Part 2

: Diseases and Parasites of the Cacao Tree. With special reference to the conditions obtaining in the colonies belonging to Germany. By Dr. F. C. Faber, Berlin 1909, Parey & Springer.

[6] Recently so-called fermenting-houses, as recommended by L. Kindt. (Cf. Kultur d. Kakaobaues und seine Schädlinge, Hambourg 1904), have answered very well. Yet the chemismus of fermentation is by no means sufficiently explained, and quantitatively and qualitatively, there is a lack of completeness in the analyses bearing on the process.

[7] Special ovens (System Mayfarth) are also used, and sometimes complete heating and drying installations.

[8] This had already been noticed by J. Hinchley Hart; Cacao (Trinidad 1892). It is therefore scarcely conceivable that the “Germination” theory should have held the field so long.

[9] According to Schweizer (Pharmazeut. Ztg. 1898, page 389) these substances would be represented by the chemical formula C_{60}H_{86}O_{15}N_{4}, corresponding to 1 molecule cacao red, 6 molecules grape sugar, and 1 molecule Theobromin.

[10] Cf. Hilger, Apotheker-Ztg. 1892, p. 469.

[11] Cf. Tropenpflanzer V. 4, 1901, April-Number.

[12] Loc. cit. page 167.

[13] The leaves of the tobacco plant must also be fermented, before they acquire their rich brown colour and peculiar aroma.

[14] Reports of the German Pharmaceutical Society 1900, Vol. 5, page 115.

[15] J. F. Hanousek, Die Nahrungs-und Genußmittel aus dem Pflanzenreiche. p. 437.

[16] Anleitung zur mikroskopischen Untersuchung der Nahrungs-und Genußmittel. Jena 1886.

[17] Grundriß einer Histochemie der pflanzlichen Genussmittel.

[18] See page 16 loc. cit.

[19] Cf. Dr. Stollwerck. The Cacao and Chocolate Industries.

[20] Mitscherlich, p. 57.

[21] Cacao and its Preparation; a few Experiments.

[22] Ridenour, M. American Journal of Pharmacy, 1895. Vol. 67, p. 207.

[23] Filsinger, Chemical Journal, 1887, p. 202.

[24] Z. U. N. G., 1906. Vol. 12, p. 88 et seq.

[25] The husks contain no fat when in a fresh condition but absorb fat from the bean when the cacao is fermented and dried; especially so also in the later process of roasting, when they become saturated with it.

[26] Klimont, Ber. d. Dtsch. chem. Ges. 34, 2636; Monatssch. f. Chem. 1902 (23) 51; 1904 (25) 929; 1905 (26) 536.

[27] Journal of the Society of Chemical Industry 1899, p. 556.

[28] Chevalier & Baudrimont, Dictionnaire des alterations.

[29] Achiv de Pharmacie 1888, Vol. 26, p. 830.

[30] See previous reference.

[31] Schmidt, Ztschr. analyt. Chem. 1898, vol. 301 p. 301; cf. also P. Welmans, Pharm. Ztg. 1894, p. 776.

[32] Pharm. Zeitung 1898 No. 10.

[33] Cor. Assoc. Germ. Choc. Man. 1889, Vol. 5, p. 65.

[34] The Brit. and Colon. Druggist 1897 No. 21.

[35] Zeitschr. anal. Chemie.

[36] The Reichert-Meissl number (to be discussed later), according to a communication from P. Welmans, reaches 1 Burstyn in the expressed fat and amounts to 1·66 cc. in the extracted fat (no. of cc. of normal potash solution to 100 grammes of fat).

[37] Dingler, Polytechnical Journal, Vol. 253, p. 281. For details of the method compare also P. Welmans Zeitschrift für öffentl. Chemie, 1900, No. 5.

[38] Zeitschrift für anal. Chemie 1896, p. 519.

[39] Zeitschrift für öffentl. Chemie 1900, p. 95.

[40] Though Strohl Zeit. Analyt. Ch. 1896. Vol. 35. p. 166. has obtained with a Bahia fat an iodine value of 41·7, possibly exception due to some over-roasting of the beans or to their fat having been extracted by a petroleum ether of very high boiling point. Cf. also table 12.

[41] Zeitschr. Analyt. Chem. B. 21. p. 394.

[42] Correspondence of the Association of German Chocolate Manufacturers.

[43] Zeitschrift für angew. Chem. 1898, p. 116.

[44] We are indebted for this table to the kindness of Dr. Fritsche, Superintendent Meat Inspector at Cleves (Cf. also table of experiments of Matthes & Müller, loc. cit p.—et seq.).

[45] Benedikt-Ulzer, Analyse der Fett-und Wachsarten. 5th. edition. 1908. p. 840. also Literature.

[46] These high percentages of acid may also be caused by the high percentage of benzine used in the production.

[47] A. Ruffin, Pharmaceutische Rundschau 1899, No. 51, p. 820.

[48] Therapeutische Monatshefte. 1895. p. 345 and following pages.

[49] Compt. rendus de l’aced. des sciences de Paris, Vol. 123, p. 587.

[50] Apotheker-Zeitung 1892, p. 469 and Deutsche Vierteljahrsschrift für öffentl. Gesundheitspflege 1893, No. 3.

[51] Pharmaceut. Zeitung 1898, p. 389.

[52] Hilger and Lazarus, Compare also Schweitzer, Pharmaceut. Zeitg. 1898, p. 389.

[53] Ann. d. Chem. and Pharm. 1841, Vol. 41, p. 125.

[54] Ibid. Bd. 118, pag. 151.

[55] Berliner Chemische Berichte 1897, pag. 1839.

[56] Archiv f. experiment. Pathol. u. Pharmacol. 1895, Vol. 35, pag. 449.

[57] Ibid. 1896, Vol. 30, pag. 53.

[58] Ibid. 1896, Vol. 36, pag. 66.

[59] Ibid. 1888, Vol. 24, p. 101.

[60] Therapeut. Monatshefte 1890, p. 10.

[61] Semaine médicale 1893, p. 366.

[62] Pharmaceut. Centralhalle 1898, p. 901.

[63] Dekker (Swiss Weekly Journal, Chem. a. Pharm.) 40, p. 436, 441, 451 u. 463 gives the following figures at 15 ° C.: Water 1800 parts, spirits 1600, pure alcohol 3570, chloroform 3845, ether 25000, acetic unit 3845, benzol 100000 and amylic alcohol 1250.

[64] See before.

[65] Journal de Pharmacie et de Chimie 1898, p. 176.

[66] Ibidem 1897, p. 329.

[67] Zeitschrift für analytische Chemie, Vol. 18, p. 346.

[68] Aleuron granules were first microscopically observed by H. Molisch (Grundriß einer Histochemie d. pflanzl. Genßmittel in the cellular tissue of the cacao bean. They are very similar to the starch granules of the bean and contain within them a relatively large globoid lime and magnesium phosphates associated with an organic substance (sugar) which becomes visible in the form of globules when a section is incinerated.

[69] Zeitschrift für physiologische Chemie, Vol. 11, p. 207-232.

[70] Hygienische Rundschau. 1900. p. 314 & 315.

[71] E. S. Bastin, American Journal of Pharmacy 1894, p. 369.

[72] Chemischer technischer Centralanzeiger 1886, No. 53, p. 777.

[73] Contributions to the establishment of a rational feeding of ruminants. So-called Weender’sche Beiträge, 1864 Number, p. 48 and also Landwirtsch. Versuchsstationen, Vol. 6, p. 497.

[74] Zeitschrift für angewandte Chemie 1896, p. 712 und 749.

[75] Zeitschrift für Untersuchung von Nahrungs-und Genußmittel. 1898. p. 3.

[76] Zeitschrift für öffentliche Chemie 1900, p. 223.

[77] Pharmaceutische Zeitung 1898, p. 390.

[78] Archiv der Pharmacie 1860, Vol. 153, p. 59.

[79] Beitrag zur pharmak. und chem. Kenntnis des Cacaos. Inaug.-Dissertation Dorpat 1875.

[80] Untersuchungen über Kakao und dessen Präparate, 1887.

[81] Jahresbericht über die Fortschritte der Pharmacognosie etc. 1883, p. 314.

[82] Archive der Pharmacie 1893, Vol. 231, p. 694.

[83] Zeitschrift des allgem. öster. Apoth.-Vereins 1898, p. 434.

[84] Repert. f. anal. Chemie 1885, Vol. 5, p. 178; cf. also the investigations of Mathes & Müller.

[85] Grundriß einer Histochemie der pflanzl. Genußmittel, p. 22.

[86] Bulletin de la société chimique Paris 1872, p. 33.

[87] Pharmaceut. Zeitung Vol. 24, p. 243.

[88] Journ. de Pharm. et de Chim. 1883, Ser. V, Vol. 7, p. 506.

[89] König, Die menschlichen Nahrungs-und Genußmittel, Vol. 1, p. 261.

[90] Zipperer, Untersuchungen über Cacao und dessen Präparate, p. 55.

[91] Zeitschr. für Untersuchung von Nahrungs-u. Genußmitteln 1898, No.

[92] Repertorium der analyt. Chemie 1885, Vol. 5, p. 178.

[93] Compare Matthes & Müller, Z. U. N. 1906, Vol. 12, p. 90 et seq.

[94] Almost a tenth part of the ash of the shells consists of silica.

[95] cf. Moeller Mikroskopie der Nahrungs-und Genußmittel. Berlin. 1905. II part Springer p. 412.

[96] Ztschr. öffentl. Ch. 1899, p. 27.

[97] German patent No. 71, 373, 8th. January 1873.

[98] Engl. Patent No. 14624, June 16th. 1897.

[99] Pharm. Rundschau 1898, p. 781.

[100] Ztschr. für chemische Industrie 1878, p. 303, German Patent No. 2112, Sept. 24th. 1878.

[101] Annales de Chimie et de Physique, Vol. 183, p. 423.

[102] Zeitschrift für Pferdekunde und Pferdezucht 1888, No. 7. Nowadays cacao shells are often added to fodder.

[103] Quoted by Filsinger Zeitschr. f. öffentl. Chemie 1899, p. 27.

[104] Communication from the Assoc. German Choc. Manufacturers, 19th. year, No. 7.

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