This program is suitable for both High school and College Chemistry Students.
Billions of cups of tea are drunk each day making it the world’s most popular beverage. Perhaps more impressive, the molecular world of tea contains more than a thousand different chemical compounds, which contribute to its color, taste, and scent – and its stimulating effects.
Join writer and quantum chemist Michelle Francl of Bryn Mawr College as she spills the tea on the rich molecular brew that can be extracted from the leaves of the Camellia sinensis plant. Register now to learn the chemistry behind the different styles of tea and how to use science to brew a better cup!
This ACS Webinar is moderated by Coralia Osorio Roa of the Universidad Nacional de Colombia and ACS Food Science & Technology and is co-produced with the ACS Division of Agricultural and Food Chemistry and ACS Publications.
What You Will Learn:
What is the role of caffeine in tea.
What are the critical flavor components of tea.
How you can optimize the process of making a cup of tea.
Webinar Details
Thursday, February 6, 2025 @ 2-3:15pm ET
Free to register with ACS ID
Slides will be available on day of the Live event