The Manufacture of Chocolate and other Cacao PreparationsZipperer, Paul
Science
The Manufacture of Chocolate and other Cacao Preparations
Zipperer, Paul
Cacao; Chocolate; Cocoa
[44] We are indebted for this table to the kindness of Dr. Fritsche,
Superintendent Meat Inspector at Cleves (Cf. also table of experiments
of Matthes & Müller, loc. cit p.—et seq.).
[45] Benedikt-Ulzer, Analyse der Fett-und Wachsarten. 5th. edition.
1908. p. 840. also Literature.
[46] These high percentages of acid may also be caused by the high
percentage of benzine used in the production.
[47] A. Ruffin, Pharmaceutische Rundschau 1899, No. 51, p. 820.
[48] Therapeutische Monatshefte. 1895. p. 345 and following pages.
[49] Compt. rendus de l’aced. des sciences de Paris, Vol. 123, p. 587.
[50] Apotheker-Zeitung 1892, p. 469 and Deutsche Vierteljahrsschrift
für öffentl. Gesundheitspflege 1893, No. 3.
[51] Pharmaceut. Zeitung 1898, p. 389.
[52] Hilger and Lazarus, Compare also Schweitzer, Pharmaceut. Zeitg.
1898, p. 389.
[53] Ann. d. Chem. and Pharm. 1841, Vol. 41, p. 125.
[54] Ibid. Bd. 118, pag. 151.
[55] Berliner Chemische Berichte 1897, pag. 1839.
[56] Archiv f. experiment. Pathol. u. Pharmacol. 1895, Vol. 35, pag.
449.
[57] Ibid. 1896, Vol. 30, pag. 53.
[58] Ibid. 1896, Vol. 36, pag. 66.
[59] Ibid. 1888, Vol. 24, p. 101.
[60] Therapeut. Monatshefte 1890, p. 10.
[61] Semaine médicale 1893, p. 366.
[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.
[72] Chemischer technischer Centralanzeiger 1886, No. 53, p. 777.
[73] Contributions to the establishment of a rational feeding of
ruminants. So-called Weender’sche Beiträge, 1864 Number, p. 48 and also
Landwirtsch. Versuchsstationen, Vol. 6, p. 497.
[74] Zeitschrift für angewandte Chemie 1896, p. 712 und 749.
[75] Zeitschrift für Untersuchung von Nahrungs-und Genußmittel. 1898.
p. 3.
[76] Zeitschrift für öffentliche Chemie 1900, p. 223.
[77] Pharmaceutische Zeitung 1898, p. 390.
[78] Archiv der Pharmacie 1860, Vol. 153, p. 59.
[79] Beitrag zur pharmak. und chem. Kenntnis des Cacaos.
Inaug.-Dissertation Dorpat 1875.
[80] Untersuchungen über Kakao und dessen Präparate, 1887.
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