[197] Z.U.N. u. G. 1904, 7, p. 471.
[198] Ibid. 1909, 18, p. 16 et seq.
[199] Ibid. p. 17.
[200] Z. U. N. and G. 1909, XVIII p. 19.
[201] A word about the R.-M. number seems not out of place here. Baier indeed gives it as an average 1·0 but it varies considerably, as his own investigations show (8 tests of pressed or extracted fats), where there are fluctuations of 1·65—2·37. Information kindly volunteered by Prof. Härtel and our own experience convinces us that such fluctuations proceed generally from the Glycerine employed, which has itself a R.-M. number, sometimes even amounting to 1·0. It is therefore necessary to fix the standard of Glycerine used in the experiment, only too much neglected in professional investigations.
[202] Loc. cit. p. 21.
[203] As starting point it may be taken for granted that the R. M. number for milk chocolate is at a minimum 3·75, for cream chocolate 5·5 assuming that 10% cream possesses the R. M. number 3·0 and 20% that between 5·9-6. Various roundabout calculations are so avoided, when the percentages of cream are thus immediately converted into the R. M. number, and the method is quite adequate for estimating purposes.
[204] Method of Laxa-Baier, compare Z. U. N. and G. 1909, XVIII p. 18 and 19.
[205] Compare: Welmans Zeitschrift für öffentl. Chemie 1900, page 480.
[206] The reader who would further consider the form elements of cacao is referred to the excellent paper by Py in the Journal de Pharm. et Chimie 1895. Vol. 1, page 593.