Dr. J. Sack 147 
which would obstruct the removal of the enzyme 
by water very considerably, so for this reason 
it was removed. The alcohol was rapidly 
poured off, and the kernels exposed to the air 
until the alcoholic smell had disappeared ; this 
took place within a few hours ; the beans were 
then reduced to a pulp and ether poured over 
them, and then run off to remove the greater 
part of the fat. 
Having again been dried in the air, the 
cacao was mixed with water, and, after being 
shaken, left to stand for six hours; it was then 
filtered through sieves and afterwards through 
linen. Whilst being filtered alcohol was added, 
and the fine flaky precipitate, which sinks 
rapidly, freed by pouring off the fluid on top. 
The residue was washed with alcohol and 
ether, and dried in the air, and a light brown 
mass containing much nitrogen was obtained. 
About half a gramme of this residue was 
obtained from several kilos of seed. The 
material was not further refined, as the work- 
ing of ferments is strongly retarded with this 
operation of repeated solution and _precipi- 
tation. 
Now, as already mentioned, the finely 
crushed beans do not discolour after having 
been placed in boiling water, but they do if 
a few fresh beans are mixed with them. In 
lieu, however, of intermixing some fresh beans, 
the enzyme containing residue was added, and 
after a few hours the discolouration set in. 
