EFFECT OF ALKALI TREATMENT ON COCOAS. 5 
containing the analyses of the treated cocoas, and Table 4, showing 
the result of alkali treatment by listing the treated and untreated 
cocoas of the same blend together. All results are calculated to a 
moisture- and fat-free basis. 
TABLE 2.—Analyses of untreated cocoas. 
eva Alkalinity of ash (N/10 acid 
yt per gram. of sample). 
Protein 
a Wat Wat Wat Wat OP aa 
ater- ater- ater- Jater- 
Total soluble. |insoluble.| soluble. |insoluble. Total. 
Per cent. | Per cent. | Per cent. Cok Ce. Ce. Per cent. 
1K0) shes 0 DT BO 5 ee a Ae ge Oe 7.94 2.81 Sells 3.05 5.05 8.10 30. 32 
PERS ae gel Rye OOS ae ee 8.57 354: 5. 03 2.70 5. 50 8. 20 29. 84 
2H GSS SG GS Oe ERC eee eat eens sie 23 4.81 2.40 5.15 7.55 Set oil 
BUSES Cbs GOS eS Rea eee een 7.16 2.99 4.17 2855 4.80 7.35 33. 48 
RBs ease OEE. Ae oe eee ae eer 7.05 2.79 4, 26 225 5. 00 ano 33. 20 
Ocho d Aes Sees Caen eee 7.50 2.81 4.69 2.30 4.95 725) Ble33 
HOT SIIB ek SIS Ce eeraae ei ea 8.30 2.74 5. 56 25.05 5. 60 7.95 33. 43 
| 1 cobb SUCRE SSS eras ee eee 8.16 DRS TAS) 5. 41 1.95 5.65 7.60 33. 84 
1S Sets Baar ee ee eS es oa a ee 7.28 1.59 5. 69 2.50 Heald 7.65 32.03 
; Ld Dcsee Seo SES CR a Res Se see mae Pes ele 2.74 4.43 2.25 5. 25 7.50 33. 63 
Deseret tea ar. Waco Sate Sti 6.94 2.66 4,28 1.90 4.70 6. 60 30. 02 
SN SiS SR RNR ORE a Sey ee er 7.63 Death 5. 26 2535 5.35 7.70 32. 74 
LA SS GSC aE a so eae oe 7.32 2.02 5. 30 1.80 4.70 6. 50 26.78 
1 Ses SOR es SO RS ee me en 6.99 2833 4. 66 2.10 4.90 7.00 31.58 
Eis yee end Deis eretepls Sees eta 6.94 2.15 4,79 2.00 5. 25 1.25 31. 61 
50! 2 5 ER ere Gee es ee 7.80 2. 20 5. 60 2.00 Sel (eal) 29.79 
TE eal GB SE 6 IRs ween Ar SSI ete 7.95 2.46 5. 49 2.45 5.05 DO 31.68 
NB coda ae See OR Se nae 7.56 2.46 5. 10 2.45 Heal 7.60 33. 54 
TY. oe 2 Rear eo ree ee Sane era 7.56 2.08 5. 48 2. 20 5. 60 7.80 31. 49 
Fy: Sea aber See etre aR oe eles 8.97 2.48 6. 49 2235 Lraltss 7.50 31.55 
Weta lines Seeeernooct 8.97 3. 54 6.49 3.05 5. 65 8.2 33. 84 
Miminmitimesassesee ee 6.94 1.59 4.17 1.80 4.70 6. 50 26. 78 
PANIC ACO here Sees Se 7. 62 2. 54 5.08 2.30 Beall 7.45 Bly 7) 
PI ite enc ty: Ss UT AS ea Weak: Suro 3. 45 3. 20 4.90 8.10 31.93 
LS ey ERI EG a ce oe ae 8.10 4.62 3. 48 4.00 4.35 8.35 31.08 
LL 2 Sees eae eee inn eee ee ne UWoevl 3. 88 3. 49 3.35 4.60 8. 00 32.97 
Es cg eS Sea I 8. 34 4.61 3.73 4.05 oa) 9. 30 31. 48 
© soc SE ee re rae 9. 80 7.44 2.36 6. 80 4.90 11. 70 30. 33 
tL ead MRR ee Rea Ee ae Pi 7.49 4.18 Buell 3.25 4.45 7.70 33. 64 
PEE png toe ER a 8.45 1.61 6. 84 eel) 6.35 7. 50 40. 03 
Samples 1, 13, 29, and 30 were supposed to have been untreated 
cocoas, but nen were made in a factory which also makes treated 
‘cocoas. Judging from the analytical data, they were contaminated 
Brith a certain amount of alkali-treated cocoa during the process of 
| manufacture, for which reason they are excluded from the averages. 
aa 3 was supposed to have been made by the straight steam 
treatment in place of having any added alkali. Sample 14 was 
| by thoroughly soaking the nibs and reroasting. These sam- 
ples, however, were made only on an experimental scale. Inasmuch 
| ‘as they were van through the regular cocoa machinery in which 
“Dutch process’ cocoa had been made, they were undoubtedly 
|) contaminated, as were the other samples. Sample 27 was made by 
| a fermentation process, wetting the nibs and allowing them to fer- 
“Inent for some time in a warm place before finishing the roast. It 
will be noticed that the indicated protein in this sample is excep- 
i t tionally high. This would lead to the conclusion that a certain amo znt 
