COCO NUT OIL 513 



COCO NUT OIL 

 (Coprah Oil, Oleum Cocois, Oleum Cocois Nuciferae) 



Source, &c. The fat obtained by expression from the kernels of 

 the coco nut, Cocos nucifera, Linne, and C. butyracea (N.O. Palmce), 

 cultivated in southern India, Ceylon, South America and other 

 tropical regions. The coco nuts are collected, broken open, the 

 kernels removed and dried ( coprah) ; they are then ground and the 

 fat pressed out of the warmed powder by hydraulic presses ; on cooling 

 it sets to a white solid. The press-cake is used as cattle food or 

 manure. The fibrous outer part of the nut yields coir fibre which 

 is extensively used for mats, &c. 



Description, &c. A soft white fat of characteristic odour and 

 bland taste but readily becoming rancid. Specific gravity about 

 0-903 at 100 ; melting-point 21 to 25 ; iodine value 8 to 9'5 ; 

 saponification value about 258. Consists of the glycerides of lauric, 

 myristic, palmitic, stearic, oleic, caproic, caprylic and capric acids. 



Uses. As a lubricant and for soap-making. Cooled and pressed 

 it yields a liquid oil and solid stearin (coco nut stearin, melting-point 

 about 29) which has been used as a suppository base. 



COD-LIVER OIL 



(Oleum Morrhuae) 



Source, &C. Cod-liver oil is the oil extracted from the fresh liver 

 of the cod, Gadus morrhua, Linne (Phylum Chordata, Sub-phylum 

 Craniata, Class Pisces, Order Teleostei). 



The cod inhabits the North Atlantic Ocean in great numbers, 

 leaving the deeper seas and approaching the coasts, chiefly of Norway 

 and Newfoundland, towards spawning time that is, from January 

 to April. During that time immense quantities of the fish are taken 

 both byjnets and lines. The livers are cut out whilst the fish is quite 

 fresh, the healthy ones selected, and, after the removal of the gall 

 bladders, subjected to a gentle heat, usually about 70 (according 

 to the British Pharmacopoeia not exceeding 85). The oil that 

 separates is drawn off and exposed to a low temperature (about 

 5), at which a considerable quantity of solid fat separates. This 

 is removed by filtration and pressure, and the oil thus purified forms 

 the finest medicinal oil. 



Inferior qualities of the oil are obtained from the residual livers 

 (to which are added the unhealthy and injured livers previously 

 rejected), by subjecting them to a higher temperature. Much oil, 



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