-------------------------------+--------------+-------------- | Java Coffee. | Chicory Root -------------------------------+--------------+-------------- | per cent. | per cent. Percentage of ash | 3·93 | 4·41 -------------------------------+--------------+-------------- Potassa | 53·37 | 23·00 Soda | .. | 13·13 Lime | 5·84 | 9·40 Magnesia | 9·09 | 5·88 Alumina | 0·43 | .. Ferric oxide | 0·53 | 5·00 Sulphuric acid | 3·19 | 9·75 Chlorine | 0·78 | 4·93 Carbonic acid | 15·26 | 4·01 Phosphoric acid | 11·26 | 8·44 Silica and sand | 0·25 | 16·46 -------------------------------+--------------+-------------- | 100·00 | 100·00 -------------------------------+--------------+-------------- Blyth gives the annexed table, showing the characteristic differences between coffee and chicory ash:[13]-- ------------------------+----------------+---------------- | Coffee Ash. | Chicory Ash. ------------------------+----------------+---------------- | per cent. | per cent. Silica and sand | none | 10·69 to 35·88 Carbonic acid | 14·92 | 1·78 „ 3·19 Ferric oxide | 0·44 to 0·98 | 3·13 „ 5·32 Chlorine | 0·26 „ 1·11 | 3·28 „ 4·93 Phosphoric acid | 10·00 „ 11·00 | 5·00 „ 6·00 Total soluble ash | 75·00 „ 85·00 | 21·00 „ 35·00 ------------------------+----------------+---------------- The following formula has been suggested for determining the percentage of pure coffee, in mixtures:-- C = 2 ((100S - 174) / 3) where S represents the percentage of soluble ash. Another noteworthy difference between roasted coffee and chicory, is the amount of sugar contained. As a rule, in roasted coffee, it ranges from 0·0 to 1·2 per cent.; in roasted chicory, it varies from 12· to 18· per cent. The quantity of sugar in a sample can be determined by Fehling’s method as follows:--