A comparison of the relative viscosities of coffee liquor, caffeine and quinic acid
The relative viscosities of coffee liquor and solutions of pure caffeine and quinic acid at concentrations between 0-10 percent (w/v) were determined from the results of efflux times through a capillary viscometer an their densities measured on a precision density meter. The results of measurement at 20 degr C are presented and are discussed in relation to published information on taste perception. Quinic acid had a higher relative viscosity than coffee liquor at all concentration levels determined. Caffeine was sparingly soluble at the temperature of the experiment. The differences in relative viscosities of the substances are suggested to influence the bitter taste of the substances
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| Format: | biblioteca |
| Published: |
Jun
|
| Subjects: | CAFE, LICOR, CAFEINA, ACIDO QUINICO, VISCOSIDAD, |
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