Dr. Oscar Loew 61 



when passing through the pulper, which easily 

 separates the skin and fibrous layer. Attached 

 to the pulper is a conical sieve (" separateur ") 

 placed in a horizontal position, which retains 

 the fruits which have accidentally escaped 

 pulping, and they are carried back to the 

 pulper. 1 



In order to understand the fermentation 

 process it must be remembered that on the 

 surface of all sweet fruits are a great many 

 yeast cells and bacteria. When, by pulping, 

 the sweet juice is forced out and spread all 

 over the separated skin, and over the pulped 

 coffee, it is not surprising that these organisms 

 develop rapidly. The sweet juice not only 

 contains sugar, but also some nitrogenous and 

 mineral matters required for the development 

 of organisms. 



An examination of the skin with a high 

 magnifying power, several hours after pulping, 

 shows numerous cells of Saccharomyces, which 



1 It has been proposed to dry the pulp and bring it 

 into commerce as a cheap substitute for coffee. When 

 well pressed to remove the caffein and then mixed with 

 molasses, it might serve as a food for hogs. Greshoft 

 holds that its best use would be as a manure and gives 

 the following composition in the air-dry state : 



Per cent. 



Caffein I'l 



Carbohydrates 23-3 



Albumin ... ... .., ... ... 7'6 



Cellulose i6'i 



Water 14-9 



Fat 3*3 



Ash 6-9 



