THE AGRICCLTCEAL CHEMISTRY OF CACAO. 



105 



The following shows the -losses resulting from the fermenta- 

 tion of the mixture and we think may be considered as a fairly- 

 reliable indication of the changes which ordinarily take place 

 during the fermentation and curing of cacao : — 



TABLE XVII. 



Losses resulting prom the Fermentation and Curing op a 

 MIXTURE OP Beans op " Calabacillo " and "Forasteeo." 



Water 



Albuminoids 



Indeterminate nitrogenous matters 



Theobromine 



Caffeine 



Fat 



Glucose 



Sucrose 



Starch 



Astringent matters 



Pectin 



Cacao-red 



Digestible fibre 



Woody fibre 



Tartaric acid, free 



Acetic acid, free ... 



Tartaric acid, combined 



Iron peroxide 



Magnesia 



Lime 



Potash 



Soda 



Silica 



Sulphuric anhydride 



Phosphoric anhydride 



Chlorine 



56-419 



•982 



•229 



•159 



nil. 



nil. 



•301 



•429 



1-280 



1-258 



•518 



•270 



1-167 



•518 



•130 



. -257 



•053 



- -010 

 •021 

 ■004 

 •114 

 •002 



- •OlO 

 •030 

 •156 

 •022 



There has occurred a loss in almost all constituents of the 

 cacao, the only gains being in acetic acid, a product of the fer- 

 mentation, and in iron peroxide and silica due to dirt and dust 

 picked up during the final drying. As a check on the accuracy 

 of these results, a sample of the liquid running from the sweat- 

 in" boxes was obtained, the constituents of which consist of 

 matters removed from the fermenting material and was found 

 to contain with the exception of theobromine, either the missing 

 soluble constituents or the soluble products of their alteration 

 and of that of the less soluble carbohydrates. 



