PALMJE. 51 7 



The composition of the unripe milk is an average of 



SIX 



analyses : 



Milk of unripe nuts. Milk of ripe nuts. 



Water at 60° 95-00 91-23 



Ash 



617 1-06 



Glucose 3-973 trace. 



Cane sugar trace. 4*42 



Proteids -133 -291 



Pat 



•119 -145 



[Journ. Glmn. Soc, June, 1891.) 



According to Hammerbacher, the fresh milk has the f ol 

 ing composition : — 



Water 91*50 per cent. 



Albuminoids 

 Fat 



46 

 07 



9t 



r 



J 



» 



Nitrogen free extractive 6*78 



99 



Ash 



1-19 



99 



The milk had a sp. gv. of 1 -0442. I^o fatty acids were present, 

 except^ perhaps, propionic. 



For the composition of cocoanut pearls, the reader is referred 



to 'N'nUi^f^ -P^-^ TQQQ 



Cocoanut oH has a peculiar and highly complex chemical 

 composition. It is largely composed of the glyceridc of lauric 

 acid, C'^H''*0^ and contains even lower homologues [e.g. capric, 

 capryUc, caproic) capable of distiUation in a current of open 

 steam, and to some extent soluble in water ; but the glycerides 

 of myristic, palmitic, and stearic acids are also present in 

 notable proportion. On the other hand, the low iodine absorp- 

 tion shows that comparatively little olein or its homologues can 

 ^ present. {AUen.) 



Gmmcrce.—ln 1880-81 the foreign exports of cocoanut oil 

 amounted to 1,888,122 gallons, valued at Rs. 20,90,797, Madras 



