( 79 ) 



Date of the analysis 



'29th Sept. | |st October, l iJ October 4 th October 



in the sugar content, nor to a neutralisation of the acid but solelv 

 to combustion and thus destruction of the organic acid itself. 



C. Tamarind (Tamarindus). 



The tamarind fruits remain on the tree untill they are fully ripe 

 and thus do not undergo any after-ripening process after being 

 plucked or shaken off. In the unripe state the flesh is white and 

 hard and fills, the whole pod so that the woody skin is firmly attached 

 to it. Later on, when the fruit ripens, the flesh becomes tender and 

 brown and owing to evaporation, shrinks in such a way that a large 

 empty space exists between the dry pulp and the hard skin. The 

 composition of the pulp of tamarind fruits in several stages of 

 ripeness is given here, (see p. 80). 



In this case too the starch has become transformed into sugar, 

 during the ripening but this time not into sucrose, but into a mixture 

 of glucose and fructose. At the same time a great deal of water 

 was evaporated, causing the fruit to shrink in its envelope and 

 finally much acid was consumed by respiration, since the amount 

 of total tartaric acid in the dessicated fruit was smaller than that 

 in the so much more juicy one of a month before. The increase 

 of the percentage sugar after the period of maturity is due to the 



