SUMMARY OF RESULTS OF ANALYSES. 



985 



Summary of the results of analyses made in the laboratory cf the U. S. Department of 



Agriculture. 



Determinations made toshoiv the soluMUti/ of cocoa and certain of its constituents in water. 



Before proceeding- with a discussion of the results obtained in tins 

 laboratory, a brief review of the methods proposed by various analysts 

 for the judgment of samples and the interpretation of analyses is not 

 considered out of place. 



The Association of Swiss Analytical Chemists' regards the following 

 determinations as absolutely necessary: 



(a) Microscopical examination for foreign starches, cocoa hunks, Hour, etc. 



(1>) Quantitative estimation of inoistnro (in cocoa powder), ash, fat, sugar (in 

 chocolate), and liber. 



(r) Taste, odor, and color of the aqueous infusion, as well as the appearance of 

 the surface of fracture in cake chocolate and cacao-masse. 



It is sometimes of value to determine 



(a) Quantitatively: Theobromiue, tauuic acid, and starch. 



(b) Qualitatively: Fat and ash (for alkaline carbonates, mineral pigments, etc.). 

 Not more than 2 per cent of alkaline carbonates iu soluble cocoas is considered 



allowable by this association. The ash in normal samples of cacao-masse may vary 

 from 2 to 5 per cent ; the fat, from 48 to 54.5 per cent. 



1 Op. cit., note 3, p. 949 of this work. 



