100 COCONUTS, KERNELS, AND CACAO. 



following results show, and the astringent taste of the 

 meal is no doubt due to this : 



Per cent. 



Moisture, 7-3 



Matter insoluble in water, . . . . .44-3 

 Extractive matter (non-tannin), .... 17-7 



Tannin, 30-7 



Ash, 3-3 



Tinometer readings for a 0-5 per cent. A Red . 7-4 



tannin solution in a 1 cm. cell, . /Yellow, . 15-9 



The meal thus contained a fairly large amount of 

 tannin, but the extract was of a dark purplish-red colour, 

 and would yield a dark coloured leather, so it seems 

 unlikely that the meal would be of commercial value 

 either as a tanning material or for the manufacture of 

 tanning extract. 



This investigation indicates that the yield of fat from 

 these kernels is sufficient to make them of commercial 

 value. For oil seeds, however, to sell readily, especially 

 in the United Kingdom, it is necessary that they should 

 yield a good feeding cake, and the presence in the meal 

 of a considerable amount of dark coloured tannin would 

 prevent its use for feeding purposes without special pre- 

 liminary treatment for removal of the tannin. 



The N'gore Nut. The next is the N'gore nut, almost- 

 spherical-shaped, bluntly pointed at one end, and meas- 

 uring from f to 1 inch in diameter. The kernels are 

 brown externally, mostly of pale cream colour within, 

 and of soft consistence. They yielded 66-2 per cent, of 

 a reddish-yellow viscous oil, equivalent to a yield of 

 70-7 per cent, from the dry kernels. 



The oil, which has an unpleasant odour, possesses an 

 unusually high specific gravity. It is partially soluble 

 in alcohol and completely so in ether, but is not soluble 



