8 The Philippine Journal of Science mi 



This cacao was fermented by placing the wet beans in beakers, 

 at the top and bottom of which were layers of cotton to retain 

 the juices given off when the beans underwent fermentation and 

 to prevent the too rapid escape of the moisture from the beaker. 

 Twice daily the beans were removed from the beakers and care- 

 fully stirred in order that they might ferment uniformly and 

 that they might come in contact with the air. They were kept 

 in an incubator at a temperature of 37.5° C. This was neces- 

 sary, since the small bulk of seeds allowed the heat from the 

 fermentation to escape so rapidly that, if left in the open air, the 

 fermentation would have been very incomplete. Under these 

 conditions the highest temperature reached by any of the samples 

 was 45° C. The criollo fermented much more rapidly than 

 the forastero. Active fermentation was practically complete 

 at the end of four days, and a considerably finer product re- 

 sulted, judging by the odor, color, and other organoleptic prop- 

 erties. More difficulty was experienced in fermenting forastero. 

 The fermentation proceeded considerably more slowly, and the 

 temperature did not rise high enough to kill the germ of the 

 seeds in all cases ; consequently there was a tendency to sprout. 

 In larger masses of the beans the temperature would undoubt- 

 edly rise higher and the germ would be destroyed, but the above 

 tendency illustrates the difference in the speed of fermentation 

 of the two types under the conditions of the experiment. 



(a) Samples C-6-y and F-6-7 were sterilized by heating in 

 hot water until the germ was killed and the activity of the 

 enzymes destroyed. When the samples had become cool, yeast 

 was added, and they were incubated. 



(6) The treatment of samples C-6-TD and F-6-TD was 

 identical in all respects with that of samples C-6-y and F-6-7, 

 except that taka-diastase was added instead of yeast. 



(c) Sample C-6-y-S had yeast added, but it was not sterilized. 



(d) Sample C-6-TD-S had taka-diastase added, but it was 

 not sterilized. 



(e) Samples C-7-C and F-7-C had chloroform placed on the 

 sterile cotton covering to prevent the introduction of yeast and 

 of bacteria. From time to time additional amounts of chloro- 

 form were added to take the place of the volatilized portion. 



(/) Samples C-7-T and F-7-T had toluene added instead of 

 chloroform. The subsequent treatment was identical with that 

 of samples C-7-C and F-7-C. 



(g) Samples C-7-A and F-7-A had alcohol added instead of 

 chloroform or toluene. The subsequent treatment was identical 

 with that indicated in paragraphs "e" and "f." 



