400 GIBBS, AGCAOILI, AND SHILLING. 
centages of ash, crude fiber, and starch corresponding to those in chocolate 
after correction for fat removed. 
6. Sweet cocoa, sweetened cocoa, is cocoa mixed with sugar (sucrose), 
and contains not more than sixty (60) per cent of sugar (sucrose), and 
in the sugar- and fat-free residue no higher percentage of either ash, 
crude fiber, or starch than is found in the sugar- and fat-free residue 
of chocolate. 
Leach *® states that the most common adulterants of cocoa 
are Sugar and various starches, and occasionally iron oxide and 
ground wood in the cheaper varieties. 
A large proportion of the chocolate manufactured in Manila 
is adulterated by mixing with peanuts at the time of grinding. 
The Chinese manufacture a number of different grades of 
chocolate, and the grading and selling price are largely governed 
by the amount of peanuts used. 
From a number of analyses made in this laboratory, the 
following are selected: 
TABLE XIX.—Analyses of chocolates found in the Manila market. 
Constituent. | 
| Suis 2 Bt = 
Per- | Ash in-) 
Mele Fat. of pea Bee Ash. poluble ae ade Starch. |Sucrose. 
infat.a ter. 
3.77 | 48.00 
2.89 | 29.9 
1.83 | 22.85 
Samples from native P10} 922.20 
a cet IPO ae 1.96 | 21.60 
1.88 | 23.42 
| 1.39 | 22.85 
1.10 | 20.00 
| 2.40 | 24,27 
{| 3.88] 18.34 
Samples used b i 2.05 | 36.75 
United States Army 0.70 | 32.44 | 
® Calculated from quantitative estimations of arachidie acid. 
“Food Inspection and Analysis. London (1907), 305. 
