THE AGRICULTURAL CHEMISTRY OF CACAO. 101 



TABLE XIV. 



Besults of Fermenting and Curing 100 Parts of the Bbans 

 WITH Cuticles and Pulp of " Calabacillo." 



Water 



Albuminoids 



Indeterminate nitroge- 



neous matters 

 "Theobromine 

 ■Caffeine 



Fat 



'Glucose 



Sucrose 



Starch 



Astringent matters 



Pectin, etc. .. . 



■Cacao-red ... 



Digestible fibre 



Woody fibre 



Tartaric acid, free ... 



Acetic acid, free ... 



Tartaric acid, comb. 



Iron peroxide 



Magnesia ... 



Lime 



Potash 



Soda 



Silica 



Sulphuric anhydride 



Phosphoric anhydride 



Chlorine 



FreA, 



61-780 

 3-904 



•274 



•814 



•075 



15.361 



•862 



•032 



2-406 



2-776 



•733 



1-772 



4-847 



2-219 



•253 



nil. 



•392 



•018 



•225 



•054 



•528 



•143 



•009 



•194 



•442 



•012 



Cured. 



100132 



2-702 

 2-719 



1-168 



•584 



•039 



15-361 



•342 



•009 



r979 



2-000 



1-007 



•912 



4^379 



2^074 



•201 



•327 



•420 



•039 



•258 



•078 



•424 



•045 



•024 



•021 



■419 



•0C7 



Loss 

 in Curing. 



37-538 



59-078 

 1-185 



+ ^894 



•230 

 •036 

 nil. 

 •520 

 •023 

 •427 

 •776 

 •374 

 •860 

 •468 

 •145 

 •042 

 •327 

 •028 

 •021 

 •033 

 •024 

 •104 

 •098 

 •015 

 •173 

 •023 

 ■Oil 



+ 



