EFFECT OF ALKALI THEATM F/NT ON COCOAS. 5 



containing the analyses of the treated cocoas, arid Table 4, showing 

 the result of alkali treatment by listing the treated and untreated 

 cocoas of the same blond together. All results are calculated to a 

 moisture- and fat-free basis. 



Table 2. — Analyses of untreated cocoas. 



No 



Ash. 



Alkalinity of ash (N/10 acid 



per gram of sample,). 



Protein 





Total. 



Water- 

 soluble. 



Water- 

 insoluble. 



Water- 

 soluble. 



Water- 

 insoluble. 



Total. 



(Nx6.25). 



19 



Per cent. 

 7.94 

 8.57 

 7.54 

 7.16 

 7.05 

 7.50 

 8.30 

 8.16 

 7.28 

 7.17 

 6.94 

 7.63 

 7.32 

 6.99 

 6.94 

 7.80 

 7.95 

 7.56 

 7.56 

 8.97 



Per cent. 

 2.81 

 3.54 

 2.73 

 2.99 

 2.79 

 2.81 

 2.74 

 2.75 

 1.59 

 2.74 

 2.66 

 2.37 

 2.02 

 2.33 

 2.15 

 2.20 

 2.46 

 2.46 

 2.08 

 2.48 



Per cent. 

 5.13 

 5.03 

 4.81 

 4.17 

 4.26 

 4.69 

 5.56 

 5.41 

 5.69 

 4.43 

 4.28 

 5.26 

 5.30 

 4.66 

 4.79 

 5.60 

 5.49 

 5.10 

 5.48 

 6.49 



Cc. 

 3.05 

 2.70 

 2.40 

 2.55 

 2.25 

 2.30 

 2.35 

 1.95 

 2.50 

 2.25 

 1.90 

 2.35 

 1.80 

 2.10 

 2.00 

 2.00 

 2.45 

 2.45 

 2.20 

 2.35 



Cc. 

 5.05 

 5.50 

 5.15 

 4.80 

 5.00 

 4.95 

 5.60 

 5.65 

 5.15 

 5.25 

 4.70 

 5.35 

 4.70 

 4.90 

 5.25 

 5.15 

 5.05 

 5.15 

 5.60 

 5.15 



Cc. 

 8.10 

 8.20 

 7.55 

 7. 35 

 7.25 

 7.25 

 7.95 

 7.60 

 7.65 

 7.50 

 6.60 

 7.70 

 G.50 

 7.00 

 7.25 

 7.15 

 7.50 

 7.60 

 7.80 

 7.50 



Per cent. 

 30.32 

 29.84 

 33. 31 

 33.48 

 33.20 

 31.33 

 33. 43 

 33. 84 

 32. 03 



23 



25 



32 



36 



39 



40 



41 



42 



43 



44 





45 





47 





48 





51 





54 





55 





56 





57 



31 49 



58 



31 55 









8.97 

 6.94 



7.62 



3.54 



1.59 

 2.54 



6.49 

 4.17 

 5.08 



3.05 

 1.80 

 2.30 



5.65 

 4.70 

 5.15 



8.20 

 C.50 

 7.45 







26 78 





31 75 







1 



7.21 

 8.10 



7.37 

 8.34 



9.80 

 7.49 

 8.45 



3.76 

 4.62 

 3.88 

 4.61 



7.44 

 4.18 

 1.61 



3.45 

 3.48 

 3.49 

 3.73 



2.36 

 3.31 

 6.84 



3.20 

 4.00 

 3.35 



4.05 



6. SO 

 3.25 

 1.15 



4.90 

 4.35 

 4.60 

 5.25 



4.90 

 4.45 

 6.35 



8.10 

 8.35 

 8.00 

 9.30 



11.70 

 7.70 

 7.50 



31 93 



13 



31 OS 



29 



32 97 



30 



31 48 



3 



30. 33 



14 



33.64 



27 



40.03 







Samples 1, 13, 29, and 30 were supposed to have been untreated 

 cocoas, but they were made in a factory which also makes treated 

 cocoas. Judging from the analytical data, they were contaminated 

 with a certain amount of alkali-treated cocoa during the process of 

 manufacture, for which reason they are excluded from the averages. 

 Sample 3 was supposed to have been made b} T the straight steam 

 treatment in place of having any added alkali. Sample 14 was 

 made by thoroughly soaking the nibs and reroasting. These sam- 

 ples, however, were made only on an experimental scale. Inasmuch 

 as they were run through the regular cocoa machinery in which 

 "Dutch process" cocoa had been made, they were undoubtedly 

 contaminated, as were the other samples. Sample 27 was made by 

 a fermentation process, wetting the nibs and allowing them to fer- 

 ment for some time hi a warm place before finishing the roast. It 

 will be noticed that the indicated protein in this sample is excep- 

 tionally high. Tiiis would lead to the conclusion that a certain amo jut 



