Publications by authors named "Nathan T Moore"
Article Synopsis
- The study explored how different roasting degrees of coffee affect caffeine content and extraction yields, using 30 unique combinations of coffee varieties, roasting degrees, and brew times.
- An AeroPress was used for brewing, and measurement techniques included refractometry for extraction yield and HPLC for caffeine content, showing that higher roasting degrees increased seed porosity but generally reduced extraction yields.
- Interestingly, while caffeine concentrations were lower in dark roasts compared to light and medium roasts under the same brewing conditions, dark roasts had higher caffeine levels when extraction yields were matched, suggesting complex interactions between roasting and brewing processes.
Numerical studies of the average size of trivially knotted polymer loops with no excluded volume were undertaken. Topology was identified by Alexander and Vassiliev degree 2 invariants. Probability of a trivial knot, average gyration radius, and probability density distributions as functions of gyration radius were generated for loops of up to N = 3,000 segments.
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