Description
(Text)
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.
(Author portrait)
The author has published two books and several papers on peer-reviewed journals related to spectroscopy of major biochemical compounds in coffee beans and has long teaching experiences. Currently he is Lecturer and Director of Knowledgeand Technology Interchange unit service at Adama University.
