Caffeine; An Organic Molecule By Brianna and Ashley

C8H10N4O2

History of Caffeine Discovered by Friedlieb Runge in 1819. Received a box of mocha beans, analyzed it and isolated pure caffeine It is believed humans have consumed caffeine since the stone age by chewing the seeds, bark, or leaves of certain plants Later on it was found steeping these leaves led to stronger effects Emil Fischer discovered purines, coffee and theobromine, in coffee, chocolate and tea

How it is synthesized Is extracted from leaves, seeds, and fruits of over 60 plants Can be isolated by methods such as: Water extraction: soaking raw coffee beans in distilled water for a long period of time Supercritical Carbon Dioxide extraction: using CO₂ as a solvent

Uses in Society Used to be more alert Used as a medicinal and recreational drug Society consumes caffeine by soft drinks, chocolate, coffee, tea , energy drinks

Properties of Caffeine Melting point: 235-238 °C Boling point: 173 °C Caffeine in high doses raises your blood level and adrenalin Bitter, odourless white powder

Problems with caffeine Easy to become addicted to Psychoactive drug, central nervous stimulant and blood thinner High doses can cause headaches, dizziness, anxiety and increased blood pressure Withdrawal results in nervousness, irritability, anxiety, tremors, insomnia, and heart palpitations Effects start after an average of one hour and last for 3-4 hours depending on body size, age and tolerance

Resources: https://caffeineandyou.wordpress.com/historyandbackground/   https://caffeineandyou.wordpress.com/historyandbackground/ http://chemistry.about.com/od/moleculescompounds/a/caffeine.htm https://www.scienceofcooking.com/caffeine.htm http://www.sciencedirect.com/science/article/pii/S0187893X15720926 https://myorganicchemistry.wikispaces.com/Caffeine