Chemical report on the mode of detecting vegetable substances mixed with coffee for the purpose of adulteration / by Professor Graham, Dr. Stenhouse and Dugald Campbell.

  • Graham Thomas, 1805-1869.
Date:
[1852]
Catalogue details

Licence: Public Domain Mark

Credit: Chemical report on the mode of detecting vegetable substances mixed with coffee for the purpose of adulteration / by Professor Graham, Dr. Stenhouse and Dugald Campbell. Source: Wellcome Collection.

Provider: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

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    The proportion of sugar in the dried roots is high at first, and continues after roasting still very notable. Table V. Sugar in chicory and other sweet roots, before and after torrefaction. Sugar per Cent. Ra Foreign chicory Guernsey chicory . English chicory „ „ (Yorkshire) Mangold-wurzel Carrots (ordinary) Turnips „ Beet root (red) Dandelion root Parsnips Bouka (a coffee substitute) It thus appears that roasted chicory, as it is sold for mixing with coffee, retains from 9'86 to 17-98 per cent, of undecomposed sugar. In none of the other sweet roots which are occasionally substituted for chicory, such as mangold-wurzel, beet, turnip, or carrot, does the proportion of sugar retained after torrefaction fall under 9 per cent., with the exception of parsnip, in which the sugar falls to 6-98 per cent. The colFee substitute, Bouka, falls into this class, and appears to be a mixture of true coffee with a torrefied sweet root. The last group is composed of the leguminous and certain other seeds, with the cereals. The sugar was determined for most of these substances in the roasted form of the grain only, which alone affects the question of adulteration. Table VI. Sugar in various seeds, before and after torrefaction. Sugar per Cent. Raw. Eoastefl. 23-76 11-98 30-49 15-96 35-23 17-98 32-06 9-86 23-68 9-96 31-98 11-53 30-48 9-65 24-06 17-24 21-96 9-08 21-70 6-98 5-82 Acorns Horse-beans Peas (grey) Maize Rye-meal . Bread-raspings Lupin-seed Brown malt Black malt . Baw. Roasted. 3-64 2-70 — 1-62 _ 1-08 _ 0-82 _ 1-96 _ 1-78 — 0-74 8.48 1-66