Especially is this noticeable in carelessly dried beans, in which the cotyledon tissue is of a dirty brown or yellow colour instead of being brown or violet; the pigment here is not restricted to separate cells but has the appearance of having penetrated into the contiguous albuminous cells. The bean contains 2·6-5 percent of the crude cacao-red; it is soluble in alcohol and in ether and partly so in hot water, and is completely extracted from the bean by weak acetic acid. The crude cacao-red can be determined quantitatively by precipitating its solution with lead acetate, decomposing the lead precipitate with sulphuretted hydrogen and evaporating the filtrate containing the cacao-red to dryness. The aqueous extract of the beans, which contains the cacao-red, is coloured greenish brown by alkalis, red by acids; acetates give a grey to yellowish colour; tincture of iodine, stannous chloride and mercurous nitrate give a rose to brown precipitate. Iron and copper salts produce grey precipitates which gradually become brown to black. Gelatine solution, containing alum, and albumin give copious yellow precipitates. Stains produced on linen by the colouring matter of cacao-red can be removed by treatment with hot water and finally bleaching with a solution of sulphurous acid. 4. ~Theobromine.~ All those materials which are regarded as stimulants, like coffee, tea, cacao, tobacco etc., owe their action to peculiar nerve stimulating bodies, which are present only in small quantity in the seeds or leaves of the respective plants and are termed by chemists alkaloids and diureides. The physiologically active constituents of tea, coffee and cacao are considered, even up to to-day, by many authors as alkaloids or organic bases and especially ranked among the xanthine or purine bases. Recent investigations, however, separate these substances from the alkaloids in the strict sense and comprise them within a particular group of urea derivatives under the designation of ureides; the ureides of tea, coffee and cacao representing two molecules of urea, they are to be qualified as “diureides A bitter substance in the cacao bean had already been observed by Schrader, but Woscressensky[53] in 1841 was the first to isolate the diureide, theobromine. Theobromine is found in the unfermented and fermented beans in two forms; as free theobromine, which has been eliminated from the glucoside by the ferment in the drying and fermenting processes, and in combination with glucose and cacao-red as a glucoside, from which it can only be separated by chemical means. Theobromine stands in near relation to caffeine, the diureide of tea and coffee, as will be seen from their chemical formulae—in which theobromine is shown to contain one methyl group CH_{3}, less, its place being taken by an hydrogen atom;