86 THE AGRICULTURAL CHEMISTRY OF CACAO. 



The following show the detailed composition of the fresh 

 fruits of each variety, of the various parts of the fruits, and the 

 distribution of the constituents in the parts of the fruit : 



TABLE I. 



WHOLE FRUIT OF CACAO, VARIETY " CALABACILLO." 



Water ... .... ... 78*790 



1. Albuminoids ... ... ... 1*470 



2. Theobromine ... ... ... -234 



3. Cafleine ... ... ... -015 



4. Indeterminate nitrogenous matters ... '067 

 Fat... ... ... ... 3-093 



Glucose ... ... ... -274 



Sucrose ... ... ... '006 



Starch ... ... ... '844 



Astringent matters ... ... 2*332 



Pectin, etc. ... ... ... 5'221 



Cacao- red ... ... ... -888 



Digestible fibre ... ... 5-405 



Woody fibre ... ... ... 3-122 



Tartaric acid free ... ... *324 



Acetic acid free ... ... -054 



Tartaric acid combined ... ... *716 



Iron peroxide ... ... ... -003 



Magnesia ... ... ... *120 



Lime ... ... ... -042 



Potash ... ... ... -468 



Soda ... ... ... -038 



Silica ... ... ... -007 



Sulphuric anhydride ... ... "044 



Phosphoric anhydride ... ... -152 



Chlorine ... ... ... -032 



99-267 



1. Containing nitrogen ... ... '212 



2. ... .. -072 



3. ... ... -004 



4. _ ... -0^0 



Total nitrogen ... ... .325 



