XI, A, 3 



Brill: Ipel, a Coffee Substitute 



103 



Specific gravity. 



Substance. 



Specific gravity. 



1.00214 



Carrots 



1.01710 



1.00570 



Bouka 



1.01850 



1.00730 



Black malt 



1.02120 



1.00730 



Turnips 



1.02140 



1.00800 



Rye meal 



1.0216C 



1.00840 



Dandelion root 



1.02190 



1.00840 



Red beet 



1.02210 



1.00870 



English chicory 



1.02170 



1.00870 



Yorkshire chicory 



1.01910 



1.00870 



Foreign chicory 



1.02260 



1.00900 



Guernsey chicory 



1.02826 



1.00900 



Mangel-wurzel 



1.0235G 



1.01090 



Maize 



1.02530 



1.01430 



Bread raspings 



1.02630 



Charles Griffin & Co. Ltd., London 



Table I. — Specific gravity of extracts of coffee and coffee adulterants. 

 Substance. 



Spent tan 



Lupine seed 



Acorns 



Peas 



Mocha coffee 



Beans 



Neilgherry coffee 



Plantation Ceylon coffee 



Java coffee 



Jamaica coffee 



Costa Rica coffee 



Native Ceylon coffee 



Brown malt 



Parsnips 



» Blyth, Foods : Their Composition and Analysis, 6th ed. 

 (1909), 360. 



The density of an infusion of ipel made and determined under 

 these conditions is 1.00680. This density would place it be- 

 tween lupine seed and acorn in Table I and would serve as one 

 means of identification. The roasted seed gave 24.4 per cent 

 extract, soluble in water when treated in this manner. Konig ' 

 gives for coffee 21.12 per cent to 27.28 per cent. The ground, 

 roasted seed when floated on strong salt water, cooled to a low 

 temperature, in the course of a half hour sinks to the bottom 

 of the cylinder. As it falls to the bottom, it leaves a trail of 

 color. This color is not as intense as the color produced by 

 chicory. 



The analyses of the powder from the roasted and raw beans, 

 along with that given by Konig* for coffee, are shown in 



Table II. 



Table II. — Analyses of ipel and coffee. 



[Numbers give percentages.] 





Ipel. 



Coflfee. 



Raw. 



Roasted. 



Raw. 



1 

 Roasted. 



Moisture 



14.80 

 8.68 

 6.42 



trace 

 9.78 



22.29 

 4.20 



8.13 

 6.95 

 5.21 

 trace 

 16.11 

 22.18 

 4.37 



10.73 

 11.80 

 2.32 

 7.62 

 20.30 

 24.01 

 8.02 



2.38 

 13.85 



2.60 



L31 

 39.38 

 18.07 



4.65 



Fat (ether extract).— 



Nitrogen __ 



Sucrose 



Nitrogen free material other than fiber 



Crude fiber , .. _ 



Ash 





' Die menschlichen Nahrungs- und Genussmittel. 4th ed. Julius Springer, 

 Berlin (1904), 2, 1072. 

 * Loc. cit. 



