Total chlorogenic acids of nine isomers from seven commercial green and roasted coffee beans ranged from 34.43 +/- 1.50 to 41.64 +/- 3.28 mg/g and from 2.05 +/- 0.07 to 7.07 +/- 0.16 mg/g, respectively. Methanol/water (7:3) extracts from four commercial green coffee beans roasted at different conditions (230 degrees C, 12 min; 24 degrees C, 14 min; 250 degrees C, 17 min; and 250 degrees C, 21 min) were also analyzed for chlorogenic acids. The total chlorogenic acid found in green coffee beans ranged from 86.42 +/- 2.04 to 61.15 +/- 1.40 mg/g. Total chlorogenic acids present were reduced in accordance with the intensity of roasting conditions. When green beans were roasted at 230 degrees C for 12 min and at 250 degrees C for 21 min, total chlorogenic acid content was reduced to nearly 50% and to almost trace levels, respectively. The results indicate that roasting conditions play an important role in chlorogenic acid content in roasted coffee beans. A general correlation between total caffeoylquinic acids and pH was observed.
The radiant protective performance, thermal resistance, air permeability, and moisture evaporation of a series of fabrics made from aramid, modacrylic, polyimide, and fire resistant cotton fibers are evaluated in the laboratory. The radiant protective performance of single-layer fabrics is affected by the structure, weight, thickness, and materials, consistent with the thermal protective performance of fabrics previously discussed. A fabric's transport properties, which are closely associated with comfort performance, can be reflected by a combination of its air permeability, thermal resistance, and moisture evaporation, which are also governed by the same structural factors. Thus, it is our intention to explore the relationship between fabric structures and both radiant protective and transport properties so that we can provide the necessary information for selecting appropriate fabrics for firefighter's uniforms.
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