THE CHEMISTRY OF COCOA 



33 



These figures need explanation and, to a certain 

 extent, correction. As has already been explained, 

 neither cocoa-red nor theobromine occur as such in the 

 fresh seed, and the fact that they appear during analysis 

 must be due to the splitting up of the compound in 

 which they are present, whether this is cacaonine or 

 some other substance. In reality there has thus been a 

 loss of the compound mentioned (cacaonine ?) and a gain 

 of 0*9 theobromine, about 1'6 cocoa-red and probably 0*2 

 caffeine in each 100 parts of fresh seed. For this 

 reason the figures of these three substances have been 

 indicated with an asterisk (*). 



The following facts which result from Professor 

 Harrison's figures are worthy of note. A hundred parts, 

 by weight, of kernel of the fresh bean are reduced 



D 



