968 FOODS AND FOOD ADULTERANTS. 
Table showing the quantitative relations between the constituents of the cocoa bean (caleu- 
lated by Bensemann from the analyses given in the table on page 967). 
[S= starch, F = fat, U —total organic matter insoluble in water. | 
SE sigue DE a Sy 
Weald || ESS. we Wi ie 
Air-dried, husked beans: 
Maracath oma: ahs eee ees ey 6.4289 | 0.7395 0. 1636 0. 6185 0. 2645 
(COPA CAS Seen tects, eee Tae Feet 0. 4074 0. 7273 0. 1578 0. 6125 0. 2577 
pirirnidad se anes, ocean se a | 0.3452 | 0.7297 | 0.1247| 0.6387 | 0.1953 
Machala-Guayaquil ----..-22-..----- 0. 3583 0.7330 | 0.1297 0. 6379 0. 2033 
Poxrtoplatas.2 2322s ae soo actes See ae et 0. 3660 0. 7734 0. 1481 0. 6589 0. 2247 
a PTS eevee eee aed a Se Nee | 0.3946 | 0.7406 | 0.1446] 0.6335 | 0. 2283 
F = = = = | 
Air-dried husks: 
Maracaiiot xcsco2cee cree see Ben ser eee 0. 1390 0. 0412 0. 1841 0. 0357 3. 7564 
CaTACAS Fate n ees see te meee wee eee 0. 1525 0. 0356 0. 1479 0. 0304 4. 8674 
STUN ade = 2 cee Se eat 0.1515 0. 0467 | 0. 1455 0. 0399 3. 6413 
Machala-Guayagual {222522 oe 0.1272 | 0.0402 0. 1227 0. 0352 3. 4827 
E | 
IRORbOp aban ae ee eee eee eee 0. 1850 0. 0797 0.1728 | 0. 0660 2. 6202 
ANSON Tes esas, Cae eee ee ey 0. 1508 0. 0484 0.1446 |; 0.0414 | 3. 4920 
Chocolate in cakes, German manufac- 
ture, and composed of the husked P 
bean and sugar only: | | 
2.40 marks per one-half kilo-.....--- 0.3838 | 0. 7303 0. 1438 0. 6253 | 0. 2300 | 
2.00 marks per one-half kilo. .---.---- 0.3476 | 0.7161 0.1314 0.6220 | 0.2112 
1.60 marks per one-half kilo. ...-.--- 0.3310 | 0.7226 0.1207 | 0.6354 | 0. 1899 
1.20 marks per one-half kilo..--..--. 0. 3029 | 0. 7035 0.1141 | 0.6232 0. 1831 
1.06 marks per one-half kilo..-.----. 0.3729 | 0.7490 0. 1298 0. 6517 0. 1992 
IN Gang ease soe Gan ieee 2a cee 0.3480 | 0.7245 0. 1282 0. 6317 0. 2029 
| 
