Caffeine | C8H10N4O2 - PubChem. /LABORATORY ANIMALS: Acute Exposure/ Caffeine exacerbates the acute toxicity of 3,4-methylenedioxymethamphetamine (MDMA, 'ecstasy') in rats characterized by hyperthermia, tachycardia and lethality. Depletion of central catecholamine stores and dopamine D(1) receptor blockade have been reported to attenuate the ability of caffeine to exacerbate MDMA-induced hyperthermia.The purpose of the study was to investigate whether dopamine D(1) and D(2) receptors mediate the effects of caffeine on MDMA-induced changes in body temperature, heart rate and locomotor activity.
All parameters were recorded continuously in individually housed rats using bioradiotelemetry from 1 hr prior to 4 hr following caffeine (10 mg/kg, sc) and/or MDMA (10 mg/kg, sc) administration. Co-administration of caffeine with MDMA provoked a switch from MDMA-induced hypothermia and bradycardia to hyperthermia and tachycardia without influencing MDMA-induced hyperlocomotion. Tofovic SP et al; Ren Fail 29 (7): 891-902 (2007) Coffee chemistry: Why does your morning hit of caffeine taste so good? Whether it’s a milky latte or a double shot of espresso, coffee has become an important morning ritual for many people all over the world.
Its rich taste and aroma serves as a welcoming wake-up call and the caffeine helps keep you alert for the rest of the day, but did you know this is all down to the 1,000 different chemical compounds present in every cup? Acids, alkaloids, carbohydrates and proteins, either found in raw coffee beans or produced by the roasting process, work together to create a complex mixture of fl avours and that distinctive coffee smell. What’s in your cup? ACIDS – Both organic and inorganic acids are present in coffee, the most important of which is chlorogenic acid (CGA). This consists of two groups that contribute to coffee’s bitter taste.ALKALOIDS – although caffeine is the most famous alkaloid in coffee trigoneline is also present, which stops acidic by-products and other bacteria sticking to your teeth, helping to prevent cavities. How is coffee decaffeinated? Chemistry. The Chemistry of Caffeine Caffeine Synonyms: 1-methyltheobromine The most common names for caffeine are 3,7-dihydro-1,3,7-trimethyl-1h-purine-2,6-dione and 1,3,7-trimethylxanthine.
Figure Also seewww.geocities.com/CapeCanaveral/Launchpad/6202/che.htm Physical Properties: Molecular Formula = C8H10N4O2Molecular Weight = 194.19Number of Chiral Centers: ZeroOptical Activity: NoneUV max (10mM HClO4 + 10mM NaClO4 70%) + (CH3CN 30%): 210nm, local max at 275nmHalf-Life: in human body varies between 3 to 7 hoursProperties: Soft, white crystal or powder, odorless, slightly bitter tasteMelting Point: 235-238oC Caffeine is classified as a central nervous system stimulant and it belongs to xanthine chemical group. They are very similar and differ only by the presence of methyl groups in two positions of the chemical structure. Drinks: Coffee: Food: Non-prescription Drugs: To a nerve cell, caffeine looks like adenosine that causes drowsiness by slowing down nerve cell activity.
Remembering General Chemistry 31: Caffeine Master Example. The Chemistry of Caffeine. Why is Coffee Bitter? – The Chemistry of Coffee. Mention coffee, and caffeine is the chemical compound name that immediately springs to mind. However, whilst caffeine’s effects on the brain are well documented – it binds to adenosine receptors in the brain – it has relatively little impact when it comes to the taste of coffee. Coffee, as it turns out, is a cornucopia of chemical compounds that influence its taste; whilst some of these compounds are poorly characterised, one group of compounds about which plenty is known are the chlorogenic acids. Chlorogenic Acid These compounds account for up to 8% of the composition of unroasted coffee beans.
Deceptively enough, despite the name their structure doesn’t contain any chlorine atoms – rather, it refers to the light green colour produced when these acids are oxidised. When coffee beans are roasted, these chlorogenic acids react to form a variety of different products, which can all affect the taste of the coffee. 3-caffeoylquinic-1,5-lactone & 4-caffeoylquinic-1,5-lactone Phenylindanes. The Science of Caffeine: The World's Most Popular Drug - Reactions. The Chemistry of Caffeine - www.ChemistryIsLife.com.
Chemistry's Role When you consume caffeine, a chemical reaction occurs in your brain. Caffeine uses the same biochemical mechanisms as other stimulants to stimulate the brain function.It causes increased neuronal firing. This affects everyone differently. Some may have reactions that others may not. Another chemical reaction that happens is considered dependency. Background Research Caffeine is not a man made substance, it is made through plants. Resources About the Author Marisa Salazar is addicted to caffeine and drinks up to ten coffees a day. Caffeine - Chemistry Encyclopedia - structure, reaction, water, uses, name, mass. Photo by: fotogiunta Figure 1. The molecular structure of caffeine. Caffeine belongs to the family of heterocyclic compounds known as purines.
It has the systematic name 3,7-dihydro-1,3,7-trimethyl-1H-purine-2,6-dione; it is also known as 1,3,7-trimethylxanthine, and 1,3,7-trimethyl-2,6-dioxopurine. Caffeine can be classified as an alkaloid , a term used for substances produced as end products of nitrogen metabolism in some plants. The chemical formula is C 8 H 10 N 4 O 2 . Caffeine has a molar mass of 194.19 grams (6.85 ounces). More than sixty plants, including those that give us coffee, tea, cola, and cacao, produce caffeine from the purine xanthine. Caffeine enters the bloodstream about ten minutes after its ingestion and stays in the body for up to twelve hours. Caffeine acts as a stimulant of the central nervous system (CNS) through several proposed mechanisms.
Coffee drinks are among the most popular sources of caffeine, believed to be the most commonly used drug worldwide.