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
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Wilson A. Taylor
Department of Biology
University of Wisconsin-Eau Claire
Eau Claire, WI 54701
taylorwa at uwec.edu
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