ee. se 
ee 
71 
Series VIT.—Nuts from same tree as Series V, 
but dead ripe. 
| Average 
No. 
Average - 
ae Nutminus  q, : Copra (an- 
Husk. inet Shell. | Meat. hydrous), 
a ; + ae ted ag Cee Fe ae = 
Bs so | 3 al as Noe es fale Ft= bo = pe te 
ee 4 ie = $ |/a/8/& |g |8E/88i a] $. 
of ee a oe ee Cee eh eS 
= wv ae | o o 5) i eo 
had a mee eee te 4 Flale | a |e lm 
} aed eas i on a Sar, | | ee i ak APA bale 
11,624} 545 | 38.6 | 1,079 | 66.4 | 217 {18.4 7 462 | 28.4 | 51.9 | 48.1 | 240 | 63.9 
1,493 | 486 82.6 1,007 | 67.4 202 13.5 | 450 80.1 55.1 | 44.9 | 248 | 66.0 
1, 427 547 | 38.3 880 | 61.7 185 113. 0 | 415 | 29.1 | 58.6 | 41.4 | 243 | 66.6 
| 1,495 445 | 29.8 | 1,050 | 70.2 | 187 e 438 | 29.3 | 45.3 | 54.7 | 198 | 65.3 
1, 568 528 33.7 | 1,040 66.3 202 We. 9 | 441 | 28.1 | 58.5 | 46.5 | 286 | 64.2 
1, 437 472 | 32.8! 965 | 67.2 | 198 13.8 | 437 | 30.4 56.7 | 48.3 | 248 | 67.1 
| 1,716 6381 | 36.8 .4 i; = 638, 2 2 202 |11.8 | 476 | 27.7 | 51.8 | 48,2 | 246 | 67.5 
1, 564 489 | 31.3 | 1, 68.7 206 13.1 | 483 | 30.9 | 53.3 | 46.7 261 65.0 
1,452) 450 | 31.0 i 69.0 188 13.0 | 436 | 80.0 | 53.5 46.5 238 65.6 
(1,806 612 | 83.9 | 1,194 | 66.1 | 219 12.1 | 496 | 27.5 | 58.6 | 46.4 | 266 | 68.3 | 
1,558 520 | 33.4 1,038 | 66.6 | 201 12.9 | 453 | 29.1 | 53.3 | 46.7 | 242 | 66.0 | 
= | - ee El Se el —— 
‘ ( ac - | a | C a dt aS ‘3 r | 
Jopra (an- | F 7 alculated to percentin | 
hydrous). | Milk | Oil. | nut free from husk. | 
FS | 9 rs | | : ‘en 
ele] | Jalal | | 
a | 2 ee | 
| =a] ; + = + : ae) | | 
Pise/ SE) EIESIe]o. lel. 
oO - op oO oO oO 0 oO = ~ | GG ad 
ne ee ee 2 S| & a = af 
Bie | Ela la | | = | aX | w a} o|a] 6 
36.1 | 14.8 | 400 | 24.6 | 4.5 | 95.5 | 158 | 9.4 | 20.1 | 42.8 | 22.2 | 37.1 | 14.2 
34.0 | 16.6 | 355 | 23.8 | 4.3 | 95.7 | 164 | 11.0 | 20.0 | 44.7 | 24.7 | 35.3 | 16.3 
33.4 | 17.1 | 280] 19.6] 5.0 | 95.0 | 162 | 11.3 | 21.0 | 47.2 | 27.6 | 31.8 | 18.4 
34.7 | 13.3 | 425 | 28.4] 4.3 | 95.7 | 129] 8.6] 17.8 | 41.7 | 18.9 | 40.5 | 12.3 
35.8 | 15.1 | 397 | 25.3 | .4.1 | 95.9 | 152 | 9.7 | 19.4 | 42.4 | 22,7 | 38.2 | 14.6 
| | 
32.9 | 17.2} 330] 28.0] 4.5 | 95.5 | 166 11.6 | 20.5 | 45.3 | 25.7 | 34.2 |-17.3 
32.5 | 14.4 | 407 | 23.7] 4.0 | 96.0 | 166 | 9.7 | 18.6 | 43.9 | 22.7 | 37.5 | 15.3 
35.0 | 16.7 | 386 | 24.7} 4.3 | 95.7] 170 | 10.9 | 19,2 | 44.9 | 24.3 | 35.9 | 15.8 
34.4 | 16.1 378 | 26.0 | 4.6 | 95.4 | 158 | 10.5 | 18.8 | 43.5 | 23.3 | 37.7 | 15.3 
81.7 | 14.7 | 479 | 26.5] 4.8 | 95.7 | 182 | 10.1 | 18.3 | 41.6 | 22.3 | 40.1 | 15.2 
34.0 | 15.6 | 384 6 | 4.4 | 95.6 | 160 | 10.3 | 19. 4 | 43,8 | 23.4 | 36.8 | 15,5 | 
| 
While there is still some individual variation among nuts 
from the 
same tree, these last analyses very conclusively show the change which 
is taking place as the fruit becomes riper. 
The average percentages of 
copra and oil, for example, in the nut free from husk in the green fruit, 
are only 11.5 and 7.5, respectively, but they rise to 21 and 13.6 in the 
“fairly ripe” nuts, and assume a maximum of 23,4 and 15.5 in the case 
of the series which had been allowed completely to ripen while still on 
the tree. 
This gain is partially due to an increase in the percentage of 
meat, which runs 34.4, 41.7, and 43.6 in Series V, VI, and VII, respec- 
tively, at the expense of milk, which falls from 46.4 to 39 and finally to 
36.8, but it is also largely accounted for by the increase of solid matter 
and loss of water in the former. 
The percentage of anhydrous copra in 
