It is closely allied to theobromine, the alkaloid of cocoa, and also to uric acid. [Please select]
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_ The mild stimulating property which cocoa possesses is due to the presence of the two substances, theobromine and caffein. [Please select]
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The presence of theobromine is peculiar to cocoa, but caffein is a stimulating principle which also occurs in tea and coffee. [Please select]
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_ It is commonly stated that during fermentation there is generated theobromine, the alkaloid which gives cacao its stimulating properties, but the estimation of theobromine in fermented and unfermented beans does not support this. [Please select]
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