OLEUM GARCINI^. 87 



by about y*^ broad. Each seed weiglhs on an avera.cre about eio-li^ 



jj^.*.j ^^ ^^^ cL,^.i.vg^ auuuo ciu 



grains. The thick cotyledons, which are inseparable/ have a mild oily 



taste. Examination under the microscope shows them to be built up 



of large reticulated cells containing a considerable proportion of 



crystalline fat readily soluble in benzol. In addition globular masses 



of albuminous matter occur which with iodine assume a brownish 



yellow hue. With perchloride of iron the walls strike a greenish- 

 black. 



The process followed by the natives of India (by whom alone the 

 oil IS prepared) has been thus described :— The seeds having been dried 

 by exposure for some days to the sun are bruised, and boiled in water, 

 the oil collects on the surface, and concretes when cool into a cake 

 which requires to be purified by melting and straining. 



Description — Kokum Butter is found in the Indian bazaars in the 

 tonn of egg-shaped or oblong lumps about 4 inches long by 2 inches in 

 diameter, and weighing about a quarter of a pound. It is a whitish 

 substance, at ordinary temperatures, firm, dry, and friable, yet greasy 

 to the touch. Scrapings (which are even pulverulent) when examined 



tI ?^"^ ^^^^^' ^^^ microscope show it to be thoroughly crystalline. 

 itiey have a mild oily taste, yet redden litmus if moistened with 



% filtration in 



butte 



27 



y-^^o.iK.111 ana oi a iigut straw-colour, concentrating again at 

 ^r u *5 ^ ^^i^G crystalline mass : some crystals appear even at ou . 

 ^lelted in a narrow tube, cooled and then warmed in a water bath, the 

 jat begins to melt at 42-5= C, and fuses entirely at 45°. The residue 

 jert alter filtration of the crude fat is inconsiderable, and consists chiefly 



-Sr^ ^^"""^^^ matters soluble in spirit of wine. 



t acquires an unpleasant rancid 



appears on the surface of the mass. 



efilor 



causi 1^^^ • ^^"^Position — Purified kokum butter boiled with 

 Dhu '^^ • ^ yields a fine hard soap which, when decomposed with sul- 

 the ^^-^ '^-""^^i' ^^°^"^^ ^ crystalline cake of fatty acids weighing as much as 

 ]^ . ^'ginai fat. The acids were again combined with soda and the soap 

 cent" p ^^f ^le^omposed, they were dissolved in alcohol of about 94 per 

 ^vho ^/ ^^^ cooling and evaporation crystals were first formed which, 



4ci'? ^ A r^^"^ ^'^^•^' ™^^^®*^ ^* ^^'^° ^■' ^^^y ''^^^^ consequently Stearic 

 '4uentl '\ ^^^ considerable amount of crystals which separated subse- 

 4(,.-j y ^^^ 8, fusing point of 55^ and may be referred to Myrisiic. 



^Ofl tl?°^^\^^ of the crude fat was heated with oxide of lead and water, 

 after ^ P^^'^bic compound dried and exhausted with ether, which 

 ^ OW ^'^A^^i^'^^ ^^^^ ^ ^^^y small amount of liquid oil, which we refer 



^turat d ^^^pburic acid used at the outset of the experiments was 



(butvr"^ ^?^ examined in the usual manner for volatile fatty acids 

 ^ ic, valerianic, &c.) but with negative results. 



^fimen {/ ^^?' ^^^ording to Bentley and thickened radicle, and is almost devoid of 



^- c.; consists chiefly of the cotyledons. 



