Dr. Lucius Nicholls 237 
Theobromine and Theine.—This was esti- 
mated by Kunge’s method; in three samples 
two showed a slight loss relative to the fats 
and the third showed practically no loss. 
Cacao Red. — Determined by Zipperer’s 
method : the possible errors in the technique 
for estimating these complex products render 
it impossible to gauge very small losses. The 
fact that cacao red can be found in the later 
sweatings shows that there is some loss, 
Albumen, Fibrin, Gluten, &c., show a slight 
loss. 
Bitter Principle.—The nature of this and its 
analysis have not yet been determined. 
If cacao beans are broken up, an equal 
quantity of water added and the mass filtered, 
the bitterness will be found to have come away 
with the small quantity of water ; if the filtrate 
is now boiled with a very dilute mineral acid 
it ceases to be bitter. 
Undoubtedly bitterness is lessened by the 
fermentation of the beans. But as the bitter- 
ness can be easily got rid of by the manu- 
facturer, it does not appear desirable to carry 
fermentation to the stage of putrefaction when 
this bitterness disappears. 
Salts-—These remain practically constant. 
A small amount probably diffuses out from the 
kernel. 
Acetic Acid, Alcohol and Acetic Ether.— 
These diffuse into the bean from the exterior, 
also small amounts are formed in the kernel. 
