Caffeine

Yeah.

Tell me about Caffeine.

That's a song that everybody in the world should hear, especially musicians.

So I live in Georgia, and I was out in Phoenix, Arizona.

A lot of fun.

Bill Long, our guest here on the Music Miracle Podcast.

Second song we're going to hear of his called Caffeine.

I'll have one cup of coffee when my feet hit the floor.

It's what we learn in school.

We can sit in one place for a long time and we put on these blinders and Caffeine promotes that kind of consciousness.

The other kind, and that's very important to adult life.

And caffeine has changed adult life by giving us this.

There's five new ones there.

Enovit, the Kendall Mint gel, the Precision Fuel, the OTE, Caffeine, and the Cisbeta Electrolyte.

Just going to quickly run through in terms of my suggestions for different people.

So I think, first of all, I would always recommend the Cisbeta Fuel.

Total one hundred.

Theine is the alkaloid of tea and is the substance to which it owes its refreshing and stimulating properties.

It is a crystallizable matter, soluble in water, very bitter to the taste, and characteristic alike of both tea and coffee, being to these beverages what quinine is to bark, and with the base of cocoa, which has recently received the name of theobromine.

It is also closely related.

Strickler subsequently produced it from cocoa, naming it theobromine.

These bodies are evidently related to uric acid, as like it, when exposed to the action of nitric acid and ammonia, they yield a purple coloring matter, technically termed meroxide.

Theine is a substance which crystallizes very beautifully, forming white, silk-like crystals containing an atom of water of crystallization, the specific gravity of which is one point two three at one degree Celsius, and the nine water of crystallization is not altogether evaporated by a temperature of one hundred and fifty degrees.

As deposited from aqueous solutions, it still contains an atom of water, but as deposited from solutions in alcohol or ether, or when sublimed, it is anhydrous.

But now there's an entire scientific subfield and several companies pandering to this absurd fantasy.

Here's a simplified diagram of caffeine metabolism.

So here's a molecular diagram showing a molecule of caffeine.

Then an arrow that says Cypia 2, 5 hours, showing that it becomes parazanthine.

It looks like one bond has changed.

Cayman, on less wrong, has graphed the total effective concentration over time.

Here's a screen capture of that graph.

For 100 mg of caffeine, we have concentration in mg per litre and time in hours going up to about 24.

Again, as to how much liquor an equal quantity of the former will yield in comparison with a similar weight of the latter is another mooted question.

As far as quantity color and body are concerned It must be admitted that Indian Ceylon teas are once and a half greater But in flavor and aroma The essential qualities That constitute And are most appreciated In tea China and Japan Teas Far Excel Them Thus If one pound Of China Or Japan Teas Yields Five gallons Of extract Of a certain Weight Strength And Color One Pound Of India Or Ceylon Will produce Seven and a Half Gallons Of a Similar Beverage But will Be devoid Of that Fragrant Flavor And rich Aroma So characteristic Of the China And Japan Product The Value of Tea Intrinsically And commercially Depending Principally Upon the Character And flavor Of the infusion As well as the aroma Imparted To it By the volatile Oil Ceylon Like India teas Will Not keep As long Or as Well As either China Or Japan Becoming sour And rancid By exposure In a Few months Defects Attributed To the method Of curing But in Reality Inherent In them Again The Latter Contain A Larger Percentage Of the active Principle Theine And Less of the astringent Property Tannin And Are consequently Less Injurious And more Refreshing The Great excess Of the latter property In Both India And Ceylon teas Accounting For Their dark Color And harsh Pungent Taste In the Infusion As well as Being the unsuspected Cause of the indigestion And nervousness Among Those who Use them To any extent So that in view Of the strenuous Efforts Now Made To introduce India And Ceylon teas Into the American Market It May be well To here Caution Consumers Against Their injurious And deleterious Effects On the human System Such injury Being caused Not Alone By the Excess Of tannin But Also by the sap Or juice Of the natural Leaf Not being sufficiently Expressed Before the leaves Are fired By proper Fermentation It being Claimed By physicians And Others That to the fixed And general Use Of those teas In England Is attributable The great Increase Of heartburn Flatulency Nervousness Dyspepsia Among the people Of that Country Against the Dubious And questionable Advantages Of Body And strength So loudly Vaunted In India And Ceylon teas China And Japan Possess Others Greater And More important Ones among Which are That the tea Grower In the Latter Countries Working His Own Land In smaller quantities Brings Greater Care And more Industry To the task Again, in the methods of curing and firing the leaf, the latter have also the advantage of superiority as it is now generally admitted by experts.

And others interested in the business that though the Sirocco or hot air process may be more rapid in its work and certain not to taint the leaves in any way; it is yet open to doubt whether the older slower and more natural method of firing in pans over charcoal fires is not the better more thorough and effective in its results than the new and artificial one.

The Chinese and Japanese have been curing and firing teas by that method for centuries and they surely ought to be the best judges by this time.

Before serving, it is again sweetened with sugar until it becomes almost syrupy in substance and frequently flavored with cinnamon orange or lemon

lemonGoat's milk is often used instead of water.

When thus prepared, the infusion becomes ambrosial approaching to that of chocolate Italian or nectar in flavor becoming still more palatable when cold but if allowed to stand too long exposed to the influence of the atmosphere it gets muddy and sours quickly End of Section 10 Read by Linda Johnson March two thousand twenty-four section eleven of tea its history and mystery this is a LibriVox recording all LibriVox recordings are in the public domain for more information or to volunteer please visit librivox org read by Claire Tea Its History and Mystery By Joseph M Walsh Chemical Medical And Dietical Properties Tea In chemistry Is A complex mixture Of a variety of substances Including Theine Tannin Dextrin Glucose Gum And an essential oil Known as Volatile Which together With a portion of the ash Pass into the solution When tea is infused Being a leaf It also contains Some woody fiber The quantity of which As determined by Mulder Ranges from seventeen point one in green To twenty eight point three percent In black teas According to Peligault Whose admirable investigation of tea Ranks as a chemical classic It also contains a large Quantity of legume A nitrogenous substance Sometimes termed vegetable casein The percentage of which As given by Peligault Is about fifteen per cent in tea In its usual commercial state The woody fibre Legumen some tannin Colouring matter and a certain Quantity of the ash Make up mainly the Portion of the leaf Which is not soluble In boiling water In its commercial State tea is Not subject to Much irregularity In a hygrometric Condition there being Only about Eight per cent Of moisture in it Which may fall to Six Or rise to ten Per cent From outside causes Tea has been analyzed By many other chemists But owing to a difference In the variety Character quality Age color and methods Of preparation Of the specimen Submitted the results Have been as varied The average composition In parts range as follows Chemical constituents Theine quantities Three Chemical Constituents Tannin Quantities Twenty five Chemical Constituits Volatile Oil Quantities One Chemical constitutions Albuminoids Quantities Fifteen Chemical constituents Mineral Matter Quantities six Chemical constituents gum and glucose quantities twentyone Chemical constituents Vegetable Fibre Quantities twenty Chemical constituents Fatty Substances Quantities four Chemical constituent Water of absorption Quantities Five Total one hundred Theine is the alkaloid of tea and is the substance to which it owes its refreshing and stimulating properties.

It is a crystallizable matter soluble in water very bitter to the taste and characteristic alike of both tea and coffee being to these beverages what quinine is to bark; and with the base of cocoa which has recently received the name of theobromine it is also closely related.

We talk about it when explaining why we might stay up later than usual.

Caffeine.

Koffein.

A relaxation technique is a method used to calm body and mind before sleep, such as stretching or listening to soft music.

Relaxation technique.

People think you use it for working out, right? But it's actually, there's two things in the world that have been studied the most out of any other supplement in the world.

Caffeine.

and creatine.

Nothing else in the world has been tested as much.