Your Views

Keep your e-mails pouring in, it's good to know that there are lots of you out there with views and opinions.

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Your e-Mails

Gianna Kaye	Dear Nicey - The coffee/ tea sound difference is an interesting issue. I believe that the difference in sound is due to a greater viscosity in coffee than in tea. This difference in consistency between the two liquids is due to their chemical composition. Coffee's main constituents are: phenolic polymers (pulp) 8%, polysaccharides 6%, chlorogenic acids 4%, minerals 3%, water 2%, caffeine 1%, organic acids 0.5%, sugars 0.3%, lipids 0.2%, and aroma 0.1%. Tea - especially if brewed from higher grade 'large leaf' varieties - does not contain such a high proportion of pulp or polysaccharides. Coffee is made from the bean - a nutritionally rich source of water-soluble compounds. Tea, of course, is brewed from the leaf - a comparitively scarce source of nutrients. This 'pulpiness' in coffee, (plus the presesnce of quinic acid, a sugar-like molecule), makes for a 'thick' liquid (also contributed to by the addition of milk) through which sound travels more slowly than the 'thin' consistency of tea: thus the 'clunk' as opposed to 'clink'. (A bit like whisked egg-white in a glass bowl!) Hope that helps? Gianna
	Nicey replies: Woo - we'll that's that sorted out then. Of course we are also open to silly explanations too.
Jim Fussell	re: Stephen Pearce's mail. I can't believe that unless I hear it myself. I'm going to try it tonight. Is it instant or fresh coffee do we know? This could be something big. Jim.
	Nicey replies: These are exciting times indeed Jim. I too pondered the fresh or instant thing and could decide which one deserved to go clunk-clunk. Fresh always thinks its the bee's knees and yet it doesn't have the paper seal on top of the jar or better still catering size tin, awaiting the bold tea spoon of destruction. So I decided both probably go clunk-clunk.
Stephen Pearce	Dear Nicey and Wifey, Sorry to bother you again with my musings but another age old question from my dark days of biscuit modification is why does Tea when stirred with the milk in make a tink-a-tink-a-tink sound whereas coffee with milk in makes a cluck-a-luck-a-luck sound. I have replicated this experiment since my childhood and can assure you that this phenomenon exists even when using the same mug! Is it just me that noticed this or are there others? Thanks again for humouring me. Stephen Pearce
	Nicey replies: Not at all Steve, that's and excellent point, and exactly the sort of issues we like to confront head on.
Beth Cornish	Hello Nicey, The current poll reminded me of an incident a while ago when I woke up, a bit fuzzy headed after a night out, to discover a half-eaten jaffa cake which had been liberally spread with butter by the side of my bed. I dread to think how many I'd consumed, and until now was appalled at such behaviour, prompted as it must have been by the feeling that jaffa cakes did not have enough fat in them already. I'm pleased to see there are people out there who behave like this as a matter of course. Best regards, Beth
	Nicey replies: I'm more worried that you only managed to half eat a Jaffa Cake, you must have been in a right old state.
Jim Fussell	Nicey, I maybe a bit old fashioned but to me a biscuit is designed by it's manufacturers to be eaten in it's original state. If you don't like the biscuit as God (or McVities) has intended then choose a different biscuit, there's plenty out there. Add to that the fact there are also many plain crackers etc designed to have all manner of gubbins spread on them and there is frankly no reason to soil a delicious rich tea or marie with anything. I'm from the biscuit old school and proud. My sister is called Victoria if that helps? Jim.
	Nicey replies: Yes that does help
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