516 The Philippine Journal of Science 1922 
had a dark color like molasses. It also had a somewhat sweet, 
acid odor. Analysis gave the results recorded in Table 5. 
TABLE 5.—Analysis of nonfatity material in expeller copra cake." 
Acid value 49 
Saponification value 145 
Iodine value 6.61 
Nitrogen (per cent). 1.26 
Reducing sugars (per cent) 13.16 
2 Analysis made by B. Nelson, Bureau of Science. 
The results given in Table 5 show that the nonfatty material 
contains 1.26 per cent nitrogen, which calculated as protein 
(N X 6.25) would give 7.87 per cent. 
Referring to alcohol-soluble proteins Osbourne * says that these 
alcoholic solutions can be concentrated to thick sirups from which 
the proteins may be obtained and that some proteins, zein and 
gliadin for instance, not only dissolve in ethyl alcohol but in 
other alcohols like methyl and ‘propyl. 
If the nitrogen in the nonfatty material is present as protein 
this is rather remarkable, since Osbourne states that proteins 
soluble in alcohol have been found only in the seeds of cereals 
and not in any other seed and in this respect these proteins 
show a marked contrast in their solubility to all other proteins of 
animal or vegetable origin. 
Santos‘ carried out experiments on copra cake to determine 
the amount of proteins soluble in different solvents, and his 
results showed that with ethyl alcohol there is practically no 
alcohol-soluble protein. Since the extraction of copra cake with 
methyl alcohol gives a result which is only slightly higher than 
with ethyl alcohol (Tables 3 and 4), it would seem that copra 
cake probably contains no proteins which are soluble in either 
ethyl or methyl alcohol. Since the nonfatty material showed 
_a high acid content (Table 5), possibly the nitrogen is in the 
form of amino acids or perhaps a slight proportion is present 
as protein -(prolamins) and the remainder as amino acids. 
As practically our entire sample was required for analysis, 
we were unable to continue further our investigation on the 
nonfatty material in copra cake. It might be interesting to 
isolate the acids from the nonfatty material and endeavor to 
identify them and ascertain what proportion, if any, are amino 
acids. A more thorough investigation of this material may, 
Osbourne, T. B., Vegetable Proteins (1919) 20, $2, and 34. 
Santos y Alvarez, F. O., Philip. Journ. Sci. 16 (1920) 186. 
