The Chemistry of Coffee

William F. Coleman
Chemistry Department, Wellesley College, Wellesley, MA 02481
J. Chem. Educ., 2005, 82 (8), p 1167
DOI: 10.1021/ed082p1167
Publication Date (Web): August 1, 2005

Abstract

The molecules associated with coffee (including trigonelline, 2,4,6-trichloroanisole, nicotinic acid, and chlorogenic acid) demonstrate a range of structural features that students will benefit from examining in three dimensions.

Keywords (Audience):

High School / Introductory Chemistry

Keywords (Feature):

JCE Featured Molecules

Keywords (Pedagogy):

Computer-Based Learning

Keywords (Subject):

Molecular Modeling
View: Hi-Res PDF | PDF w/ Links

Tools

SciFinder Links

SciFinder subscribers: Click to sign in | Not a SciFinder subscriber? Learn more at www.cas.org

Explore by:

History

  • Received: August 03, 2009

Recommend & Share

  • Share on ACS NetworkACS Network
  • Add to FacebookFacebook
  • Tweet ThisTweet This
  • Add to CiteULikeCiteULike
  • Add to NewsvineNewsvine
  • Digg ThisDigg This
  • Add to DeliciousDelicious

Related Content