This paper describes experimental work that has been carried out to determine the normal ash, sulphated ash and potassium contents of four selected and specified green coffees, together with the relationship between extraction yield and potassium content of prepared instant coffees. In conjunction with previously published data on the mineral contents of coffees, the relationship is shown to be capable of giving only an arbitrary measure of extraction yield, primarily on account of the variability of mineral and potassium content of different green coffees, and to a leaser extent on the variable process conditions that are commercially used in extraction. The reasons for the variability of mineral content, which can be at least ±10% of the average, are discussed.

Just as the majority of athletes are constantly seeking to get faster and better, sport and exercise medicine (SEM) clinicians need quicker and more efficient strategies to communicate with their athletes and colleagues. This drive for enhanced communication by clinicians is underscored by Ekstrand and colleagues' finding that

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