54 



Distribution of the constituents of the fresh Cocoa fruit, variety " Calahan'IJo 



Percentagt of 



Kernels of 



Cuticles 



Husks 



bBans. 



and pulp. 







10*03 



9 38 



80-5^» 



Water 



3*7751 



8-2169 



66 7980 



"1 All. 1 ^ ^ 1 ^ 



1. Albuminoids 



•6716 



•0861 



•6125 



2, 'I'heobromine 



iooo 





•0/ o7 



3, Caffeine 



•0: 08 



•0038 



Is ]1. 



4. Indeterminate nitrogenous matter 



•0532 



Traces. 



•0136 



Fat 



2 • 9343 



•0413 



•1177 



Glucose 





• OboU 



•1064 



Sucrose 



Traces. 



•OUoz 



Traces. 



•Starch 



•o77o 



•Ooso 



37 • 80 



Astringent matters ... 



•5019 



•0370 



1 ^7931 



x^ectin, etc. 



. OA?;Q 



. A7A 4 



1 . QC AA 



Cocoa-red 



•2961 



•04. 9 



. e ,1 o o 



•o4.38 



Digestible fibre, etc. ... 



•5127 



•5316 



4 '3607 



TT" J ill — 



>> 0()dy fibre 



•3039 



•1262 



2 • 69 1 7 



lartaric acid free 



•0( 79 



•0412 



•274:S 



Acetic acid free 



JNil 



xSll 



AS 4 A 



Tartaric acid combined 



. A/17Q 



•U4/c5 



. f\OQA 





I; on peroxide 





. AAOA 

 • UUU'l 



. AA 1 ft 



Magnesia 



•0325 



•0107 



•0765 



Lime 



•0050 



•0051 



•0314 



Potash 



•0844 



•0182 



•3659 



Soda 



•0240 



•0038 



•0101 



iSilica 



•0016 



•0002 



•00*1 



Sulphuric anhydride ... 



•0080 



•• (>20 



•0338 



Phosphoric anhydride... 



0/ ol 



. A 1 AO 



• 1 08 





Chlorine 



•0019 



•0016 



• 0290 





10-0293 



9-3750 







80 4616 



1. Contains nitrogen ... 



•1074 



138 



975 



"U. ** 



•0417 



•0072 



•0233 



3. " " 



•0031 



•0011 



Ml. 



4. ** 



•0085 



Traces. 



•0-17 



Total nitrogen 



•1607 



•0221 



•1425 



Whole fruit of Cocoa, variety Forastero.'' 



Water ... ... 81^^77 



1. Albuminoids ... ... 1 • 234 



2. Theobromine ... ... ^152 



3- Caffeine ... ... -015 



4. Indeterminate nitrogenous matters ... -175 



Fat ... ... 1-800 



Glucose ... ... -927 



Sucrose ... ... ^054 



starch ... ... -780 



AstriDgent matters ... ^424 



Pectin, etc. ... ... 1-022 



Cocoa-red ... ... -684 



Digestible fibres ... 4 097 



Woody fibre ... ... 5-055 



Tartaric acid, free ... ... ^255 



Acetic acid, free ... ... -053 



