a) Why would you rather extract caffeine from coffee grounds instead of instant coffee (such as Jacobs)? b) Why was the coffee cooled down to room temperature? c) Any idea as to how NaOH deprotonates caffeine (think back to general chemistry)? What would happen if NaOH was not added? d) When Dr Stockman added the ethyl acetate to the coffee mixture, two layers were observed. What was the top layer and what was the bottom layer? Why do they separate like this? e) In what layer would we find the caffeine? f) Why would we add MgSO4 to our top organic layer