date:Jul 31, 2015
nt effect, caffeine is, however, also in part responsible for the bitter taste in tea and coffee. The caffeine molecules tend to stick to each other when in water, and this tendency is further enhanced by the addition of sugar. For many decades, scientists have assumed that this was due to the strengthening of bonds between water molecules around the sugar.
But Dr Shimizu's research instead suggests that the underlying cause is the affinity between sugar molecules and water, which in turn makes