OF THE COCOANUT DURING GERMINATION 341 



General 

 * * 3 4 S 6 7 Average. 



Fresh eiulosperm, rt 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. f 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 lo-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 

 l8 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 Konig : Zusammensetzung und Verdaulichkeit der Futtermittel ; 

 2 : 987, 1380. 1891. 



f The amount of nucleoproteid must be very slight. 



\ Osborne : See various papers in the Journal of the American Chemical Society 

 since 1894. 



\ Similar difficulty was experienced by Osborne, who got rid of the gum by repeated 

 dialysis and precipitation with ammonium sulphate. Joutnal of the American Chem- 

 ical Society, 17 : 429, 539. 1895. 



