Awww. We’re not so bad, and most of us are just hanging out behind the bar to pay bills so we can be your doctors and future astronomers and chemists.

I’m so glad I left such an impression! I’ve been branched out since you met me, making molecules for everyone at our Peets, and for my family.
(My boyfriend’s mother loves her seratonin)
Yeah, sorry guys, my phone number goes out only to friends now, I am spoken for and yes, we met through an argument in a science class which we carried on out the door and throughout the past three years.

Thanks for the tip o’ hat, I’ll see you next time you’re in.

There was an article about the creator of the jewelry – Raven Hanna, who has a PhD in molecular biophysics – in one of my wife’s ACS journals a few years ago. Which I stole so she wouldn’t see the article, and so I could buy her a serotonin necklace.

ACS article is here:

pubs.acs.org/cen/science/84/8429sci2.html

http://members.lycos.co.uk/vinceloach/pics/caffeine/index.htm

Did not get them, they were later dropped.

Imagine finding those around!

J/P=?

Science picks up chicks!

BTW, the formula is for Trinitrotoluene (TNT)

“However, what I found most interesting in my research of the molecule’s structure is that one can change one component (specifically the H3C at the upper left becomes H) and the diagram becomes that of CHOCOLATE. I knew they were similar, but not that similar.”

Actually, theobromine, which is one of the alkaloids found in chocolate. (And, FWIW, the reason chocolate is poisonous to dogs, because unlike humans they cannot process it.) And if you make the same change with the methyl group on the upper right rather than the upper left, you get theophylline, which is sometimes used as a medication for asthma.

“So, how come an astronomer knows the chemical formula for caffein? Have you been moon-lighting as a chemist?”

I dunno about Phil, but I had originally planned on going into chemistry until around the 10th grade when I decided I didn’t want to limit myself to anything smaller than the universe.

And, Phil, had you really wanted to impress her, you could have identified the molecule as 1,3,7-trimethyl-2,6-dihydroxypurine . . .

(And I don’t drink or even like coffee . . .)

However, what I found most interesting in my research of the molecule’s structure is that one can change one component (specifically the H3C at the upper left becomes H) and the diagram becomes that of CHOCOLATE. I knew they were similar, but not that similar.

chocolate: http://www.cfcl.com/vlb/weblog/images/molecule_chocolate.gif

caffeine: http://oceanexplorer.noaa.gov/explorations/02sab/background/products/media/natprodcaffeine_220.jpg

The ones we got were honey roasted, and was absolutely beautiful.

Come on! You don’t really like coffee, I bet you have it with milk and sugar.
I take my coffee like my men, strong and black

Joke aside, Java blend is my brew of choice even if it means supporting a mean and evil empire, but hey so does people using cars.

So is that a covalent bond or just ionic?

- Jack

No. It’s one of the molecules SETI is looking for…

- Jack

Back in the old days(1967 or so) Jerry Garcia said his goal in life was to advance humanity 2 or 3 steps up the evolutionary ladder.

In 1992(or thereabouts), he said he’d be happy for a half step,,,

GAry 7

I bought my boss a caffeine molecule keychain from ThinkGeek, one of the light up ones. He loves it Then again, a few of us at work went and put in money for a decent coffee machine for the office – cost $1000 but was well worth it. Nothing beats freshly ground and brewed coffee.

As for different bean types, I have tried one of the Ethiopian blends, and would highly recommend trying them. The ones we got were honey roasted, and was absolutely beautiful. I might have to see if I can find some of the others Bob Brashear mentioned.

Tony

Good does not equate to oily and dark. I’ve roasted coffee for over 20 years. All oily and dark does is mask lousy beans. Charbucks and other shop chains have sold you all on “dark roast is the best”.

Try an Ethiopian Yirgacheffe roasted just past first crack and enjoy some amazing floral and citrus taste. Or A Yemen Mokha Sana’ani roasted to Full City (just into second crack, no oils) and experience a robust, full body coffee. Or go back to Ethiopia to an Idido Misty Valley roasted to , again, just past first crack and taste … BLUEBERRIES!

Origin flavors of most coffees are killed by over roasting, which most of the major chains do.

It looks like you take after Dad, just like I do – you never meet a waitperson (female) that you don’t know.

Heh.

It’s a good thing Mrs. BA knows you well, huh?

Or, as we say in Unix-land:
s/too/to/

Given some of the people I’ve met/read about, I’d be happy with a formula that would raise someone’s IQ too 100 points.