J6 



The Bulletin 



RESULTS OF THE EXAMINATION OF 



COFFEE AXD COFFEE SUBSTITUTES 



DEFINITIONS AND STANDARDS 



Coffee is the seed of a small tree, coffea. 



Roasted coffee is coffee which by the action of heat has become brown 

 and developed its characteristic aroma, and contains not less than 10 per 

 cent of fat and 3 per cent of ash. 



The principal active or stimulating constituent of coffee is caffeine, a 

 white, bitter crystallizable alkaloid. 



The principal material which is used to mix with and 'adulterate 

 coffee is chickory, though certain cereals and leguminous seeds are often 

 used. 



RESULTS OF THE EXAMINATION OF 



