295 



INDEX. 



Unless otherwise specified all processes, terms, <S<:., in the 

 following Index only refer to Cacao and its preparation. 



ACETIC acid and alcohol, 24, 35, 41, 57, 62, 63, 81, 82, 83, 92, 95, 

 100, 101, 103, 106, 126, 141, 142, 143, 151, 182, 

 223, 231, 232, 233, 234, 236, 237, 238, 239, 242- 

 249. 253, 273, 275, 281, 282 

 ,, ,, ,, fermentation, 231 



,, ,, its action, 182, 183 

 ,. ,, in cacao, 237 



,, producing bacteria, 242, 243 

 ether in cacao, 237 



,, fermentation and temperatures, 106, 107 

 Acidification with coffee, 129 

 Africa and washing cacao, 208 

 Agar tubes and cacao cultures, 240 

 Agricultural News (W.I.) on fermentation, 280, et seq. 

 Air and the part it plays in oxidation, 68 

 ,, for drying, 270 

 ,, needed for fermentation, 140 

 ,, ,, to cause change of colour, 149 

 Airing washed cacao, 209 

 Albumen in cacao, 237 



Alcohol and acetic acid, 141, 151 (see also above] 

 ,, ,, ,, in coffee fermentation, 62 

 ,, fermentation, 231 

 ,, vinegar, xxiv, xxxiv, i 

 becomes acetic acid ; due to bacteria, 143 

 for curing cacao well spoken of, 256 

 from cacao, 219 

 in cacao, 237 



,, fermentation and its work, 41 



its decomposition into acetic acid probably caused by bac- 

 teria, 143 



,, transformed from sugar, 223, 253 

 Alcoholic acetic fermentation, 92 



,, ,, ,, and the changes it produces, 83 



Alkaline solution causes a lighter break in fermented cacao, 183 

 ,, ,, for acetic acid, 183 



,, treatment (see Potash) 



