INDEX. 



A. 



Page. 



Acid, caffetannic 1004 



Acorns, detection of 912 



Adulteration of coffees, definition of the 908 



foods, definition of 879 



Italian law relating to 1013 



Adulterations of teas - 880 



Albuminoid nitrogen, estimation of 908 



Albuminoids of cocoa, food value of : 939 



Ammonia, detection of the use of, in the manufacture of cocoas 956 



Analyses of cocoa beans, summary of, by various chemists 960 



husks by various chemists 962 



preparations by various chemists 959 



summary of, by the Department of Agriculture 985 



Analysts, general remarks to .' 892 



Analytical methods for cocoa preparations 949 



the constituents of teas 889 



Ash, acid required to neutralize, from 2 grams of cocoa preparations 956 



alkalinity of, in teas 891 



determination of, in cocoas 956 



insoluble in acid, estimation of, in teas 891 



of cocoa beans and preparations, analysis of . 969 



cocoas/, quantitative and qualitative examination of 950 



soluble and insoluble , estimation of, in teas' 891 



maxima, minima, and mean percentage of, in teas 883 



total, estimation of, in teas 891 



soluble and insoluble of coffees 908 



Association Swiss Analytical Chemists, report of 985 



Astringents, foreign, in teas 884 



Azo-colors, detection of 910 



B. 



Bibliography of the literature of tea, coffee, and cocoa 991 



Black teas 876 



Brazil coffee ~-, 900 



Brick, particles of, detection of, in teas 886 



C. 



Cacao-masse 941 



definition of.. 942 



Caffeine, bibliography of methods for the estimation of 1004 



detection of __.,-_,--..--_---.--. 905 



I 



