SEED OILS 107 
-) 
which arachis oil (peanut or ground-nut oil) is obtained by ex- 
pression. 
High-grade arachis oil is nearly colorless and has a 
pleasant taste. It is edible and is used as a salad oil, especially 
as a cheaper substitute for olive oil. The lower grades are used 
for making soaps or for burning. 
Very little peanut oil is produced in the Philippine Islands, 
but its manufacture on a large scale is well worth consideration, 
as in certain other countries it is an article of considerable com- 
mercial importance. 
According to Thorpe,* the total quantity of arachis nuts pro- 
duced in the world is approximately 350,000 tons per year. 
, Large quantities of these nuts are used in France, Austria, 
Germany, and the United States. Although about 50,000 tons 
of peanuts are grown yearly in the United States, the demand 
is greater than the supply and consequently large quantities of 
nuts are imported. 
Concerning the manufacture of peanut oil, Lewkowitsch + 
states that the nuts are shelled by special machinery. The ker- 
nels, which contain 43 to 45 per cent of oil, are ground and the 
oil expressed from the ground material by hydraulic pressure, 
two and sometimes three times. The first expression is carried 
out at the ordinary temperature, the second at about 31° C., 
and the third at about 52° C. 
The cake serves as an excellent cattle food, as it contains 
the highest amount of proteins of all known oil cakes; moreover, 
these proteins are more easily digested than those of other cakes. 
Thorpe j states that the average composition of the nuts ob- 
tained from various places is as follows: 
Per cent. 
PAC ACT SHOT be tart ep eee en SL Fs ee ee ee Fe. 38 to 50 
\ WEP oe Slate as ets ehh etpaed crete iy ad des en he ro ee ee 4.6 to 12.8 
PARI LIVIN OLA Sep ee seany cere eee ee UE g BE OS ee es a 2 26 to 31 
WAT OMY GTALeCSI ee eee eee ey cn Oe FSS Pe We 5 to 19 
JEU OME RN Aste aa a pe Beh Eee De eG Ct eT UWIk Arey Zl 
PANG Tigre inset ee ate Sette Se eh Ae eR eee 1.6 to 3.0 
Mitchell = gives the following constants for peanut oil: 
SPE SUUT GM Es ASG 5, DO a Oe tS 0.917 to 0.9256 
Reichert Weisslirvalliets see cote 2 os 0.48 
Ee@hinerayliten meted ere) as ea 95.5 
Gini c@eavcnliters etre veka elt ne a As 92 to 100.8 
The principal fats which peanut oil contains are olein, linolin, 
palmitin, stearin, arachidin, and lignocerin. 

* Thorpe, E., Dictionary of applied chemistry. Volume 1, page 286. 
+ Lewkowitsch, J., Oils, fats, and waxes. Volume 2, page 304. 
+ Mitchell, C. A., Edible oils and fats. Page 58. 
