gon KirKwoop AND GIES: CHEMICAL STUDIES 
or “meat” of the nut is fibrous in structure, closely lines the 
shell, is from 1 to 2 cm. thick, and contains a very large propor- 
tion of fat. It is the part used most frequently for dietetic pur- 
poses. It possesses a characteristic and pleasant odor and is 
very agreeable to the taste. The endosperm cells do not contain 
starch granules, but fat needles and proteid lumps are present in 
them. The proteid particles are partly crystalline. * 
After the kernel has been finely divided in a meat chopper, the 
resultant hash may be subjected to increasing pressure, when an 
GENERAL COMPOSITION OF THE ENDOSPERM 
_Endosperm Percentage of fresh Endos; erm. | __ Percentage of Solids” 
No. | ; 
Solid Matter. || Organic | Inorganic 
Grams. Water. | || Matter. | Matter. 
: : Total. Organic. | Inorganic. | pee 
I-a 8.467 47.701 52-30 51.19 TT | 97.88 | 2.12 
b 9.728 | 42.10 | 57.90 56.79 1.11 || 98.09 1.91 
¢ 10.900 | 46.60 53.40 52.34 1.06 || 98.01 | > 
2-a 11.885 48.31 51.69 50.65 1.04 | 98.01 | 1.99 
b 12,151 48.90 51.10 50.01 1,09 | 97.87 | 2.43 
¢ 11.707 | 52.29 | 47.71 46.61 1.10 97.69 | 231 
3-4 8.762 43-90 | 56.10 55.20 0.90 || 98.39 | 1.61 
b 8.185 | 47.73 | 52.27 51.20 ro7. || of0§ } 2S 
¢ 8.923 | 46.31 | 53.69 52.71 0.98 || 98.18 1.82 
4-a I1.51r | 47.89 | 5211 51.05 1,06 | 97.97 203 
6 9.501 | 46.90 | 53.10 52.05 1.05 | 98.02 1.98 
c 9.244 | 47.50 | 52.50 51.43 1,07 || 97-96 pee 
5-a 8.942 | 42.80 | 57.20 56.17 1.03 || 98.21 1.79 
b 9-312 | 43.79 | 56.21 55.21 1.00 || 98.23 1.77 
6-a 10,214 | 50.30 | 49.70 | 48.68 1.02 || 97.95 2.05 
6 10 624 | 48.70 | 51.30 50.28 1.02 | 98.02 1.98 
7-a 10.746 42.21 57-79 56.83 0.96 | 98.34 1.66 
b 10.142 | 39.60 _ 60. 49 | 59.46 0.94 98.45 te 
Aver. | 10.052 46.31 53.69 52.66 1.03 | 98.07 | J 
oily juice is obtained from it. The filtrate from this turbid sas ares 
has a higher specific gravity than the milk of the nut, is acid m 
reaction, reduces Fehling’s solution, contains a dextrin-like body 
and the milk salts, gives the proteid color reactions, yields coag- 
ulable proteid, and on dilution with water becomes turbid from 
precipitated globulin. 
The data given above were obtained for general composition a 
the endosperm immediately after the nuts were opened.t 
* See pages 342 and 352. 
Tt The methods were the same as those employed with the milk, The thin seed: 
coat was trimmed off and the pieces of kernel cut into small, thin pieces with 4 knife. 
The material was taken from all parts of the nut, 
