61 



Cuticles of Cocoa beans, variety Forastero. 



Dried. Fermented and cured. 



Water .., 11-840 11-840 



1. Albuminoids ... 6-603 6*1^0 



•2. Indeterminate nitrogenous matters traces 3 *394 



3. Theobromine ... 3-808 -909 



.6. Caffeine ... -306 -547 



Fat ... 2-186 8-680 



Glucose ... 5-200 -714 



Sucrose ... -473 Nil. 



Starch ... 6-779 3-682 



Astringent matters ... -561 4*350 



Pectin, etc. ... 5-849 5-895 



Cocoa-red ... 3-662 3*100 



Digestible fibre ... 34-100 31*292 



Woody fibre ... 12*753 9*640 



Tartaric acid, free ... 3-148 -420 



Acetic acid, free ... traces 1*140 



Tartaric acid, combined ... 1'823 3*456 



Iron peroxide ... '052 -218 



Magnesia ... .379 1-035 



Lime ... '156 -224 



i^otash ... 1*288 2*038 



Soda ... -078 -194 



SiHca ... -015 -250 



Sulphuric anhydride ... '161 -122 



Phosphoric anhydride ... -509 -807 



Chlorine ... -265 -023 



99*994 100*020 



1. Containing Nitrogen ... 1-056 -981 



2. „ „ ... trace '543 



3. „ „ ... -544 -274 



4. „ „ ... -087 -155 



Total Nitrogen ... 1-687 1*953 



Composition of the kernels of the beans dried, and fermented and cured of 



" Forastero.'' 



Water 



1. Albuminoids 



2. Indeterminate nitogenous matters 



3. Theobromine 



4. (Jaffeine 

 Fat 



Glucose 

 Sucrose 

 Starch 



Astringent matter 



Pectin, etc. 



Cocoa-red 



Digestible fibre 



Woody fibre 



Tartaric acid, free 



Acetic acid, free ... 



Tartaric acid, combined 



Iron peroxide 



Magnesia 



liime 



Potash ,„ 



Dried. 



Fermented and cu 



5-000 



6*280 



7.228 



6-13 » 



4-081 



2-525 



1*321 



1-480 



-332 



-414 



45-831 



52-120 



•247 



-566 



1-373 



Nil. 



9*043 



6-750 



7-329 



3-470 



2-068 



•770 



2-311 



2-850 



3-969 



5-752 



5-435 



6-200 



•057 



0-420 



Nil. 



-600 



•729 



-596 



•048 



-057 



•680 



.621 



•153 



•154 



•951 



-776 



red. 



