drackele Posted March 9, 2013 Report Share Posted March 9, 2013 I am doing a chemistry EE, and have come up with a basic idea alreadyI hvae 2 similar research questions: How will the temperatures of water used to brew coffee affect the coffee content?and Investigating the different caffeine concentrations of different drinks.So i found a method to extract the caffeine and already did a lot of research, but then my intructor says that this EE lacks a "story"He askes me why am i doing this EE, like an overall reason. Something like caffeine content affecting health issue. ( I came up with that but my instructor does not like it ) Help anybody? 1 Reply Link to post Share on other sites More sharing options...
RainAL Posted March 9, 2013 Report Share Posted March 9, 2013 Hmmm...not very clear since I do not know what you suggested to your instructor. Maybe you could research on how different caffeine concentrations in different drinks affect teenage energy levels or the amount of time they can spend working. 1 Reply Link to post Share on other sites More sharing options...
Sandwich Posted March 9, 2013 Report Share Posted March 9, 2013 Maybe just think about the practical applications - namely, how long should you leave the kettle to cool down for before making yourself a coffee in order to get the maximum coffee/caffeine hit? That's how it would be used, no? For people to figure out how they should act in order to stay most awake. Et voila, a story. 2 Reply Link to post Share on other sites More sharing options...
drackele Posted March 10, 2013 Author Report Share Posted March 10, 2013 I did think of an idea like which brewing method or what type of coffee would be best if i need more caffeine, like when i have to stay up overnight or somethingbut then he said that it was not good enough, it does not fit well Reply Link to post Share on other sites More sharing options...
RainAL Posted March 10, 2013 Report Share Posted March 10, 2013 Try, how do other substances inhibit the absorption of caffeine? You can analyze which caffeine product is stronger or something based on the other ingredients or when you extract the caffeine see how strong it is. Something along the lines. Reply Link to post Share on other sites More sharing options...
drackele Posted March 10, 2013 Author Report Share Posted March 10, 2013 There are too many unstable variables for the absorption oneAny coffee has many substances and it would be impossible to isolate and analyse themThe problem is not that the topic is not good enoughbut the reason is not 1 Reply Link to post Share on other sites More sharing options...
RainAL Posted March 10, 2013 Report Share Posted March 10, 2013 Relating to the temperature question, finding the coffee content would enable you to predict what temperature coffee should be brewed at to provide you with information relating to different caffeine absorption levels. This can help you and then you can help people understand how coffee should be made to influence the amount of caffeine desired. ORVarious drinks having differing caffeine levels may enable people to choose which drink is best suitable to drink at any given time. For example, (this is just made up) a cup of hot chocolate (state the quantities) has less caffeine than a cup of coffee. The coffee may result in being energetic for 3 hours, while the hot chocolate may provide a 2 hour boost. Based on that you could come up with a chart or a scale of drinks that list the different levels of caffeine and how long each drink would give the drinker energy. 1 Reply Link to post Share on other sites More sharing options...
drackele Posted March 10, 2013 Author Report Share Posted March 10, 2013 How about caffeine and teensi know that teenagers should not take in too much caffeinebut many people drink multiple energy drinks in a single dayi can talk about how much caffeine an average teen should intake and then using the data collected choose some drinks that i think are appropriatebut the problem is i only found out a way to extract caffeine from coffeei cannot find anything on extracting from soft drinks Reply Link to post Share on other sites More sharing options...
RainAL Posted March 10, 2013 Report Share Posted March 10, 2013 Then try looking at different brands of coffee. That should do it. Your idea is pretty cool. Reply Link to post Share on other sites More sharing options...
drackele Posted March 11, 2013 Author Report Share Posted March 11, 2013 Too badmy teacher says that i have to change my topicthe caffeine extraction method is unreliable since there may be many other chemicalsand no one would drink cold coffeethe results might be insignificantso any other ideas?Feel like doing food chemistry Reply Link to post Share on other sites More sharing options...
RainAL Posted March 11, 2013 Report Share Posted March 11, 2013 How about checking out nutrient content of foods? Lots of people are health freaks (no offense) these days, while others really need to worry about theirs.Contamination of food? Research on how today's so-called "fresh foods" have chemicals that harm the human body.Check out pH levels of different foods and set limitations on intake so as to prevent harm. You could also research biofuels made using fuels - corn, sugarcane, ... Reply Link to post Share on other sites More sharing options...
drackele Posted March 17, 2013 Author Report Share Posted March 17, 2013 still nope there has to be a changing variable Reply Link to post Share on other sites More sharing options...
01061055 Posted March 17, 2013 Report Share Posted March 17, 2013 If you do how much coffee is in water from brewing it at different temperatures, you're basically just figuring out the solubility at different temperatures, I think that's why he said it lacks a story. Why are you doing a solubility lab with coffee? Is there more to talk about for 4000 words besides how soluble coffee is in water? Reply Link to post Share on other sites More sharing options...
drackele Posted March 17, 2013 Author Report Share Posted March 17, 2013 And now i am trying desperately to find a new topic in 4 hours Reply Link to post Share on other sites More sharing options...
RainAL Posted March 20, 2013 Report Share Posted March 20, 2013 - Effect of sugar free chewing gum versus gum with different levels of sugar affecting the pH levels in the mouth - How does the pH level of foods affect their decomposing level? - Comparison of (any mineral, eg. Iron) intake diets in (country)Then try looking at different brands of coffee. That should do it. Your idea is pretty cool. This actually has been researched before and is one of the successful Extended Essays provided by this site: http://jfk.dpsk12.org/IB/DP/StudentInfo/documents/Examples/Chemistry%206.pdfIn this case, tea is used. Reply Link to post Share on other sites More sharing options...
drackele Posted March 20, 2013 Author Report Share Posted March 20, 2013 That is the problemmy teacher thinks that it is meaningless when you are comparing different brandsit should be one changing variable that would affect a certain aspectyour ideas are all about comparingwhich my teacher does not like at all Reply Link to post Share on other sites More sharing options...
RainAL Posted March 20, 2013 Report Share Posted March 20, 2013 Ohhh. Why is your teacher so demanding? Now, back to my ideas:How about you change concentration/temperature of any given chemical that stays constant and measure the pH of it at different temperatures/concentration levels? In this case, the chemical remains the same, but one or if you choose, two, variables are changing.Better? Reply Link to post Share on other sites More sharing options...
~Lc~ Posted March 20, 2013 Report Share Posted March 20, 2013 How cooking coffee beans make them lose their anti-oxidant characteristics. Reply Link to post Share on other sites More sharing options...
drackele Posted March 21, 2013 Author Report Share Posted March 21, 2013 Thank you rainAl for being so supportive and willing to helpbut my teacher is sort of a pain in the assi tried that idea beforehe said it was too simple and not practiclelike no one would drink cold coffeeI even tried the nutrition values of different cooking methods, be it steam, boil, juicebut then he saidvitamin C and nutrition values are overusedkeep thinkingand my deadline is tomorrowAnd for the coffee bean commentno that does not work because antioxidant levels are too hard to testat least at my school Reply Link to post Share on other sites More sharing options...
drackele Posted March 22, 2013 Author Report Share Posted March 22, 2013 This topic is no longer needed,my other subject passedthere is no pleasing this chemistry teacher Reply Link to post Share on other sites More sharing options...
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