106 THE AGRICULTURAL CHEMISTRY OF CACAO. 



TABLE XVIII. 



Composition of the Sweatings from a Mixture of- 



CaLABACILLO AND FoRASTERO. 



84-817 

 ■062 

 •250 



11-604 

 •638 

 •354 

 •180 

 ■340 

 •892 

 •290 

 •038- 

 •074 

 ■029- 

 •354 

 •004 

 •021 

 ■038 

 •007 



100-000- 

 •010 

 •040 



Examinations made by us of the process of sweating showed 

 clearly that at first an alcoholic fermentation takes place 

 accompanied by a rise in temperature of the material ; later a 

 little acetic ether is produced either as a direct product of fer- 

 mentation or by the interaction of the alcohol and the acetic acidi 

 produced, and that, finallj', the fermentation becomes an acetic 

 one, the temperature in the fermenting boxes gradually rising so 

 high as to practically stop the alcoholic fermentation, 



The results of the examinations and analyses show that the 

 process of fermentation or sweating in cacao consists in an 

 alcoholic fermentation of the sugars in the pulp of the fruit 

 accompanied by a loss of some of the albuminoid and indeter- 

 minate nitrogenous constituents of the beans. Probably the 

 albuminoid constituents are first changed into amides and other 



