1.1 Introduction
According to Andrews et al., (2007), Caffeine is a most common ingredient of energy drinks. It is added as a flavouring agent and to make the drinks addictive (Andrews et al., 2007). Caffeine is a bitter in taste, white crystalline xanthine alkaloid that acts as a psychoactive stimulant drug and a mild diuretic. Almost sixty plant species are known to contain caffeine (Palatini et al., 2009). Common sources of caffeine are the "bean" (seed) of the coffee plant; in the leaves of the tea bush; and in kola nuts. Some other sources include yaupon holly leaves, South American holly yerba mate leaves, seeds from Amazonian maple guarana berries (Nathanson, 1984). Columbia In 1819, the German chemist Friedrich Ferdinand Runge first time isolated pure caffeine in laboratory (Jarvis, 2002).
As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Limitations of the Study and Definition of technical terms.
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