Chocolate

Lead(IV) oxide, PbOj. Chocolate brown (electrolytic oxidation of Pb(II) salts). Used as an oxidizing agent. 

Copper(II) ions in aqueous solution are readily obtained from any copper-containing material. The reactions with (a) alkali (p. 430), (b) concentrated ammonia (p 413) and (c) hydrogen sulphide (p. 413) provide satisfactory tests for aqueous copper(II) ions. A further test is to add a hexacyanoferrate(II) (usually as the potassium salt) when a chocolate-brown precipitate of copper(II) hexacyanoferrate(II) is obtained ... 

Now add this solution to ajar of acetylene as before and shake vigorously. A chocolate-red precipitate of cuprous acetylide is at once formed. 

If cold saturated ethanolic solutions of the recrystallised tetrahydrocarbazole and of picric acid are mixed and stirred, the chocolate-brown picrate of the carbazole slowly crystallises. After it has been filtered off at the pump, washed with a small quantity of ethanol, and dried, it has m.p. 145-146°. 

Terbium is reasonably stable in air. It is a silver-gray metal, and is malleable, ductile, and soft enough to be cut with a knife. Two crystal modifications exist, with a transformation temperature of 1289oC. Twenty one isotopes with atomic masses ranging from 145 to 165 are recognized. The oxide is a chocolate or dark maroon color. 

Several standard methods for the quantitative analysis of food samples are based on measuring the sample s mass following a selective solvent extraction. For example, the crude fat content in chocolate can be determined by extracting with ether for 16 h in a Soxhlet extractor. After the extraction is complete, the ether is allowed to evaporate, and the residue is weighed after drying at 100 °C. This analysis has also been accomplished indirectly by weighing a sample before and after extracting with supercritical GO2. 

Swaits reactions Sweat glands Sweep flocculation Sweet basil Sweet basil oil Sweet chocolate Sweet crude oil Sweeteners... 

White brass White chocolate White cyanide White Diamonds White dross... 

In chocolate, cocoa butter is the continuous phase. The characteristic meltabiUty of cocoa butter constitutes a puzzle in chemical stmcture and poses difficulty in replacement cocoa butter has a sharp melting point at body temperature. 

A flavor is tried at several different levels and in different mediums until the most characteristic one is selected. This is important because the character of a material is known to change quaUty with concentration and environment. For example, anethole, ben2aldehyde, and citral taste different with and without acid. Gamma-decalactone has different characters at different levels of use. -/ fZ-Butyl phenylacetate with acid is strawberry or fmity without acid it is creamy milk chocolate. 2,5-Dimethyl-4-hydroxy-3-(2Fi)-furanone with acid is strawberry without acid it is caramel or meat. 

A more complex flavor development occurs in the production of chocolate. The chocolate beans are first fermented to develop fewer complex flavor precursors upon roasting, these give the chocolate aroma. The beans from unfermented cocoa do not develop the chocolate notes (84—88) (see Chocolate and cocoa). The flavor development process with vanilla beans also allows for the formation of flavor precursors. The green vanilla beans, which have Htfle aroma or flavor, are scalded, removed, and allowed to perspire, which lowers the moisture content and retards the enzymatic activity. This process results in the formation of the vanilla aroma and flavor, and the dark-colored beans that after drying are the product of commerce. 

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