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Report of the Puerto Rico Agricultural Experiment Station (Paperback) Loot Price: R326
Discovery Miles 3 260
Report of the Puerto Rico Agricultural Experiment Station (Paperback): Puerto Rico Agricultural Station

Report of the Puerto Rico Agricultural Experiment Station (Paperback)

Puerto Rico Agricultural Station

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Loot Price R326 Discovery Miles 3 260

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This historic book may have numerous typos, missing text or index. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. 1907. Not illustrated. Excerpt: ... The changes brought about by the fermentation have been minutely examined by J. B. Harrison, chemist in British (ruiana. Some of the changes observed, as, for example, the decrease of protein in the seed and the increase of amido compounds, are only incidental and not of any importance, since they do not affect the color, which is simply due to the action of a proteolytic enzym in the seed. The principal conclusions reached by Harrison a are that the process of "fermentation or sweating in cacao consists in an alcoholic fermentation of the sugars in the pulp of the fruit accompanied by a loss of some of the albuminoid and indeterminate nitrogenous constituents of the beans, and some parts of the carbohydrates other-than sugars undergo hydrolysis and either escape in the runnings from the boxes in the form of glucose or undergo in turn the alcoholic and acetic fermentations." Further he declares: " During this change some of the astringent matters, to which the somewhat acrid taste of the raw beans is due, are also hydrolyzed, and thus a marked improvement in flavor is gained." Finally he adds: "This work has necessarily only resulted in a partial and incomplete study of the results of the fermentation." The so-called fermentation is carried out either by heaping the fresh seeds, after separating them from the shell, on the floor or in receptacles and covering them with banana leaves or with cloth. The floor or the receptacles slope so that the watery products can escape during the fermentation. A period of two to six days, according to circumstances, is usually allowed for fermentation. The height of the heaped seed measures 1 to 1.5 meters and over. In some countries the highest temperature allowed for fermentation is 45 C, in others 50 C. According to Hart6...


Imprint: General Books LLC
Country of origin: United States
Release date: 2012
First published: 2012
Authors: Puerto Rico Agricultural Station
Dimensions: 246 x 189 x 1mm (L x W x T)
Format: Paperback - Trade
Pages: 24
ISBN-13: 978-1-150-04791-6
Categories: Books
LSN: 1-150-04791-7
Barcode: 9781150047916

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