RUBIACEA, 223 
‘H°O*. By dry distillation pyrocatechin is obtained. 
er and Siebert (1861) obtained from Java coffee 0°3 per 
of kinic acid, which is most likely the coffeic acid of 
mse, obtained (1854) from coffee-leayes, and which 
‘yielded kinone when treated with manganic deutoxide 
; isulpharic acid. (Stillé and Maisch.) Kénig and others 
lave obtained the following results from the analysis of coffee 
four various sources :— 
ethan. 
Konig. Payen, yee 
average of 
Raw. Roasted.| net varieties. 
| 
tances soluble in water.| 27°44 27-45] ...... 
oven : pads 9 ae 2°26 - 
enous matter ovel 24°48 ~ 32°08) 34 to 18 
e LAS =) 388 
Bee c cas resdels O61 4 eee ae | 
gpeewes ee ‘i 15:03/10-to 13} 10°99 
i'd: Beas th -g Paice 
and dextrin ... on | et ar ; 
er peresennys matter: ft BLS2L SS she ee es 
NS ain sexe tecsneinesae Of 4a -aeeees ae 29°28 
: 3-48) 3-75! 0°7 4:19 
eo rcinses “fe DE eT Sec ce Or 
11°19) §3*°19112> 2°87 
information regarding the composition of various coffee 
tes, the reader is referred to Konig’s work already 
and to Battershall’s Food Adulteration. 
he roasting of coffee, which is best accomplished at a 
erature of about 250° C., renders the seeds pulverizable, 
at the same time gives hans a more agreeable taste and 
les them to yield more of their constituents to water. The 
hus acquires a chestnat-brown colour and loses about 
r cent. of its weight... The generation of gaseous com 
res the cells, and a peculiar and agreeable 
ybably.. the decomposition « 
