BULLETIN 666, U. S. DEPARTMENT OF AGKICULT1 BE. 



Table 1. — Description of samples — Continued. 



Xo. 



• Blend. 



Kind and percentage of alkali. 



Moisture. 



Fat . 



29 

 30 

 31 

 32 



Bahia 





Pit cent. 

 5.00 

 3.30 

 ■A. 25 

 4.56 

 3.50 

 4.64 

 4.60 

 3.75 

 5. 13 

 3.96 

 2.81 

 4.80 

 4.18 

 2.05 

 2.00 

 3.61 

 3.90 

 3.66 



4.62 

 4.73 

 2.75 



3.00 

 4.78 

 3.70 



6.12 



5.31 

 2.83 

 2.46 

 5.08 

 5.21 



P< r a nt. 

 17.96 





do 



21. .Ml 



Same as 30 



2 per rent sodium carbonate 



21). 63 







12.37 



33 



Same as 32 





16.54 



34 







28. 37 



35 



do 





27.4 



>36 







24.44 



37 







25. 10 



38 



do 



24.42 



1 39 







22. 50 



1 40 





do 



25. 20 



1 11 





do 



23. 42 



142 





...do 



'_':'.. :.2 



M3 





...do 



23.22 



44 





do 



15. 52 



45 





do 



26. 01 



46 



Same as 44 



1 per cent of a mixture of magnesium 

 carbonate and potassium carbonate. 



18.77 



47 





IS. 60 



48 





do 



21. S3 



49 





1 per cent of a mixture of magnesium 



carbonate and potassium carbonate. 



1.75 percent magnesium carbonate 



28.40 



50 





30.00 



51 





25. 9 1 



52 





2 per cent of a mixture of magnesium 

 carbonate and potassium carbonate. 



1.5 per cent of a mixture of magnesium 

 and potassium carbonates. 



19. S3 



53 





28.63 



54 





21. 98 



»55 





do 



21. 23 



>56 



do 



24. 4S 



i 57 



do 



22. 6S 



J 58 



do 



22. 6S 











1 Manufactured by concerns which make no "Dutch process"' cocoa. 



As the percentage of moisture in the alkali-treated cocoas varies 

 from 1.80 to 6.12 per cent, and in the untreated cocoas from 2 to 

 5.31 per cent, it is evident that practically all the water which is 

 added in the treatment is driven off. 



The percentage of fat in the alkali-treated cocoas varies from 

 16.54 to 30 per cent; that in the untreated cocoas varies from 12.37 

 to 26.01 per cent. Judging from these results, it is possible to 

 remove more fat from the untreated cocoa than from a treated one, 

 inasmuch as there are three samples of the untreated cocoas which 

 contain less fat than the minimum of the treated cocoas. In cases 

 where the treated and untreated cocoas are made from the same 

 blend of beans and in the same way, almost invariably the alkali- 

 treated cocoa contains a higher percentage of fat. 



ANALYSES OF UNTREATED AND TREATED COCOAS. 



Determinations of total ash, water-soluble and water-insoluble 

 ash, alkalinity of the soluble ash, alkalinity of the insoluble ash, and 

 protein were made on each sample. The Gunning method was used 

 for the determination of nitrogen. The other determinations were 

 made in the ordinary way, using methyl orange as an indicator in 

 the titration of the alkalinities. The results obtained are given in 

 Table 2, which contains the analyses of the untreated cocoas, Table 3, 



