[9] According to Schweizer (Pharmazeut. Ztg. 1898, page 389) these substances would be represented by the chemical formula C_{60}H_{86}O_{15}N_{4}, corresponding to 1 molecule cacao red, 6 molecules grape sugar, and 1 molecule Theobromin. [10] Cf. Hilger, Apotheker-Ztg. 1892, p. 469. [11] Cf. Tropenpflanzer V. 4, 1901, April-Number. [12] Loc. cit. page 167. [13] The leaves of the tobacco plant must also be fermented, before they acquire their rich brown colour and peculiar aroma. [14] Reports of the German Pharmaceutical Society 1900, Vol. 5, page 115. [15] J. F. Hanousek, Die Nahrungs-und Genußmittel aus dem Pflanzenreiche. p. 437. [16] Anleitung zur mikroskopischen Untersuchung der Nahrungs-und Genußmittel. Jena 1886. [17] Grundriß einer Histochemie der pflanzlichen Genussmittel. [18] See page 16 loc. cit. [19] Cf. Dr. Stollwerck. The Cacao and Chocolate Industries. [20] Mitscherlich, p. 57. [21] Cacao and its Preparation; a few Experiments. [22] Ridenour, M. American Journal of Pharmacy, 1895. Vol. 67, p. 207. [23] Filsinger, Chemical Journal, 1887, p. 202. [24] Z. U. N. G., 1906. Vol. 12, p. 88 et seq. [25] The husks contain no fat when in a fresh condition but absorb fat from the bean when the cacao is fermented and dried; especially so also in the later process of roasting, when they become saturated with it. [26] Klimont, Ber. d. Dtsch. chem. Ges. 34, 2636; Monatssch. f. Chem. 1902 (23) 51; 1904 (25) 929; 1905 (26) 536. [27] Journal of the Society of Chemical Industry 1899, p. 556. [28] Chevalier & Baudrimont, Dictionnaire des alterations. [29] Achiv de Pharmacie 1888, Vol. 26, p. 830. [30] See previous reference. [31] Schmidt, Ztschr. analyt. Chem. 1898, vol. 301 p. 301; cf. also P. Welmans, Pharm. Ztg. 1894, p. 776. [32] Pharm. Zeitung 1898 No. 10. [33] Cor. Assoc. Germ. Choc. Man. 1889, Vol. 5, p. 65. [34] The Brit. and Colon. Druggist 1897 No. 21. [35] Zeitschr. anal. Chemie. [36] The Reichert-Meissl number (to be discussed later), according to a communication from P. Welmans, reaches 1 Burstyn in the expressed fat and amounts to 1·66 cc. in the extracted fat (no. of cc. of normal potash solution to 100 grammes of fat). [37] Dingler, Polytechnical Journal, Vol. 253, p. 281. For details of the method compare also P. Welmans Zeitschrift für öffentl. Chemie, 1900, No. 5. [38] Zeitschrift für anal. Chemie 1896, p. 519. [39] Zeitschrift für öffentl. Chemie 1900, p. 95. [40] Though Strohl Zeit. Analyt. Ch. 1896. Vol. 35. p. 166. has obtained with a Bahia fat an iodine value of 41·7, possibly exception due to some over-roasting of the beans or to their fat having been extracted by a petroleum ether of very high boiling point. Cf. also table 12. [41] Zeitschr. Analyt. Chem. B. 21. p. 394. [42] Correspondence of the Association of German Chocolate Manufacturers. [43] Zeitschrift für angew. Chem. 1898, p. 116.