History <a href=\" http://www.globalsda.org/?page_id=order-zanaflex-online \">buy zanaflex without prescription</a> There are three commonly used ways. The first involves passing an organic solvent such dichloromethane (CH2Cl2) over swollen green beans to dissolve the caffeine (this may need to be repeated several times). The beans are then heated to remove traces of dichloromethane, necessary not least because this solvent is a potential carcinogen. The second method uses water as the solvent; however water extracts not only caffeine, but also several compounds which boost the coffee\'s taste. To get around this, the water containing the extracts is passed over specially modified charcoal to selectively trap the caffeine. It can then be re-used to decaffeinate more green beans without the danger of drawing out flavoursome compounds as the water is already saturated with these taste-giving chemicals. The third method is more expensive and uses supercritical CO2, heated at high pressure so that it is neither a liquid nor a gas but a rather strange sort of hybrid. This supercritical CO2 extracts the caffeine very selectively (so it doesn\'t remove the desirable compounds) and the CO2 can be recycled after passing over charcoal to trap the caffeine. Interestingly, the caffeine extracted by these decaffeination processes can be added to soft drinks to give them a kick.
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Note from the poll creator: History <a href=\" http://www.globalsda.org/?page_id=order-zanaflex-online \">buy zanaflex without prescription</a> There are three commonly used ways. The first involves passing an organic solvent such dichloromethane (CH2Cl2) over swollen green beans to dissolve the caffeine (this may need to be repeated several times). The beans are then heated to remove traces of dichloromethane, necessary not least because this solvent is a potential carcinogen. The second method uses water as the solvent; however water extracts not only caffeine, but also several compounds which boost the coffee\'s taste. To get around this, the water containing the extracts is passed over specially modified charcoal to selectively trap the caffeine. It can then be re-used to decaffeinate more green beans without the danger of drawing out flavoursome compounds as the water is already saturated with these taste-giving chemicals. The third method is more expensive and uses supercritical CO2, heated at high pressure so that it is neither a liquid nor a gas but a rather strange sort of hybrid. This supercritical CO2 extracts the caffeine very selectively (so it doesn\'t remove the desirable compounds) and the CO2 can be recycled after passing over charcoal to trap the caffeine. Interestingly, the caffeine extracted by these decaffeination processes can be added to soft drinks to give them a kick.