96 THE AGRICULTURAL CHEMISTRY OF CACAO. 



TABLE IX. 



KERNELS OP THE BEANS OF " CALABACILLO " DRIED, AND 

 FERMENTED AND CURED. 



"Dried. 



Water 5-000 



1. Albuminoids 10202 



2. Indeterminate nitrogenous matters ... -809 



3. Theobroinine 2-059 



4. Caffeine -164 



Fat 44-574 



Glucose 1-510 



Sucrose traces. 



Starch 5735 



Astringent matters ... ... ... 7*624 



Pectin, etc 1*586 



Cacao-red 4-497 



Digestible fibre, etc 7-287 



Woody fibre 4-617 



Tartaric acid, free ... ... ... -120 



Acetic acid, free ... ... ... nil. 



Tartaric apid, combined '726 



Iron peroxide -048 



Magnesia ... ... ... ... '493 



Lime -082 



Potash 1-283 



Soda -364 



Silica -024 



Sulphuric anhydride... ... ... '120 



Phosphoric anhydride ... ... 1-141 



Chlorine -028 



1. Containing nitrogen ... 



Totil niliogen 



100-000 



1-662 

 1-29 



634 



i 47 



2472 



