Summary Of Results Obtained By Various Analysts

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This section is from the book "Tea, Coffee, And Cocoa Preparations", by Guilford Lawson Spencer . Also available from Amazon: Tea, coffee, and cocoa preparations.

Summary Of Results Obtained By Various Analysts

A summary of the results of analyses by various chemists is presented in the tables given below. These analyses were obtained, for the most part, from Konig's Chemie der menschlichen Nahrungs- und Genuss-mittel, 3 Aufl., Band I. The tables of analyses given by Konig are abridged here, by giving only the means, maxima, and minima of the results reported by each analyst on the same class of samples. It is believed that the tables, with appended notes, will be found self-explanatory.

As will be seen by reference to the tables, most analysts have reported the percentage of total nitrogenous matter, including theobromine. This figure is obtained by multiplying the per cent of total nitrogen by 6.25. This factor assumes the per cent of nitrogen in albuminous matter to be 16 per cent. Theobromine contains 31.1 per cent of nitrogen. The per cent of nitrogenous matter, including theobromine, can, therefore, be changed to the approximate per cent of nitrogenous matter, not including theobromine, by subtracting twice the percentage of theobromine from the number given as nitrogenous matter, including theobromine.

The percentages of theobromine, reported by Zipperer are considered too low by many authorities. This seems to be due to imperfect extraction of the theobromine by the method he used. (For the details of the method see page 953.)

The tables given on pages 967 and 968 will be found to contain interesting data concerning the quantitative relations of the constituents of the cocoa bean and its preparations. Bensemann also reported analyses of the ashes of the same samples, the results of which are given on page 969.

Analyses of cocoa beans made by various analysts.

Number.	Analyst.	Date.	Character of sample.	No. of analyses.	Water.	Nitrogenous matter.	Theobromine.	Fat.	Starch.	Other nonnitrogenous substances.	Fiber.	Ash.	Sand.	Total nitrogen.	Husks.
					Per ct.	Per ct.	Per ct.	Per ct.	Per ct.	Per ct.	Per ct.	Per ct.	Per ct.	Per ct.	Per ct.
1	Ch.Heisch1.......	187G	Husked.............	8	4.01	10.82	..........	49.69	.............	32.87	...........	3.31	..........	..........	12.6	Means.
					4.40	13. 04	...........	54.40	.............	35.70	...........	5.90	...........	..........	15. 5	Maxima.
					3.72	7.31	..........	45.30	.............	26.33	...........	2.35	..........	..........	8.5	Minima.
2	G. Laube and B.	1879	....do...............	8	3.25	14.76	...........	48.95	13.31	12.79	3.68	3.65	..........	...........	...........	Means.
	Aldendorff.2				4.72	16.25	........	52.14	15.13	18.50	4.20	4.21	..........	..........	...........	Maxima.
					2.28	13.19	...........	46.18	10.82	8.82	3.07	3.21	...........	..........	...........	Minima.
3	H. Weigmann 3 ...	1884-'85	Raw, unhusked.....	7	7.93	414.19	51.49	45.57	22.92		4.78	6 3. 99	0.62	2.27	...........	Means.
					8.27	15.37	1.66	46.61	26.45		6.19	4.91	2.06	2.46	........	Maxima.
					7.53	13.50	1.31	44.62	19. 40		4.30	3.16	0.10	2.16	...........	Minima.
4	........do.............	1883-'84	Roasted, unhusked .	7	6.79	4 14.13	81.58	46.19	24.10		4.63	6 3. 87	0.29	2.26	...........	Means.
					8.17	15.75	1.75	48.35	26.69		5.40	4.49	1.02	2.52	...........	Maxima.
					5.26	13.56	1.44	45.06	21.64		4.01	3.33	0.05	2.17	...........	Minima.
5	P.Zipperer 7..........	1884-'85	Raw, husked.......	7	7.11	.............	80.45	51.78	8.33	..............	...........	6 3. 60	..........	..........	...........	Means.
					8.40	.............	0.77	53.66	11.07	..............	...........	4.32	..........	..........	...........	Maxima.
					6.20	.............	0.32	50.31	5.78	..............	...........	2.87	..........	..........	...........	Minima.
6	Boussingault9......	1883	....do......................................	12	6.60	413.57	102.40	44.25	..............	..............	...........	63.30	...........	2.18	...........	Means.
					11.60	14.87	...........	53.30	..............	..............	...........	4.00	..........	2.38	...........	Maxima.
					4.20	11.75	...........	35.96	..............	..............	...........	2.25	..........	1.88	...........	Minima.
7	H. Weigmann3......	1884-'85	Roasted, husked.............	7	5.58	4-1114.13	1.55	50.09	8.77	13.91	3.93	6 3.45	0.14	2.26	...........	Means.
					6.57	15.94	1.74	51. 87	10.04	16.02	4.44	3.89	0.39	2.55	...........	Maxima.
					4.73	13.31	1.28	48.01	7.17	12.25	3.16	2.94	0.02	2.13	............	Minima.
8	P.Zipperer 7..........	1884-'85	...do...............	7	6.71	.............	80.43	49.24	10.43	..............	...........	6 3. 92	...........	..........	...........	Means.
					8.52	.............	0.54	52.09	12.64	..............	...........	4.82	...........	..........	............	Maxima.
					4.04	.............	0.31	46. 90	8.72	..............	...........	2.88	...........	..........	............	Minima.
9	G. Wolfram 12.....	1878	Husked.............	6	(13)	.............	1.56	51.68	..............	..............	...........	3.63	...........	..........	............	Means.
					..............	.............	1.66	53.80	..............	..............	............	4.33	...........	..........	............	Maxima.
					..............	.............	1.34	49.90	..............	..............	...........	3.02	............	..........	............	Minima

10	Legler 14................	1888	Unroasted, husked .	6	.............	.........	........	..........	..........	..........	2.58	..........	...........	.................	Mean.
					.............	..........	........	..........	..........	.............	3.09	..........	...........	................	Maximum.
					.............	..........		..........	..........	.............	2.14	..........	...........	.........................	Minimum.

1 American Chem., 1876, 76, 930; Konig, Chemie der menschlichen Nahrungs- und

Genussmittel, 3 Autl., Band I. 2Konig, Chemie der menschlichen Nahrungs- und Genussmittel, 3 Aufl., Band I. 3 of cit. Note 8, p. 938 of this work. 4 Total nitrogen X 6.25.

5 For method of estimation of theobromine, see page 953.

6 Pure ash.

7 UntersuChung iiber Cacao und dessen Praparate, 1887; Konig, Chemie der mensch. Nahrungs- und Genussmittel, 3 Aufl., Band I.

8 For method of estimation of theobromine, see page 953.

9 Ann. Chim. et Phys., 1883, 443; Chem. Ztg., 1883, 902; Konig, Chem. d. mensch.

Nahrungs- und Genussmittel, 3 Aufl., Band I.

10 The amount of theobromine is only reported for one sample.

11 Pure albumen was determined in these samples by Stutzer's method, with the following results: Mean, 9.97 per cent; maximum, 10.94 percent; minimum, 9.06 per cent.

12.Jahreshericht d. k. chem. Centralstelle f. off. Gesundheitspflege in Dresden 1878; Konig, Chem. d. mensch. Nahrungs- und Genussmittel, 3 Aufl., Band I.

13 Material dried at 100° C.

14 Rep. f. anal. Chem., 1884, 4, 345.

Analyses of the husks from cocoa beans reported by various chemists.

Number.	Analyst.	Date.	No. of analyses.	Husks.	Water.	Nitrogenous substances.	Theobromine.	Fat.	Other nitroge-uous sub stances.	Fiber.	Ash.	Sand.	Total nitrogen.
				Per cent.	Per cent.	Per cent.	Per cent.	Per cent.	Per cent.	Per cent.	Per cent.	Per cent.	Per cent.
1	C. Portele1...........................	1878	1	............	11.13	25.87 3	.............	8.22	34.15	13.35	7.28
2	J. Moser 2............................	1878	1	............	11.46	10.32 3	.............	4.99	49.94	14.81	6.68	2.30	..............
3	L.Grandeau 2.....................................	1878	4	............	12.01	10.23 3	.............	2.57	47.75	18.82	8.61		..............	Means.
				.............	14.40	12.31	.............	3.22	62.27	24.24	11.85		..............	Maxima.
				.............	9.62	8.44	.............	1.89	39.44	10.05	3.05		..............	Minima.
4	G. Laube and B. Aldendorff 4........	1879	8	16.34	7.93	14.41	.............	6.38	43.69	14.69	7.12	7.67	..............	Means.
				20. 09	9.11	19.12	.............	10.75	48.01	18.00	8.32	18.19	..............	Maxima.
				14.04	6.40	11.68	.............	4.23	35.29	12.79	6.06	0.21	..............	Minima.
5	H.Weigmann 4...................................	1884-'85	4	.............	13.99	15. 06 3-5	0.71	2.60	42.75	16.10	7.49 6	1.95	2.41	Means.
				.............	14.89	16.25	0.78	3.45	44.89	17.04	9.06	6.26	2.60	Maxima.
				.............	12.49	13.18	0.58	2.01	40.30	15.25	6.19	0.27	2.11	Minima.
6	P.Zipperer 7.......................................	1884-'85	4	14.14	12.51	13.69 3	0.34	4.27	39.11	16.72	10.20		2.19	Means.
				15.00	13.09	14.06	0.40	4.74	43.04	18.04	16.73		2.25	Maxima.
				12.28	11.90	13.31	0.30	4.00	35.17	14.85	7.31		2.13	Minima.
7	G. Wolfram 8........................	1878	6	Material dried at 100° C.			0.76	..............	..............	...............	6.37	...............	...............	Means.
							1.11	..............	..............	...............	13.32	..............	...............	Maxima.
							0.42	..............	..............	.........	5.13	..............	...............	Minima.
8	Legler 9..............................................	1888	6	.............	...............	...............	..............	...............	..............	12.62	.............	..............	...............	Mean.
										16.16	...........	..............	...............	Maximum.
										10.23	..............	..............	...............	Minimum.

1 Centrbl. f. Agrikulturchem., 1870, 304: Konig, Chemie dermenschlichen Nahrungs- und Genussmittel, 3 Aufl., Band I. 2 Dietrich und Konig, Zusammensetzung der Futtermittel: Konig, Chemie der menschlichen Nahrungs- und (Genussmittel. 3 Aufl., Band I.

3 Total nitrogen 6.25.

4 Konig. Chemie der- menschlichen Nahrungs- und Genussmittel, 3 Aufl., Band I.

5 Weigmannnn reports the results of determinations of pure protein in these samples by Stutzer's method. Mean, 12.48 per cent; maximum, 13.00 per cent; minimum. 11.86 per cent.

6 Pure ash.

'Untersuchung U. Cacao u. (lessen praparate, 1887; Konig, Chemie der menschlichen Nahrungs und Genussmittcl, 3 Anfl., Band I. 8 Jahresbericht d. k. chem. Centralstelle f. off. (Gesundheitspflege in Dresden, 1878; Konig, Chemie der menschlichen Nahrungs- und Genussmittel, 3 Aufl., Band I. 9 Rep. f. anal. Chem., 1884, 4, 345.

Analyses of commercial preparations of cocoa beans reported by various analysts.

20393 - No. 13 - 7

Number.	Analyst.	Description of sample.	Date.	No. of analyses.	Water.	Nitrogenous substances (total nitrogen 6.25).	Theobromine.	Fat.	Sugar.	Starch.	Other non-nitrogenous substances.	Fiber.	Ash.	Sand.	Total nitrogen.
					Per ct	Per ct.	Per ct.	Per ct.	Per ct.	Per	cent.	Per ct.	Perct.	Perct.	Per ct.
1	H. Weigmann'.......	Cocoa mass.	1884-'85	7	4.16	13.97	1.56	53.03	........	21.81		3.40	3.46	0.17	2.23	Means.
					5.03	15.81	1.75	55.81		24. 53		3.60	3.87	0.34	2.53	Maxima.
		Cocoa powders.			3.10	13. 25	1.25	49.86		19.85		2.92	2.88	0.07	2.12	Minima.
		Lobeck & Co.'s, Dresden:
2		Cocoa deprived of fat......	1882	1	6.86	18.91	........	32. 55	1.60	17.11	17.79		5.18		3.02
3	......do...............	......do.......................	1882	1	6.71	18.60		33.48					5.18		2.97
		Gerb. Stollwerek's, Cologne:
4	......do...............	Cocoa deprived of fat, No. 1.	1882	1	6.55	20.23		30.95	2.13	15.20	21.16		3.78		3.24
5	......do...............	Cocoa deprived of fat, No. 2.	1882	1	6.50	20.29		32.31	2.53	13.56	19.44		5.37		3.25

1 Konig, Chemie der menschlichen Nahrungs- und Genussmittel, 3 Aufl., Band I..

2Rep. f. anal. Chem., 1882, 161; Hygiene-Bericht, 1882-83, - ,217; Konig, Chemie der menschlichen Nahrungs- und Genussmittel, 3 Aufl., Band I. given above, Stutzer also reports the following:

In addition to the results

	Sample No. 2.	Sample No. 3.	Sample No. 4.	Sample No 5.
	Per cent.	Per cent.	-----------Per cent.	Per cent.
Purealbumen......................	6.25	4.16	6.72	8.24
Soluble nitrogenous matter not albumen........	5.78	5.54	6.36	5.46
Insoluble nitrogenous matter not albumen......	6.88	8.90	7.15	6.58
Phosphoric acid (P205)..........................	1.61	1.67	1.79	1.95

Analyses of commercial preparations of cocoa beans reported by various analysts - Continued.

Number.	Analyst.	Description of sample.	Date.	No. of analyses.	Water.	Nitrogenous substances (total nitrogen X 6.25).	Theobromine.	Fat.	Sugar.	Starch.	Other non-nitrog-enous substances.	Fiber.	Ash.	Sand.	Total nitrogen.
		Cocoa powders - Continued.
		Gerb. Stollwerck's, Cologne-Continued.			Per ct.	Per ct.	Per ct.	Per ct.	Per ct.	Per ct.	Per ct.	Per ct.	Pr. ct.	Pr. ct.	Per ct.
6	J. Konig, J. Cosack, and H.Weigmann1-3.	4 marks per half kilo......	1884	1	6.81	22.50	2.12	21.95	2.77	15. 20	20.71	4.64	5.22	.......	3.60
7	......do...............	2.40 marks per half kilo................	1884	1	6.67	23.62	2.25	23.31	3.62	14.26	18.72	4.76	5.04	.......	3.78
8	......do...............	................................................	1888	1	5.10	22.31	...........	21.81	...........	17.34	22.55	5.42	5.47	.......	3.57
9	......do...............	Lobeck & Co. 's, Dresden......	1888	1	7.62	19.81	...........	26.23	...........	13.30	22.79	4.67	5.58	........	3.17
10	......do...............	P. TV. Gaedtke's. Hamburg ...	1888	1	7.10	25.18	...........	21.68	...........	13.84	20.45	6.05	5.70	.......	4.03
11			1888	1	6.49	21.94	1.64	28.07	...........	16. 82	14.63	6.68	5. 37	.......	3.51
12	......do...............	C. S. Van Houten & Zoon's, Amsterdam.	1888	1	5.42	18.97	............	29.27	............	13.38	20.24	4.88	7.84	.......	3.17
13	A.Stutzer2-3................	......do.................:.....	1886	1	4.27	20.50	0.95	32.30	............	11.85	13.18	8.78	9.12	........	3.28
14	......do...............	P. W. Gaedtke's, Hamburg ...	1886	1	3.81	23.12	1.28	28.45	............	15.08	18.43	5.85	5.26	.......	3.70
15	Fruhling & Schultz4 - 8	Holland cocoa powder.......	1880	1	4.60	19.50	............	31.60	...........	...........	..........		9.10	.......	3.12
16			1888	1	3.87	14.47	1.74	33.27	...........	34.80	..........	3.89	7.88	.......
17	E. Haselhoff6 -8.......	"Nahr-salz-cocao," Hewel & Veithen, Cologne.	1889	1	8.00	17.50	1.78	28.26	...........	11.09	26.24	4.21	4.70	.......	2.80
18	(See note) 7..................	Acorn cocoas...........................	1885-'88	6	5.33	13.51	...........	14.82	26.91	...........	30.16	2. 91	3.64	.......	2.16	Means.
					7.50	15.25	...........	17.33	39.70	...........	32.78	3.82	3.95	.......	2.44	Maxima.
					4.01	11.25	............	11.68	19.10	...........	22. 66	1.88	3.34	.......	1.80	Minima.
10	J. Konig and M. Wesener.6	Saccharine cocoa...........	1888	1	7.26	20. 50	2.09	32.25	(9)	13.02	13.51	5.27	5.93	.......	...........
20	J. Konig, C. Krauch, J. Cosack and H. Weigmann. 6	Sweet choclate........................	1879	1	2.81	5.56	............	17.57	54.80	...........	..........		2.98	.......	0.89

21	......do...............	Vanilla choclate.......................	1879	1	0.99	4.87	...........	12.03	64.96	4.10	...........	...........	2.18	.......	0.78
22	......do...............	Family chocolate..............	1879	1	1.31	4.94	...........	15.52	65.64	3.96	5.51	1.22	1.90	.......	0.79
23	......do...............	......do.......................	1879	1	1.09	4.87	..........	16.09	69.84	3.69	1.77	1.10	1.55	.......	0.78
		Gerb. Stollwerck's, Cologne:
24	......do...............	2.40 marks per one-half kilo.	1883	1	2.50	6.62	0.66	27.31	48.59	4.59	5.40	1.30	1.69	.......	1.06
25	......do...............	1.25 marks per one-half kilo.10	1883	1	2.68	6.81	0.49	21.73	50.65	10.99	3.84	1.87	1.43	.......	1.09

1 Konig, Chemie der menschlichen Nahrungs- und Genussmittel, 3 Aufl., Band I.

2Broschure von P. "W. Gaedtke uber Hamburger Puder-Cacao; Konig, Chem. d. mensch. Nahr.- u. Genuss., 3 Aufl., Bd. I.

3The following additional data are reported for samples Nos. 8 to 14:

Sample No.	Nitrogenous substances.		Per cent of total nitrogen in form of digestible substances.	Substances soluble in water.		K20.	CaO.	MgO.	P205.
Sample No.	Digestible,	Indigestible.		Organic.	Inorganic.	K20.	CaO.	MgO.	P205.
	Per cent.	Per cent.		Per cent.	Per cent.	Per cent.	Per cent.	Per cent.	Per cent.
8	12.76	9.55	57.19	4.88	2.04	1.58	0.35	0.93	2.05
9	10.56	8.25	58.35	4.03	1.93	1.83	0.50	0.86	1.92
10	14.06	11.12	55.84	4.34	1.88	1.75	0.50	1.01	2.09
11	..............	..............	..............	..............	..............	1.91	0.28	0.92	1.88
12	8.54	10.43	45.02	4.03	3.03	3.52	0.27	0.81	1.84
Pure albumen.			Of total nitrogen in pure albumen, per cent digestible.
13	9.18	9.47	49.34	.............	..............	..............	0.16	.............	1.77
14	13.13	7.50	63.64	.............	..............	..............	0.20	.............	1.82

4 Correspondenz-Bl. d. Veriens analyt, Chem., 1880, 17; Konig, Chemie der Nahr-ungs- und Genussmittel, 3 Aufl., Band I.

5Rep. d. Chem. Ztg., 1888, 270; Bohm. phar. Ztschr., 7, 311; Chem. Centralbl., 1890,131; Konig, Chemie der menschlichen Nahrungs-und Genussmittel, 3 Aufl., Band I.

6Kiiuig, Chemie der menschlichen Nahrungs- und Genussmittel. 3 Aufl., Band I.

7 Op. cit., note No. 8, page 938. A summary of analyses by Fresenius, Tschirch, Weigmann, Schweissinger and Van Hamel Boos. Tannin, as acorn tannin, is also reported; moan 2.42 per cent, maximum 3.28 per cent, minimum 1.95 per cent.

8 For ash analyses of these samples, see table on page 969. 90.40 per cent saccharine.

10 Contained 10 per cent of sago starch.

Analyses of commercial preparations of cocoa beans reported by various analysts - Continued..

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