Dr. Lucius Nicholls 231 



Minimum Maximum Average 

 Percentages 



Water 7973 88-5 8090 



Albuminoids, astringents, &c. 0*56 072 0*5 d'7 



Glucose 8-34 I3'I2 813 



Sucrose ... ... ... 0*40 o - 95 0-4 I 



Starch ... ... ... ... Trace 



Non-volatile acids (reckoned 



as tartaric) ... ... ... 0*25 0*42 o*2 0*4 



Iron oxide 0-03 0-03 0*03 



Salts (potash, soda, calcium 



and magnesium) ... ... 0*40 0*45 0-4 0*45 



Volatile acids Nil Nil Nil 



Alcohol... ... ... ... ,, ,, ,, 



Harrison gives a table in which the com- 

 positions of sweatings are stated to contain 

 acetic acid and .alcohol. This shows that his 

 samples had undergone slight fermentation, for 

 these bodies are absent from the fresh fruits. 



Now the amount of acetic acid and alcohol 

 present depends entirely upon the amount ot 

 fermentation which the sweatings have under- 

 gone ; thus, if the sample unpreserved is ex- 

 amined one day and again the next, a great 

 difference in the quantity of these will be 

 found. The sugar disappears and gives rise 

 to acetic acid and alcohol, and the amount of 

 these depends upon the varieties of organisms 

 present. The amount of acetic acid may be 

 4 per cent, or more. 



The sweating of cacao is in fact the fermen- 

 tation of the sugars of the saccharine pulp. 

 The organisms acting on this, proceed to con- 

 vert the glucose into alcohol and acetic acid ; 

 this takes place with a rise of temperature, 



