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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    possess about one-fourth of the quantity of inuhn that is con- tained in the dahlia root, and starch in no other form, the infusion of chicory giving only a brown with iodine, and no blue. Chicory appears to contain no oxalic, malic, citric, or any other crys- tallisable organic acid. The other sweet roots, beet, turnip, &c., also, like chicory, present little that is tangible in their chemical properties. But the high colour of the infusions of all these roots when roasted, the great density of their solutions, and their fer- mentability, afford suflficient means for distinguishing them from coffee, and for discovering their admixture with that substance. The properties of a great variety of other vegetable substances, which might possibly be employed in the adulteration of coffee, are exhibited in the early tables of this Eeport. 1 ON DON: rii/ited l)y Spottiswoodk & Co., New-strect-Square.