Dr. J. Sack 149 
present, as has been demonstrated by Hilger ;* 
this cacaonine has as formula: CyH,O,N,, 
and shows upon analysis one molecule cacao- 
red, six molecules grape sugar and one mole- 
cule theobromine. 
We have already said that the admission of 
air is necessary to bring about the discoloura- 
tion. This becomes clear when one considers 
that, as shown in the above analysis of 
cacaonine, oxygen is necessary, 
One molecule theobromine has the following 
composition :— ° 
C;H,O,N, six molecules glucose, 6 C,H,.0, 
=C,;H,.O,,; one molecule cacao-red: C,,H Oy. 
In all these contain, 60 atoms C, 102 atoms 
H, 48 atoms O, and 4 atoms N; this sum 
thus contains 16 atoms H, and 33 atoms O, 
more than a molecule cacaonine. 
These 16 atoms H, and 33 atoms O, are 
produced by § molecules water and 25 atoms O. 
The formula of the enzymitic division of the 
glucoside cacaonine thus becomes :— 
CoH 0,N, + 8 H,0 + 25 O= 
Cacaonine Water Oxygen 
C,H,O,N, + 6 C,5Hy,0, + Cy Hero 
Theobromine Dextrose Cacao-red 
The chief thing in this reaction is the 
origin of the theobromine, the alcaloide, which 
1 I had no literature at my disposal upon the subject 
of cacaonine and cacao-red, except that contained in 
Zipperer. Die Schokoladen fabrikation 2 Auflage, Berlin, 
IQIO, Pp. 50. 
