Measurement of Caffeine in Coffee Beans by UV-Vis Spectroscopy - Belay, Abebe
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The book deals with the origin, species and varieties of coffee plants. The economic and health contribution of coffee, the contents of caffeine in coffee beans, methods of decaffeination caffeine in coffee beans and the various techniques developed for analyzed caffeine in coffee beans were reviewed. Moreover, in order to study optical transition properties and methods of analyze the caffeine contents in coffee beans using UV-Vis spectrophotometer the mathematical derivation how light interact with matter were discussed by classical and semi classical approach. Finally procedures for…mehr

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Produktbeschreibung
The book deals with the origin, species and varieties of coffee plants. The economic and health contribution of coffee, the contents of caffeine in coffee beans, methods of decaffeination caffeine in coffee beans and the various techniques developed for analyzed caffeine in coffee beans were reviewed. Moreover, in order to study optical transition properties and methods of analyze the caffeine contents in coffee beans using UV-Vis spectrophotometer the mathematical derivation how light interact with matter were discussed by classical and semi classical approach. Finally procedures for measuring caffeine in coffee beans using UV-Vis spectroscopy were presented.
Autorenporträt
Abebe Belay has published three books and several peer-reviewed journal articles related to the spectroscopy of major biochemical compounds in coffee beans. He has extensive teaching experience and currently serves as a Lecturer and Director of the Knowledge and Technology Interchange Unit at Adama University.