AGRICULTURAL CHEMISTRY OF CACAO 195 



Astringent matters 



Pectin, &c. 



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 



(1) Containing nitrogen 



(2) 



(3) 



(4) 



Total nitrogen 



DlSTBIBUTION 01' THE CONSTITUENTS OF THE FeESH CaCAO FeUIT, VaEIETY 



" FOBASTHBO " 



Per cent, of part 



Kernels ot 



Beans. 



5-40 



Cuticles 



and pulp. 



4-73 



Hnsks. 

 89-7 



Water 



(1) Albuminoids 



(2) Indeterminate nitrogenous : 



(3) Theobromine 



(4) Caffeine 

 Fat . 

 Glucose 

 Sucrose 

 Starch 



Astringent matters 

 Pectin, &c. 

 Cacao -red . 

 Digestible fibre . 

 Woody fibre 

 Tartaric acid, free 

 Acetic acid, free 

 Tartaric acid, combined 

 Iron peroxide 

 Magnesia . 

 Lime . 



matters 



•9746 

 •2605 

 •1471 

 •0476 

 •0119 

 •6524 

 •0089 

 •0495 

 -3186 

 -2643 

 •0745 

 -0833 

 •1519 

 •1867 

 •0020 

 nil. 

 •0263 

 •0007 

 •0245 

 •0056 



39273 

 •0501 

 nil. 

 •0164 

 •0028 

 •0199 

 •0473 

 •0043 

 •0617 

 •0051 

 •0532 

 •0333 

 •3105 

 •1161 

 •0286 



trace. 

 •0166 

 •0005 

 •0034 

 -0014 



75-9750 



-9136 



-0278 



-0880 



nil. 



1-276 



8-708 



nil. 



•3999 



-1546 



-8942 



•5671 



3^6352 



4-7522 



•2246 



-0530 



■5213 



-0081 



-0907 



-0332 



