All About Coffee by William H. Ukers (best new books to read .TXT) 📕

Paulo, Brasilien. Der Nahrstoff des Kaffeebaumes. Landw. Jahrb. 1894, XXIII:27–45.

Douglas, James. Lilium sarniense: or, a description of the Guernsay-lilly. To which is added the botanical dissection of the coffee berry. London, 1725. 59 pp.

LaRoque, Jean. Voyage de l'arabie heureuse, par l'Ocean Oriental, & le détroit de la Mer Rouge. Fait par les François dans les années 1708, 1709 and 1710. Avec la relation d'un voyage fait du port de Moka à la cour du roy d'Yemen dans la 2. Expedition des années 1711, 1712 and 1713. Un mémoire concernant l'arbre et le fruit du café. Paris, 1716. 403 pp. Also in English, London, 1726.

La Roque. Gruendliche und sichere Nachricht vom Cafee- und Cafee-Baum. Leipzig, 1717.

Liberian coffee. Royal Botanic Gardens, Kew, Bull. of Misc. Information, 1895:296–299.

McClelland, T.B. The botany of coffee. Tea and Coffee Trade Journal, 1912, XXII:28–35.

Mariana, J. Les caféiers; structure anatomique de la feuille. Paris, 1908.

Natural caffein-free coffee. Tea and Coffee Trade Journal, 1912, XXIII:230–233.

Natural history of coffee, thee, chocolate, tobacco with a tract of elder and juniper berries. London, 1682.

A New hybrid Ceylon coffee. Tea and Coffee Trade Journal, 1916, XXX; 232–233.

Sloane, Sir Hans. On the Bird the Cuntur of Peru and on the Coffee Shrub. London, 1694.

Wildeman, É. de. Notes sur quelques espèces du genre Coffea L. Cong, internat. d. botanique. Actes, 1900, I:221–238.

CHEMISTRY

Analysis, General

Allen, A.H. Commercial organic analysis. London, 1892, (v. 3 pt. 2 contains a chapter on vegetable alkaloids, including coffee.)

Andalori, André. Il café descritto ed esaminato. Messine, 1702.

Boussingault, J.B.J.D. Sur les matières sucrées contenues dans le fruit du caféier. Ann. Inst. Nat. Agron., 1878–79, IV: 1–4.

Caffè di Girasole: analisi chemiche, consigli agronomici, etc. Padova, 1881.

Coffee and chicory. Science readers and diagrams. Ser. 6, no. 3.

Galeano, Joseph. Il caffè, con piu diligenza esaminato. Palerme, 1674.

Griebel, C. Ueber den Kaffeegerbstoff. München, 1903.

König, J. Chemie der menschlichen Nahrungs- und Genussmittel. 4th ed. Berlin, 1904. See v. 2, index for Kaffee, Koffeïn.

Locke, Edwin A. Food values. New York, 1911. Coffee analysed p. 54.

Lythgoe, Hermann Charles. Report on tea and coffee. Washington, 1905.

Marchand, N.L. Recherches organographiques et organogéniques sur le Coffea arabica L. Paris, 1864.

Sestini, J. Il caffé; lettura fatta nell' institutio tecnico di Fochi. Firenze, 1868.

Standards of purity for food products. Tea, coffee and cocoa products. U.S. Dept. of Agriculture. Office of the Secretary. Circ. 19, p. 16.

Thorpe, Edward. Dictionary of applied chemistry. London and New York, 1912. See pp. 97–103.

Wanklyn, James Alfred. Tea, coffee, and cocoa: a practical treatise on the analysis of tea, coffee, cocoa, chocolate, maté (Paraguay tea). London, 1874. 59 pp.

Warnier, W.L.A. Bijerage tot de kennis der koffie, mededeeling uit het laboratorium van het Kolonial museum te Haarlem. Amsterdam, 1899. 23 pp.

Weyrich, R. Ein Beitrag zur Chemie des Thees und Kaffees. Dorpat, 1872.

Wiley, H.W. Coffee and tea. In his, 1001 Tests of food, beverages and toilet accessories, pp. 10–18.

Winton, Andrew L. The microscopy of coffee. In his, Microscopy of vegetable foods, New York, 1916. 2 ed. pp. 427–438. Reprinted, Tea and Coffee Trade Journal, XXI: 22–28.

Periodicals

Allen, A.H. Note on the examination of coffee. Analyst, 1880, V: 1–4.

Bau, A. The determination of oxalic acid in tea, coffee, marmalade, vegetables and bread. Z. Nahr. Genussm, 1920, 40: 50–66.

Bertrand, Gabriel. Sur la composition chimique du café de la Grande Comore. Comptes rendus de l'Académie des Sciences, 1901, CXXXII: 162–164.

Binz, C. Beiträge zur Kenntniss der Kaffeebestandtheile. Archiv für experimentelle Pathologie und Pharmakologie, 1878, IX: 31–51.

Bötsch, K. Zur Kenntniss der Saligeninderivate. Monatshefte für Chemie (Sitzungs berichte der Kaiserlichen Akademie der Wissenschaften) 1880, I: 621–623.

Canada (Dominion). Inland Revenue Department Laboratory. Coffee: results of analysis. Ottawa, 1888. Bulletin, 3. 8 pp.; 1891, Bulletin, 29. 19 pp.; 1892, Bulletin 31. 13 pp.

—— Ground coffee: results of analysis. Ottawa, 1904, Bulletin, 100. 7 pp.; 1909, Bulletin, 172. 37 pp.; 1910, Bulletin, 216. 22 pp.

Cazeneuve, P. and Haddon. Sur l'acide cafétannique. Comptes rendus de l'Académie des Sciences, 1897, CXXIV: 1458–1460.

Charaux, Charles. Sur l'acide chlorogénique. Fréquence et recherché de cet acide dans les végétaux. Extraction de l'acide caféique et rendement en l'acide caféique de quelques plantes. Journal de Pharmacie et de Chemie, 1900, 7. ser, II: 292–298.

The Chemistry of a cup of coffee. Lancet, 1913, II, no. 2: 1563–1565. Reviewed in, Journal of Economics, 1914, VI: 466–467; Literary Digest, 1914, XLVIII: 376–377.

Doolittle, R.E. and Wright, B.B. Some effects of storage on coffee. American Journal of Pharmacy, 1915, LXXXVII: 524–526.

Ehrlich, J. Coffee in the laboratory. Tea and Coffee Trade Journal, 1916, XXX: 569–570.

Erni, H. The chemico-physiological relations of tea, coffee and alcohol. Nashville Monthly Record of Medical and Physical Science, 1858–9, I: 641–656.

Frankel, E.M. Coffee by-products. Tea and Coffee Trade Journal, 1917, XXXIII: 43–44.

—— Coffee identification. The Tea and Coffee Trade Journal, 1916, XXXI: 158 159.

Frankel, F. Hulton. Calories in a cup of coffee. Tea and Coffee Trade Journal, 1916, XXXI: 446–447.

Geiser, M. Welche Bestandteile des Kaffees sind die Träger der erregenden Wirkung? Archiv für experimentelle Pathologie und Pharmakologie, 1905, LIII: 112–136.

Gorter, K. Beiträge zur Kenntniss des Kaffees. Annalen der Chemie, 1907, CCCLVIII: 327–348; 1908, CCCLIX: 217–244; 1910, CCCLXXII: 237–246. Also, East Indies, Dutch. Dept. van Landbouw. Bulletins, 14, 33.

Graf, L. Ueber Bestandtheile der Kaffeesauen. Zeitschrift für angewandte Chemie, 1901, pp. 1077–1082.

—— Ueber den Zusammenhang von Coffeïngehalt und Qualität bei chinesischem Thee. Forschungs-Berichte über Lebensmittel, 1897, IV: 88.

Guigues, P. Note sur l'origine du café. Bulletin des Sciences pharmacologiques, 1903, VII: 350–357.

Hanausek, T.F. Bemerkung zu dem Aufsatz von F. Netolitzky: Ueber das Vorkommen von Krystallsandzellen im Kaffee. Zeitschrift für Untersuchung der Nahrungs- und Genussmittel, 1911, XXI: 295.

—— Die Entwickelungsgeschichte der Frucht und des Samens von Coffea arabica L. Zietschrift für Nahrungsmittel Untersuchung und Hygiene, 1890, IV: 237–257.

Harris, William B. Scientific study of coffee. Tea and Coffee Trade Journal, 1915, XXIX: 557–558.

Hehner, O. An analysis of coffee leaves. Analyst, 1879, IV: 84.

Howard, C.D. Report on tea and coffee. U.S. Chemistry Bureau. Bulletin, 1907, CV: 41–45.

Husson, C. Étude sur le café, le thé, et les chicorées. Annales de Chimie et de Physique, 1879, 5. ser. XVI: 419–427.

Jaffa, M.E. Report on tea and coffee, 1910, with list of references. U.S. Chemistry Bureau. Bulletin, 1911, CXXXVII: 105–108.

Lancet special analytical sanitary commission on the composition and value of coffee extracts, The Lancet, 1894, II: 43–45.

Lepper, H.A. Report on coffee. Journal of the Association of Official Agricultural chemists, 1920, 4: 211–216.

Levesie, O. Beiträge zur Chemie des Kaffees. Archiv der Pharmacie, 1876, 3 ser. VIII: 294–298.

Liebig, J. von. Chemistry of a cup of coffee. Every Saturday, I: 135.

Loomis, H.M. Report on tea and coffee. Journal of the Association of Official Agricultural Chemists, 1920, 3: 498–503.

Mason, G. and Savini E. Experiments with coffee. Staz. sper, agrar. ital., 1918, 51: 413–4.

Mazza, C. Sull' esame batteriologico della polvere che si trova negli spacci di caffè, con spéciale riguardo al bacillo della tubercolosi. Rivista d'Igiene e Sanità pubblica, 1897, VIII: 8–20.

Paladino, Pietro. Sopra un nuovo alcaloide contenuto nel caffè. Gazette Chimica Italiana, XXV: 104–110. Summarized in, Beilstein's Organische Chemie, 1897, III: 888.

Paret, S.A. Quelques résultats obtenus par l'emploi du valerianate de caféine (thèse). Paris, 1874.

Payen, Édouard. Mémoire sur le café. Comptes vendus de l'Académie des Sciences, 1846, XXII: 724–732; XXIII: 8–15, 144–251.

Pratt, David S. The microscopy of tea and coffee. Tea and Coffee Trade Journal, 1915, XXIX: 419–421.

Prescott, A. Chemistry of tea and coffee. Popular Science Monthly, XX: 359.

Robiquet, von, and Boutron. Ueber den Kaffee. Annalen der Chemie, 1837, XXIII: 93–95.

Robison, Floyd W. What do we know about coffee? Tea and Coffee Trade Journal, 1916, XXXI: 556–562.

Sayre, L.E. A pharmacologist on coffee. Tea and Coffee Trade Journal, 1917, XXXII: 521–527.

—— Coffee, its standardization and application to pharmacy. Merck's Report, 1907, XVI: 61–63.

Some new facts about coffee. The Tea and Coffee Trade Journal, 1918, XXXV: 436–437.

Street, John Phillips. About hygienic coffees. Tea and Coffee Trade Journal, 1916, XXXI: 52–54.

—— Hygienic coffee analyses. Tea and Coffee Trade Journal, 1917, XXXIII: 42–43.

—— Recent coffee analyses. Modern Hospital, 1916: 330–332. Reprinted in Tea and Coffee Trade Journal. XXX: 570–572.

Tatlock, R.R. and Thomson, R.T. The analysis and composition of coffee, chicory, and coffee and chicory "essences." Journal of the Society of Chemical Industries, 1910, XXIX: 138–140.

Trigg, Charles W. Caffetannic acid a bugaboo. Tea and Coffee Trade Journal, 1917, XXXIII: 437–439.

—— Coffee oil and fats. The Tea and Coffee Trade Journal, 1918, XXXV: 230–231.

—— Coffee carbohydrates. The Tea and Coffee Trade Journal, 1919, XXXVI: 246–247.

Tusini, F. Sul riconoscimento delle varie specie di grani di caffè, mediante la misurazione delle cellule del reticolo albuminoideo e dello spermoderma. Archivio di Farmacologia sperimentale e Science affini, 1903, II: 215–217.

Vautier, E. The wastes of coffee. Mitt. Lebensm. Hyg., 1921, 12: 35–37.

Van der Wolk, P.C. New researches into some statistics of Coffea. Zeitschrift für induktive Abstammungs- und Vererbungslehre, 1914, XI: 355–359.

Vlaanderen, C.L. and Mulder, G.J. Säuren des Kaffee's. Jahresbericht der Chemie, 1858: 261–264.

Warnier, W.L.A. Contributions à la connaissance du café. Recueil de Travaux chimiques du Pays-Bas de la Belgique, 1899, 2. ser. III: 351–357.

Willcox, O.W. Coffee aroma secret out. Tea and Coffee Trade Journal, 1913, XXV: 343–344.

—— Tannin in coffee. Tea and Coffee Trade Journal, 1913, XXV: 485.

Willcox, O.W. and Rentschler, M.J. Scientific analysis of coffee. Tea and Coffee Trade Journal. 1910. XIX: 440–443; 1911, XX: 30–34, 109–111, 194–195, 355–356.

Woodman, A.G. Report on tea, coffee, and cocoa products, 1909. U.S. Chemistry Bureau. Bulletin, 1910, CXXXII: 134–136.

Caffein

Clautriau, G. Nature et significatíon des alcaloides végétaux. Paris, 190?: 113.

Dragendorff, Georg. Caffein und Theobromin. In his, Die gerichtlich-chemische Ermittelung von Giften, pp. 202–206.

Fendler, G. and Stüber, W. Coffeïnbestimmungen im Kaffee. Zeitschrift für Untersuchung der Nahrungs- und Genussmittel, 1914, XXVIII: 9–20.

Fischer, Emil. Ueber das Caffeïn. Berichte der deutschen chemischen Gesellschaft, 1882, XV, no. 5: 29–87.

Frankel, E.M. Caffeine and theine. Tea and Coffee Trade Journal, 1916, XXXI: 260.

French, J.M. Caffein, its sources and uses. Merck's Archives, 1907, IX: 208.

Jobst, Carl. Thein identisch mit Caffein. Annalen der Chemie, 1838, XXV: 63–66.

Langlois, P. Kola et caféine. La Science Illustrée, July, 1890.

Lendrich, K. and Nottbohm, E. Verfahren zur Bestimmung des Coffeïns im Kaffee. Zeitschrift für Untersuchung der Nahrungs- und Genussmittel, 1909, XVI: 241–265.

Paul, B.H. and Cownley, A.J. The amount of caffeine in various kinds of coffee. Pharmaceutical Journal, 1887, 3 ser. XVII: 565.

Pfaff, C.H. Ueber die Darstellung des Coffeïns, über dessen charakteristische Eigenschaften und dessen Mischung, über zwei Säuren im Kaffee, so wie über das sogenannte Kaffee-Grün. Neues Jahrbüch der Chemie und Physik, 1831, I: 487–503; II: 31–45.

Polstorff, Karl. Ueber das Vorkommen von Betainen und von Cholin in Kaffein und Theobromin enthaltenden Drogen. Chemisches Zentralblatt, 1909, 5 ser. XIII: 2014–2015.

Stehle, R.L. Caffeine, the alkaloid. Tea and Coffee Trade Journal, 1917, XXXII: 46–47.

Sullivan, A.L. Determination of caffein in coffee, a comparison of the Hilger and Fricke method with a modification of the Gomberg method. Science, 1909, XXX: 255.

Willcox, O.W. Coffee and caffein. Tea and Coffee Trade Journal, 1913, XXIV: 460–461.

Caffein-Free Coffee

Rabenhorst, W. and Varges, J. Koffeïnfreier