RE: The Chemist's War
February 23, 2010 at 11:53 pm
(This post was last modified: February 23, 2010 at 11:55 pm by Oldandeasilyconfused.)
Quote:To believe the US government would do something like this, so that people would stop drinking.
Surprised that a government stupid enough to ban alcohol would also poison it? Not at all.
'Normal''alcohol found in legal drinks IS a a poison,it kills brain cells.
Industrial alcohol,called 'methylated spirits ' here and I think 'grain alcohol' in the US is even more poisonous,and can cause blindness an death.
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The original recipe for Coca Cola allegedly contained 5 ounces of coca leaves per gallon in 1891.It was removed in 1903. Coca Cola still contains caffeine as an alleged flavour enhancer. It's just a happy accident that it's also addictive..
Quote:Pemberton called for five ounces of coca leaf per gallon of syrup, a significant dose; in 1891, Candler claimed his formula (altered extensively from Pemberton's original) contained only a tenth of this amount. Coca-Cola did once contain an estimated nine milligrams of cocaine per glass, but in 1903 it was removed.[30] Coca-Cola still contains coca flavoring.
After 1904, instead of using fresh leaves, Coca-Cola started using "spent" leaves — the leftovers of the cocaine-extraction process with cocaine trace levels left over at a molecular level.[31] To this day, Coca-Cola uses as an ingredient a cocaine-free coca leaf extract prepared at a Stepan Company plant in Maywood, New Jersey.
http://en.wikipedia.org/wiki/Coca-Cola#C...94_cocaine
Quote:Résumé / Abstract
Caffeine contributes to the flavor profiles of beverage and food products, and other bitter compounds, such as quinine, cannot replicate caffeine's bitterness. Research also has indicated caffeine's ability to enhance desirable tastes, such as sweetness and saltiness, in beverages by modifying neurological pathways. Caffeine may reduce potential off-flavors by solubilizing some compounds, while having little effect on other compounds considered important in beverage flavor profiles. Exposure to caffeine may enhance cognition and potentially heighten the capacity for smell and taste. Thus, use of caffeine in beverages may positively affect flavor profiles and the experience of beverage consumption.
http://cat.inist.fr/?aModele=afficheN&cpsidt=844153
PS note the use of the word 'may'.
