OF THE COCOANUT DURING GERMINATION 341 
General 
I 2 7 Average. 
3 4 5 6 
Fresh endosperm, @ 0.657 0.734 0.806 0.738 0.766 0.776 0.701% 
b 0.740 0.781 0.756 
Average, 0.657 0.734 0.806 0.738 0.753 0.778 0.729 0.742 
The fresh endosperm contains an average of 0.74 per cent. of 
nitrogen which, multiplied by the usual factor, 6.25, would indi- 
cate 4.63 per cent. of ‘“albuminoid.” Some of this nitrogen, 
however, is undoubtedly closely associated with the fibrous ele- 
ments. Much of it probably is in the form of nitrogenous ex- 
tractive.* Some of the nitrogenous substance is soluble in 95 per 
cent, alcohol. 
The proteid present in the endosperm appears to consist chiefly 
if not exclusively of globulin and proteose (globulose ?), the globu- 
lin predominating in quantity.} We have made several samples of 
cocoa globulin by the method used by Osborne for the preparation 
of edestin—in general as follows:{ The kernel was run through 
a hashing machine and the finely minced substance freed from fat 
by repeated extraction in ether for several days. The ether ad- 
herent to the tissue was evaporated at room temperature and the 
ether-free tissue then extracted in 1o-per-cent. salt solution for 24— 
48 hours. The saline extract was then filtered off and globulin 
thrown from its solution either by the dilution process, by dialyz- 
ing for several days in running water, or by treatment with am- 
Monium sulphate to complete or half-saturation. The deposit of 
globulin resulting thereby always contained an appreciable amount 
of gummy carbohydrate. The carbohydrate admixture was elimi- 
nated by subjecting the deposit to the action of diastase or ptyalin 
for 24~48 hours, in the presence of thymol at 45° C. in neutral 
fluid, during which time it was transformed into soluble reducing 
sugar.§ The globulin residue left behind after this treatment was 
* The factor 6. 25 is here too large, also, because the proteids present contain about 
18 Per cent. of nitrogen. See pages 343 and 344. Stutzer found that, of the total 
nitrogen of cocoa-cakes, from 1.8 to 6.9 per cent. was contained in non-proteid substance. 
Quoted by Dietrich and Kénig : Zusammensetzung und Verdaulichkeit der Futtermittel ; 
2: 987, 1380. 1891. 
t The amount of nucleoproteid must be very slight. : 
__ Osborne: See various papers in the Journal of the American Chemical Society 
since 1894. 
4 Similar difficulty was experienced by Osborne, who got rid of the gum by repeated 
dialysis and precipitation with ammonium sulphate. Journal of the American Chem- 
_ Mal Society, 17: 429, 539. 1895. 
