Dr. J. Sack 147 



which would obstruct the removal of the enzyme 

 by water very considerably, so for this reason 

 it was removed. The alcohol was rapidly 

 poured off, and the kernels exposed to the air 

 until the alcoholic smell had disappeared ; this 

 took place within a few hours ; the beans were 

 then reduced to a pulp and ether poured over 

 them, and then run off to remove the greater 

 part of the fat. 



Having again been dried in the air, the 

 cacao was mixed with water, and, after being 

 shaken, left to stand for six hours; it was then 

 filtered through sieves and afterwards through 

 linen. Whilst being filtered alcohol was added, 

 and the fine flaky precipitate, which sinks 

 rapidly, freed by pouring off the fluid on top. 

 The residue was washed with alcohol and 

 ether, and dried in the air, and a light brown 

 mass containing much nitrogen was obtained. 



About half a gramme of this residue was 

 obtained from several kilos of seed. The 

 material was not further refined, as the work- 

 ing of ferments is strongly retarded with this 

 operation of repeated solution and precipi- 

 tation. 



Now, as already mentioned, the finely 

 crushed beans do not discolour after having 

 been placed in boiling water, but they do if 

 a few fresh beans are mixed with them. In 

 lieu, however, of intermixing some fresh beans, 

 the enzyme containing residue was added, and 

 after a few hours the discolouration set in. 



