106 THE AGRICULTURAL CHEMISTRY OF CACAO. 



TABLE XVIII. 



COMPOSITION OF THE SWEATINGS FROM A MIXTURE OF- 



CALABACILLO AND FORASTEBO. 



Water ... ... ... 84-817 



1. Albuminoids ... ... ... -062 



2. Indeterminate nitrogenous matters ... '250 

 Glucose ... ... ... 11-604 



Sucrose ... ... ... -638 



Astringent matter, &c. ... ... '354 



Alcohol ... ... ... -180 



Tartaric acid, free ... ... -340 



Acetic acid, free ... ... -892 



Acetic acid, combined ... ... -290 



Iron peroxide ... ... -038 



Magnesia ... ... ... -074 



Lime ... ... ... -029 



Potash ... ... ... -354 



Soda ... ... ... -004 



Sulphuric anhydride ... ... *021 



Phosphoric anhydride ... ... '038 



Chlorine -007 



100-000 



1. Containing nitrogen ... ... '010 



2. ... ... '040 



Examinations made by us of the process of sweating showed 

 clearly that at first an alcoholic fermentation takes place 

 accompanied by. a rise in temperature of the material ; later a 

 little acetic ether is produced either as a direct product of fer- 

 mentation or by the interaction of the alcohol and the acetic acid 

 produced, and that, finally, the fermentation becomes an acetic 

 one, the temperature in the fermenting boxes gradually rising so 

 high as to practically stop the alcoholic fermentation, 



The results of the examinations and analyses show that the 

 process of fermentation or sweating in cacao consists in an 

 alcoholic fermentation of the sugars in the pulp of the fruit 

 accompanied by a loss of some of the albuminoid and indeter- 

 minate nitrogenous constituents of the beans. Probably the 

 albuminoid constituents are first changed into amides and other 



