141 



Average composition of Ooffee beans adapted from the 

 investigations of Pay em and others. 



Components, Equivalents, and properties. 



Cellulose Cellular tissue woody fibre elementary 



organic matter ... ... 34*0 



Water ... ... 12'0 



Fat and essential oils Nutricious and exhilarating. 13'0 



Glucose Dextrine Gum, sugar ... 15*5 



Other nitrogenous substances ... 3*0 

 Caffeine identical with Theine prevents waste of 



animal tissue ... ... *8 



Legumin and Casein -Equivalent to nutricious 



gluten or animal fibrin or albumen ... 10*0' 



Caffeo-tannic acid or ) A ^ r ; nafin f nr ; nn i 



Ca/eotannate-of Caffeine with \ Ast n g er 



Potassium j ^ 



Ash ... ... 6-7 



_ioo-o 



Viscid essential oils insoluble in water) Empyreumatic vola- 



Aromatic oils some heavier others V * ile oils-developed 



lighter than water. 



NOTE. Nutrition of plants extracted from the " Family Tutor.*' 



" The organic substances essential to plants are cellulose and 

 proteine ; these enter into the structure of the smallest vegetable 

 and are necessary to the formation of cells which are the first rudi- 

 ments of organic development. 



The food of plants consists of carbonic acid, water and ammonia 

 in addition to mineral salts. These are absorbed by the organs of 

 the plant and are converted into cellulose and proteine . 



The cellular tissue is formed from the elements of carbonic acid 

 and water by the separation of oxygen. In the formation of proteine 

 the elements of ammonia are added to those of carbonic acid and 

 water. Starch is identical in composition with cellulose and yields 

 sugar and gum by combining with the elements of water." 



