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THE ADULTERATION OF COFFEE. TREASURY MINUTE OF 1840

Book ID
122772171
Publisher
The Lancet
Year
1852
Tongue
English
Weight
189 KB
Volume
60
Category
Article
ISSN
0140-6736

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## Abstract The proposed method for the identification of adulteration was based on the controlled acid hydrolysis of xylan and starch present in some vegetable adulterants, followed by the analysis of the resulting xylose and glucose, which are the monosaccharides that compose, respectively, the t