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timeter. This oil, after filtration, was of a light-yellow color and it was of a 
pleasant, although slightly burnt, odor and taste. 
(2) Oil No. 1 was heated at 100° for three hours, while at the same time a 
current of air in a partial vacuum was passed through it. This process leaves 
the color and free acid unchanged but removes almost all of the burnt odor, 
leaving a bland, almost tasteless, oil. 
(3) An oil from the same copra as Nos. 1 and 2 but prepared by extraction 
with petroleum ether. Afterwards it was treated in the same manner as No. 2. 
It differs from Nos. 1 and 2 in being practically colorless. 
(4) Commercial coconut oil treated with alcohol and animal charcoal and then 
filtered; the alcohol was afterwards distilled and recovered. This oil was rather 
unpleasant to the taste, but it had no odor. 
(5) Commercial coconut oil treated with live steam; this removes the odor, 
but the unpleasant taste remains. 
(6) Fresh meat, ground and dried in vacuum at 70° to 80°. The oil was ex- 
pressed and once filtered; it possessed a very pleasant coconut-like odor and taste. 
It still contained a considerable amount of sediment. 
(7) Coconuts cut in halves and dried in vacuum at 75° to 85°. The oil ex- 
pressed and filtered twice. It had a very pleasant odor and taste. 
(8) The same oil as No. 7, heated at 100° for one and one-half hours and 
filtered hot. 
(9) The same as No. 7, heated at 100° for one and one-half hours, while at the 
same time a current of air was passed through the oil under partial vacuum. 
Filtered hot and bottled. 
(10) Fresh coconut meat, ground and pressed in a hand press to remove most 
of the milk. Afterwards this meat was dried completely by spreading it in the 
sun for about five hours. The oil expressed from this copra was almost water 
white and without taste or odor. 
(11) Coconuts split in halves and dried in the sun for five days. Ground and 
expressed. Yielded a cloudy, light-colored oil, very hard to filter, with a peculiar 
but not unpleasant taste and odor. This sample was strained through cloth but 
not filtered. 
(12) Same as No. 1], strained and filtered slowly through paper. 
(13) Same as No. 11, heated at 100° for two hours and filtered through paper. 
(14) Fresh nuts, split in halves and allowed to stand during one week in the 
air at room temperature (about 30°). A vigorous mold growth and an un- 
pleasant odor developed. This moldy meat was dried in a vacuum and the oil 
was expressed. This was highly colored and was rather unpleasant to taste 
and smell. 
(15) Commercial coconut oil shaken with 2 per cent of solid calcium oxide 
(burned lime), heated to 100° and filtered. The filtrate was treated with animal 
charcoal and again filtered; there resulted a colorless oil which was very free 
from an unpleasant odor or taste. 
(16)° The same copra as that used for No. 1; was allowed to stand one month 
longer in an open jar, then expressed. 
(17) Oil expressed from vacuum-dried copra which had stood for one month 
exposed to the air; the oil was heated to 100° and filtered. 
(18) Expressed from sun-dried copra and treated in the same manner as 
No. 17. Both of these samples were of as pleasant a taste as oils from fresh 
copra. 
(19) Vacuum-dried copra which had stood in a closed desiccator over water for 
one month, and which had accumulated a very decided growth of mold. It was 
dried for one hour and expressed. The oil had a considerable color and was 
slightly unpleasant as to taste and odor. Heated to 100° and filtered. 
