. 뿐만아니라 커피는 "오줌"을 자주 누게 만들기 때문에 처음 커피 마시는 사람을 물을 소변으로 빨리 내보내게 됩니다. (근데 무슨 의미인지 알지 못하겠음), 커피 중독자는 저항성이 생긴다고 합니다.

2-Ethylphenol
Creates a tarlike, medicinal odor in your morning wake-up. It's also a component of cockroach alarm pheromones, chemical signals that warn the colony of danger.

Quinic acid
Gives coffee its slightly sour flavor. On the plus side, it's one of the starter chemicals in the formulation of Tamiflu.

3,5 Dicaffeoylquinic acid
When scientists pretreat neurons with this acid in the lab, the cells are significantly (though not completely) protected from free-radical damage. Yup: Coffee is a good source of antioxidants.

Dimethyl disulfide
A product of roasting the green coffee bean, this compound is just at the threshold of detectability in brewed java. Good thing, too, as it's one of the compounds that gives human feces its odor.

Acetylmethylcarbinol
That rich, buttery taste in your daily jolt comes in part from this flammable yellow liquid, which helps give real butter its flavor and is a component of artificial flavoring in microwave popcorn.

Putrescine
Ever wonder what makes spoiled meat so poisonous? Here you go. Ptomaines like putrescine are produced when E. coli bacteria in the meat break down amino acids. Naturally present in coffee beans, it smells, as you might guess from the name, like Satan's outhouse.

Trigonelline
Chemically, it's a molecule of niacin with a methyl group attached. It breaks down into pyridines, which give coffee its sweet, earthy taste and also prevent the tooth-eating bacterium Streptococcus mutans from attaching to your teeth. Coffee fights the Cavity Creeps.

Niacin
Trigonelline is unstable above 160 degrees F; the methyl group detaches, unleashing the niacin—vitamin B3—into your cup. Two or three espressos can provide half your recommended daily allowance.


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