ARACHIS HYPOG^A (pEA-NUT) 



67 



Oil is obtained from three successive applications of 

 pressure. First the pods are cleaned and shelled, the seeds 

 are then stripped, and finally dressed and air dried. 



This series of treatments separates the seeds from shell 

 and episperm. 



From the first application of pressure, without heat, is 

 obtained the superfine oil, which ranks as equal to olive 

 oil, and is eaten as such so long as it remains fresh. The 

 two remaining applications of pressure yield oils of second 

 and third quality, which are used for soap-making and 

 lubricating purposes. The yield varies with the variety and 

 with the methods of extraction. 



In Senegal the yield from stripped seeds was as 

 follows : — 



Oil 



30'55 per cent, first application of pressure 

 8'33 ,, second 

 6*94 M third ,, 



45-82 



Appended is a table compiled by M. Baron, consulting 

 chemist at Marseilles (taken from M. Lecomte's treatise on 

 the Egyptian pea-nut), which gives the yield for com- 

 mercial purposes from pea-nuts of dififerent regions : — 



Rufisque (Senegal) 



Gambia 



Mozambique 



Bombay 



Coromandel 



Egypt 



31 to 31-5 per cent. 

 30 M 3' 

 42 ,, 45 

 37 „ 38 

 36 ,, 37 

 31-5 



The oil of the pea-nut has an average density of 0*9 18 

 at 15° C. 



Appended is an analysis made for a factory in Mauritius. 



Density at 15" C. 



Maumene test. Thermal reaction with H.,SO 



Fatty acids ... 



Acidity expressed in SO3 



Arachic acid 



Iodine number (Hubl) 



Saponification value (Koettstorfer) 



Melting point of fatty acids 



0-918 

 44^ C. 



