The Manufacture of Chocolate and other Cacao Preparations

by Paul Zipperer

[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.