SUMMARY OF RESULTS OF ANALYSES. 985 
Summary of the resulis of analyses made in the laboratory cf the U. S. Department Ff 
Agriculture. 
Samples containing sugar. 
— 
ples ex- 
rcent. 
per cent. 
inined, 
| Character of samples. 
| 
> 
“ 
taining large amounts 
i] 
of cocoa husks, 
25 to 40 per cent. 
50 to 60 per cent. 
40 to 50 yu 
60 to 
Number containing 
Number containing 
Number containing 
me 
Number of sam 
| Number of samples con- 
| Number containing 
Se) Lg Se Oe ce eS Midas Poe SA eee So er. dee ee 
Ma wees CHOCOMILG..- > -- bso ees 2s ii SO ea ee! eae ee 22 | 8 
PR POEY teresa ME <a Se 12 6 7 fa Fie (eee ee 
64 Ly ty TM Se: 2 eee ag ie ee ne oe eae 27 14 7 ] 25 8 
Determinations made to show the solubility of cocoa and certain of its constituents in water. 
: In the air-dry sample. S22 = KE 
2 3) Portionsolublein water) ZZ He Cc & 
a | = contains— | Bem Rote. 
2 = (Gipaeoe = =En 
> | = Total mat- | Bes we 
- = / | ; i at = 7 7a 
= = Total ash. | Total ter soluble | So Soe 
= = P.O;. i - ; | Mons Fat ae 
= = a In water. | | D toa Sees 
z = | Meh | POs) | gras |) S624 
8 | SAAS | Shem 
Oo A | 4 
| | | . regeps 
| Percent. | Percent. | Percent. | Per cent. | Per cent. | 
i | J - | -—- 
38 6899 | iA _ 8 eee 18. 27 3. 87 | 1.27 | 1H A eee 
di 
Z 6893 8. 64 1.99 19. 84 | 5.77 | 1.02 7 51 
4 6901 8.48 | Wear Se eal ea | 0. 87 | Beas eee 51 
3] 8889 | 3.17 | 0.94 11.28 | 2.70 0. 80 | 85 | $5 
51} 8909 | 6.06 | 1.72 17. 92 2.27 | 1.27 | 37 74 
| 
53 | 8915 | 6.95 | 1. 94 19-17 4,21 0.77 | 61 40 
| | 
64 | 10485 Fst. sali Mel A 19. 76 | 5. 36 0.95 | 68. ]o. 25 sass 
Before proceeding with a discussion of the results obtained in this 
laboratory, a brief review of the methods proposed by various analysts 
for the judgment of samples and the interpretation of analyses is not 
considered out of place 
The Association of Swiss Analytical Chemists! regards the following 
determinations as absolutely necessary : 
(a) Microscopical examination for foreign starches, cocoa husks, flour, ete. 
(b) Quantitative estimation of moisture (in cocoa powder), ash, fat, sugar (in 
chocolate), and fiber. 
(c) Taste, odor, and color of the aqueous infusion, as well as the appearance of 
the surface of fracture in cake chocolate and cacao-masse. 
It is sometimes of value to determine 
(a) Quantitatively: Theobromine, tannie acid, ms starch. 
(b) Qualitatively: Fat and ash (for alkaline carbonates, mineral pigments, ete.). 
Not more than 2 per cent of alkaline carbonates in soluble cocoas is considered 
allowable by this association. ‘The ash in normal samples of cacao-masse may vary 
from 2 to 5 per cent; the fat, from 48 to 54.5 per cent. 
1 Op. cit., note 3, p. 949 of this work. 
