Dr. Lucius Nicholls 231 
Minimum Maximum Average 
Percentages 
Water ... ‘ 79°73 88°5 so—9o 
Albuminoids, astringents, &e. 0°56 0°72 0'5—0'7 
Glucose es ean in 8°34 13°12 8—13 
Sucrose se ais ve 0°40 0°95 0'4—I 
Starch . Trace 
Non- volatile acids (reckoned 
as tartaric) . si sis 0°25 0°42 «0'2—0°4 
Iron oxide... 0°03 0°03 0°03 
Salts (potash, soda, “Calcium 
and magnesium)... se 0°40 0°45 0'4—0'45 
Volatile acids ... ae bas Nil Nil Nil 
Alcohol... ane ue Sa a rf mr 
Harrison gives a table in which the com- 
positions of sweatings are stated to contain 
acetic acid and alcohol. This shows that his 
samples had undergone slight fermentation, for 
these bodies are absent from the fresh fruits. 
Now the amount of acetic acid and alcohol 
present depends entirely upon the amount ot 
fermentation which the sweatings have under- 
gone; thus, if the sample unpreserved is ex- 
amined one day and again the next, a great 
difference in the quantity of these will be 
found. The sugar disappears and gives rise 
to acetic acid and alcohol, and the ecneunt of 
these depends upon the varieties of organisms 
present. The amount of acetic acid may be 
4 per cent. or more. 
The sweating of cacao is in fact the fermen- 
tation of the sugars of the saccharine pulp. 
The organisms acting on this, proceed to con- 
vert the glucose into alcohol and acetic acid ; 
this takes place with a rise of temperature, 
