Kopi Luwak proteolytic enzymes which break down the beans' proteins, yielding shorter peptides and more free amino acids. The proteins also undergo non-enzymatic Maillard browning reactions in the later roasting process. Moreover, while inside a civet the beans begin to germinate by malting which also lowers their bitterness. Marcone also conducted an analysis on the volatile compounds which are responsible for the coffee's flavour and aroma, showing that there are significant differences from regular coffee. He concluded that: According to Dr. Davila Cortes, the altered protein structure degrades the effectiveness of the coffee as a diuretic. Few objective assessments of taste are
Metabolic waste excreta. Some mammals including humans excrete uric acid as a component of their urine but it is only a small amount. These compounds form during the catabolism of carbohydrates and lipids in condensation reactions, and in some other metabolic reactions of the amino acids. Oxygen is produced by plants and some bacteria in photosynthesis, while CO is a waste product of all animals and plants. Nitrogen gases are produced by denitrifying bacteria and as a waste product, and bacteria for decaying yield ammonia, as do most invertebrates and vertebrates. Water is the only liquid waste from animals and photosynthesizing plants.