BROOKES et a1.-TOXICITY OF ORGANIC SULPHIDES. I V 111 4. The presence of purple beans in fermented and dried West African Amelonado cocoa is not necessarily deleterious. It is probably preferable to have a product showing a degree of purple rather than completely brown since, to achieve the latter effect, prolonged fermentation is required with the danger of loss of cocoa flavour. In beans which have been fermented for at least 4 days, the anthocyanin concentration after drying was reduced to less than 5% of that initially present.
5.The duration of fermentation is related to batch size and where small quantities, up to approximately 250 Ib. of wet beans, are fermented, the recommended 6 days is unnecessarily long. With large heaps it is possible that longer fermentation times are required to increase the uniformity of the product.6. Qualitative chromatographic analysis has shown that West African Amelonado contains two principal anthocyanins, four catechins and three leucocyanidins.These compounds would appear to be identical with those found in Trinidad I.C.S. I material.A series of benzyl phenyl sulphides substituted by halogens and other groups, together with some of the corresponding sulphoxides and sulphones, are characterized, and their toxicities to the eggs and young mites of the glasshouse red spider (Teirunychus lelurius, L.) are tabulated and discussed, especially as regards the effect of substituent groups on toxicity.