34 COCOA 



CHAV. 



during curing to about 587 parts, while 41'3 parts are 

 lost. By far the greater portion of this loss is water 

 (32*9 parts); a small proportion goes in albuminoids 

 (1*2); 2 parts of starch are lost, out of 6 parts; and 

 2*9 parts of astringent matters (cacaool) disappear out 

 of 4*9. The rest (T4 parts) is lost in other substances 

 (fibre, pectin, indeterminate nitrogenous matter, etc.). 

 The sugar of the kernel is doubtless lost mainly as 

 acetic acid (like the sugar of the pulp), and the starch 

 also, after conversion into sugar. The differences in 

 the mineral substances are of no great importance. 



CHEMISTRY OF THE MARKETABLE BEAN 



The relation between the weights of cuticle and 

 kernel in the marketable bean is about 1 to 5, the 

 weight of the cuticle being about 1 6 per cent of the 

 weight of the seed. But there is much variation, and 

 Zipperer l found the amount of cuticles of a few 

 different sorts to be as follows : Caracas 20 per cent, 

 Trinidad 14 per cent, Puerto Cabello 15 per cent, 

 Soconusco 19 per cent. 



A short review may now be given of the chemical 

 constitution of the marketable bean, which has been 

 the subject of investigation by several analysts. Only 

 the main facts, however, and the analyses of the more 

 recent investigators, are of importance for the purposes 

 of this handbook. 



The analysis of Forastero kernels made by Professor 

 Harrison has already been given (see p. 33). It is 

 convenient to repeat his figures here in the form of 

 percentages, and to compare them with a combination 

 of the figures found by Zipperer : 



1 Die Schokoladefabrikation, p. 74. 



[TABLE 



