Dr. Fickendey 67 



of the results of fermentation. In fermenting 



<^ 



the beans, the chief aim is to kill the germ 

 each one contains but to kill it in such a way 

 that the enzymes l present are not destroyed 

 at the same time. 



This statement is confirmed by the fact that 

 the most important changes which manifest 

 themselves after fermentation has taken place, 

 both to the eye in the brown colouration of the 

 cotyledons, and to the palate in the reduction 

 of the bitter taste so well known in unfermented 

 beans can also be obtained without ferment- 

 ing the cacao by killing the germs in the beans 

 in such a way as not to render the enzymes 

 less efficient. This can be done by the use 



1 These enzymes are organic catalyzers. By a 

 catalyzer is understood a substance which is able, 

 through its mere presence, and without the substance 

 itself undergoing any alteration, to alter the rapidity of 

 the chemical changes that the beans undergo, and in 

 most cases to quicken them. These organic catalyzers, 

 known as enzymes, differ from inorganic ones in that 

 they are more individualized, that is to say, each 

 enzyme is only able to influence one quite definite 

 process, as, for instance, the diastase known in distilling, 

 which brings about the conversion of starch into 

 sugar. Inorganic catalyzers, on the other hand, as, for 

 instance, finely-divided platinum, used in the self- 

 ignition of gas lamps, are able to influence a whole 

 series of widely different processes. These enzymes, in 

 their behaviour, i.e., in the effect they have on surround- 

 ing substances, are similar to albuminous bodies. They 

 are soluble in water, and lose their efficiency if the 

 watery solution -is heated to a temperature approaching 

 the coagulation temperature of albumen. 



