Magnetized water and magnetized water are the same idea, that is, water is magnetized by magnetic field. Clean magnetized water has health care function in life; Used for descaling and other functions in industry; However, sometimes magnetized water is a kind of pollution; The word "coffee" comes from kaffa, a small town in Ethiopia. In Greek, "Kaweh" means "strength and enthusiasm". Tea, coffee and cocoa are called the three major drinks in the world. Coffee tree is a small evergreen tree of Rubiaceae. Coffee for daily drinking is made from coffee beans and various cookers. Coffee beans refer to nuts in the fruit of coffee trees, and then baked by appropriate baking methods. Caffeine: It has a particularly strong bitter taste and stimulates the central nervous system, heart and respiratory system. Moderate caffeine can also reduce muscle fatigue and promote the secretion of digestive juice. Because it can promote renal function, it has diuretic effect and helps the body discharge excess sodium ions. But too much intake can lead to caffeine poisoning. Tannic acid: Tannic acid after boiling will be decomposed into wood vinegar, so the taste of coffee cooked for too long will become worse. Fat: The most important ones are acidic fat and volatile fat. Acidic fat: that is, fat contains acid, and its strength will vary with the type of coffee. Volatile fat: it is the main source of coffee aroma and a substance that emits about 40 kinds of aroma. Protein: The main source of heat, the proportion is not high. Protein at the end of coffee will not dissolve out when making coffee, so the intake is limited. Sugar: Raw coffee beans contain about 8% sugar. After baking, most of the sugar will be converted into caramel, which will turn coffee brown and combine with tannic acid to produce sweetness. Fiber: The fiber of raw beans will carbonize after baking and combine with caramel to form the color of coffee. Minerals: containing a small amount of lime, iron, phosphorus, sodium carbonate, etc. The nutrient composition table of coffee contains 2.2g of water,100g of protein,12.6g of fat, 46.7g of sugar, 9g of cellulose, 4.2g of ash,120mg of calcium,170mg of phosphorus. Every100g of coffee extract contains 99.5g of water, 0.2g of protein, 0. 1 g of fat, 0. 1 g of ash, trace sugar, 3mg of calcium, 4mg of phosphorus, 2mg of sodium, 0.0 1 mg of vitamin B2 and 0.3mg of nicotinic acid. 10g coffee was dissolved in hot water containing 0.04g caffeine and 0.06g tannin. The scientific name of cocoa is Theobroma cacao L, and its alias is Acanthaceae, Sycamore, and Cocoa belongs to Cocoa. Features and characteristics Evergreen trees with lush crowns; The bark is thick and dark gray-brown; Shoots brown, pubescent; Leaves with short stalks, elliptic to obovate, stipules linear, caducous. Cymes with pale yellow petals; Ovary obovate, slightly angled. The fruit is oval or oblong, dark yellow or reddish when ripe, brown after drying, with thick skin and fleshy, oval seeds and slightly squashed. It is gratifying that the warm and humid climate and gentle slopes rich in organic matter are not suitable for planting in places with poor drainage, heavy clay or frequent strong winds. Multi-purpose seed reproduction, but also useful bud grafting; Fruiting began in 4 ~ 5 years after planting, the yield increased greatly after 10 years, and decreased gradually after 40 ~ 50 years. It is distributed in the tropical rain forest in the upper reaches of the Amazon River in South America, mainly in the narrow zone within the equator 10. The main producers are Ghana, Brazil, Nigeria, C? te d 'Ivoire, Ecuador, Dominica and Malaysia. The main consumer countries are the United States, German, Russian, British, French, Japanese and China. 1922 was successfully introduced and planted in Taiwan Province province, China, and Chinese mainland is mainly planted in Hainan at present. Cocoa beans (raw beans) contain 5.58% water, 50.29% fat, nitrogen 14. 19%, theobromine 1.55%, other non-nitrogen substances 1%, starch 8.77% and crude fiber. Cocoa beans also contain nerve center stimulants such as caffeine and tannin, which are closely related to the color, aroma and taste of chocolate. Cocoa beans (raw beans) contain 5.58% water, 50.29% fat, nitrogen 14. 19%, theobromine10.55%, other non-nitrogen substances 13.9 1%, and starch 8. Cocoa beans also contain nerve center stimulants such as caffeine and tannin, which are closely related to the color, aroma and taste of chocolate. Among them, theobromine and caffeine can stimulate the cerebral cortex, eliminate drowsiness, enhance the sense of touch and thinking, regulate the heart function, and have the functions of dilating renal blood vessels and diuresis. Functional cocoa beans are the main raw materials for making cocoa powder and cocoa butter. Cocoa butter and cocoa powder are mainly used as drinks to make chocolate candy, cakes and ice cream. Dried beans can be used as tonics and stimulants for the sick and the weak, and can also be used as drinks.