72 



COCOA : ALL ABOUT IT. 



The following table of the Chemical constituents of Cocoa 

 was given in a paper read before the Society of Arts, by John 

 Holm, F.R.G.S., in 1S74, and contains all analyses of any im- 

 portance made up to that time : — 



ANALYSES Of^ COCOA. 



Fat (Cocoa Butter) 



/"Albuminoid Substances 



I Albumin 



I Fibiin ... 



I Gluten ... 

 E.xtractive Matter 

 Sugar 

 Starch 

 Gum 



TLignine... 

 -! Cellulose 



I. Woody Fibre . 

 Colouring Matter 

 Water 



Theobromine 

 Salts 

 Ash 



{Humic Acid 

 Parts unaccounted for 



Total 



53' 10 

 1870 



io"9i 



775 

 o"90 



2 '01 



5-20 



I '43 



52-00 



traces 



io"oo 



2"oo 



4*oo 



51-00 



5-00 

 2-00 



lOQ-OC ICO'OO lOO'OD 



50-C0 



7-00 

 6-00 



4 -co 



2'00 

 500 

 2 'CO 

 4-00 



56-00 

 17-00 



r lu c 



;-22-co 



I '50 



3 "5° 



o'6o 

 i4'oo 



6 -08 



3 "05 

 5-06 

 I -02 



3 "05 

 9-14 



1 8 -co 



5-00 

 6-30 



100-00 ioo"oo 100 00 



The active principle of Cocoa is Theobromine, of which 

 active principle we find, according to Drs. Playfair and Lankester — 



Tea contains 

 Coffee „ 

 Cocoa 



3 per cent. Theine. 

 i^{ ,, Caftein. 

 2 ,, Theobromine. 



