Note:  Do not rely on this information. It is very old.


Theobromine, C7H8N4O2, occurs largely in the cocoa bean (Theobroma excao), from which it may be obtained by boiling wIth water, adding lead acetate, evaporating, and extracting the residue with alcoho1. It forms small crystals of the RhomblC system, which sublime if carefully heated. It has a slightly bitter taste, and dissolves to a small extent in water and alcohol. It forms salts with, acids, most of which are, however decomposed by water. Its constitution is very similar to that of theine or caffeine, and xanthine (q.v.), the compound being dimethylxanthine; C5H2(CH3)2N4O2, while theime possesses the constitution of trimethyl xanthine. The chemical deportment of these substances is also, as would be expected, very simllar.