Accepting a mean formula corresponding to the above figures as representation of the albumen (namely C_{72}H_{112}N_{18}SO_{22}), it becomes possible to obtain a quantitative determination of this constituent in the plants in which it is contained. There is, for instance, 16 % of nitrogen here. Starting from such a standpoint, and determining the percentage of Nitrogen contained in a plant, and multiplying by 6·25 (i. e. 16 %), the amount of albumen is obtained. For further particulars see paragraph 4. The albumen in cacao, as previously mentioned, is in the form of globulin, that is, in a less soluble form. In cacao preparations which are required for invalids, especially those with affections of the stomach, it is important to have the albumen in a more readily soluble condition. Various attempts have been made with cacao preparations to obtain that result, and later on, full illustrations and explanations will be given on this subject. First of all, however, it is desirable to consider the scientific methods employed to ascertain the relative digestibility or indigestibility of albumen. Professor Stutzer[69] of Bonn has been engaged in determining the action of digestive ferments of the animal organism on alimentary substances, and has worked out a method by which it is possible to ascertain the proportion of albuminous substances which can be regarded as digestible. The method depends upon the fact that salivary, gastric and intestinal digestion can be artificially imitated in the laboratory. But as the salivary secretion only digests starch and is difficult to obtain, malt diastase, which serves the same purpose, is used instead. On the other hand albuminous material is only digested by juices of the stomach and intestines as fresh obtained from the mucous membranes of the pig or ox. If we suppose an average of 16 percent of total albumen in cocoa powder, the following results would probably be given by Stutzer’s method: Of 16 % of total albumen there are on an average: | corresponding to percentage | of the total mass: | } 7·6% soluble in the stomach | 47·5% } 65% } 2·8% soluble in the intestines | 17·5% } Albumen: } 5·6% insoluble | 35·0% } ——- | ——— } 16·0% | 100·0% As shown by the experiments of Forster[70] however, artificial digestion does not correctly represent the actual consumption of nutriment in the human body. ~Forster’s~ experiments, in which cacao powder was administered to healthy men, gave a much higher value, in fact, 80 percent of the nitrogenous substance was digested, against 65 percent by Stutzer’s artificial method of digestion. The results obtained by artificial digestion must therefore be increased in that proportion. 6. ~Starch.~