air kopi berasid atau alkali ?

hacker

DewaGanaZ teror la.......... aku dulu kimia tak pandai sangat...

DewaGanaZ

Originally posted by hacker at 28-12-2003 12:46 AM:
DewaGanaZ teror la.......... aku dulu kimia tak pandai sangat...

BUKAN TERER SANGAT PON AKU....MAIN HENTAM AJE...

DULU SEBAB AKU MINAT SANGAT KIMIA NIH.....AND AKU SUKA KAT WARNA2 ION DAN JUGA WARNA2 SEBATIAN.....

hacker

kalau aku ada soalan kimia boleh aku teros pm ko ok..........

DewaGanaZ

HACKER, BOLEH SAJE...
PM KER ATAU NAK PENDAPAT RAMAI, KO LEH POST SOALAN NKO KAT SINI

hacker

ok no hal

mbhcsf

Originally posted by Satria-Naga at 2003-12-24 09:16:


Nak cuba minum asid hidroklorik tak? Hik hik

nak cuba minum ? eh you and i or we all dah "makan" dah acid ni..
dlm perut..
tapi bagaimana penyesuain perut utk tahan kesan acid ni sehari-hari?
sapa tau..hehheh
bagaimana acid ini dihasilkan?
apa bentuk cell yg produce acid ini..
ada lagi soalan ? kita kumpul banyak -banyak lepas tu sapa nak jawab jawab okay?
:bg:
blessyou..

hacker

sampai pages 2 tapi takde satu pun jawapan.

intan

kesimpulannya...kopi berasid lemah....
tak perlah kalau kita minum...sebab banyak lagi minuman kita yg berasid spt jus limau, oren dsb...(amnya asid ascorbic, acid citric...)

Asiafever

Kalau asid kenapa tak masam pulak? Asid lemah tak masam ke? Mungkin neutral tak? Air tu bersifat amfoterik. Jadi kopi tu alkali atau asid, air pun akan neutralkannya. Bukankah begitu? Bayangkan milo ialah asid lemah. Tak de selera nak minum.

hacker

aku pun pening kepala ni

QueenLove

Acid-Alkaline Forming Foods
Foods may be classified in relation to the metabolic process as acid alkaline. Alkali's are soluble salts and acids are corrosive agents which have trouble combining with other things. A balanced diet contains 35% acid forming foods and 65% alkaline.


Highly Alkaline
Beans String, Banana speckled, Dandelion greens, Dates, Figs, Prune, Raisins, Swiss Chard.


High Alkaline
Almonds,Asparagus, Avocado, Banana-Yellow, Bean Fresh, Beet, Blackberries, Carrot, Chives, Cranberries, Endive, Grapes Sour, Kale, Peach dried, Persimmon, Pomegranate, Plum, Raspberries, Spinach.


Neutral Oils
Cold Pressed, Expeller Pressed, Almond, Avocado, Coconut, Canola, Cottonseed, Linseed, Olive, Safflower, Sesame, Soy, Sunflower, Walnut.


Alkaline
Agar, Alfalfa, Apple & Fresh Apple Cider, Apricot fresh, Artichokes globe, Bamboo shoots, Bean snap, Beans sprouted, Berries most, Blueberries, Broccoli, Brussels Sprouts, Cabbage, Cantaloupe, Cauliflower, Celery, Cherries, Chestnuts, Chicory, Coconut Milk, Collards, Corn fresh and sweet, Cucumbers, Daikon, Eggplant, Escarole, Garlic, Ginger root, Gooseberry, Grapefruit, Guava, Horseradish fresh and raw, Kelp, Kohlrabi, Leek, Lemon and Peel, Lettuce, Lime, Loganberry, Mango, Melons, Milk raw, Acidophilus Yogurt, Whey.


Highly Acid
Alcohol, Artichoke root, Barley, Bread, Buckwheat, Caffeine, Coffee, Corn, dry and products, Custards, Drugs, Flour all, Ginger preserved, Honey, Lentil dry, Mate, Millet, Oatmeal, Peanuts, Rice all, Rye Grain, Soy Bread, Soy noodles, Sorghum, grain, Spaghetti and other Pasta, Sugar Cane, raw beet, Tobacco, Walnut (English), Wheat grain.


Acid
Beans dried, Cashews, Coconut dried, Cranberry Juice and concentrate, Egg yolk, Filbert, Fruit Jellies (Jams Canned, Sulphured, Sugared, Dried), Grapes Sweet, Pasteurised Milk Products, Dry Peas, Pecans, Plums Damson, Tofu fries, Water-chestnuts.


http://www.harmonikireland.com/index.php?topic=acid

hacker

akhirnyer terjawab jugak QueenLove thanx

Asiafever

Why coffee berasid?

hacker

tak tau la aku

QueenLove

Coffee Chemistry: Acidity

The perceived acidity of coffee results from the proton donation of acids to receptors on the human tongue. Acidity is typically a highly valued quality especially in Central American and some East African coffees. Sourness, however, is an extreme of acidity and can be considered a defect. Acidity has been correlated with coffees grown at very high altitudes and in mineral rich volcanic soils. The perceived acidity of washed coffees is also significantly higher than the acidity found in naturally (dry) processed coffees. This is likely due to an increase in the body of naturally processed coffees relative to wet processed coffees since body masks a coffee's acidity. The acid content in a brew is also greatly dependent upon the roast degree, type of roaster, and brewing method.

The pH of a coffee has been found to correlate with the perceived acidity of a coffee by Pangborn, Sivetz and Desrosier, and Griffin and Blauch; whereas Voilley et al. suggests that titratable acidity produces a better correlation to perceived acidity.

The acids found in roasted coffee may be classified into three groups: aliphatic, chlorogenic, and alicyclic carboxylic and phenolic acids (Clarke, 25). Table 1 shows the main acids that have been reported in coffee

http://www.coffeeresearch.org/science/sourmain.htm

hacker

lagi terperinci ....

Ekka

Originally posted by hacker at 2004-1-16 05:03 PM:
akhirnyer terjawab jugak QueenLove thanx

Kesian Satria Naga .2 kali rasanya  beliau kata , kopi itu asid
tapi  forumer  di sini meraguinya .

Nampaknya lain kali awak kena  bubuh link laman web  
atau sumber media maklumat  itu atau bagi  laterbelakang
keputusan anda seperti tarikh dan tempat ujan dijalankan ,
barulah   diaorang percaya agaknya .

Asiafever

Terima kasih berbanyak Queen Love....

Muntz

confirm acidic.. thanx queen love, credits 4 u...

QueenLove

Originally posted by hacker at 16-1-2004 05:03 PM:
akhirnyer terjawab jugak QueenLove thanx

Originally posted by Asiafever at 1-2-2004 11:22 AM:
Terima kasih berbanyak Queen Love....

sama2

Originally posted by Muntz at 1-2-2004 11:10 PM:
confirm acidic.. thanx queen love, credits 4 u...

terima kasih...

;)

[ Last edited by QueenLove on 2-2-2004 at 05:55 PM ]