PHILIPPINE RESINS, GUMS, AND OILS 
114 
is edible when cooked, also contains an oil which is occasionally 
extracted locally and used for lighting and in cooking. Its 
chemical properties have not been investigated. 
Mr. E. Tabat, who kept a record of the yield of a number of 
trees, found that an average tree produced 33 kilos of nuts in 
one year. The cost of gathering the nuts was 2.5 centavos per 
kilo, and of husking them, 1.5 centavos per kilo. 
Mr. Tabat tried three methods of removing the soft covering 
of the nuts and found that the best method was to place them 
in fresh water for at least 24 hours, after which the soft part 
was easily removed. If the fresh nuts were put in sacks and 
piled in a corner and the soft covering allowed to rot, many of , 
the nuts were spoiled, apparently by the heat produced by the 
decay of the soft, outer coverings. This method also resulted 
in the loss of sacks. He found it inadvisable to remove the 
soft covering by means of hot water, as this frequently cooked 
the nuts, thus greatly impairing their keeping qualities. 
Brill and Agcaoili * analyzed what they called long and short 
varieties of pili nuts from Canarium pachyphyllum. The results 
are recorded in Tables 12 and 13. 
TABLE 12.—Composition of the kernels of pili nuts. 












Long. Short. 
€ 
Per cent. | Per cent. 
Moisturey 22820 2o8 to aos ee She Ce a a a 2.79) 2.90 
ate ~<a te ee eS ae ke ee 74.39 72.53 
Protein (Ncx6s2b) 20. ee Ne ae ie ey dD ee 12. 06 11.88 
Sucrose 2.08 2 Aen er a ae ee ee 0. 88 0. 66 
Reducinessugars' $2.5 22M Ses ae ae ee ee O45) |) Sela3b 
imStarch (by difference)’. 2-2-2. <2 he ee eRe 4.33 5.11 
@rudesfiber: 3. b 2! soe. pn 5k ee ee 2.15 2. a 
Ashye 2352 2odSt ot eS che ee ee a ke Se 2.97 3.15 
TABLE 13.—Chemical constants of pili oil. 
Long. Short. 
ppeciicierayibyral OU Coen = > ee BO eee ee 0. 9067 0. 9067 
Butyrolrefractometer reading at s0CG mes) ees ee eee ee 54-54. 2 54-54, 2 
Lodine:valuei(anus) {222 ees ee ee Se ee 61.25 59. 61 
Reichert=Meisslivaltte ses an 0 ie ee ee ae 3.3 2.2 
Saponification mumber. 2. ses ee a. ae aes a 2 ee ge Re Se 192.6 186.8 ! 
Rree fatty acids.(oleic) =.» s Ltt) oe aa ae per cent_ 7. 62 8. 84 
IN cidivaluets. so = be Sa ie eee sy eee Be ec. N/10 NaOH - 2.70 3.13 



* Brill, H. C., and Ageaoili, F., Philippine oil-bearing seeds and their ¢ 
properties: II. Philippine Journal of Science, Section A, Volume 10 (1915), 
page 110. 
