126 



Tin Philippine Journal of Science 



191E 



Table II. — Tentu for emuhin. 



SKKIK.S 1 



10 cc. water, 10 cc. pulp extract, 48 hours at 3tP- C 



10 cc. nmyi;<lalin Bolution, 10 cc. pulp extract. 4K hours at 38° C. 



10 cc amyifdalin solution, 10 cc. pulp extract hiiated, 48° C 



10 cc. amyerdalin solution, 10 cc. pulp water, 48 hours at 38° C. 





Test for— 



Glucose. 



• + + 



+ + 

 + 4 



Hydro- 

 cyanic 

 acid. 



1 



Benzal- 

 dehyde. 



i 



SERIE.S 2. 



10 ec. water, 10 cc. seed extract. 48 hours at 38° C , — 



10 cc. amytfdalin solution, 10 cc. seed extract. 48 hours at 38^ C I — 



10 cc. amyfrdalin solution, 10 cc. seed extract heated, 48 hours 



at 38 °C - 



SERIES 3. 



10 cc. water, 10 cc. fermented seed extract, 70 hours at 38^ C - 

 10 cc. amy^alin solution, 10 cc. fermented seed extract, 70 hours 



atsaoc - 



10 cc. amygrdalin solution, 10 cc. fermented seed extract heated, 70 



hours at 38° C- 



• + means slight test, + + means fair tpst. - 

 test, wherever used in this paper. 



-1- ~ means Kood lest, -(- -f- 4- -(- means stronK 



The amygdalin solution was a 10 per cent solution in water. 

 The results of the tests for emulsin with amygdalin were in 

 all cases negative, A test for glucose was obtained in series 1, 

 but this positive test was due to the presence of invert sugar in 

 the original pulp. The tests for hydrocyanic acid and benzal- 

 dehyde were negative in all cases. This is different from the 

 results obtained by J. Sack," who claims to have obtained a split- 

 ting of amygdalin by the enzymes in cacao. 



Table III. — Tests for casease. 



SERIES 1. 



ICc. N'lo 

 NaOH. 



Trypto- 

 phane re- 

 action. 



20 cc. water, 10 cc. pulp extract, 48 hours at 38° C I 0.05 



20 cc. casein solution, 10 cc. pulp extract. 48 hours at 38° C 1.60 



20 cc. casein solution. 10 cc. pulp extract heated. 48 hours at38°C 0.35 



20 cc. casein solution, 10 cc. water. 48 hours at 38° C 0.35 



" H. H. Smith, The Fermentation of Cacao, 148. 



