OF THE COCOANUT DURING GERMINATION 339 
a ‘butter’ is made from this oil which has the merit of enduring 
hot climates without becoming rancid. This product has bee 
recommended for military and naval uses.* . 
Among the prominent commercial products is the cocoa-butter 
made in Mannheim, Germany.+ Konig { found this product to 
have the following percentage composition : 
Nitrogenous 
Water. Solids. | Organic Matter. Inorganic Matter. Fat. Fatty Acid. Substance. 
0.15 99.85 99.848 0.002. 99.848 trace. trace, 
It has been stated that cocoa-butter is not very easily digested 
and that it does not agree with sick people.§ The recent re- 
searches of Bourot and Jean, || however, show that a specially 
Prepared cocoa-butter melting at 31° C. and containing only a trace 
of free fatty acid, is quite as easily and completely digested as 
ordinary butter.§] 
We have already alluded to some of the commercial uses to 
which cocoa-fat is put. Soaps made from it combine with or hold 
an unusual amount of water while still retaining special hardness, 
one pound of the oil yielding three pounds of soap.** It is thus 
well adapted for the preparation of toilet soaps. The soaps made 
from cocoa-oil are characterized by great solubility in salt solution 
and can be precipitated from such fluid only by the addition of a 
very large excess of salt. The so-called ‘‘ marine” or “salt water 
Soap ’’ has the property of dissolving as well in salt water as in 
fresh water and is made of cocoa-oil and soda. tt 
* Rusby : Reference Handbook of the Medical Sciences, 3: 164. 1901. 
+See Leffman and Beam: Select Methods in Food Analysis, 182. 1901. 
t Konig : Menschlichen Nahrungs- und Genussmittel, etc., 2: 309. 1893. See also 
Schaedler, Technologie der Fette und Oele des Pflanzen- und Thierreichs, 1340. 1892. 
@ Liebreich : Encyklopaedie der Therapie, 1: 744. 1896. : 
| Bourot und Jean: Jahresbericht uber die Fortschritte der Their-Chemie, 26: 
1896. See also v. Knieriem, Chemisches Centralblatt, 2: 672. 1898. 
eon | **Cocoanut cream,’’ a dietary product much used in the tropics, is made by = 
ng the endosperm and squeezing through cloth the fluid from the finely divided 
material, In a warm climate the resultant mixture contains much oil and is a very 
delicious accessory food. Besides the oil, the ‘*cream’’ contains chiefly carbohydrate 
and proteid. See page 332 for references to similar fluid obtained from the endosperm 
oe in our own experiments, ss 
s Ebermayer : Physiologische Chemie der Pflanzen, 344. 1882. See also Joss, 
Pharmaceutisches Centralblatt, 449. 1834. : 
- tt See Schaedler, Technologie der Fette und Oele des Pflanzen- und Therreichs, 
es, 1892, where may be found the results for percentage composition of the 
S m™™ Soap, given at the bottom of the next page : 
58. 
