COCOA PREPARATIONS. 945 
per cent of the total nitrogen existing in the form of indigestible nitro- 
genous substances: 
Raw. /} Roasted. | 
| 
7 aes | 
| Percent. | Percent. 
| A Tipe pease + -1 2-345 3 Se. Cus. oo. 2 NSPE | 39.7 
| ER CAN <2 ot eet ee hE 22.8 40.3 | 
Ipbhiaseans san 20s ce cee as 19.3 40.3 
A discussion of Stutzer’s method for the detection of the use of fixed 
alkalis and ammonia will be found under the head of methods of analysis 
and under the head of judgment of samples. 
Adulterations of cocoa preparations.—Perhaps no food material offers 
conditions so favorable for profitable adulteration and so well utilized 
by its manufacturers as do cocoa preparations. While a discussion of 
the adulteration of preparations sold in American markets 1s presented 
in the tabulated results of investigations given below and in the text 
accompanying them, a brief review of the favorite substances and 
methods for adulteration is not considered out of place here. 
There is probably no more misleading or more abused term in the 
English language than the term ‘soluble cocoa.” No cocoa in the 
market contains a very considerable percentage of matter soluble in 
water, unless the material so dissolved is foreign soluble material that 
has been added during the process of preparation. The term seems to 
be used to denote a preparation that allows none of the insoluble mat- 
ter to deposit from the beverage prepared from it. This purpose may 
be accomplished in two ways,—the material may be so finely divided 
that a very long time will be required for its deposition, or foreign 
substances (as starch or sugar) may be added to render the liquid of 
so high a specific gravity, or so pasty, that the insoluble matter will 
not deposit. The first method is decidedly to be preferred; it accom- 
plishes the object in view and puts the preparation in better condition 
for the action of the digestive juices—all this without the addition of 
a cheap diluent that is always at hand in every kitchen, should its use 
be desired. Any additions of this kind should be considered adulter- 
ations unless their nature and quantity are accurately stated. 
Attempts at the preparation of easily digestible cocuas (preparations 
to which pepsin or other digestive ferments have been added do not 
come in question here, since the favorable condition of the preparation 
is not involved, but the supplying of a deficiency in the strength of the 
digestive juices) seem to fail in purpose and to be attended with the 
introduction of objectionable substances. The use of alkalis for this pur- 
pose is quite generally regarded as injurious, and the investigations of 
Stutzer' show that the effect is opposite to that desired. He also states 
1 Op. cit., note 3, p. 939 of this work, 
