166 GUTTIFERE. 
are Consequently Stearic acid. A less considerable amount of — 
erystals which separated subsequently had a fusing point of 
55° C., and may be referred to Myristic acid. A portion of 
the Gide fat was heated with oxide of lead and water, and the 
plumbic compound dried and exhausted with ether, whi 
after evaporation left a very small amount of liquid oil, wh 
we refer to Oleic acid. Finally the sulphuric acid used at 
outset of the experiments was saturated, and examined in 
usual manner for volatile fatty acids (butyric, valerianic, &¢ 
but with negative results. 
“ The fat of the seeds of G. indica was extracted by etl 
and examined in 1857 by J. Bouis and d’Oliveira Pimen 
It was obtained to the extent of 30 per cent., was found to f 
at 40° C., and to consist chiefly of stearin (tristearin). 
seeds yielded 1:72 of nitrogen. Their residue after exhausti 
by ether afforded to alkaline solutions or alcohol a fine 
colour.’ The dried fruit sold in the bazaar as kokam 
_ been examined by Lyon (1881) with the following resul 
Moisture, 37-04; hot water extractive, 42°90; cellulose, 5° 
insoluble residue, 14°54, Hot water solution bright r 
very acid, turns bluish green on addition of alkaliés in ex¢ 
acidity due to Malic acid. Tartarie acid either absent 
traces only present. No Citric acid. Fixed free acidity 
13537 per cent. Malic acid. Total ash 7-88. Insoluble ™ 
water 1:96; soluble in water 5-92. Chlorine of soluble ash ® 
Na Cl= 4 62 per cent. Alkalinity of soluble ash as potash = 
0-79 per cent. The Chloride of Sodium is probably intr 0 
duced when the kokam is salted. 
Commerce.—The dried fruit comes from Goa, Hingoli and 
Malwan. Value, Rs. 40 per candy of 28 Bombay maunds 0 
28 Ibs. each. 
Kokam butter comes from Goa. - Value, Rs. 5 to 7 
Surat maund of 374 Ibs. ~~ Po 
_ Garcinia Zanthochymus, Aook. f., Roxb. Cor. 
aS It. » 51 t. 196, A tree of Eastern Bengal, Eastern Him 
