& Cie.) |73·39|8·880| — | — |0·1266| 8·72 | — | ————+——————————————————+————-+————-+————-+————+——————+——————+——————+ a|Shells |76·63|6·786| — | — |0·0499| 9·77 | — | b|Germs |72·91|6·173| — | — |0·0805|10·18 | — | | | | | | | | | | ————+——————————————————+——————+—————- | | | | | | No.| Description | | | | H | I | | % | % ————+——————————————————+——————+—————- 1|Thomé II |0·0375|0·1013 2|Java I |0·0704|0·0525 3|Thomé I |0·0287|0·1091 4|Caracas I |0·0185|0·0425 5|Puerto-Cabello |0·0610|0·0480 6|Machala |0·0270|0·0466 7|Samana |0·0212|0·1319 8|Accra |0·0191|0·0662 | | | | | | | | | | | | 9|Ariba |0·0262|0·0806 10|Machala + Thomé I |0·0272|0·0590 11|Thomé + Machala |0·0280|0·0770 12|Cameroon |0·0246| — 13|Thomé I + Samana |0·0258|0·1162 14|Thomé II, Samana +| | |Accra. |0·0308|0·1004 15|Accra + Thomé II |0·0290|0·0801 16|A | — | — 17|B | — | — 18|C | — | — 19|Monarch Ariba | | |(R. & Cie.) |0·0558| — 20|Helios Ariba | | |(R. & Cie.) |0·0446| — ————+——————————————————+——————+—————- a|Shells |0·3884|0·0545 b|Germs | — | — | | | 1) See Table 9 A and Table 10. The foregoing tables provide us with a general idea of the chemical constituents of the cacao bean, but their distinctive properties, both chemical and physical, still remain to be defined, with which we accordingly proceed, as such data will on the one hand enable us to grasp how loss may be avoided in the manufacture of cacao and chocolate wares, and at the same time render intelligible familiar processes connected therewith. As we have seen, the following substances occur in cacao in varying amounts: 1. Water. 2. Fat. 3. Cacao-red. 4. Theobromine. 5. Albumen. 6. Starch. 7. Cellular tissue or cellulose. 8. Small percentages of grape and cane sugar. 9. Mineral or ash stuffs. Like the majority of plants and plant products, the cacao bean consists of vesicles or cells, closed on all sides and arranged in a series of layers. They are constructed of cellular tissue or cellulose, and contain fat, albumen, water, starch, theobromine, cacao pigment, besides sugar and salts in inferior quantities. 1. ~Water or Moisture.~