siemens-nixdorf

Siemens-nixdorf

Advanced micro device (1)
Apple computer (3)
Autodesk (10)
Be inc (18)
Control data (1)
Cray computer (1)
Electronic arts (1)
Epson (1)
Fulcrum (1)
Hewlett-packard (19)
Honeywell (6)
Ibm (78)
Intel (17)
Kingston technology (10)
Lexmark (2)
Lg-goldstar (5)
Mcafee (3)
Microsoft (78)
Nvidia (1)
Olivetti (5)
Oracle corp (2)
Siemens-nixdorf (15)
Silicon graphics (1)
Sun microsystems (4)
Via technologies (403)

or wheat allergies said Suzana Lucy Nixdorf a researcher at Universidade Estadual de Londrina in Brazil.

That's why Nixdorf developed a chemical test that can spot the difference between a batch of pure coffee grounds

Less coffee makes prices rise Nixdorf told Live Science. You pay for coffee but you aren't really getting coffee.

and try to spot the filler ingredients Nixdorf said. But after roasting and grinding the beans it becomes impossible to spot any twigs berries

Nixdorf said it is common for Brazilian growers to produce very dark roasts so the filler ingredients blend in better.

but the subtle flavor change can be hard to detect Nixdorf said. Nixdorf invented a new test that analyzes the chemical composition of coffee.

She uses liquid chromatography a process that creates a unique fingerprint stain for each ingredient.

Nixdorf said the test can tell if filler ingredients are mixed into coffee grounds with 95 percent accuracy.

For now the chromatography test can be done only in a lab. Nixdorf recommended that consumers stick to whole-bean coffee

Nixdorf's research was presented at the National Meeting & Exposition of the American Chemical Society in San francisco last week.

With a lower supply of coffee in the market prices rise and that favors fraud because of the economic gain says research team leader Suzana Lucy Nixdorf Ph d. In 2012 a study from the U k.'s Royal Botanic Gardens

Now however Nixdorf and her team at State university of Londrina in Brazil have developed a way to nip coffee counterfeiting in the bud.

because if there is a large amount of impurities they were added probably purposefully--not by accident as some producers claim says Nixdorf.

This gives her team a much closer look at the ingredients in an unbiased way according to Nixdorf.

when using chromatography that separates out the real coffee compounds says Nixdorf. The added unwanted grain fillers generate different levels of sugars than the natural ingredients