42 Kansas Academy of Science. 



Julian E. Walker gives his results of the analysis of several 

 kinds of roasted, coffee for percentage of caffeine in different sorts: 



Java . 89 % 



Siberian Java 1 . 08 



Salvador 1.01 



Costa Rica 1.24 



Mocha . 54 



Peaberry or FenroU 0.77 



Rio 1.12 



Proc, Am. Pharm. Ass'n, vol. 38, p. 446. 



ANALYTICAL RESULTS EMPLOYING VARIOUS SORTS. 



W. T. A. Warner examined a large number of coffees in the lab- 

 oratory of the colonial museum at Haarlem, conducting his re- 

 searches with particular reference to the Siberian coffee cultivated 

 in Java as a substitute for Arabian coffee : 



Samplks op 

 Siberian Coffee. 



H2O 

 Ext. 



C2H5OH 



ext., 

 per cent. 



Fat, 

 per cent. 



Caffeine, 

 per cent. 



Ash. 

 per cent. 



Phos- 

 phoric 



acid 

 in ash, 

 per cent. 



Potash 

 in ash, 

 per cent. 



Sindjas 



Timor 



Banthain 



Boengi 



Loewae 



Waloe Pengenten 



Kaui Redjo 



Taman, Tjiasem . 

 Malang 



Averages 



32.92 

 32.05 

 30.38 

 31.09 

 30.13 

 26.98 

 29.59 

 30.47 

 30.21 



17.43 

 16.60 

 18.89 

 18.41 

 17.82 

 17 85 

 18.89 

 19.91 

 19.81 



12 26 

 13.23 

 14.78 

 16.10 

 16.06 

 13.57 

 15 43 

 16.48 

 16.36 



1.29 

 1.11 

 1 11 

 1.03 

 1.48 

 1 25 

 1.00 

 1.39 

 1.07 



8.95 

 7.87 

 10.26 

 12.37 

 11.25 

 9.47 

 10.67 

 10.27 

 11.08 



72.05 

 78.78 

 77.83 

 71.47 

 79.90 

 76.91 

 ?rep. 

 67.57 

 63.82 



30.00 



15.00 



1.00 



4.00 



The water extract was obtained by boiling five minutes with dis- 

 tilled water ; the alcohol extract, by boiling during half an hour 

 with ninety-five per cent, alcohol ; the fat, by extraction with ether ; 

 the alkaloid, by one of three methods, viz., van Romburgh's, van 

 Ledden-Hulseboch's, and George's, preference being given to van 

 Romburgh's method, which consists in shaking out the aqueous 

 extraction, after addition of lead acetate with chloroform. 



The following table gives a comparison of raw and roasted Java- 

 Arabia and Java-Siberia coffees. The extracts, unless otherwise in- 

 dicted, are obtained by the action of each solvent on fresh portions 

 of the same coffee. The coffees represent good qualities of the 

 market during 1898. 



