possessing a sharp taste. From his examination of
this oil he reported these constants: d_24-5, 0.942; refraction at
25 deg., 81.5; solidifying point, 6 deg. to 5 deg.; melting point, 8 deg.
to 9 deg.; saponification number, 177.5; esterification number, 166.7;
acid number, 6.2; acetyl number, 0; iodin number, 84.5 to 86.3. Meyer
and Eckert[156] carefully purified coffee oil and saponified it with
Li_2_O in alcohol. In the saponifiable portion, glycerol was the only
alcohol present, the acids being carnaubic, 10 percent; daturinic acid,
1 to 1.5 percent; palmitic acid, 25 to 28 percent; capric acid, 0.5
percent; oleic acid, 2 percent, and linoleic acid, 50 percent. The
unsaponifiable wax amounted to 21.2 percent, was nitrogen-free, gave a
phytostearin reaction, and saponification and oxidation indicated that it
was probably a tannol carnaubate. Von-Bitto[157] examined the fat extracted
from the inner husk of the coffee berry and found it to be faint yellow
in color, and to solidify only gradually after melting. Upon analysis,
it showed: saponification value, 141.2; palmitic acid, 37.84 percent,
and glycerids as tripalmitin, 28.03 percent.

_Carbohydrates of the Coffee Berry_

There has been considerable diversity of opinion regarding the sugar of
coffee. Bell believed the sugar to be of a peculiar species allied to
melezitose, but Ewell,[158] G.L. Spencer, and others definitely proved
the presence of sucrose in coffee. In fat-free coffee 6 percent of
sucrose was found extractable by 70 percent alcohol. Baker[159] claimed
that manno-arabinose, or manno-xylose, formed one of the most important
constituents of the coffee-berry substance and yielded mannose on
hydrolysis. Schultze and Maxwell state that raw coffee contains
galactan, mannan, and pentosans, the latter present to the extent of 5
percent in raw and 3 percent in roasted coffee. By distilling coffee
with hydrochloric acid Ewell obtained furfurol equivalent to 9 percent
pentose. He also obtained a gummy substance which, on hydrolysis, gave
rise to a reducing sugar; and as it gave mucic acid and furfurol on
oxidation, he concluded that it was a compound of pentose and galactose.
In undressed Mysore coffee Commaille[160] found 2.6 percent of glucose
and no dextrin. This claim of the presence of glucose in coffee was
substantiated by the work of Hlasiwetz,[161] who resolved a caffetannic
acid, which he had isolated, into glucose and a peculiar crystallizable
acid