Dr. J. Sack 139 
however, was first necessary in order to decide 
this positively. 
For this purpose four baskets were taken, 
each filled with 7 kilos of cacao. These 
baskets were placed upon stones to allow the 
liquor to drain away. 
To the baskets Nos. 1 and 2 nothing further 
was added; to the contents of basket No. 3 was 
added a certain quantity of formaldehyde, and 
to the contents of basket No. 4 some chloroform. 
Now formaldehyde and chloroform are both 
substances which exercise a stupefying or even 
deadly effect upon all forms of life, but do not 
disturb chemical combinations; therefore, if 
the fermentation is due to a chemical process, 
the temperature in the four baskets would have 
risen to the same level; and if to a biological 
process then in that case the temperature in 
baskets Nos. 1 and 2 would have risen, and that 
in baskets Nos. 3 and 4 would have remained 
at the level of the surrounding atmosphere. 
In process of time the temperature in baskets 
Nos. 1 and 2 rose to 40° C., while that in baskets 
Nos. 3 and 4 remained at the level of the sur- 
rounding atmosphere, that is to say 28°C. In 
baskets Nos. 1 and 2, where the fermentation 
was thus in full operation, some chloroform was 
placed, as a further proof, whereupon the 
temperature after some hours dropped from 
40° C. to 28° C., and fermentation ceased. 
From this test it thus follows that the fer- 
mentation of the cacao beans is not due to a 
chemical but to a btological process. 
