Number.

Analyst.

Description of sample.

Date.

No. of analyses.

Water.

Nitrogenous substances (total nitrogen X 6.25).

Theobromine.

Fat.

Sugar.

Starch.

Other non-nitrogenoussubstances.

Fiber.

Ash.

Sand.

Total nitrogen.

Per ct.

Per ct.

Per ct.

Per ct.

Per ct.

Per ct.

Per ct.

Per ct.

Pr.ct.

Pr.ct.

Per ct.

26

J. Konig, C. Krauch, J. Cosack. and H. Weigmann.1

5.00 marks per one-half kilo.

1883

1

2.06

6.89

0.79

28.55

37.86

5.85

14.68

2. 10

2.01

......

1.10

27

......do...............

3.00 marks per one-half kilo.

1883

1

2.11

6.75

0.68

25.54

45.37

5.83

11.25

1.50

1.65

.......

1.08

28

......do...............

......do.......................

1883

1

2.19

6.93

0.69

24.10

47.29

3.83

12. 48

1.50

1.68

.......

1.11

20

......do...............

1.60 marks per one-half kilo.

1883

1

1.93

8.18

0.56

22.50

55.31

4.44

5.50

0.70

1.44

.......

1.31

30

E. Haselhoff 1........

"Nahrsalz-chocolate," Hewel & "Veithen, Cologne.

1889

1

1 88

5.81

0.80

24.12

45.67

6.49

12.14

2.05

1.84

.......

0.93

31

Boussingault 2.......

French chocolate.............

1883

1

1.22

4.57

1.26

21.40

59.07

1.83

..........

..........

1.79

.......

..........

32

......do...............

......do.......................

1883

1

1.28

4.57

1.33

22.20

57.47

1.83

..........

..........

1.75

.......

..........

33

......do...............

......do..............................................

1883

1

0.98

4.99

1.43

23.80

56.34

0.97

..........

..........

1.87

.......

..........

34

......do...............

Spanish choclate.....................

1883

1

1.51

6.45

1.82

20.50

54.00

1.33

..........

..........

2.43

.......

..........

35

......do...............

......do.......................

1883

1

1.20

8.67

2.64

24.80

41.46

1.84

..........

..........

3.23

.......

..........

36

......do...............

......do.......................

1883

1

1.33

8.21

2.50

26.60

41.40

1.74

..........

..........

3.06

.......

..........

1 Konig, Chemie der menschlichen Nahrungs- und Genussmittel, 3 Aufl., Band I.

2 Ann. Chim. d. Phys., 1883, 443; Chem. Ztg., 1883, 204- Konig, Chemie der menschlichen Naharungs- und Gennssmittel, 3 Autl., Band I.

Analyses of cocoa beans, cocoa husks, and chocolates, reported by R. Bensemann.1

All dryings were made at 100° C.

Total organic matter insoluble in water = U.

Organic bodies soluble in water.

Ash, dried at 100°C.

Totals.

Ash of water insoluble bodies.

Husks in air-dried beans.

Moisture at 100° C.

Fat=F.

Starch=S.

Other organic bodies insoluble in water.

Air-dried husked beans:

Per cent.

per cent.

Per cent.

Per cent.

Per cent.

Per tent.

Per cent.

Per cent.

Per cent.

Maracaibo..............................................................................................

6.87

49.18

13. 01

17.32

9.20

4.42

100.00

0.84

...............

Caracas..............................................................

7.03

49.43

12.74

18.53

8.26

4.01

100.00

0.90

...............

Trinidad..................................................................................................

6.45

51.97

10.15

19.25

8.80

3.38

100. 00

0.63

...............

Machala - Guayaquil................................................

5.81

53.21

10.82

19.38

6.94

3.84

100. 00

1.00

...............

Portoplata...............................................................................................

5.87

53.57

12.04

15.69

9.52

3.31

100.00

1.09

...............

Means........................................................

6.41

51.47

11.75

18.03

8.54

3.80

100. 00

0.89

...............

Air-dried husks:

Maracaibo..............................................................................................

13.08

2.34

8.79

54.43

14.45

2 6.91

100.00

22.63

12.00

Caracas..............................................................

13.62

1.81

8.81

48.96

9.74

317.06

100.00

313. 60

16.00

Trinidad.............................................................

13. 80

2.37

8.63

48.32

18.91

4 7.97

100.00

33.80

14.00

Machala - Guayaquil.............................................................................

14.56

2.03

7.07

48.51

14.73

413.11

100.00

41.20

13.00

Portoplata...............................................................................................

11.55

3.95

10.35

45. 58

15.53

313. 04

100.00

310. 21

12.00

Means............................................................................................

13.32

2.50

8.73

49.16

14.67

11. 62

100. 00

7.83

13.00

Chocolates in cakes, German manufacture, and composed of the husked bean and sugar only:

2.40 marks per one-half-kilo..................................................................

1.92

22.61

5.20

8.35

59.60

2.32

100.00

0.27

...............

2.00 marks per one-half-kilo..................................................................

2.25

22.50

4.70

8.82

59.56

2.42

100.00

0.24

...............

1.60 marks per one-half-kilo..................................................................

1.10

22.48

4.27

8.63

61.81

1.71

100.00

0.34

...............

1.20 marks per one-half-kilo..................................................................

1.53

21.40

3.92

9.02

62.43

1.70

100.00

0.25

...............

1.00 marks per one-half-kilo..................................................................

1.43

24.14

4.81

8.09

59.73

1.80

100. 00

0.40

...............

Means...........................................................................................

1.65

22.57

4.58

8.58

60.63

1.99

100. 00

0.30

...............

1 Rep. f. anal. Chem., 1884, 213 and 1885, 178; Konig, Chemie der menschlichen Nahrungs- und Genussmittel, 3 aufl., Band I. 2 White.

3 Grayish brown.

4 Gray.

Table showing the quantitative relations between the constituents of the cocoa bean (calculated by Bensemann from the analyses given in the table on page 967).

[S = starch, F = fat, U = total organic matter insoluble in water.]

S U-F.

F

U-S.

S U.

F

U.

S F.

Air-dried, husked beans:

Maracaibo..........................

0.4289

0. 7395

0.1636

0.6185

0. 2645

Caracas.............................

0.4074

0. 7273

0.1578

0.6125

0. 2577

Trinidad............................

0.3452

0.7297

0.1247

0.6387

0.1953

Machala-Guayaquil.................................

0.3583

0.7330

0.1297

0.6379

0.2033

Portoplata..........................

0. 3660

0.7734

0.1481

0.6589

0.2247

Means........................

0.3946

0. 7406

0.1446

0.6335

0. 2283

Air-dried husks:

Maracaibo................................................

0.1390

0.0412

0.1341

0.0357

3.7564

Caracas.............................

0.1525

0.0356

0.1479

0.0304

4.8674

Trinidad............................

0.1515

0.0467

0.1455

0.0399

3.6113

Machala-Guayaquil.................

0.1272

0.0402

0.1227

0.0352

3.4827

Portoplata..........................

0.1850

0.0797

0.1728

0.0660

2.6202

Means......................................................

0.1508

0.0484

0.1446

0.0414

3. 4920

Chocolate in cakes, German manufacture, and composed of the husked bean and sugar only:

2.40 marks per one-half kilo.........

0.3838

0. 7303,

0.1438

0. 6253

0.2300

2.00 marks per one-half kilo.........

0. 3476

0.7161

0.1314

0. 6220

0.2112

1.60 marks per one-half kilo.........

0. 3310

0.7226

0.1207

0.6354

0.1899

1.20 marks per on6-half kilo.........

0.3029

0.7035

0.1141

0.6232

0.1831

1.00 marks per one-half kilo.........

0. 3729

0.7490

0.1298

0.6517

0.1992

Means........................

0.3480

0. 7245

0.1282

0.6317

0.2029

Ash analyses reported by various chemists.

In the crude ash

O equivalent to CI.

No.

.Analyst.

Description of sample.

Crude ash.

Sand and carbon.

C02.

Pure ash.

K2O.

Na2O.

CaO.

MgO.

Fe2O3.

Al203.

P205.

SO3.

Si02.

CI.

CO2.

H20.

Pr. ct.

Per ct.

Per ct

Pr. ct.

Per ct.

Per ct.

Pr. ct.

Per ct.

Per ct.

Per ct.

Per ct.

Pr. ct.

Pr. ct.

Pr. ct.

Per ct.

Pr. ct.

Per ct.

1

Zedeler1......

cocoa beans..................

........

............

.........

..........

37.25

1.23

2.90

16.02

0.09

...........

39.73

1.53

........

1.68

...........

.......

.............

2

Letellier2........

......do................

........

...........

1.00

..........

33.74

...........

11.11

17.17

...........

...........

29.90

4.55

3.33

0.20

............

........

.............

3

Rost v. Ton-ningen.3

.........do.........................

3.87

...........

17.38

3.14

36.69

5.54

2.32

..........

...........

...........

46.21

5.20

1.20

0.54

...........

........

.............

4

Belohoubeck4.

Van Houten's cocoa....

7.88

0.087

.........

.........

52.89

2.14

1.56

10.45

0.23

0.15

24.91

2.56

0.75

0.89

3.45

.........

.............

5

Fruhling and Schultz.5

Holland cocoa..........

9.10

...........

.........

.........

48.68

1.23

2.08

8.43

...........

...........

20.43

1.76

........

1.86

15.32

........

..............

Insoluble in dilute HC1 or HN03.

Portion soluble in dilute HC1 or HN03.

Bensemann6..

Husked beans (ash dried at 100° C.):

Combustible matter.

Incombustible matter left on ignition.

6

Maracaibo.........

0.142

0.312

35.839

0.'515

4.118

15. 750

0.182

0.080

27. 741

2.632

0.214

0.295

10.349

1.847

0.066

7

Caracas............

0.076

1.663

33. 844

0.766

5.030

15.151

0.217

0.326

29.302

2.740

0.211

0.341

8.435

1.975

0.077

8

Trinidad...........

0.144

0.553

30.845

1.964

4.638

16. 060

0.491

0.490

28.624

3.957

0.169

0.427

8.953

2.781

0. 090

9

Machala-Guayaquil

0.074

0.630

30. 686

4.173

3.112

16.172

0.629

0.432

37.000

2.042

0.134

0.279

2.788

1.912

0.063

10

Portoplata.........

0.198

1.075

29.989

3.427

2.923

17. 562

0.303

0.305

35. 274

3.952

0.240

0.085

3.481

1.205

0.019

Means (of 6-10) ..

0.127

0.846

32. 351

2.169

3.964

16.139

0.364

0. 327

31.588

3. 065

0.194

0.285

6.801

1.944

0.064

Husks (ash dried at 100° C):

11

Maracaibo.........

0.113

1.917

31. 517

4.188

10.134

9.546

0.647

0.281

9.068

3.041

1.180

1.005

25.454

2.135

0. 226

12

Caracas...........

0.421

47. 711

11. 812

3.298

4.458

4.703

0.931

1.554

7.630

1.478

7.975

0.220

5.399

2. 459

0.049

13

Trinidad...........

0.979

29.215

25. 866

2.726

5.097

5.206

0.339

0.710

4. 703

3.398

2.416

1.022

16.290

2.263

0.230

11

Machala-Guayaqui.

0.306

37.662

23.117

1.210

3.503

4.837

0.958

1.854

7.288

1.741

4.321

0.255

11.834

1.171

0.057

15

Portoplata.....................

1.247

51.513

12.174

2.780

4.401

4.090

0.462

1.046

7. 242

2.012

6.780

0. 444

4.247

1.662

0.100

1 Liebigu. Kopp, Jahresb, 1851: Wolff, Aschen-Analysen. Berlin, 1871.

2 Boussingault's Landwirthschaft, 2. Aufl. der Grager'schen Uebersetzung, Bd. 3,4; Wolff, Aschen-Analvsen. Berlin, 1871.

3 Kopp u. Will, Jahresb., 1860,549; Wolff, Aschen-Analysen. Berlin, 1871.

4Bohm. phar. Zeitsch., 7.311; Chem. Centralbl., 1890,131; Rep. d. Chem. Ztg., 1888, 270; Konig, Chemieder mensch. Nahr. u. Genussmittel, 3. Aufl., Bd. I, S. 1027.

5 Correspoudinz-Bl. d. Vereins anal. Chem., 1880,17; Konig, Chem. d. mensch. Nahr. u. Genussmittel, 3. Aufl., Bd. I, S. 1027. 6 Rep. f. anal. Chem., 1885,178.