Researchers reporting in Environmental Science & Technology measured 60 DBPs in three types of tea, unexpectedly finding lower levels in brewed tea than in tap water. However, they also detected many unknown DBPs with uncertain health effects.
New study of nationally representative sample aims to update understanding of beverage caffeine intakes in the U.S. population
In Physics of Fluids, researchers describe how they applied rheology to the seemingly quaint purpose of improving the quality of a cup of black tea. They describe the interfacial phenomenon in a cup left to cool after steeping, when a thin film at the air-water interface can form, and assess the mechanical properties of the film, the formation of which is affected by water hardness, acidity, sugar or milk, tea concentration, and brewing temperature.
Good news for those who need a cuppa to start the day. Food scientists from the National University of Singapore have created new probiotic coffee and tea drinks that are packed with over 1 billion units of gut-friendly live probiotics. These non-dairy and plant-based beverages can be stored chilled or at room temperature for more than 14 weeks.
Through convection, as the liquid toward the bottom of a container warms up, it becomes less dense and moves to the top, allowing a cooler section of the liquid to contact the heating source. This ultimately results in a uniform temperature throughout the container. Inside a microwave, however, the electric field acting as the heating source exists everywhere and the convection process does not occur. Researchers studied this nonuniform heating behavior and present a solution in AIP Advances.