Villon, A. M., Dictionnaire de Chimie industrielle, contenant les applications de la chimie à l’industrie, à la metallurgie, à l’agriculture, à la pharmacie, à la pyrotechnie et aux arts et métiers. Paris 1898, Tome premier.
Luegers, O., Lexikon der gesamten Technik und ihrer Hilfswissenschaften. Stuttgart und Leipzig 1899.
Ettling, Der Kakao, seine Kultur und Bereitung, Berlin 1903.
Kindt, Die Kultur des Kakaobaues und seine Schädlinge. Hamburg 1904.
Faber, Dr. F. C. von, Die Krankheiten und Parasiten des Kakaobaums. Berlin 1909. (Arb. aus der Kais. Biolog. Anstalt f. Landund Forstwissenschaft).
B. Tables.
| Table | ||
| 1. | German Imports and Exports of cacao products 1907-1910 | [35] |
| 2. | Imports in Germany 1900-1908 | [37] |
| 3. | Imports or Consumption in the various countries | [38] |
| 4/5. | Analysis of hulled bean | [43]/44 |
| 6/7. | Analysis of raw shelled bean (kernel) | [44]/45 |
| 8. | Analysis of Ridenour | [45] |
| 9. | Analysis of roasted, shelled cacao (Matthes & Müller) | [46] |
| 10. | Analysis of commoner varieties of cacao (Matthes & Müller) | [47] |
| 11. | Analysis of cacao (defatted and free from alcali) | [48] |
| 12. | Physical and chemical analysis of the various kinds of pressed Stollwerck Cacao Butter (Fritzsche) | [56] |
| 13. | Constituents of different fats and oils contained in cacao | [58] |
| 14. | Analysis of the ash of cacao beans by R. Bensemann | [74] |
| 15. | Composition of cacao shells (Laube & Aldendorff) | [76] |
| 16. | Analysis of unroasted cacao husks (Zipperer) | [76] |
| 17. | Constituents contained in the ash of roasted cacao husks by R. Bensemann | [77] |
| 18. | Fodder value of cacao husks (Maercker) | [83] |
| 19. | Percentage of butter to be extracted | [203] |
| 20. | Percentage of butter remaining in the finished cacao powder | [204] |
| 21. | Adulteration and their detection | [289] |