1. Caffeine Transport in Single Cup Coffee Packets Eric Anderson Alana Warner-Tuhy

2. Introduction Reason for Study Experimental Parameters Results Conclusions References

3. Justification for Study Warning on the back of coffee packet How much does brewing conditions affect the final caffeine concentration?

4. Experimental Parameters Three different brewing methods – No interference – Dunk bag in water, as per directions – Continuously stir Other than convective conditions, all other parameters were constant

5. Purification and Extraction

6. Method 1 Results

7. Color Comparison

8. Caffeine Conc. Comparison

9. Final Caffeine Comparison MethodTime (min)Final Concentration (mg/ml) 150.12 250.14 350.13 1100.22 2100.14 3100.52 1600.39 2600.15 3600.92

10. Results 5 Minutes – Any method will work 10 Minutes – Double the caffeine by leaving coffee undisturbed – 4 times the caffeine by continuously stirring coffee

11. Conclusions The convective component greatly affects the final caffeine concentration Color is not an adequate indicator of caffeine concentration

12. References Spiro, M., Lam, P., Food Chemistry, 1995, vol. 54, p393-396.