storage and Packing --Continued. 



1260. STEEMSON, B. T. Investigations into the relative 

 humidity of air in cacao stores. Gold Coast Dept. Agr. B. 

 22:45-53. 1930. 24 G56B 



1261. YOUNG, A. H. Cocoa storage in Nigeria. Cocoa 

 Res. Conf. Rpt. & Proc. 1945:118-119. 1945. 68.39 C64 



Precautions against deterioration. 



Biochemistry 



1262. ACHCENICH, R. Beitrag zum vitamin-D-gehalt 

 der kakaoschalen. Tierernahrung 8:276-286. Ref. 1936. 

 384 B47T 



Reports results of tests using shells from various 

 varieties of cacao. 



English translation in Knapp, A. W. Vitamin D in cacao 

 shell, [1938?] p. 34-42. 68.3 K72V 



1263. ADAM, W. B., HARDY, F., and 

 NIERENSTEIN, M. The catechin of the cacao bean. 

 Amer. Chem. Soc. J. 53:727-728. Feb. 1931. 381 Am33J 



Table summarizes analytical data for beans from four 

 sources in West Africa, Java, and Trinidad. 



1264. ADAM, W. B. Determination of the colour- 

 producing constituents of the cacao bean. Analyst 53: 

 369-372. July 1928. 382 Anl 



Describes method of determining the substances 

 responsible for changes in color during fermentation, and 

 of showing the extent of the alteration. 



1265. BAUER, K. H., and SEBER, L. Vergleichende 

 untersuchungen liber die zusammensetzung der fette von 

 keimen, samenschalen und kotyledonen der samen von 

 Theobroma cacao Linn6. Fette u. Seifen 45:293-299. 

 June 1938. 384 C422 



Includes tables showing composition of beans from 

 various sources. 



Abstract by H. C. Doyne and O. J. Voelcker in Trop. 

 Agr. [Trinidad] 16:144, June 1939. 26 T754 



1266. BIRCH, H. F., and HUMPHRIES, E. C. The 

 biochemistry of the cacao bean; present state of 

 knowledge. Imp. Col. Trop. Agr. [Trinidad] Cacao Res. 

 Ann. Rpt. (1938)8:40-42. Ref. 19^9. 68.39 Cll 



Survey of investigations performed during the 

 preceding ten-year period. 



1267. BIRCH, H. F. Investigation of the purple 

 colouring matter of cacao beans. Imp. Col. Trop. Agr. 

 [Trinidad) Cacao Res. Ann. Rpt. (1939)9:51-52. 1940. 

 68.39 Cll 



1268. BONDAR, G. Sobre o quimica do cacau Almeida. 

 Campo [Rio de Janeiro] 10(110):36-37. Feb. 1939. 



9.2 C16 



1269. BUTTER-FAT-CONTENT of "black" cacao. Gt. 

 Brit. Imp. Inst. B. 41:234-236. Oct./Dec. 1943. 26 G79 



Brief report of investigations in Nigeria by J. West. 



1270. DODD, A. S. The natural occurrence of boron 

 compounds in cacao and cacao products. Analyst 52:459- 

 466. Aug. 1927. 382 Anl 



Table on p. 462 shows boric acid content of cacao beans 

 from 12 localities. 



1271. DOPPLER, C. L. Onderzoekingen over enkele 

 bestanddeelen van de cacao, meer in het bijzonder over 

 eenige daarin voorkomende celwandstoffen. Haarlem, 

 Ensched§, [1936h 155 p., illus. Ref. 68.3 D72 



Proefschrift- Techn. hoogeschool. Delft. 

 English summary. 



Investigations on the composition of the cacao fruit, 

 especially some principal cell wall materials. 



1272. DOYNE, H. C, and HARTLEY, K. T. Butter fat 

 content of Nigerian cacao. West African Agr. Conf. 

 Papers 3(1, Nigeria):193-195. 1938. 27 W52 



Includes data on seasonal variation in butterfat content 

 and on effect of fermentation on shell content of the bean. 



1273. DOYNE, H. C, and VOELCKER, O. J. Butter fat 

 in cacao. Trop. Agr. [Trinidad] 16:76-78. Ref. Apr.- 

 1939. 26 T754 



Occurrence of butterfat in relation to individual trees, 

 botanical variety, methods of preparation of beans for 

 market, and seasonal variation. 



1274. DUTHIE, D. W. Biochemical problems in cacao 

 production. Imp. Col. Trop. Agr. [Trinidad] Cacao Res. 

 Ann. Rpt. (1936)6:48-51. 1937. 68.39 Cll 



Statement of problems in connection with type, fermen- 

 tation, drying, roasting, and chemical components. 



1275. DUTHIE, D. W. The determination of Unnins in 

 cacao kernel. Analyst 63:27-31. Ref. Jan. 1938. 



382 Anl 



1276. DUTHIE, D. W. Observations on the biochemis- 

 try of cacao kernel. Imp. Col. Trop. Agr. [Trinidad] 

 Cacao Res. Ann. Rpt. (1937)7:47-51. Ref. 1938. 



68.39 Cll 



Biochemistry - -Continued. 



1277. FINCKE, H. Kleine beitrage zur untersuchungen 

 von kakaobohnen und kakaoerzeugnissen (V. Mitt.) I. ijber 

 die farbenden stoffe der kakaobohnen und kakaoerzeug- 

 nisse. Z. f. Untersuch. der Lebensmtl. 55:559-566. 

 June 1928. 384 Z39 



Includes determinations on cacao materials from 

 several sources. 



1278. FINCKE, H. Ueber den samen und das samenfett 

 von Theobroma bicolor. Off. Internatl. du Cacao et Choc. 

 B. Off. 1:163-166, illus. Apr. 1931. 68.38 Of2 



Summaries in German, French, English, Spanish, and 

 Italian. 



1279. FINCKE, H. Ueber die bestimmung des 

 fettgehaltes von rohkakaobohnen. Off. Internatl. des 

 Fabric, de Choc, et Cacao. B. Off. 4:163-167. Apr. 1934. 



68.38 Of2 



Summaries in English, French, Spanish, and Italian. 



1280. FINCKE, H. Untersuchungen iiber bestandteile 

 der kakao-rohbohnen. Tropenpflanzer 31:295-308. Ref. 

 Aug. 1928. 26 T75 



1281. HARDY, F. The non- volatile acids of cacao seed 

 pulp and cacao sweatings. Soc. Chem. Indus. J. 44:305T- 

 306T. June 19, 1925. 382 M31 



Method of identification as citric acid. 



1282. HEER, A. N. DE. Determination of moisture- 

 content in cacao beans. Gold Coast Dept. Agr. B. 23:53- 

 59. 1930. 24 G56B 



1283. HEIM DE BALSAC, F. Acquisitions recentes, 

 touchant la biochimie du cacao. Leur importance pour sa 

 production. Acad. d'Agr. France Compt. Rend. 19:862- 

 872. Oct. l6, 1933. 14 P215Bc 



Discusses vitamin content of cacao beans and its 

 physiological action, effect of massive doses of cacao on 

 animal metabolism, and delayed fermentation of cacao. 



1284. HEIM DE BALSAC, F., LABBE, H., and 

 LERAT, R. Presence, dans la ffeve du cacao, de diverses 

 vitamines, facteurs essentials de la nutrition. Internatl. 

 Cong. Trop. and Subtrop. Agr. Compt. Rend. 6(2):339-342. 

 1932. 26 In86 



Includes comparisons of sterol content of beans from 

 six sources. 



1285. HEIM DE BALSAC, F., LABBE, H., and 

 LERAT, R. Sur un point essential de la bromatologie du 

 cacao. Ses vitamines les theobromost^rols et leur action 

 biologique. B. Agr. du Congo Beige 21:993-995. Sept. 

 1930. 24 K83 



Includes comparison of sterol content of cacao beans 

 from six sources. 



1286. HUMPHRIES, E. C. A critical investigation of the 

 tetrachlorethane extraction method for determining 

 theobromine in cacao. Imp. Col. Trop. Agr. [Trinidad] 

 Cacao Res. Ann. Rpt. (1938)8:38-39. Ref. 1939. 



68.39 Cll 



Experiments on Forastero and CrioUo types. 



1287. HUMPHRIES, E. C. A new method for estimating 

 total alkaloids in cacao. Imp. Col. Trop. Agr. [Trinidad] 

 Cacao Res. Ann. Rpt. (1938)8:36-37. Ref. 1939. 



68.39 Cll 



Includes table comparing analyses of the alkaloid 

 contents of several varieties. 



1288. HUMPHRIES, E. C. A note on the estimation of 

 fat in cacao. Imp. Col. Trop. Agr. [Trinidad] Cacao Res. 

 Ann. Rpt. (1938)8:39-40. Ref. 1939. 68.39 Cll 



1289. HUMPHRIES, E..C. Studies on tannin com- 

 pounds. 1. Changes during autolysis of minced cacao 

 bean. Biochem. J. 38:182-187. 1944. 382 B52 



1290. JENSEN, H. R. Cacao tannin and its determina- 

 tion. Analyst 53:365-368. July 1936. 382 Anl 



Table. shows tannin measurements for various types of 

 cacao. 



1291. KADEN, O. F. Untersuchungen der gerbstoff- 

 gehaltes der kakaobohnen. Versuch erner chemischen 

 zuchtwahl der kakaobaume. Tropenpflanzer 42:409-418, 

 illus. Ref. Nov./Dec. 1939. 26 T75 



Tannin content of cacao beans and the importance of 

 chemical analysis in evaluating cacao varieties. 



1292. KNAPP, A. W. The pigment of cacao bean. 

 Trop. Agr. [Trinidad] 15:258. Nov. 1938. 26 T754 



Excerpts from his What Shall We Call the Natural 

 Unchanged Pigment of the Cacao Bean, in Off. Internatl. 

 du Cacao et du Choc. B. Off. 8:209-215, 1938. 



1293. KNAPP, A. W., and HEARNE, J. F. The 

 presence of leuco-anthocyanins in CrioUo cacao. Analyst 

 64:475-480. July 1939. 382 Anl 



Reports presence of leucg-anthocyanins in all parts of 

 the cacao fruit. 



39 



