while we're talking about coffee. . .

[dosmann at IASTATE.EDU]

> Hello all,
> 
> We're biologists, right?
> 
> In case someone has expertise with compounds in coffee as a result of Junlan
> Yao's question on pH, just what is the resistant compound that traverses the
> human GI tract unscathed and contributes to the phenomenon of "coffee pee"?
> 
> (I REALLY hope I'm not alone in this phenomenon).
> 
> Tentatively,
> 
> Wil Taylor
> ********************************************************************************
> 
> Wilson A. Taylor
> Department of Biology
> University of Wisconsin-Eau Claire
> Eau Claire, WI  54701
> taylorwa at uwec.edu
> 
> ********************************************************************************
> 
> 


	Excellent question!!!
	No, Wil, you are not alone.  I have oft observed this phenomenon 
and pondered over it.  I would be interested in hearing hypotheses and 
thoughts (real or otherwise) from readers of the listserve.

	Anybody out there have some ideas?

	In botanical humor,
	Michael


---
Michael S Dosmann                    
dosmann at iastate.edu             . . .  
Graduate Research Assistant      . . 
Department of Horticulture      . . . 
Iowa State University