(1)The Fermentation of Cacao(2)Chemistry and its Relations to Daily Life(3)Industrial Poisoning from Fumes, Gases, and Poisons of Manufacturing Processes(4)The Application of Physico-Chemical Theory to Technical Processes and Manufacturing Methods

Abstract

(1) THIS is a collection of essays published JL during the last few years in Germany, Holland, the United States, and this country, discussing the methods and effects of fermentation as applied to the preparation of cacao (“cocoa”). Raw cacao beans, on being removed from the pods and placed in covered heaps, undergo alcoholic and acetic fermentation of the adherent pulp. This loosens the testa of the beans, and improves the quality of the kernel by reducing the amount of bitter astringent substances, developing the aroma, and producing the desired chocolate colour. As to how precisely the improvement is effected there is difference of opinion. Oxidation, either direct or by means of an oxidase; the action of acetic acid, or of heat, or of glucoside-splitting enzymes, are some of the explanations put forward.

(1) The Fermentation of Cacao.

Edited by H. H. Smith. With a foreword by Sir George Watt, C.I.E. Pp. lv + 318. (London: John Bale, Sons, and Danielsson, Ltd., n.d.) Price 10s. net.

(2) Chemistry and its Relations to Daily Life.

By Prof. L. Kahlenberg Prof. E. B. Hart. Pp. vii + 393. (New York: The Macmillan Company; London: Macmillan and Co., Ltd., 1913.) Price 5s. 6d. net.

(3) Industrial Poisoning from Fumes, Gases, and Poisons of Manufacturing Processes.

By Dr. J. Rambousek. Translated and edited by Dr. T. M. Legge. Pp. xiv + 360. (London: Edward Arnold, 1913.) Price 12s. 6d. net.

(4) The Application of Physico-Chemical Theory to Technical Processes and Manufacturing Methods.

By Prof. R. Kremann. Translated from the German by H. E. Potts, and edited by Dr. A. Mond. Pp. xv + 212. (London: Constable and Co., Ltd., 1913.) Price 5s. 6d. net.