All About Coffee Part 156

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SALANT, WILLIAM, and RIEGER, J.B. Elimination of caffein: an experimental study of herbivora and carnivora. U.S. Dept. of Agriculture. Chemistry Bureau. Bulletin, CLVII.

TRIGG, CHARLES W. About caffein-free coffee. Tea and Coffee Trade Journal, 1918, x.x.xIV: 233.

WILLc.o.x, O.W. "Caffein-free" coffee. Tea and Coffee Trade Journal, 1911, XX: 116.

CAFFEOL

BERNHEIMER, OSCAR. Zur Kenntniss der Rostproducte des Caffees.

Monatshefte fur Chemie (Sitzungs-berichte der Kaiserlichen Akademie der Wissenschaften) 1880, I: 456-457.

BERTRAND, G. and WEISWEILLER, G. Sur la composition de l'essence de cafe; presence de la pyridine. Comptes rendus de l'Academie des Sciences, 1913, CLVII: 212-213. _Also_, Bulletin des Sciences pharmacologiques, 1905, XII: 152.

ERDMANN, ERNST. Ueber das Kaffeol und die Physiologische Wirkung des darin enthaltenen Furfuralkohols. Archiv fur experimentelle Pathologie und Pharmakologie, 1902, XLVIII: 233-261. _Also_, Berichte der deutschen chemischen Gesellschaft, 1902, x.x.xV: 1846.

---- Beitrag zur kenntniss der kaffeeoles und des darin enthaltenen furfuralkohols. _Halle_, 1902: 46.

GRAFE, V. Untersuchung uber die Herkunft des Kaffeols. Anzeiger der Kaiserlichen Akademie der Wissenschaften, 1912, XLIX: 267-268.

JAEKLE, H. Studien uber die Produkte der Kaffeerostung ein Beitrage zur Kenntniss des sogenannte Kaffeearomas (Caffeol.) Zeitschrift fur Untersuchung der Nahrungs- und Genussmittel, 1898, 457-472.

ORLOWSKI, A. Kilka slor o kawie palonej. (Extract of Coffee).

Gazeta Lekarska, _Warsaw_, 1870, IX: 385-387.

THE CAFFEOL in roasted coffee. Tea and Coffee Trade Journal, 1913, XXIV: 241.

TRIGG, CHARLES W. The aroma of coffee. Tea and Coffee Trade Journal, 1918, x.x.xV: 37-39.

GREEN COFFEE

BITTo, BELA VON. Ueber die chemische Zusammensetzung der inneren Fruchtschale der Kaffeefrucht. Jour. Landw. III: 93-95.

HERFELDT, E. and STUTZER, A. Untersuchungen uber den Gehalt der Kaffeebohnen an Fett, Zucker und Kaffeegerbsaure. Zeitschrift fur angewandte Chemie, 1895, 469-471.

MEYER, H. and ECKERT, A. Ueber das fette Ol und das Wachs der Kaffeebohnen. Summarized in, Anzeiger der Kaiserlichen Akademie der Wissenschaften, 1910, XLVII: 320.

ROCHLEDER, F. Notiz uber die Kaffeebohnen. Annalen der Chemie, 1844, L: 244-284; 1846, LIX: 300-310; 1852, Lx.x.xII: 194.

TRIGG, CHARLES W. Aging green coffee. Tea and Coffee Trade Journal, 1920, x.x.xIX: 440.

ZWENGER, C. and SIEBERT, S. Ueber das Vorkommen der Chinasaure in den Kaffeebohnen. Annalen der Chemie, 1861, 1 sup. pp. 77-85.

ROASTED COFFEE

BURMANNN, J. Recherches chimiques et physiologiques sur les principes nocifs du cafe torrefie. Bulletin general de Therapeutique, 1913, CLXVI: 379-400.

EHRLICH, J. In a cup of coffee. A consideration of the const.i.tuents of the roasted bean and of the sugar, milk or cream that goes with it. Tea and Coffee Trade Journal, 1916, x.x.x: 547-549.

GOBLET, L. a.n.a.lyses comparees d'un cafe torrefie par des procedes differents. a.s.sociation Belge des Chimistes. Bulletin, 1899, XIII: 172-173.

GOULD, R.A. The gases evolved from roasted coffee, their composition and origin. Eighth International Congress of Applied Chemistry. Report, 1912, XXVI: 389.

LENDRICH, K. and NOTTBOHM, E. Ueber den Coffengehalt des Kaffees und den Coffenverl.u.s.t beim Rosten des Kaffees. Zeitschrift fur Untersuchung der Nahrungs- und Genussmittel, 1909, XVIII: 299-308.

LYTHGOE, H. Chemical a.n.a.lyses of a few varieties of roasted coffee.

Technology Quarterly, 1905, XVII: 236-239.

MONARI, A. and SCOCCIANTI, L. La pyridine dans les produits de la torrefaction du cafe. Congres international d'Hygiene et de Demographie. Comptes rendus, 1894, VIII: pt. 4, 211. _Also_, Archives italiennes de Biologie, 1895, XXIII: 68-70; Chemisches Zentralblatt, 1895, I: 750.

TRIGG, CHARLES W. Coffee roasting. Tea and Coffee Trade Journal, 1919, x.x.xVII: 170-172.

---- Gases from roasted coffee. Tea and Coffee Trade Journal, 1920, x.x.xIX: 318.

CHICORY

BACKER, P. La culture du witloof. _Thielt_, 1912: 22.

---- De teelt van witloof. _Thielt_, 1911: 23.

BORUTTAU, H. Die physiologische Wirkung des Absudes der gebrannten Zichorie. Medizinische Klinik, 1907, III: 644-647.

FRIES, M. Praktische Anleitung zum Kaffee Cichorienbau.

_Stuttgart_, 1886.

KAINS, M.G. Chicory growing. _Was.h.i.+ngton_, 1900: 12.

---- Chicory growing as an addition to the resources of the American farmer. _Was.h.i.+ngton_, 1898: 52.

SCHMIEDEBERG, OSWALD. Historische und experimentelle Untersuchungen uber die Zichorie und den Zichorienkaffee in diatetischer und gesundheitlicher Beziehung. Archiv fur Hygiene, 1912, LXXVI: 210-244.

WEISMANN, R. Ueber den schadlichen Einfluss von Zichorienaufguss.

Aerztliche Rundschau, 1908, XVIII: 183.

ZELLNER, H. Zichorie. Centralblatt fur allgemeine Gesundheitspflege, 1908, XXVII: 32-39.

CHICORY IN COFFEE

CAUVET. Sur l'examen et l'a.n.a.lyse des echantillons de cafe-chicoree et de cafe moulu saisis chez divers marchands de Constantine.

Annales d'Hygiene, 1873, XI: 302-317.

CHEVALLIER, A. Notice historique et chronologique sur les substances qui ont ete proposees comme succedanees du cafe et sur le cafe-chicoree en particulier. Moniteur d'Hopitaux, 1853, I: 1129, 1161, 1171, 1185, 1193, 1217.

CLOuET, J. Du cafe-chicoree; empoisonnement de quatre personnes par l'usage de cette denree. Mouvement medicale, 1875, XIII: 505.

FORSEY, C.B. The new coffee and chicory regulations. a.n.a.lyst, 1882, VII: 159.

GUILLOT, CAMILLE. La chicoree et divers produits de subst.i.tution du cafe. _Lons-le-Saunier_, 1911. 352 pp.

Lawall, C.H. and FORMAN L. The detection of chicory in decoctions of chicory and coffee. Journal of the American Pharmaceutical a.s.sociation, 1914, 111: 1669.

All About Coffee Part 156

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All About Coffee Part 156 summary

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