SIZE OF COFFEE BEANS. 901 
The following table, by Thorpe,! indicates the variations in the size 
of coffee beans: 
Number of seeds in a measure holding 50 grams of water. 
oS Os 2 ee aa ae eS ie ee Pe see ee eee 187 
Ss a eS Se ee eee eee eee 198 
we Ee ne ee eee 203 
RN rhe a ce es 8 als SE ae eda 203 
coca gS te  — Saa aaa a e a ee e ee e 207 
eGR Ga MCNWEI te oS oS ode oo ey eee en 8 ee ee eee Lh ee 210 
Good average Santos......----.- Sines psa gee oS a SS 2 oe 213 
eee a Ma ee a ae Wes es a Se 217 
Seemann Same = oe Ine iS?) Se bees ot et Se eee 
ie een eamacianemee: ©). pee lL ee 2 2s eee 
REANIM, UGA tee a a ot SR a ee 
nus ME ONELIg LO EG TONE) See oe kia ate = ie ee ee oO 
Ie ne eee ee Ik ee a SRE SE ein mae <= => an eee 248 
DUDS So 3 kee Se Sei ee ee ene ee os oe Nee 270 
Oo ee eee eee eee eee 313 
Rio coffees form a very large proportion of those consumed in the 
United States. Judging from the above table, the Rio coffee bean is 
considerably smaller than the Java and is approximately the size of 
the Mocha. 
CHEMICAL COMPOSITION. 
In preparing the tables on the following pages, showing the compo- 
sition of coffees, the better known authorities have been consulted and 
analyses have been selected which give the principal constituents of 
the grades usually found in our markets. 
The estimation of the sucrose in sample No. 8712 was accidentally 
omitted. Judging from other analyses made in the Division of Chemistry 
the average per cent sugars given by Konig is rather high. Consider- 
able quantities of pure sucrose have been separated from coffees in the 
course of these investigations. It has been definitely determined that 
the soluble carbohydrates of coffee consist very largely of sucrose. 
The caffetannic acid in No. 8712 was estimated by a method described 
on page 908. Many of the statements in regard to this constituent are 
very indefinite; no description of the methods for its estimation could 
be found in the literature accessible. 
‘ Dictionary of Applied Chemistry, p.578. 
