ANALYSIS OF COFFEE. 



27 



Table II.— Dknsities op 10 r. c. Extract of Coffee axd Chicory Mixtures. 



Table III. 



No. 



Description 



of 

 Substance. 



Mocha, coarse, 

 fine... 



Java, very coarse 

 " coarse . • • 

 " fine 



Coffee & Chicory 



Chicory . 



P. C. Qiiantitr 

 .(• used for 

 <" lUp.c. 



Moisture 



2-332 

 2-332 



2 141 

 2-141 

 2-141 

 2-446 

 2-750 



3 055 

 3-359 

 3-664 

 3-968 

 4-273 

 4-578 

 4-882 

 5-187 



Extract, 



10-24 

 10-24 

 10-22 

 10-22 

 10-22 

 10-25 

 10-28 

 10-32 

 10-35 

 10-38 

 10-41 

 10-45 

 10-48 

 10-51 

 10-55 



Density at 62° P. 



1-00844 



1-00854 



1-00978 1-00978 



1-00860 

 1- 00878 

 1-00980 

 1-01152 

 1-01340 

 1 01538 

 1- 01 720 

 1-01866 

 1-02042 

 1-02270 

 1-02414 

 1.02640 

 1-02824 



1-00864 

 1-00884 

 1-00966 

 1-01164 

 1-01348 

 1- 01518 

 1 01696 

 1-01866 

 1-02054 



1-02416 

 1-02644 

 1-02840 



Mean 

 Density. 



Difference 



of 



10 p. c. 



1-00849 



1-00978 



1-00862 



1-00881 



1-00973 i 



1-01158 



1-01344 



1-01528 



1 01708 



1 -.01866 



1 -02048 



1-02270 



1-02415 



1-02642 



1-02832 



0-00129 



0-00019 

 0-00092 

 0-00185 

 0-00186 

 0-00184 

 0-00180 

 0.00158 

 0-00182 

 0-00222 

 0-00145 

 0-00227 

 0-00190 



Making allowance for this fact, and also for the slight variations from mean density 

 of the chicory and coffee extracts given, the results of calculation from the mean densities 

 may be said, I think, to be fully justified by the work of which a synopsis is given in 

 Table III. 



