332 



KiRKwooD AND GiEs : Chemical Studies 



or "meat" of the nut is fibrous in structure, closely lines the 

 shell, is from i to 2 cm. thick, and contains a very large propor- 

 tion of fat. It is the part used most frequently for dietetic pur- 

 poses. It possesses a characteristic and pleasant odor and is 

 very agreeable to the taste. The endosperm cells do not contain 

 starch granules, but fat needles and proteid lumps are present in 

 them. The proteid particles are partly crystalline.* 



After the kernel has been finely divided in a meat chopper, the 

 resultant hash may be subjected to increasing pressure, when an 

 General Composition of the Endosperm 



oily juice is obtained from it. The filtrate from this turbid mixture 

 has a higher specific gravity than the milk of the nut, is acid in 

 reaction, reduces Fehling's solution, contains a dextrin-like body 

 and the milk salts, gives the proteid color reactions, yields coag- 

 ulable proteid, and on dilution with water becomes turbid from 

 precipitated globulin. 



The data given above were obtained for general composition of 

 the endosperm immediately after the nuts were opened. f 



* See pages 342 and 352. 



f The methods were the same as those employed with the milk. The thin seed- 

 coat was trimmed off and the pieces of kernel cut into small, thin pieces with a knife. 

 The material was taken from all parts of the nut. 



