AGRICULTURAL CHEMISTRY OF CACAO 209 



Pectin -518 



Caoao-red ......... '270 



Digestible fibre 1-167 



Woodjr fibre -518 



Tartaric acid, free ........ '130 



Acetic acid, free ........+ -257 



Tartaric acid, combined ....... -063 



Iron peroxide ........+ '010 



Magnesia ......... '021 



Lime '004 



Potash -114 



Soda -002 



Silica + -010 



Sulphuric anhydride ....... '030 



Phosphoric anhydride ....... 'IBS 



Chlorine "022 



There has occurred a loss in almost all constituents of 

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

 the fermentation, 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 sweating-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.* 



TABLE XVIII 

 Composition of the Sweatings from a Metubb of Calabacillo and 



foeasteeo 



Water 84-817 



(1) Albuminoids "062 



(2) Indeterminate nitrogenous matters .... "250 

 Glucose 11-604 



