208  Commercial  Varieties  of  Cacao.     {  ^A^f;  $£rm- 
ated  to  10  c.c.,  transferred  to  a  separating  funnel  and  agitated  for 
three  minutes  with  100  c.c.  of  chloroform.  After  complete  separa- 
tion of  the  chloroform,  requiring  about  three  hours,  the  latter  was 
removed  and  the  operation  repeated  three  times. 
From  the  combined  chloroform  solutions,  the  greater  portion  of 
the  solvent  was'distilled  off,  the  remaining  portion  transferred  to  a 
tared  beaker,  the  flask  rinsed  with  warm  chloroform  and  the  con- 
tents of  the  beaker  evaporated  to  dryness  in  a  water  bath. 
The  theobromine  was  obtained  in  the  form  of  almost  perfectly 
white  microcrystalline  powder,  which  observation  agrees  with  P. 
Suss,  but  is  contrary  to  the  assertion  made  by  Wanklyn  (Cocoa  and 
Chocolate  Analysis,  page  48). 
Estimation  of  Albumen. — The  nitrogen  was  estimated  by  the  Kjel- 
dahl  process;  and  the  percent,  found  multiplied  by  the  factor  6  25 
gave  the  amount  of  albumen. 
Estimation  of  Glucose,  Saccharose  and  Starch. — The  powdered 
beans,  after  extracting  the  fat,  were  treated  with  100  c.c.  of  distilled 
water,  filtered  and  then  twice  again  extracted  with  50  c.c;  the  united 
filtrate  was  divided  into  two  equal  parts;  in  one  portion  the  glucose 
was  estimated  by  Fehling's  solution ;  the  other  portion  was  boiled 
three  hours  with  dilute  acid  to  convert  the  saccharose  into  glucose, 
and  was  then  estimated  by  Fehling's  solution. 
The  difference  between  the  first  and  second  reduction  gave  the 
reducing  effect  due  to  saccharose. 
The  residue  from  the  above  was  boiled  three  hours  with  acidu- 
lated distilled  water,  to  convert  the  starch  into  glucose,  filtered,  and 
the  glucose  estimated  in  the  filtrate  by  the  above  process  and  calcu- 
lated into  starch. 
Lignin  and  Cellulose. — Ten  grammes  of  the  powdered  beans  were 
extracted  in  a  Soxhlet  apparatus  with  petroleum  ether  for  eight 
hours,  or  until  exhaustion  of  the  fat  was  complete ;  the  residue  was 
dried  and  then  treated  with  200  c.c.  of  hot  distilled  water,  strained, 
expressed  and  filtered  ;  this  operation  was  repeated  twice.  The  res- 
idue from  this  hot-water  extraction  was  next  treated  with  alkaline 
water  until  the  color,  which  was  very  deep  in  the  first  alkaline  water, 
was  no  longer  given  to  the  filtrate. 
The  insoluble  portion  was  next  treated  with  acidulated  water. 
After  extracting  with  these  four  solvents  the  residue  was  dried  to 
a  constant  weight  and  then  treated  with  chlorine  water  for  twelve 
