250 



2. II contenuto in materie non saponificabili vario da 1*57 a 

 8*69 per cento di estratto etereo greggio. 



3. II contenuto in acidi grassi liquidi (espressi come acido 

 oleico) vario tra 87*17 e 51 '50 per cento di estratto etereo delk 

 polpe ; da 67*48 a 48*71 pure per cento di estratto etereo nei 

 noccioli e da 72*51 a 67*93 per cento negli olii. 



4. II metodo di estrazione (per pressione o per sbattimento 

 nell'acqua) sperimento sulla stessa varieta di olive non 

 mostro dare olii sensibilmente diversi. 



5. Nella stessa varieta di oliva la composizione della polpa 

 e del nocciolo, non presentano tra loro differenze tali da con- 

 sigliarne la separazione nella estrazione dell'olio. 



6. Notevole il contenuto in acido stearico dell'olio di polpa 

 e di nocciolo della varieta " ghanimi." 



7. Fu sempre negativa la reazione di Alphen e di Beaudoin 

 riscontrata su alcuni olii della Tunisia. 



[TRANSLATION. ] 



ANALYTICAL RESULTS OF SOME RESEARCHES ON TRIPOLI 



OLIVE OILS. 



From the examination of twenty-six samples of olives and 

 of three samples of oil from various regions in Tripoli, the 

 following results were obtained : 



1. The amount of crude ethereal extract from the pulp of 

 the olives varied from 17 to 49*31 per cent, of the dry pulp. 



2. The crude ethereal extract contained from 1*57 to 8*69 pei 

 cent, of non-saponifiable substances. 



3. The amount of liquid fatty acids (expressed as oleic acid) 

 varied between 87*17 and 51*50 per cent, in the ethereal extract 

 from the pulp; from 67*48 to 48*71 per cent, in the ethereal 

 extract from the kernel; and from 72*51 to 67*93 per cent, in 

 the oils. 



4. The methods of extraction (by pressure or by beating in 

 water) which have been tried on olives did not appear to cause 

 any considerable differences in the oils produced. 



5. There is not such a difference in the composition of the 

 pulp and that of the kernel as to make a separation in extract- 

 ing the oil advisable. 



6. The amount of stearic acid in the oils from the pulp and 

 the kernel of the " Ghanimi " variety is noteworthy. 



7. The reactions of Halphen and of Beaudoin gave always 

 negative results. 



