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Sugar in your cuppa not just about a sweet tooth
date:Jul 31, 2015
the caffeine molecules stick together (or aggregate) in order to avoid the sugar. This is why we experience less of their bitter taste. Proper understanding of the fundamental rationale behind this process may assist food scientists in many ways.

He used statistical thermodynamics -- a branch of theoretical physical chemistry linking the microscopic realm with the everyday world -- to investigate the molecular-level activities and interactions behind our daily food and drink.

Dr Shimizu says:

12/21 23:49