65 



of acetic acid not present in the original material. Both yarietiea haye 

 lost some of the more soluble constituents of their mineral ingredient!. 



Comparison of the losses apparently undergone by the whole material 

 ■ubmitted to fermentation and by the kernels of the beans lead to the 

 conclusion that, as might be expected, a certain amount of change in 

 place has occurred in the constituents of the kernelt of the beans and 

 the cuticles and pulp The kernels show a much more marked loss of 

 astringent matters than do the whole beans and to this loss much of the 

 improvement in flavour must probably be due. 



It is also seen by examination of these results that it is probabl© that 

 during the sweating process slight changes in the position of the consti- 

 tuents of the beans of the two varieties have taken place leading in some 

 cases to apparent gains of constituents in one or other of the kinds. It 

 was found that the original sample consisted approximately of one-fifth 

 beans of Calabacillo and four-fifths beans of Forastero. The following 

 shows the losses resulting from the fermentation of the mixture and we 

 think may be considered as a fairly reliable indication of the changes 

 which ordinarily take place during the fermentation and curing of 

 «oooa : — 



Losses resulting from the fermentation and curing of a mixture of beans •/ 

 " Calabacillo^' and Forastero. ' 



Water ... ... 56 419 



Albuminoids ... ... '982 



Indeterminate nitrogenous matters ... -229 



Theobromine ... ... -159 



Caffeine ... ... Nil. 



Fat ... ... Nil. 



Glucose ... ... -301 



Sucrose ... ... -429 



Starch ... ... 1-280 



Astringent matters... ... 1'258 



Pectin .... ... -518 



Cocoa-red ... ... -270 



Digestible fibre ... ... 1-167 



Woody fibre ... ... '518 



Tartaric acid, free ... ... '130 



Acetic acid, free ... ... + '257 



Tartaric acid combined ... .063 



Iron peroxide ... ... + "010 



Magnesia ... ... '021 



Lime ... ... 004 



Potash ... ... 114 



Soda ... ... 002 



Silica ... ... + -010 



Sulphuric anhydride ... "030 



Phosphoric anhydride ... "156 



Chlorine ... ... '022 



There has occurred a loss in almost all c mstituents of the eocoa, the 

 only gains being in acetic acid, a product of the fermentation, and in 

 iron peroxide and silica due to dirt and dust picked up during the final 

 drying As a check on the accuracy of these results we obt^iined a 

 sample of the liquid running from the sweating boxes, the constituents 

 of which consist of matters removed fiom the fermenting material and 

 we found it contained, with the exception of theobromine, either the 

 missing soluble constituents or the soluble products of their alteration 

 and of that of the less soluble carbohydrates. 



