XXV. CACAO PRODUCTS. 



PREPARATION OF SAMPLE.-TENTATIVE. 



Mix powdered products thoroughly and preserve in tightly stoppered bottles. 

 Chill sweet or bitter chocolate until it becomes hard and reduce to a finely granu- 

 lar condition by grating or shaving. Mix thoroughly and preserve in a tightly 

 stoppered bottle in a cool place. 



2 MOISTURE.-OFFICIAL. 



Proceed as directed under IX, 2. 



3 ASH.-OFFICIAL. 



Proceed as directed under VIII, 4, employing sufficient sample to contain approxi- 

 mately 1 gram of water-, sugar- and fat-free material. 



4 ASH INSOLUBLE IN ACID.-TENTATIVE. 

 Proceed as directed under XXTV, 5. 



5 SOLUBLE AND INSOLUBLE ASH.-TENTATIVE. 



Proceed as directed under EX, 17, employing sufficient sample to contain ap- 

 proximately 1 gram of water-, sugar- and fat-free material. 



6 ALKALINITY OF THE SOLUBLE ASH.— TENTATIVE. 

 Proceed as directed under IX, 18. 



7 ALKALINITY OF THE INSOLUBLE ASH.-TENTATIVE. 



Proceed as directed under IX, 19. 



8 TOTAL NITROGEN.-OFFICIAL. 



Determine total nitrogen as directed under I, 18, 21 or 23. 



9 CRUDE FIBER.— TENTATIVE. 



Proceed as directed under VIII, 68, employing sufficient sample to contain ap- 

 proximately 1 gram of water-, sugar- and fat-free material, except that both filtra- 

 tions should be made upon paper, the washed fiber either being weighed upon a 

 tared filter in the usual way or rinsed from the paper into a tared Gooch, dried and 

 weighed. 



The residue after fat extraction may be used directly for the crude fiber deter- 

 mination in the analysis of commercial cocoa and other finely ground or pulver- 

 ized cacao products. If, however, the material is at all granular, it should be re- 

 duced to an impalpable powder; otherwise the results will be much too high. The 

 pulverization may be satisfactorily performed by grinding with ether, as described 

 under 10, treating the extracted residue with the hot 1.25% sulphuric acid and 

 proceeding from this point as directed above. 



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