
Tea has a stimulant:
A. Tannis
B. Caffeine
C. Theophylline
D. Both B and C
Answer
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Hint: Tea is fragrant leaves and acts as a stimulant and refresher. The scientific name of the tea is Camellia sinensis, an evergreen bush local to East Asia. After water, it is the most generally devoured drink in the world. There is a wide range of kinds of tea; a few, such as Darjeeling and Chinese greens, have a cooling, marginally unpleasant, and astringent flavor.
Complete answer:
Tea has four stimulants, caffeine, theophylline, theobromine, and L-theanine.
-Caffeine is an energizer of the CNS and diminishes languor or rest.
-Theophylline and theobromine loosen up smooth muscles. They are likewise energizers of the heart and have gentle diuretic impacts.
-L-theanine is a psychoactive amino corrosive which improves the consideration and working of the mind.
In this way, the right answer is 'Both B and C'.
Note: Tea has all the water-solvent intensifies that have been extricated from the tea leaves, for example, the polyphenols and amino acids, however, is a suspension when the entirety of the insoluble parts are thought of, for example, the cellulose in the tea leaves. After picking, the leaves of C. sinensis before long start to shrink and oxidize except if quickly dried. An enzymatic oxidation measure set off by the plant's intracellular proteins makes the leaves turn continuously hazier as their chlorophyll separates and tannins are delivered. This obscuring is halted at a foreordained stage by warming, which deactivates the chemicals capable.
Complete answer:
Tea has four stimulants, caffeine, theophylline, theobromine, and L-theanine.
-Caffeine is an energizer of the CNS and diminishes languor or rest.
-Theophylline and theobromine loosen up smooth muscles. They are likewise energizers of the heart and have gentle diuretic impacts.
-L-theanine is a psychoactive amino corrosive which improves the consideration and working of the mind.
In this way, the right answer is 'Both B and C'.
Note: Tea has all the water-solvent intensifies that have been extricated from the tea leaves, for example, the polyphenols and amino acids, however, is a suspension when the entirety of the insoluble parts are thought of, for example, the cellulose in the tea leaves. After picking, the leaves of C. sinensis before long start to shrink and oxidize except if quickly dried. An enzymatic oxidation measure set off by the plant's intracellular proteins makes the leaves turn continuously hazier as their chlorophyll separates and tannins are delivered. This obscuring is halted at a foreordained stage by warming, which deactivates the chemicals capable.
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