120 
(20) Sun-dried copra treated in the same way as No. 19. Yielded an oil 
somewhat darker in color but otherwise much the same as No, 19, Filtered 
without heat. 
(21) Same as No. 20, heated to 100° before filtering. 
(22) The same copra as that used for samples 1 and 16 was allowed to stand 
for three weeks over water and for one week in air, and then dried and pressed. 
A vigorous mold growth appeared in the copra and a peculiar ethereal odor was 
apparent. ‘The oil itself was of a light-yellow color, with a pungent, rather 
unpleasant, odor and an extremely disagreeable taste. 
(23) Expressed from commercial copra, first quality, sun dried, Tacloban, 
Leyte. The unfiltered oil is dark colored and cloudy, depositing a black sediment. 
(24) Same as No. 23, filtered. Almost colorless. 
(25) Expressed from commercial copra, grill dried, Laguna (second quality). 
Not filtered, 
(26) Same as No. 25, filtered. Light yellow in color. 
(27) Expressed from commercial copra, grill dried, Romblon (considered second 
quality). The filtered oil is light yellow in color. 
(28) Expressed from commercial copra, first quality, sun dried, Hoilo, The 
filtered oil is light yellow in color.* 
(29) “Langis’’ coconut oil, prepared by the customary native process of grating 
the fresh meat, exhausting it repeatedly with water, and boiling down the 
emulsion thus obtained until it is nearly dry. The oil is then poured off from the 
brown coagulum which sinks to the bottom of the vessel. A freshly prepared oil, 
isolated in this manner, is very light in color and it possesses a decidedly pleasant 
coconut odor and taste. Before filtration it is more or less turbid, owing to the 
presence of a small amount of water and of albuminoids. 
(30) Same as No. 29, filtered. The oil is water white. 
(31) Best grade commercial coconut oil, probably made from fresh meat. It 
is light colored but very turbid and contains considerable water and suspended 
matter, 
(32) Commercial coconut oil, probably made from copra. Very clear but 
highly colored. 
(33) Commercial coconut oil, Manila, Probably made from fresh meat. It 
contained considerable suspended matter and water. 
(34) Commercial coconut oil, Cebu. A highly colored “rancid” oil. Consider- 
able sediment in the bottom of the bottle. 
(35) Commercial coconut oil, Tayabas. <A highly colored rancid oil made 
from copra. It is only a few months old. 
The following table shows the change in the amount of free acid 
which has been produced in these oils while they were standing from 
the time of their expression up to the date of writing. ‘The free acid 
was determined in each case by dissolving a known weight (about 5 
grams) of oil in 50 cubie centimeters of neutralized absolute alcohol, and 
*'The copras from which these last six samples of oils were made were secured 
through the courtesy of Messrs. Smith, Bell & Co. and the Compafia General 
de Tabacos de Filipinas, and taken directly from their warehouses. The samples 
obtained were the ordinary grades of copra, ready for export, and had been 
stored for about two months, during the dry season. The oils, while not especially 
unpleasant to the taste, were of a sufliciently rancid character to preclude their 
use as edible products unless they were first subjected to a refining process. 
