100 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 flavv^, 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 



qno 



following average specific gravity (degrees centigrade) ~ = 



4° 

 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- 



