Ifi OIL-BEARIN(i SEEDS INDIGEXOUS TO QUEENSLAND. 



one-sixteenth to one-eighth inch in thickness. The kerne! 

 is oily and of pleasant nntty flavour, reminiscent of the 

 chestnut. W. J. Allen (Agric. Gaz. of N.S.W., XVI.. 

 1905, 1028), describes it as one of the best flavoured nuts, 

 finding in New South Wales, where is has been cultivated 

 to a slight extent, a ready market at sixpence to seven- 

 pence per pound. Analysis of the kernel showed it to have 

 the following composition which is compared with that of 

 almonds. 



Queensland Nut. 



3.0 per cent. 

 8.8 per cent. 



60. per cent. 

 15.4 per cent. 



5. 1 per cent. 

 1.7 per cent. 



The Queensland Nut- contains less protein, but a larger 

 percentage of oil and of fibre than do almond kernels. 



The kei-nels are starch free, contain 5.68 per cent. 

 of non-reducing sugar, and are free from cyanogenetic 

 glueoside. 



The Oil. 



A quantity of ground kernels were extracted with low 

 boiling point petroleum ether, and the solvent evaporated 

 finally in a stream of warm dry carbon dioxide. 



The pale, clear, yellowish oil was found to have the 

 following constants : — 



.Mi.xturc 

 Protein 

 Oil . . 

 Carbohydrates 

 Crude Fibre 

 Ash .. 



Almond 

 4.8 per cent. 



20.0 per cent. 



54.9 ])er cent. 



17.;} ])er cent. 

 2.0 per cent. 

 2.0 per cent. 



The oil is of the non-drying class, possessing lower 

 iodine value than the common vegetable edible oils, as 

 almond and olive oils. 



The Insoluble Fatty Acids, comprising 95.9 per 

 cent of the oil, wsre found to have an iodine value of 73.0, 

 and a mean molecular weight of 275.9. 



.Separation of the liquid and solid acids by the lead- 

 salt-ether method yielded approximately (1) 75 per cent, 

 liquid acids, and (2) 25 per cent, solid acids. 



