98 PHILIPPINE RESINS, GUMS, AND OILS 
easily distinguished without the aid of a microscope. These 
molds are given below in the order of their moisture require- 
ments; the first one needing the most moisture for growth and 
the last one the least. 
White mold, Rhizopus sp. This mold occurs only on fresh 
meat in a practically saturated atmosphere. It forms loose 
masses of white threads, with many black sporangia. 
Black mold, Aspergillus niger, Van Teigh. A mold which 
occurs in copra with a relatively high moisture content and 
produces black spore bodies, giving the mold a black color. 
Brown or yellow mold, Aspergillus flavus, Link. This species 
is the most common one on moldy copra. The spore masses, 
which are at first greenish yellow, gradually become brown. 
Green mold, Penicillium glaucum Link. This mold produces 
green spores, and occurs commonly on copra, especially if it 
contains a low percentage of moisture. It causes very little 
loss of oil. 
Experiments showed that the brown mold, which occurs on 
copra having a small moisture content, under ordinary condi- 
tions caused much more damage than the others. Under con- 
ditions favorable for its growth, this mold caused in one month 
a loss of 30 to 40 per cent of the total oil. The oil also con- 
tained a considerable amount of free fatty acids and was of 
poor quality. 
According to Brill, Parker, and Yates, copra which has been 
dried to a moisture content of about 6 per cent does not absorb 
water and become moldy unless stored in a saturated atmos- 
phere for prolonged periods of time. 
The Bureau of Science in Manila frequently receives for analy- 
sis samples from the various coconut-oil mills in the Philippines. 
Reports on these analyses made during the latter part of the 
year 1919 have been compiled by the Division of Organic Chem- 
istry. Their results show that Philippine coconut oil has the 
OU. eet 
° 

following average specific gravity (degrees centigrade) 
0.91461. The fatty acids, calculated as oleic acid, usually aver- 
age 4 to 5 per cent. The results of a large number of analyses 
of copra and copra cake are given in Table 9. These figures, 
based upon general factory conditions throughout the whole ar- 
chipelago, represent percentages as nearly correct as can be 
obtained. 
The figures given in Table 9 are based upon fresh hydraulic 
and expeller cake, and not on cake stored for several months. 
The latter would show an exceedingly high, free fatty acid con- 
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