OLEIBI GARCINIvE. 87 



by about -^ broad. Each seed weighs on an average about eight 

 grains. The thick cotyledons, which are inseparable/ have a mild oily 

 taste. Examination under the microscope shows them to be built up 

 of large reticulated cells containing a considerable proportion of 

 crystalline fat readily soluble in benzol. In addition globular masses 

 of albuminous matter occur which with iodine assume a brownish 

 yellow hue. With perchloride of iron the walls strike a greenish- 

 black. 



The process followed by the natives of India (by whom alone the 

 oil is prepared) has been thus described : — The seeds having been dried 

 by exposure for some days to the sun are bruised, and boiled in water. 

 The oil collects on the surface, and concretes when cool into a cake 

 which requires to be purified by melting and straining. 



Description — Kokum Butter is found in the Indian bazaars in the 

 fonn of egg-shaped or oblong lumps about 4 inches long by 2 inches in 

 diameter, and weighing about a quarter of a pound. It is a whitish 

 substance, at ordinary temperatures, firm, dry, and friable, yet greasy 

 to the touch. Scrapings (which are even pulverulent) when examined 

 in glycerin under the microscope show it to be thoroughly crystalline. 

 They have a mild oily taste, yet redden litmus if moistened with 

 alcohol. 



By filtration in a steam-bath, kokum butter is obtained perfectly 

 transparent and of a light straw-colour, concentrating again at 27'o° 

 C. into a white ciystalline mass : some crystals appear even at 30". 

 Melted in a narrow tube, cooled and then warmed in a water bath, the 

 fat begins to melt at ^2 5^ C, and fuses entirely at 45°. The residue 

 left after filtration of the crude fat is inconsiderable, and consists chiefly 

 of brown tannic matters soluble in spirit of wine. 



When kokum butter is long kept it acquires an unpleasant rancid 

 smell and brownish hue, and an efilorescence of shining tufted crystals 

 appears on the surface of the mass. 



Chemical Composition — Purified kokum butter boiled with 

 caustic soda yields a fine hard soap which, when decomposed with sul- 

 phuric acid, affords a crystalline cake of fatty acids weighing as much as 

 the original fat. The acids were again combined with soda and the soap 

 having been decomposed, they were dissolved in alcohol of about 94 per 

 cent. By slow cooling and evaporation crystals were first formed which, 

 when perfectly dried, melted at 69"5° C: they are consequently SteaHc 

 Acid. A less considerable amount of crystals which separated subse- 

 quently had a fusing point of 55°, and may be referred to MyHstU. 

 Acid. 



A portion of the crude fat was heated with oxide of lead and water, 

 and the plumbic compound dried and exhausted with ether, which 

 after evaporation left a very small amount of liquid oil, which we refer 

 to Oleic Acid. 



Finally the sulphuric acid used at the outset of the experiments was 

 saturated and examined in the usual manner for volatile fatty acids 

 (butyric, valerianic, &c.) but with negative results. 



* The embryo, according to Bentley and thickened radicle, and is almost devoid of 

 Trimen (/. c.) consists chiefly of the cotyledons. 



