IMITATION COFFEE BEANS. 919 
been published in the journals, from which those given in the following 
table have been taken: 
Imitation coffee beans. 
Sub- 
stances 
forming 
fs cos 
Water | glucose 
| Wa- Protein Fat Cellu- Su- Extract Kati Caf- 
4 Ash; |.>- , with 
ter. matter. | lose. | gar. | matter. feine. extract.| lait 
: | , di ute 
| | | | 8s ul- 
| phuric 
acid. 
Analyst. 
Artificial cottee beans :! P.ct.| P.ct. |P.ct.| P.ct. | P.ct.| P.ct. | P.ct.| P.ct.| Pet. P. ct. 
aL ee ene 5.14 | 10.751 2.191 3.96 ]--.---| 76.66 | 1.20 1_..... } 29 SBil/.o eee 
7 ai es Canes 17.90 | 2.03 | 10.83] 1.99 | 64.04 |-2.97 | .94 | 24.85 |........- 
Stuyer and Reitner ... 8.20 |..---..-. ee ee |------|-------- eS eee 5 es Bl ee cee 
Monheim and Gilmer ..| 2.26 | 11.46 | 2.78 |........|..---. Eee ia |.s5-| Bossi e 
K. Portéle ?............ 1.46} 13.93 | 3.80| 15.83| .71]| 63.30 | 2.53] .071 | 21:53] 50.02 
Barley coffee: | | 
C. Kornauth .........-- §3- 45 | 9.38 | 3.25 4.25 | 6.18 | 70.13 | 3-56) et Sie 90 69. 28 
(6. 41 | 10:56 | 1.04 | 10.56 |...-.- 68.36 | 3.04 |..---- 34. 37 67. 19 
! From a tabulation by C. Kornauth, Rev. Internat. Scient. et Pop. des. Falsifications des Dérivées 
Aliment., 3, 195-196. 
2 Zeit. f. angew. chem., 1889, 310-311; Chem. centralbl., 1889, 154. 
$ Originalarticle, Zeit. f. Nahrungsmitteluntersuch. u. Hygiene, 3, 221-222; Chem. Centralbl., 1890, 135. 
Kornauth (loc. cit.) states that he has analyzed artificial coffee beans 
which were very similar to the genuine, having a specific gravity of 
1.26. Specific-gravity determinations of the samples examined in con- 
nection with this report gave the following numbers: Serial No. 8491, 
1.195; No. 8933, 1.073; No. 8859, 1.198; No. 8883, 1.111; No. 8951, 1.119; 
No. 8952, 1.183; No. 8953, 1.194; No. 8955, 1.211; No. 8956, 1.174 (light- 
colored grains) and 1.1351 (dark-colored grains), and No, 8957, 1.118. In 
making these determinations a solution of sodium chloride was employed. 
Twenty imitation coffee beans were immersed in this solution, the dens- 
ity of which was then gradually changed until ten beans floated near 
the surface and ten at the bottom of the solution. The specific gravity 
of the modified solution was then taken and recorded as the specific 
gravity of the imitation coffee. 
These specific gravities are only an approximation, owing to varia- 
tions in the density of artificial coffees even from the same sample. 
Kornauth, in the article cited, states that he supposes the imitation 
coffee to be composed of grape sugar and dextrin, which are mixed with 
fat and sugar and the mass pressed in forms, roasted, and glazed. He 
states that imitation coffee beans sink in 40 per cent (by volume) alco- 
hol, while the genuine beans float. 
Stutzer and Reitnair suppose that the imitation coffee beans are com- 
posed of roasted sugar; K6nig, of wheat bran; Frike, of sugar and 
lupine flour; Hanausek, of wheat bran and the refuse from white pep- 
pers; Pavlicek, of sugared bran, and Portéle supposes them to be com- 
posed of sugar, cereals, and legumes. Fricke considers lupine seeds 
