338 TJie Philippine Journal of Science ms 



SAMPLE 



The sample of oil used in this investigation was obtained 

 from cashew-nut seeds which were purchased in the various 

 markets in Manila. Six boys were set to work to separate the 

 kernels from the shells. The seeds were cut in half with a 

 knife and the kernel was taken out of the shell, after which the 

 brown skin surrounding the kernel was removed. The kernels 

 were ground into a meal, placed in a small press, and the oil 

 separated from the oil cake. The oil was then filtered and stored 

 in glass-stoppered bottles. 



The analysis 3 of the oil cake is given in Table 1. 

 Table 1. — Analysis of cashew-nut oil cake. 

 Oil 16.12 



Nitrogen 5.70 



Crude fiber 0.44 



Carbohydrates 45.46 



CONSTANTS 



The more-important constants of cashew-nut oil are given in 

 Table 2. 



Table 2. — Constants of cashew-nut oil. 



Specific gravity at ^jj|? 0.9105 



Refractive index at 30° C. 1.4665 



Iodine value (Hiibl) 85.20 



Saponification value 187.00 



Unsaponifiable matter (per cent) " 1.47 



In investigating the composition of cashew-nut oil the satu- 

 rated and unsaturated acids, which are present as glycerides 

 in the oil, were separated by the lead-salt-ether method. 4 The 

 unsaturated acids were determined by means of the bromo-deriv- 

 ative method. 5 The saturated acids were converted into their 



•Analysis made by Miss C. M. Spooner, of the Bureau of Science, 

 Manila. 



* Lewkowitsch, J., Chemical Technology and Analysis of Oils, Fats, and 

 Waxes 1 (1921) 556. 



•Ibid (1921) 585. 



