OF THE COCOANUT DURING GERMINATION 337 
and could be almost entirely saponified. Hammerbacher * in the 
saponification of 25 grams of the pure oil obtained the following 
results : 
Grams. Per Cent. 
Fatty acids convertible into zxsolub/e lead salts, 15.1488 60.595 
Fatty acids convertible into so/zd/e lead salts, 9.5282 38.113 
Glycerin, 0.5596 2.238 
Total, 2 5.2366 100.946 
The excess in weight of products is explained by the addition 
of hydroxyl groups in the cleavage of the triglycerides. Kénig 
had previously found the glycerin content of cocoa-fat to be 2.08 
per cent. Harnmerbacher therefore concludes: ‘ It follows from 
these results that this vegetable fat consists in greatest part of free 
fatty acid.” 
That there is some error in this conclusion, however, is evident 
from the results of later work. Benedikt + reports the glycerin 
content of cocoa-oil to be 13.3-14.5 per cent. Crossley and Le 
Suer found that the content of /ree fatty acid in terms of oleic acid 
varied between 2.50 and 8.86 per cent. 
Stellwaag || studied the fat extracted from cocoa cakes. This 
oil was rancid, of course. He found the quantity of free fatty 
acid to be only 9.84 per cent. The fat from the ether extract 
Melted at 23° C. The saponification figure was 244.4. The 
extract contained 81.14 per cent. of neutral fat. The amount of 
_unsaponifiable matter was 0.51 per cent. The molecular weight 
of the fatty acids was given as 207.4 
Studied through the oleo refractometer of Amagat and Jean, 
Cocoa-oil is found to rotate to the left like an animal fat.** 
The composition of cocoa-oil as determined by Konig ff is: 
C. H. 0. 
74.15 per cent. 11.73 per cent. 14.12 per cent. 
Rett oh 
* Hammerbacher : Landwirtschaftlichen Versuchs-Stationen, etc., 18: 472. 1875. 
T Benedikt und Zsigmondy ; Chemiker Zeitung, 9: 975. 1885. 
_  £Crossley and Le Suer. Quoted by Hopkins: Oil-Chemists’ Handbook, 38, table 
Pi 1900. 
\| Stellwaag : Landwirtschaftlichen Versuchs-Stationen, etc., 37: 135. 1890. 
{| See also Kénig, Menschlichen Nahrungs- und Genussmittel, etc., 2 : 389. 1893. 
** Blyth : Foods, Their Composition and Analysis, 359. 1896. 
+ TtKonig : foc. cit., 2: 385. See also, Brandes, Pharmaceutisches Centralblatt, 
“451. 1838, 
