EFFECT OF ALKALI TREATMENT ON COCOAS. 7 
ash of a cocoa treated with 2 per cent of a mixture of magnesium 
and potassium carbonates. The maximum ash, 11.62 per cent, is 
that of a cocoa treated with 1.5 per cent potassium carbonate and 
1.5 per cent sodium carbonate. As would be expected, the ash 
varies approximately with the amount of alkali added. 
Water-soluble ash varies from 2.43 to 9.36 per cent, with an aver- 
age of 6.35 per cent. The lowest soluble ash is that of a cocoa which 
is treated with magnesium carbonate, which, of course, is insoluble 
in water. Next to this is one with a soluble ash of 2.87 per cent, 
which has been treated with ammonium carbonate. There are sey- 
eral varying from 3.52 to 4.75 per cent, which have been treated with 
a mixture of magnesium and potassium carbonates. The lowest 
water-soluble ash of those which are treated with soluble nonvolatile 
alkalies is 4.89 per cent. 
The water-insoluble ash varies from 2.20 to 6.48 per cent, with an 
average of 3.38 per cent. The lowest insoluble ash was obtained from 
a cocoa treated with 2.5 per cent potassium carbonate and 10 per 
cent water. The highest is that of a cocoa treated with 1.75 per cent 
magnesium carbonate, which is insoluble in water. Aside from this 
one, the maximum water-insoluble ash is 4.93 per cent. 
The alkalinity of water-soluble ash varies from 2.25 to 11.15 ce 
of N/10 acid per gram. Naturally, those treated with ammonium 
and magnesium carbonates show the lowest soluble alkalinity. Ex- 
cluding these, the minimum is 4cc. As might be expected, the maxi- 
mum alkalinity is shown in those cocoas which have been treated 
with sodium carbonate. The alkalinity of the msoluble ash shows 
no points for discussion. The total alkalinity follows about the 
same order as the soluble alkalinity and for approximately the same 
reasons. 
The protein varies from 27.75 to 36.18 per cent. This latter figure 
is attained on sample 26, which was treated with 4 per cent am- 
monium carbonate. This would probably explain the high protein 
percentage on the theory that a portion of the ammonia was not 
volatilized. EHxcluding this sample, the maximum is 33.79 per cent. 
Table 4 shows the effect on the ash constants of the cocoa of the 
addition of alkali, or the effects of various alkalies on the same blend. 
_ Each pair was made from the same blend of beans and treated as 
| stated in Table 4. 
_ The results obtained are those which are normally expected on a 
treated cocoa, namely, that the total water-soluble ash and the 
_ alkalinity of the water-soluble ash are greatly increased, while the 
water-insoluble ash is decreased. This proves to be the case in 
every sample except sample 26, which shows practically no change 
in the ash constants. It is quite evident that the treatment with 
ammonia has made no change in the ash of the cocoa. Further 
