XVI METHODS OF ANALYSIS. 



XXII. Methods for the analysis of coffee Continued. p age . 



Roasted coffee Continued. 



7. Soluble solids (Winton's method) 153 



8. Ash 153 



9. Soluble ash 153 



10. Ash insoluble in acid 153 



11. Chlorin 153 



12. Alkalinity of soluble ash 153 



13. Soluble phosphates in the ash 153 



14. Insoluble phosphates in the ash 153 



15. Protein 153 



16. Caffein (Hilger and Fricke method) 153 



17. Crude fiber. 154 



18. Crude starch by direct inversion 154 



19. Starch 154 



20. Sucrose 154 



21. Reducing sugars 154 



22. Petroleum ether extract 154 



23. Ten per cent extract (McGill method) 154 



24. Caffetannic acid (Krug's method) 155 



25. Megascopic examination of ground coffee 155 



26. Microscopic examination of ground coffee 155 



XXIII. Methods for the analysis of flavoring extracts 156 



Vanilla and its substitutes 156 



1. Specific gravity 156 



2. Alcohol 156 



3. Glycerol , 156 



4. Determination and identification of vanillin, cQumarin, and 



acetanilid 156 



(a) Hess and Prescott method modified by Winton and 



Bailey .' I :>(> 



(b) Colorimetric method for the determination of vanillin 157 



(c) Detection of coumarin (Leach's test) 157 



(d) Detection of acetanilid '. 158 



5. Total solids 158 



6. Determination of ash 158 



7. Examination of ash 158 



8. Sucrose 158 



9. Detection of vanilla resins 158 



(a) General discussion 158 



(b) Detection 159 



10. Detection and determination of methyl alcohol 159 



11. Test for coloring matter (caramel) 159 



(a) Preliminary test 159 



(b) Lead acetate test 1 



Lemon extract 159 



1. Specific gravity 159 



2. Alcohol 160 



3. Glycerol 160 



4. Lemon oil 160 



(a) By polarization ICO 



(b) By precipitation - 160 



5. Refraction of precipitated oil 160 



6. Total solids. . 161 



