SUBJECTS chocolate

Cocoa butter is the common name given to the fat obtained by subjecting chocolate Hquor to hydrauHc pressure. It is the main carrier and suspending medium for cocoa particles in chocolate Hquor and for sugar and other ingredients in sweet and milk chocolate. 

Cocoa butter is the fat obtained from subjecting chocolate liquor to pressure. Since the alkaloids are sparingly soluble in fat, only trace amounts of theobromine and caffeine in cocoa butter have been reported. The theobromine and caffeine content of four cocoa butter samples averaged 0.008% and 0.038%, respectively.33... 

Gandy. Chocolate is subject to flavor or microbiological change. Inclusions such as nuts and fillings such as caramel are susceptible to water gain or loss. Chocolates, which are stable, are packaged in greaseproof papers and moisture/fat barriers such as polypropylene film (see Chocolate and cocoa). 

The Science of Chocolate by Stephen Beckett, Royal Society of Chemistry, Cambridge, 2000, is probably the best general introduction to the subject, and contains sufficient scientific content to stimulate, while avoiding being overtly technical. Highly recommended. 

Annex II lists foodstuffs for which only certain of the annex I additives may be used. Such foodstuffs include cocoa products and chocolate products, fruit juices and nectars, jam, jellies and marmalades and partially dehydrated and dehydrated milk, which are the subjects of EU vertical standards, and a number of other foods including frozen unprocessed fmit and vegetables, quick-cook rice, non-emulsified oils and fats, canned and bottled fruit and vegetables, bread made with basic ingredients only, fresh pasta and beer. 

The density of crude oil is on the order of 0.85 g/cm, so if the sea surface is calm, an oil spill will initially form a slick. The slick is subject to physical processes, such as advection and turbulence, causing it to move vertically and/or horizontally. Advection tends to lead to dispersal or, if land is nearby, shoreline stranding. Turbulence promotes the formation of emulsions, called chocolate mousse, which can be transformed via weathering into tarballs. The lower-molecular-weight compounds tend to evaporate or dissolve. Some fractions of petroleum have solubilities in seawater on the order of tens of milligrams per liter. Some are also photochemically oxidized. 

As it turns out, the fourth chapter of Albertus opusculum hermeticum happens to deal with the subject of The Sublimation of Mercury, and it also happens to make repeated mention of the pseudo-milk-chocolate, or faeces, encountered in the initial phases of an alchemical operation. It reads as follows ... 

Six healthy volunteers, three males and three females, aged 20-25 years, and weighing 50-60 kg, participated in the study. Female volunteers were non-pregnant. All subjects were non-smokers. After informed consent was obtained, all subjects refrained from tea, coffee, carbonated beverage and chocolate for six days before and during the study. 

Rios LY, Gonthier MP, Remesy C, Mila I, Lapierre C, Lazarus SA, Williamson G, Scalbert A. 2003. Chocolate intake increases urinary excretion of polyphenol-derived phenolic acids in healthy human subjects. Am J Clin Nutr 77 912-918. 

The composition of chocolate is subject to a number of international laws that have relevance to the composition and authenticity of the cocoa butter... 

Dr. Ferri s group has reported that dark chocolate, but not white chocolate, reduces blood pressure in healthy subjects they worked with. Then the Willy Wonka doctors wondered whether dark chocolate could actually lower blood pressure in people with hypertension. They recruited twenty patients who had never been treated for their elevated blood pressure, which was from 140 to 159 systolic and 90 to 99 diastolic, and fifteen similar individuals who had normal blood pressure readings. All of the subjects avoided red wine and green tea during the study period. 

Regardless of the mechanisms involved, these results provide additional evidence for the concept that the intake of dietary flavonoids can be associated with improvements in the oxidant defense system that are physiologically relevant. This concept is further supported by the finding by Actis-Goretta et al. (unpublished), that 2 hours after the consumption of 105 g of chocolate, the depletion of a-tocopherol in plasma oxidized with AAPH was slower than in the same subjects before, and 6 hours after, chocolate consumption. 

However fascinating is the history of cacao, its acceptance in our current practical lives scarcely gives due credit to the exalted status it enjoyed in the ancient Central American cultures. Social custom and traditions passed over into and shaped its acceptance in our European culture, and in many countries it still constitutes an expensive luxury. Poetry and music, as esthetic forms of literature, have not neglected cacao and chocolate as themes. However, commercial exploitation and technological advances in agriculture and the manufacturing and processing arts and sciences constitute the major portion of our literature on this subject today. 

Janet eats some chocolate every single day. (action taken by subject)... 

---