OF THE COCOANUT ‘DURING GERMINATION 300 
that the cocoa palm does not thrive away from the coast or where 
salt is lacking in the soil. See second table, page 331. 
BACHOFEv’s ANALYSIS OF THE COCOANUT 
Husk. | Shell. |. Kerneh | , Milk. 
Total weight in Ibs. 2.702 0.546 0.875 | - 0.593. 
aS" Gn per cent: 57.28. 11.59 1054 215 lage. 
* { Moisture in per cent. 65.56 | 15.20 52.80 —.. 
Dry matter in per cent. - 34.44 84.80 47.20 —— 
Pure ash in‘per cent., containing viz: 1.63- 0.29 0.79 “| 0.38 
Silica, SiO,. FO 98.22 4.64 1.31 | 2.95 
Oxide of iron and alumina, Fe,O,A1,0,.| 0.54 _ 1:30.) ipg Trace. 
Lime, CaO. 4.14 6 26. 3.10 - |- -7:43 
_* Magnesia, MgO, 2.19 1:32 1.98 3:97 ° 
f Potash, K,O. 30.71 45.01 | 45.84 8.62 
- Soda, Na,O. . Belts “ey SAG TRAa Looe — 
{ Potassium chloride, KCl. — —_ 13.04 41.09 
Sodium -chloride, NaCl. 45-95 15.56 5.01 26.32 
Phosphoric acid, PO, res 1.92 4.64 20. 33 5.68 
_ Sulphuric acid, SO,. 3.13 5-75 |. 8-79 3-94 
100.00 | 99.99 | 99.99 | 100.00 
t Containing total potash, K,O. 30.71 45.01 54.05 34-54 
*Containing nitrogen, N. 0.137 0.100 0.504 eee 
Thus of the moré important ingredients of the soil 1,000 nuts remove the following : 
in Lbs. | ask | Shell. .| Kernel. | Milk. | Total Lbs. 
Nitrogen, N. 7017 | 0.5460 | 4.4100 | —— 8.6577 
Phosphoric acid, P,O.. = | ore | 1.4053 | 0.1279 | 2.4523 
Potash, K,0. 13.5255 | 0.7127 | 3.7302 | 0.7783 | 18.7527 
Lime, CaO, 1.8234 | 0.0991 | 0.2143 | 0.1674 | 2.3042 
Sodium chloride, NaCl. 20.2375 | 0.2464 | 0.3563 0.5431 | 21.4233 
gy aura eer ee i 
Fat—The striking chemical characteristic of the endosperm is 
its large content of oil. This may readily be extracted with fluids 
like ether. It can also be obtained in large proportion by pres- 
Sure, particularly at the tropical temperatures. The fat has the 
Consistence of butter in northern countries and possesses, when 
fresh, a fragrant and characteristic odor and an agreeable taste. It 
As snow white, sometimes cream-colored and readily crystallizes in 
large rosettes from the molten condition or from its alcohol or 
_ &thereal solutions. These crystals closely resemble those of pal- 
Mitic acid, They melt at about 20-23° C., and congeal again several 
degrees below the melting point. They are fairly soluble in cold 
: alcohol. Although cocoa-fat differs somewhat in composition in 
different countries, it has been found that the variations are compara- 
_ “velyslight. The temperature at which the oil is expressed influences 
