424 



Keeping Qualities of Oil-cakes 



the results obtained in the farm tests a marked decrease in the per- 

 centage of oil in the dry matter was found with all the cakes, except 

 coconut cake. There is a marked rise in the percentage of "crude 

 protein" in the dry matter of the "soycot" and soya cakes and to a 

 lesser extent in the cottonseed and ground-nut cakes. During in- 

 cubation in the presence of toluene (Exp. 3) there is no apparent change 



Table III. Incuhaiion of Moist Cakes at 37°. 



Percentages calculated on the dry matter 



in the percentage composition of the dry matter of any of the cakes 

 examined. There is in all cases a rise in the free fatty acid content of 

 the oil, due to the lipases present in the cakes. A clearer idea of the 

 real significance of the changes in composition indicated can be obtained 

 by comparing the absolute weights of each ingredient of the dry matter 



