J
janelee
Guest
The caffeine in coffee is a mild stimulant, which acts positively in this respect. As the caffeine in coffee helps enhance alertness and attentiveness, this can lead to better performance at work as well as improve overall mood and it also works against fatigue.
There are many external stimuli, which may affect how long it takes someone to get to sleep. Some people experience a (mild) stimulating effect of caffeine when coffee is consumed shortly before going to bed. The effects are, however, very much individual-dependent. Some people find it hard to sleep after one cup in the early evening, whereas other people can drink coffee all evening without any effect on sleep. Anyone who is particularly sensitive can simply switch to decaffeinated coffee during the evening. There is no evidence to suggest that caffeine affects the quality of sleep, or different phases of sleep during the night.
*****************************************************************************************************************************
It is often advised to cook the common white mushroom (Agaricus bisporus) before use, as raw mushrooms are considered toxic.
There are two reasons why it is advisable to cook raw mushrooms.
The common white mushroom contains a number of potential toxic substances, such as agaritine (figure A; (beta-N-(gamma-L-(+)-glutamyl-hydroxymethylphenylhydrazine), a derivative of glutamic acid (one of the common amino acids, the building blocks of proteins). On average, mushrooms contain about 15 mg agaritine per kilogram.
Agartine was found to be carcinogenic in mice, and is thus a suspected carcinogen for humans. More recent research, however, indicates that the risk for humans is very low. A daily intake of 10 grams of mushrooms would not result in a measurable increase in the incidence of cancer among the population.
In the liver agaritine is broken down to glutamic acid and hydrazine (figure B). The hydrazine is responsible for the carcinogenic properties of agaritine. As agaritine is not heat-stable, heating mushrooms (boiling, frying) further reduces the potential risk.
The second reason to heat mushrooms is to kill potential pathogenic bacteria. Mushrooms are commonly cultivated on horse manure. The manure is generally sterilised before use, but it is still a very rich medium for bacterial growth. There is thus a considerable risk for pathogenic bacteria to be present on raw mushrooms. Cooking (or frying) destroys the bacteria (including the potential pathogens) on the surface of the mushrooms.
*******************************************************************************************************************************
Cocoa pods are harvested and split open to release the beans. The beans are embedded in a pulp. When the pods are broken the beans and pulp are sterile but they become contaminated with a variety of microorganisms from the pods, labourers hands, insects, vessels used for transport, etc.
The pulp surrounding the beans undergoes a fermentation process, which develops the colour and flavour of the beans. The initial anaerobic, low pH and high sugar conditions of the pulp favour yeast activity. Some research carried out revealed 24 strains of yeast on fermenting cocoa; another research by Rombouts identified 16 species. The fermentation process begins with yeasts converting sugars in the pulp to alcohol and carbon dioxide. Bacteria then start oxidising the alcohol into lactic acid and then, as conditions become more aerobic, acetic acid. This produces heat and raises the temperature in the first 24 hours. As the pulp breaks down and drains away bacteria continue to be active until fermentation is complete. The yeasts found during cocoa fermentation come from the surrounding environment, e.g., soil, trees etc. The species most frequently found at this stage are the Saccharomyces spp (in particular S. cerevisiae, Candida krusei, Kloeckera apiculata, Pichia fermentans, Hansenula anomola and Schizosaccharomyces pombe ). Research by Hansen and Welty shows that yeasts multiply very rapidly during fermentation and are able to survive drying and storage. One can find up to 107 yeast/gram in stored beans. After fermentation the cocoa beans are dried.
During the subsequent processing of the cocoa beans the beans are cleaned and can then undergo a form of thermal pre-treatment to separate the shell from the bean. One form of thermal pre-treatment uses infrared technology in which the beans undergo infrared radiation on a fluidised bed or vibrating conveyor. Water accumulates on the surface of the bean and bursts the shell. The high surface temperature induced by this process brings about a drop in the amount of microbiological contamination, especially yeast and other fungi. The beans are then separated from the shells and roasted. Following roasting the beans are turned into cocoa mass by grinding.
The quality of the cocoa mass is important due to the natural variability that exists in cocoa. Quality criteria for cocoa mass include figures for the number of yeasts found per gram - maximum 50 and for alkalised cocoa powder - a normal maximum of 50 with a limit of 100.
There are many external stimuli, which may affect how long it takes someone to get to sleep. Some people experience a (mild) stimulating effect of caffeine when coffee is consumed shortly before going to bed. The effects are, however, very much individual-dependent. Some people find it hard to sleep after one cup in the early evening, whereas other people can drink coffee all evening without any effect on sleep. Anyone who is particularly sensitive can simply switch to decaffeinated coffee during the evening. There is no evidence to suggest that caffeine affects the quality of sleep, or different phases of sleep during the night.
*****************************************************************************************************************************
It is often advised to cook the common white mushroom (Agaricus bisporus) before use, as raw mushrooms are considered toxic.
There are two reasons why it is advisable to cook raw mushrooms.
The common white mushroom contains a number of potential toxic substances, such as agaritine (figure A; (beta-N-(gamma-L-(+)-glutamyl-hydroxymethylphenylhydrazine), a derivative of glutamic acid (one of the common amino acids, the building blocks of proteins). On average, mushrooms contain about 15 mg agaritine per kilogram.
Agartine was found to be carcinogenic in mice, and is thus a suspected carcinogen for humans. More recent research, however, indicates that the risk for humans is very low. A daily intake of 10 grams of mushrooms would not result in a measurable increase in the incidence of cancer among the population.
In the liver agaritine is broken down to glutamic acid and hydrazine (figure B). The hydrazine is responsible for the carcinogenic properties of agaritine. As agaritine is not heat-stable, heating mushrooms (boiling, frying) further reduces the potential risk.
The second reason to heat mushrooms is to kill potential pathogenic bacteria. Mushrooms are commonly cultivated on horse manure. The manure is generally sterilised before use, but it is still a very rich medium for bacterial growth. There is thus a considerable risk for pathogenic bacteria to be present on raw mushrooms. Cooking (or frying) destroys the bacteria (including the potential pathogens) on the surface of the mushrooms.
*******************************************************************************************************************************
Cocoa pods are harvested and split open to release the beans. The beans are embedded in a pulp. When the pods are broken the beans and pulp are sterile but they become contaminated with a variety of microorganisms from the pods, labourers hands, insects, vessels used for transport, etc.
The pulp surrounding the beans undergoes a fermentation process, which develops the colour and flavour of the beans. The initial anaerobic, low pH and high sugar conditions of the pulp favour yeast activity. Some research carried out revealed 24 strains of yeast on fermenting cocoa; another research by Rombouts identified 16 species. The fermentation process begins with yeasts converting sugars in the pulp to alcohol and carbon dioxide. Bacteria then start oxidising the alcohol into lactic acid and then, as conditions become more aerobic, acetic acid. This produces heat and raises the temperature in the first 24 hours. As the pulp breaks down and drains away bacteria continue to be active until fermentation is complete. The yeasts found during cocoa fermentation come from the surrounding environment, e.g., soil, trees etc. The species most frequently found at this stage are the Saccharomyces spp (in particular S. cerevisiae, Candida krusei, Kloeckera apiculata, Pichia fermentans, Hansenula anomola and Schizosaccharomyces pombe ). Research by Hansen and Welty shows that yeasts multiply very rapidly during fermentation and are able to survive drying and storage. One can find up to 107 yeast/gram in stored beans. After fermentation the cocoa beans are dried.
During the subsequent processing of the cocoa beans the beans are cleaned and can then undergo a form of thermal pre-treatment to separate the shell from the bean. One form of thermal pre-treatment uses infrared technology in which the beans undergo infrared radiation on a fluidised bed or vibrating conveyor. Water accumulates on the surface of the bean and bursts the shell. The high surface temperature induced by this process brings about a drop in the amount of microbiological contamination, especially yeast and other fungi. The beans are then separated from the shells and roasted. Following roasting the beans are turned into cocoa mass by grinding.
The quality of the cocoa mass is important due to the natural variability that exists in cocoa. Quality criteria for cocoa mass include figures for the number of yeasts found per gram - maximum 50 and for alkalised cocoa powder - a normal maximum of 50 with a limit of 100.
