ANALYSIS OF KOLA NUT.

Alkaloids or crystallizable principles:

Per Cent.

Caffeine. 2.710

Theobromine. 0.084

Bitter principle. 0.018

Total alkaloids. ----- 2.812

Fatty matters:

Saponifiable fat or oil. 0.734

Essential oil. 0.081

Total oils. ----- 0.815

Resinoid matter (_sol. in abs. alcohol_) 1.012

Sugar:

Glucose (_reduces alkaline cuprammonium_). 3.312

Sucrose? (_red. alk. cupram. after inversion_)[1]. 0.602

Total sugars. ----- 3.914

Starch, gum, etc.:

Gum (_soluble in H2O at 90° F_.). 4.876

Starch. 28.990

Amidinous matter (_coloring with iodine_). 2.130

Total gum and fecula. ----- 35.999

Albuminoid matters. 8.642

Red and other coloring matters. 3.670

Kolatannic acids. 1.204

Mineral matter:

Potassa. 1.415

Chlorine. 0.702

Phosphoric acid. 0.371

Other salts, etc. 2.330

Total ash. ----- 4.818

Moisture. 9.722

Ligneous matter and loss. 27.395

-------

100.000

[Footnote 1: Inverted by boiling with a 2.5 per cent. solution of

citric acid for ten minutes.]

Both the French and German governments are introducing it into their

military dietaries, and in England several large contract orders

cannot yet be filled, owing to insufficiency of supply, while a

well-known cocoa manufacturing firm has taken up the preparation of

kola chocolate upon a commercial scale.--_W. Lascelles-Scott, in Jour.

Soc. Arts._

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Scientific American Supplement, No. 613, October 1, 1887 · 第 16 / 46 题