Dr. Oscar Loew 49 
changes are due to several enzymes. A proteo- 
lytic enzymebrings on the decrease of protein 
and the corresponding increase of amido-com- 
pounds, while oxidizing: enzymes, generally 
liberated from the protoplasm upon its death, 
cause the decrease of tannin and cacao red 
and their change to other compounds. The 
most conspicuous changes are, therefore, only 
possible after the death of the protoplasm, 
which is a desirable factor. Hence, it is a 
mistaken idea of Zipperer that the changes 
are due to a germination process of the seeds. 
He has even attributed the rise in temperature 
of the fermenting pulp cacao to this process, 
considering it analogous. to the behaviour of 
barley on the malting floor. This error can 
only be explained by the fact that he has never 
witnessed the fermentation of cacao or coffee ; 
for germination changes are not in the least 
apparent. 
Another result is the change of flavour. In 
the fresh state the seeds have a raw, bitter, 
and astringent flavour, while after fermenta- 
tion and drying the bitter and disagreeable 
taste has entirely disappeared. This change 
is doubtless due in a certain measure to the 
decrease of tannin; that is, to its change by 
oxidation to a brown substance, as in the case 
of the persimmon fruits, mentioned on p. 47." 
1 The opinion of Harrison already mentioned, that the 
decrease of the astringent taste is due to a hydrolysis, is 
erroneous and would be without analogy. 
4 
