Chocolate Powder Modifications

Gunpowder, Brown. See BkPdr Modification, known as Brown-, Cocoa or Chocolate Powder described in Vol 2 of Encycl, p B173-L. It is also listed under CANNON PROPELLANT on p C30-L of Vol 2... 

Cocoa Powder, also known as Chocolate Powder or Brown Powder. See Vol 2, pB173 L, under Black Powder Modifications. Marshall, Diet (1920) 23 gives the following compn ... 

Modifications of user properties have various origins. First, the process of size reduction itself may change the shape of the particles. Some properties, like taste, are sometimes directly induced by the particle size at the bio-sensor s scale. For example, it is now widely known that the gustative quality of chocolate is related to particle size. Another direct consequence of size reduction is an increase of the external specific surface area, that is widely used to enhance the rate of transport phenomena, for example in the case of dissolutions or in fluid/solid extractions. For a given particle size distribution, powder properties may be a consequence of the particles shape. 

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