---------------------------+-------------------+---------+------------- | König. | | Smethan. +---------+---------+ Payen. |(Average of | Raw. | Roasted.| Raw. |7 Varieties.) | | | | Roasted. ---------------------------+---------+---------+---------+------------- |per cent.|per cent.|per cent.| per cent. Substances soluble in water| 27·44 | 27·45 | .. | .. Nitrogen | 1·87 | 2·31 | .. | 2·26 Nitrogenous substances | 11·43 | 12·05 |11 to 13 | .. Caffeine | 1·18 | 1·38 | 0·8 | .. Caffetannic acid | .. | .. |3·5 to 5 | .. Fat | 13·23 | 15·03 |10 to 13 | 10·99 Ethereal oil | .. | .. | 0·013 | .. Sugar | 3·25 | 1·32 | .. | .. Sugar and Dextrine | .. | .. | 15·5 | .. Other non-nitrogenous | 31·52 | 38·41 | .. | .. substances. | | | | Cellulose | 27·72 | 24·27 | 34·0 | 29·28 Ash | 3·48 | 3·75 | 6·7 | 4·19 Soluble ash | .. | .. | .. | 3·37 Moisture | 11·19 | 3·19 | 12·0 | 2·87 ---------------------------+---------+---------+---------+------------- It will be noticed from these analyses that the amount of sugar is greatly diminished by the process of roasting. According to some analysts, the proportion of fat experiences an increase, but it is more probable that this constituent is simply rendered more susceptible to the action of solvents by a mechanical alteration of the structure of the berry. Recent determinations of the ash in coffee place its average proportion at 4 per cent.; 3·24 being soluble in water, and 0·74 per cent. insoluble. The soluble extract in roasted coffee usually amounts to about 30 per cent. An analysis made by Beckurts and Kauder[10] gives the general composition of roasted chicory, dried at 107°, as follows:-- Per cent. Substances soluble in water 57·40 „ insoluble „ 41·90 Ash 7·66 Fat 0·73 Nitrogenous substances 7·12 Grape sugar 4·35 Cane sugar and dextrine 5·33 Starch 2·45 Other non-nitrogenous substances 49·13 Woody fibre 26·23