xii. a, i Brill: Fermentation of Philippine Cacao 9 



Table V carries some further analytical data in regard to 

 these samples of cacao. All these results are calculated on the 

 basis of the water-free product in order that they may be 

 directly comparable with each other and with the results listed 

 in Table VI. All results were obtained from the shelled seeds. 

 Table V. — Analytical data of Philippine cacao. 



[Numbers give percentages.] 



Sample No. 



(2 



i 



1 



J 



EH 



* 



°§ 



p 



.Q 

 5 



I 



i 



in 



1 



1 



£ 



a 

 c 



1 



< 



1 



1 



! 

 I 



< 



3 



p 



1 



c 



*" c 



III 



C-U. 



48.13 



0.71 



12.13 



0.73 



2.08 



3.62 



4.83 



14.83 



16.25 



5.05 



2.39 



4.06 



0-2 



52.27 



1.27 



12.81 



0.63 



0.85 



5.14 



4.31 



14.13 



12.88 



5.57 



2.16 



3.39 



C-4 



52.06 



1.11 



12.25 



0.46 



0.11 



5.52 



4.27 



14.69 



13.13 



5.10 



2.43 



3.35 



0-6— 



51.00 



0.90 



12.06 



0.45 



0.00 



5.41 



4.04 



15.71 



11.88 



4.63 



2.30 



3.26 



C-6 



55.34 



1.10 



11.44 



0.10 



0.00 



5.85 



4.04 



15.43 



12.25 



4.92 



2.45 



3.13 



C-7 



53.13 



0.84 



12.19 



0.36 



0.00 



5.91 



3.65 



15.36 



11.25 



4.70 



1.80 



2.72 



C-6-y 



56.69 



0.84 



11.38 



0.27 



0.00 



4.58 



2.88 



11.12 



11.08 



2.95 



1.63 



2.77 



C-6-TD 



53.62 



0.75 



13.06 



0.49 



0.27 



4.81 



3.13 



11.14 



12.75 



2.93 



1.46 



2.35 



C-6-y-S 



50.79 



0.70 



12.69 



0.15 



0.00 



4.62 



3.55 



13.48 



11.38 



4.10 



2.55 



3.51 



C-6-TD-S 



50.11 



0.80 



13.43 



0.15 



0.45 



4.26 



4.11 



17.91 



12.83 



4.60 



2.60 



3.30 



C-7-C 



50.08 



1.06 



12.94 



0.39 



0.56 



3.96 



2.96 



14.26 



11.58 



5.12 



2.12 



2.70 



C-7-T.. 



46.12 



1.10 



13.19 



0.77 



0.22 



5.17 



3.27 



14.86 



13.50 



5.22 



2.58 



2.52 



C-7-A 



45.64 



1.20 



12.75 



0.92 



0.10 



5.36 



3.59 



14.63 



13.88 



4.90 



2.32 



3.82 



F-U 



43.67 



0.70 



12.88 



0.91 



1.71 



2.33 



6.20 



14.78 



17.13 



4.93 



2.42 



4.17 



F-2 



49.92 



0.80 



13.50 



0.13 



1.83 



6.00 



6.31 



14.61 



15.00 



4.77 



2.33 



3.67 



F-4 



49.93 



1.05 



13.00 



0.02 



1.38 



5.18 



4.83 



13.94 



15.00 



4.98 



2.42 



3.74 



F-5 



51.09 



0.85 



13.13 



0.25 



0.22 



5.42 



4.31 



14.76 



13.07 



4.55 



2.23 



3.02 



F-6_._. 



52.21 



0.88 



13.91 



0.21 



0.45 



5.49 



4.20 



14.21 



14.13 



4.68 



2.20 



2.82 



F-7 



53.55 



1.02 



13.00 



0.10 



0.27 



5.92 



3.69 



14.75 



12.13 



4.77 



2.57 



2.99 



F-6-y 



50.30 



0.75 



13.38 



0.24 



0.00 



4.52 



3.07 



10.65 



11.07 



2.55 



1.16 



2.16 



F-6-TD 



55.99 



1.00 



13.88 



0.05 



0.40 



5.07 



3.35 



10.71 



8.85 



3.25 



1.38 



2.03 



F-7-C 



46.29 



1.08 



13.50 



0.33 



0.64 



4.15 



5.09 



14.39 



14.85 



5.27 



2.12 



2.51 



F-7-T 



48.36 



0.80 



13.75 



0.44 



0.30 



4.18 



3.55 



14.88 



12.03 



5.00 



2.24 



2.91 



F-7-A 



41.67 



0.85 



13.69 



0.87 



0.61 



4.56 



3.55 



14.44 



12.50 



4.98 



2.22 



2.78 



Average of C-U 



























to C-7, inclu- 



























sive 



51.99 



0.97 



12.15 



0.46 



0.51 



5.24 



4.19 



14.69 



12.96 



4.99 



2.22 



3.32 



Average of F-U 



























to F-7. inclu- 



























sive 



50.06 



0.88 



13.24 



0.27 



0.98 



4.89 



4.76 



14.51 



14.41 



4.78 



2.36 



3.40 



» For general methods of analysis, see Parry, E. J., Foods and Drugs. Scott, Greenwood & 

 Son, London (1911), 1, 20. 



For purposes of comparison some figures taken from a paper 

 by Ridenour 9 are entered in Table VI. I have recalculated these 

 to the dry weight of the cacao in order that they may be directly 

 comparable with the results of Table V. 



"Ridenour, William E., Am. Journ. Pharm. (1895), 67, 207. 



