Chemical Studies of the Cocoanut with some Notes on the Changes 



during Germination * 



By J. E. KiRKWOoD and William J. Gies 



(With Plate 19) 



[From the Laboratory of Physiological Chemistry of Columbia University, and 

 the New York Botanical Garden, New York.] 



Synopsis Page. 



I. Introduction 322 



II. Chemical composition of the ungerminated cocoanut 325 



A. Proportions of milk, endosperm and shell in the husked nut 326 



B. Composition of the milk 3^^ 



C. Composition of the endosperm ^^l 



a. General composition 33^ 



b. Fat 335 



c. Crude fiber and carbohydrates 340 



d. Proteids 34° 



e. Inorganic matter (ash) 345 



f. Enzymes 345 



g. Average composition 345 



D. Composition of shell and husk 34^ 



E. Cocoanut pearls 34° 



III. Changes in the cocoanut during germination 349 



A. Morphological changes 349 



B. Chemical changes 35^ 



C. Enzymes 35" 



* Preliminary accounts of some of the results of this research were given in the 

 Proceedings of the American Association for the Advancement of Science, — : 275. 

 1900, and in the Proceedings of the American Physiological Society. 1900 : American 

 Journal of Physiology, 5: 14. 1901. 



The term " coco " appears to be derived from " coc " or " cocus," a local name 

 for the " Indian nut," the fruit of Cocos nucifera, given to it on account of a fancied 

 resemblance of the base of the endocarp, with its three circular impressions, to the 

 face of a monkey when it utters a cry having a sound like the word. See / /, 

 //. jg. The term "cocoa" should be carefully distinguished from "cacao," the 

 product of Theobroma cacao, from "coca" the derivative of E'jthroxylon coca, from 

 "coco," the coco-kola of commerce, and from "cocco" or "cocoa root" [Colorasia 

 esculenta ) . 



[Issued 20 June] 321 



