Annual Report of the Puerto Rico Agricultural Experiment StationU.S. Government Printing Office, 1907 - Agriculture |
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acetic acid Agent in Charge AGRICULTURAL EXPERIMENT STATION animals aroma arsenate of lead bananas beans Bordeaux mixture breeding Cabezona cacao carried cattle causing cent citrus fruits coffee color cotton cowpeas crop disease eggs emulsion entomologist exports fermentation fertilizers fiber flavor fumigated fungi fungus grass groves growers growing grown growth guava imported improvement increase industry infested insects island juice kerosene kerosene emulsion killed lands large number larvæ lime magnesia mango manure mealy bug ment methods muskmelon native nitrogen observed obtained Office of Experiment orange orchard OSCAR LOEW oxidizing enzym parasites parchment envelope Paris green pests phosphoric acid pineapple plantations planters plants plats PORTO RICO AGRICULTURAL potash pounds production pulp purple scale RICO AGRICULTURAL EXPERIMENT samples season sections seed beds slime tissue slimy soil Special Agent spraying sugar cane tannin temperature testa ticks tion tobacco trees trial varieties various wind-breaks yield young
Popular passages
Page 2 - STATION. [Under the supervision of AC TRUE, Director of the Office of Experiment Stations, United States Department of Agriculture.] WALTER H.
Page 51 - ... change the alcohol formed by the yeast by oxidation, either wholly or partly, into acetic acid. These processes cause a rise of temperature and the death of the cells of seed and slime tissue, whereupon the juice of the slime tissue, more or less altered, collects at the bottom of the receptacles, together with the acetic acid produced. The chief object of the fermentation is to shrink the slime tissue or pulp attached to the testa of the seed, allowing the remnants either to be washed away,...
Page 42 - 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....
Page 52 - The fermentation has also an indirect influence on changes going on within the seed, inasmuch as by the temperature produced (40° to 50° C.) the cells of the seeds are killed, thus liberating the oxidizing enzyms, which cause the formation of the brown color, by oxidation of the tannin of the seed.
Page 41 - Cacao beans are sometimes kept in jars and allowed to "sweat," or undergo a sort of fermentation which improves their flavor, but this custom is not universal. Many families, after having dried the beans in the sun, keep them until required for use, when they toast them as we do coffee, grind them, and make them into chocolate. Chocolate made from the newly ground bean is especially rich and aromatic.
Page 1 - No. 7 of this station. Respectfully, DW MAY, Special Agent in Charge. Dr. AC TRUE, Director Office of Experiment Stations, US Department of Agriculture, Washington, DC Publication recommended. AC TRUE, Director. Publication authorized. JAMES WILSON, Secretary of Agriculture.
Page 55 - After the fermentation and washing the parchment the coffee is readily dried, either on cement floors exposed to sun and air, or better in rotating cylinders through which warm air passes. At a certain degree of dryness the parchment becomes brittle and breaks easily in the milling process, which thus removes the parchment envelope and silver skin from the seeds. In fact, the milling must be done while the parchment is still warm. This milling is in many cases done in London, and not in the country...
Page 5 - Second in importance was the appropriation made by the insular legislature of $20,000 for the erection of a building for the exclusive use of the experiment station.
Page 46 - If, however, the death of the protoplasm is produced by strong acids or boiling temperature,14 the oxidases will also be killed and no color change will be noticed, as the tannins and other readily oxidizable matters in the juices can not easily take up the atmospheric oxygen without the assistance of oxidases. A further control experiment was made in which the pulped cacao (seed with testa and attached slime layer) was boiled for about twenty minutes with dilute sulphuric acid of 2 per cent. The...
Page 51 - Rico, fermented cacao seeds are placed in a small baker's oven for about one hour, until the testa have become very brittle and can be easily removed. This roasting temperature is kept considerably lower than that required for baking bread. The cacao butter is not removed in Porto Rico, and therefore the chocolate manufactured there has an exquisitely fine aroma. SUMMARY. The fermentation process itself is due in the first place to yeast cells which multiply rapidly in the saccharine juice oozing...