No. 6. DEPARTMENT OF AGRICULTURE. 667 



point gasolme or ether in order to remove the fat before subjecting 

 them to microscopic examination. The presence of foreign starch 

 is then verv easv of detection, particularly, if the examination is 

 made both with and without polarized light. 



As is shown by the iigures preyiouslv stated, there is only a yery 

 small percentage of starch found in the cocoa beao, and this cocoa 

 starch is composed of yery minute granules which could not be mis- 

 taken for the starches found in the common adulterants of chocolate. 



The following table shows some of the characteristics of the 

 starches which are of moc>t importance in connection with this 

 topic. The figures given under the column headed diameter repre- 

 sent average measurements of the larger granules. 



