996 FOODS AND FOOD ADULTERANTS. 



DELCHKR. Historical and chemical researches on cocoa. 



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DIETEKICH. Chemical properties of cocoa butter. Zeitsch. f. anal. Chem., 25,431. 

 DUCLAUX. Copper in cocoa ash. Bull. Soc. Chim. de Paris, 1871, 16, .33. 

 ELSNER. Microscopical examination of cocoa. Rep. anal. Chem., 1885, 5, 128; 



Chem. Ztg., 1885, 781. 

 FILSINGER. Examination of chocolate. Chem. Ztg. Rep., 13, 309; Chem. Centrbl., 



1890, 130. 

 FILSINGER. Modification of the ether test for cocoa butter. Zeitsch. f. anal. Chem., 



19, 247; Chem. Ztg., 1889, 13, 309; Benedikt, Analyse der Fette und W;n-hs- 



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FISCHER. Constitution of theobromine. Ann. Chem. Pharm., 215, 253. 

 FRTJHLIXG UND SCHULZ. An analysis of cocoa powder. Correspondenz-Bl. d. 



Vereins analyt.Chem., 1880, 17. 



GALIPPE. Copper in cocoa ash. Jour, de Pharm. et de Chim. [5], 1, 505. 

 GLASSON. Formula of theobromine. Ann. Chem. Pharm., 61, 335. 

 G5SSMANN and SPECHT. Cocoa butter. Ann. Chem. Pharm., 90, 126. 

 GRANDEAU. Analyses of cocoa husks. Dietrich u. Konig, Zusainmensetzung der 



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 HAGER. Anilin test for the purity of cocoa butter. Zeitsch. f. anal. Chem., 19, 246; 



Benedikt, Analyse der Fette und Wachsarten. 

 HANAUSEK. Commercial varieties of cocoa beans. Hanausek's Die Nahruugs- und 



Genussmittel aus dem Pflanzenreiche. 

 HARTWICH. Determination of starch in chocolate. Jour. Chem. Soc., 1889, 192 ; Chem. 



Ztg., 12,375. 



HEISCH. Analysis of cocoa. Analyst, 1, 142. 



HEISCH. Analyses of cocoa beans. American Chem., 1876, 76, 930. 

 HERBST. Examination of chocolate. Rundschau, 1882, 443; Rep. d. anal. Chem., 2, 



236; Zeitsch. f. anal. Chem., 22, 278. 

 HOLM. The harvesting and preparation of cocoa beans. American Chem. ,5, 330; 



Jsb. d. Chem., 1875, 1121. 



HUSEMANN. Solubility of theobromine. Husemann's Pflanzenstoffe, p. 822. 

 JURGENSEN. Adulteration of cocoa and chocolate in Denmark. Chem. Ceutralblatt- 



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KELLER AND STRICKER. Solubility of theobromiue. Ann. Chem. Pharm., 118, 151. 

 KINGZETT. Composition of cocoa butter. Phar. Jour. Trans., 8, 412. 

 LEGLER. A modification of Wolfram's method for the determination of theobromine. 



Ber. d. chem. Ges., 15, 2938; Zeitsch. f. anal. Chem., 23, 89. 

 LEGLER. Microscopical examination of cocoa. Rep. d. anal. Chem., 4, 345; Chem. 



Ztg., 1885, 105. A second article. Ref. d. anal. Chem., 5, 95 ; Chem. Ztg., 1885, 



679. 

 MANSFELD. A modification of Asborth's method for the determination of starch in 



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2; Chem. Ztg., 3, 91. 

 MANSFELD. Examination of cocoa preparations. Zeitsch. d. allg. cisterr. Apotek.^ 



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 MOSER. Analyses of cocoa husks. Dietrich uud Konig, Zusammensetzung der Fut- 



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MUNCH. Analysis of cocoa. N. Jahrb. Pharm.. 25, X; /.. -itsrh. chem.. 1866, 191. 

 MUTER. Analysis of cocoa. Analyst, 1879, 65. 

 PAYKN. Detection of foreign starches in chocolate. Jour, de Pharm. et de Chim., 



41, 367; Zeitsch. f. anal. Chem., 2, 444. 



