. Public health laboratory work, including methods employed in bacteriological research, with special reference to the examination of air, water and food contributed . drochloricacid. Sugar is generally added to prepared cocoas, and thismay be estimated by Fehlings method. The amount of fat, and of the ash which can be ob-tained from a cold water extract of the cocoa, furnishtwo tests of its purity. It is rarely necessary to em-ploy them, however, and in the case of the ash thisvaries considerably in even pure samples. Practicallythe main test which is now applied to cocoa is that ofthe micros
. Public health laboratory work, including methods employed in bacteriological research, with special reference to the examination of air, water and food contributed . drochloricacid. Sugar is generally added to prepared cocoas, and thismay be estimated by Fehlings method. The amount of fat, and of the ash which can be ob-tained from a cold water extract of the cocoa, furnishtwo tests of its purity. It is rarely necessary to em-ploy them, however, and in the case of the ash thisvaries considerably in even pure samples. Practicallythe main test which is now applied to cocoa is that ofthe microscope. Chocolate is cocoa from which much of the fat hasbeen removed; the paste remaining is then mixed upwith a considerable quantity of sugar and flavouringsubstances. Microscopical Characters.—The microscopicalcharacters of the raw coffu berry are distinctive. Thetesta or skin—portions of which are always ground up COFFEE COCOA—CHOCOLATE. 385 with the rest—consists of long spindle cells with taper-ing rounded extremities, which are dovetailed into eachother. Their characters, by the |- inch power, are wellshown in the accompanying figure. The internal. Fig. 88.— of testa and cellular structure X about 200. substance of the berry is made up of a thick areolartissue, the meshes of which are very irregular in sizeand shape, and contain, in addition to starch, yellowangular masses and one or more rather large oil
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Keywords: ., bookcentury1800, bookdecade1890, bookpublisherphiladelphiablakis
