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Design of Temperature and Humidity Control on Arabica Coffee Storage
International Journal of Innovative Technology and Exploring Engineering (IJITEE) ISSN: 2278-3075, Volume-9 Issue-4, February 2020 Design of Temperature and Humidity Control on Arabica Coffee Storage Erna Kusuma Wati, Fitria Hidayanti, Aji Prasetya maintained. The DHT 11 sensor will measure temperature Abstract: Storage of coffee beans is essential to maintain the and humidity, and will be managed by Arduino-Uno so that quality of coffee in terms of water content and humidity. So we the coffee bean storage room will have a temperature and need a storage room with a stable temperature and humidity. In humidity following the expected set-points. this research, we will design a post-harvest coffee bean storage The storage room design is made of iron frame and system, by maintaining the condition of the room at a temperature of 19°-27°C with humidity of 60% -70%. The design uses block styrofoam walls and coated with plywood. Figure I (a) block diagrams and wiring diagrams, then makes a coffee bean storage diagram illustrates in general how the circuit works as a box by using a fan as an actuator, and a DHT 11 sensor to whole. measure the temperature and humidity of the room. The results of this study are the Arduino -Uno based Arabica coffee bean storage box takes 7 hours to get the expected set-point. the storage room has a temperature of 19°-27°C and humidity 60-70% Keywords : About four key words or phrases in alphabetical order, separated by commas. I. INTRODUCTION Storage of coffee beans is the next process to save the coffee from failure or loss of quality and wait for the following method. -
Caffeine in the Diet: Country-Level Consumption and Guidelines
nutrients Review Caffeine in the Diet: Country-Level Consumption and Guidelines Celine Marie Reyes and Marilyn C. Cornelis * Department of Preventive Medicine, Northwestern University Feinberg School of Medicine, Chicago, IL 60611, USA; [email protected] * Correspondence: [email protected]; Tel.: +1-312-503-4548 Received: 26 October 2018; Accepted: 13 November 2018; Published: 15 November 2018 Abstract: Coffee, tea, caffeinated soda, and energy drinks are important sources of caffeine in the diet but each present with other unique nutritional properties. We review how our increased knowledge and concern with regard to caffeine in the diet and its impact on human health has been translated into food-based dietary guidelines (FBDG). Using the Food and Agriculture Organization list of 90 countries with FBDG as a starting point, we found reference to caffeine or caffeine-containing beverages (CCB) in 81 FBDG and CCB consumption data (volume sales) for 56 of these countries. Tea and soda are the leading CCB sold in African and Asian/Pacific countries while coffee and soda are preferred in Europe, North America, Latin America, and the Caribbean. Key themes observed across FBDG include (i) caffeine-intake upper limits to avoid risks, (ii) CCB as replacements for plain water, (iii) CCB as added-sugar sources, and (iv) health benefits of CCB consumption. In summary, FBDG provide an unfavorable view of CCB by noting their potential adverse/unknown effects on special populations and their high sugar content, as well as their diuretic, psycho-stimulating, and nutrient inhibitory properties. Few FBDG balanced these messages with recent data supporting potential benefits of specific beverage types. -
LOGOS: a Journal of Undergraduate Research
LOGOS: A Journal of Undergraduate Research Volume 1, No. 1 Fall 2008 Essays and Art by Missouri State University Undergraduate Students © Copyright 2008 Missouri State University LOGOS Honors College Missouri State University 901 South National Avenue Springfield, MO 65897 [email protected] Editorial Statement LOGOS: A Journal of Undergraduate Research is dedicated to the publication of outstanding scholarship and artistry by Missouri State University undergraduates in every discipline. Led by the Faculty Advisory Board and Honors College student editors, LOGOS conforms to the highest standards of scholastic integrity in a blind, peer-review process conducted by distin - guished undergraduate students and faculty. LOGOS is directly governed by a managing editor, a chief editor, associate editor(s), and a small student editorial board. Faculty oversight of the project is the responsibility of the direc - tor of the Honors College (Dr. Art Spisak) and the journal’s cofounders (Dr. John F. Chuchiak and Dr. Mark Richter). The editorial board welcomes submissions from current and former undergraduate stu - dents of Missouri State University, particularly those who are engaged in departmental honors work, independent study, research assistance, or competitive summer fellowships. Prospective contributors may contact the editor and associate editors with specific questions about publica - tion standards and the peer review process at [email protected] Faculty Advisory Board Art Spisak: Director of the Honors College / Professor, -
Coffee – Auniversalbeverage กาแฟ Say the Thais
coffee – auniversalbeverage Kape as referred to in the Arab and Western European Countries Qahwa as known in the Philippines Càfe as the Italians refer to it Kaffee a German take on it Кофеий say the Russian Cafea by the Romanians Kawa for the Polish กาแฟ say the Thais コーヒーas in Japan • • • • wherever your coffee of choice may be brewed, Esperer.H2O will be the water of choice to manifest your best coffee experience innovativeDESIGNSandTECHNOLOGYusa The intricate facts on a Coffee produced with Espérer water “After the intricate handling of the coffee plant and its beans we have found that the resultant coffee product is equally influenced by the intricate properties of the water that ‘beveragizes’ the final coffee.” Now announcing the discovery of Espérer as the precise water for the preparation of a GREAT TASTING COFFEE! while adding to the profit COFFEE BEANS → BEANS SEPARATION → BEANS PROCESSING → BEANS ROASTING → BEANS GRADING → ROASTING → ROAST GRADING → STORAGE → BREWING → SERVING Definition: Coffee is a brewed beverage prepared from the roasted or baked seeds of several species of an evergreen shrub of the genus Coffea. Coffee: Is slightly acidic (pH 5.0–5.1) and can have a stimulating effect on humans because of its caffeine content. It is one of the most popular drinks in the world. The two most common sources of coffee beans are the highly regarded Coffea arabica, and the "robusta" form of the hardier Coffea canephora. C. arabica, the most highly regarded species, is native to the southwestern highlands of Ethiopia and the Boma Plateau in southeastern Sudan and possibly Mount Marsabit in northern Kenya.[42] C. -
Responsible Coffee Sourcing: Towards a Living Income for Producers
RESPONSIBLE COFFEE SOURCING: TOWARDS A LIVING INCOME FOR PRODUCERS REPORT JULY 2021 Acknowledgments This report was authored by Kaitlin Y. Cordes and Margaret Sagan, with contributions from Solina Kennedy. The report was commissioned by a long-term investment manager interested in sustainability. Any views expressed are the authors’. The authors are extremely grateful for the excellent research support and assistance we received from Carl Cervone, Kimathi Muiruri, and Ridglea Willard. We also extend deep thanks to the following colleagues who provided peer reviews of all or parts of the report: Christina Archer, Stephanie Daniels, Nora Mardirossian, Daniel Pedersen, and Ric Rhinehart. The report is based on desktop research, as well as interviews and written communications. We appreciate the many people and companies that took time to speak or share information with us. For this research, we conducted 31 interviews with 37 people, representing companies, certifications, civil society organizations, and industry experts. We received interviews and/or written responses from nine of the ten companies featured, as well as from the three third-party certifications featured. For the one company that did not respond, we interviewed individuals who have worked closely with or within the company. The company assessments in Section IV are based on publicly available information, as well as interviews and/or written communications from company representatives, we only cite publicly available information in that section. The report was originally written in English. About the Authors Kaitlin Y. Cordes is a lawyer and researcher who, until August 2021, was Head of Land, Agriculture, and Food Systems at the Columbia Center on Sustainable Investment. -
Universitá Del Caffè Brazil Coffee Researches 2013-2017 Universitá Del Caffè Brazil Coffee Researches 2013-2017
Universitá del Caffè Brazil Coffee Researches 2013-2017 Universitá del Caffè Brazil Coffee Researches 2013-2017 Coordinators Decio Zylbersztajn Samuel Ribeiro Giordano Christiane Leles Rezende de Vita Authors Alan Monteiro Aldir Alves Teixeira Antonio Carlos Lima Nogueira Caroline Gonçalves Christiane Leles Rezende de Vita Decio Zylbersztajn Eduardo Eugênio Spers Luciana Florêncio de Almeida Gustavo Oliveira Marcio Reis Pedro Braga Sotomaior Karam Regina Teixeira Samuel Ribeiro Giordano Copyright © 2018 Authors Index Edition Marcelo Nocelli Proof-Reading Marcelo Nocelli Natália Souza Cover Photo Samuel Ribeiro Giordano Patrocínio, Minas Gerais, 17/05/2016 Design and Desktop Publishing Negrito Produção Editorial 1. PREFACE ...............................................................................................................9 2. RESEARCH ON COFFEE PRODUCTION IN BRAZIL: PAVING THE WAY TO THE FUTURE – 2017 ....................................................................................11 Dados Internacionais de Catalogação na Publicação (cip) 2.1 Introduction: Research Networks – Global Warming – Coffee .......................11 Bibliotecária Juliana Farias Motta (crb 7-5880) 2.2 Objectives ............................................................................................................15 Pesquisas em café da Università del Caffè Brazil 2013-2017 / Coorde- 2.3 Method ................................................................................................................16 nadores: Decio Zylbersztajn, Samuel -
TAXES on SUGAR- SWEETENED BEVERAGES: International Evidence Public Disclosure Authorized and Experiences
Public Disclosure Authorized TAXES ON SUGAR- SWEETENED BEVERAGES: International Evidence Public Disclosure Authorized and Experiences September 2020 HEALTH, NUTRITION, AND POPULATION Public Disclosure Authorized Public Disclosure Authorized © 2020 The World Bank 1818 H Street NW, Washington DC 20433 Telephone: 202-473-1000; Internet: www.worldbank.org Some rights reserved This work is a product of the staff of The World Bank. The findings, interpretations, and conclusions expressed in this work do not necessarily reflect the views of the Executive Directors of The World Bank or the governments they represent. The World Bank does not guarantee the accuracy of the data included in this work. The boundaries, colors, denominations, and other information shown on any map in this work do not imply any judgment on the part of The World Bank concerning the legal status of any territory or the endorsement or acceptance of such boundaries. Rights and Permissions The material in this work is subject to copyright. Because The World Bank encourages dissemination of its knowledge, this work may be reproduced, in whole or in part, for noncommercial purposes as long as full attribution to this work is given. Attribution—Please cite the work as follows: World Bank. 2020. Taxes on Sugar-Sweetened Beverages: International Evidence and Experiences. World Bank. All queries on rights and licenses, including subsidiary rights, should be addressed to World Bank Publications, The World Bank Group, 1818 H Street NW, Washington, DC 20433, USA; fax: 202-522- 2625; e-mail: [email protected]. Design: Lauren Kaley Johnson, GCSPM, The World Bank Group TAXES ON SUGAR- SWEETENED BEVERAGES: International Evidence and Experiences September 2020 HEALTH, NUTRITION, AND POPULATION TABLE OF CONTENTS V TABLE OF CONTENTS Acknowledgments vi Acronyms vii Executive summary 1 1.