THE AGRICULTURAL CHEMISTRY OP CACAO. 105 



The following shows the losses resulting from the fermenta- 

 tion of the mixture and we think may be considered as a fairly 

 reliable indication of the changes which ordinarily take place 

 during the fermentation and curing of cacao : 



TABLE XVII. 



LOSSES RESULTING FROM THE FERMENTATION AND CURING OF A 



MIXTURE OF BEANS OF " CALABACILLO " AND " FORASTERO." 



Water ... ... ... ^6419 



Albuminoids 



Indeterminate nitrogenous matters 



Theobromine 



Caffeine ... ... ... nil - 



Fat ... ... ... nil- 

 Glucose 

 Sucrose 



Starch ... ... ... 1-280 



Astringent matters 



Pectin 



Cacao-red ... ... ... '270 



Digestible fibre ... ... ... 1*167 



Woody fibre ... ... ... '518 



Tartaric acid, free 



Acetic acid, free ... ... ... + '257 



Tartaric acid, combined ... ... '053 



Iron peroxide ... ... ... ' + '010 



Magnesia 



Lime ... ... ... -004 



Potash ... ... ... *1H 



Soda ... ... ... '002 



Silica ... ... ... + '010 



Sulphuric anhydride ... ... '030 



Phosphoric anhydride ... .'.. 



Chlorine ... ... ... '022 



There has occurred a loss in almost all constituents of the 

 acao, the only gains being in acetic acid, a product of the fer- 

 mentation, and in iron peroxide and silica due to dirt and dust 

 picked up during the final drying. As a check on the accuracy 

 of these results, a sample of the liquid running from the sweat- 

 ing boxes was obtained, the constituents of which consist of 

 matters removed from the fermenting material and was found 

 to contain with the exception of theobromine, either the missing 

 soluble constituents or the soluble products of their alteration, 

 and of that of the less soluble carbohydrates. 



