April 9, 1920] 



SCIENCE 



373 



■upon opening the shell, and, on candling sueli 

 eggs after sealing, it is found that the size of 

 the air chamber remains unchanged. With 

 the old method we frequently had a mortality 

 of 50 per cent or higher in the first twenty- 

 four hours. With the new method the deaths 

 during the first twenty-four hours are reduced 

 almost to zero. 



Embryos may die three to five days after 

 the operation and for these later deaths we 

 have not yet found the cause or causes. 



Eliot E. Clark 

 University op Missouri 



THE AMERICAN CHEMICAL SOCIETY. 

 VIII 



The composition of oTcra seed oil: George S. 

 Jamieson and Walter F. Baughman. (By title.) 

 Several lots of the seed of the okra (Abelmoschus 

 escnlentus) were received at various times from E. 

 A. McIUhenny of Avery Island, Louisiana. The 

 seed were found to contain about 15 per cent, of 

 oil. The oil expressed from the seeds by means of 

 the expeller had a greenish yellow color. The re- 

 sults of the analysis of the four expressed okra 

 seed oils are given in the following table: 



Sample No. 



Iodine No. (Hanus) 

 Saponification 



value 



Polenske No 



Reichert Meissl 



No 



Acetyl value 



Acid value 



Specific gravity at 



25° C 



Refractive index at 



25° C 



Unsaponifiable 



matter, per cent. 



Soluble acids 



Insoluble acids, 



per cent 



Unsaturated acids, 



percent 



Saturated acids, 



per cent 



Titer insoluble 



acids 



195.2 

 0.23 



0.26 

 21.4 

 1.42 



0.9172 



1.4702 



0.37 

 0.14 



96.20 



67.33 



29.22 



38.5° C. 



glycerides in the oil were calculated. The compo- 

 sition of the okra seed oil was found to be as fol- 

 lows: 



Per Cent. 



Palmitic acid 27.23 



Stearic acid 2.75 



Arachidic acid 0.05 



Oleic acid 43.74 



Linolic acid 26.62 



Unsaponifiable matter. .37 



Glycerides of 



The composition of the oil from the seed of the 

 Hubbard squash: Walter P. Baughman and 

 George S. Jamieson. (By title.) The oil for this 

 investigation was expressed from the seed of the 

 Hubbard squash {Curcurbita maxima) by means 

 of the expeller. A portion of the oil was refined 

 by the well-known alkali process and bleached with 

 fuller's earth. The crude oil had a brownish red 

 color and the refined portion had a yellow color. 

 Both crude and refined oils had a bland fatty taste. 

 The following are the chemical and physical char- 

 acteristics : 



Specific gravity at 25° 9179 



Refractive index at 25° 1.4714 



Iodine number (Hanus) 121.0 



Saponification value 191.5 



Reichert Meissl no 0.37 



Polenske no 0-39 



Acetyl value 27.8 



Acid value 0.5 



Unsaponifiable matter 1.06 



Soluble acids % 0.83 



Insoluble acids % 94.66 



(Solid) saturated acids % 18.37 



(Liquid) unsaturated acids % . . 76.45 



Titer (insoluble acids) 29.8° C. 



The composition of Hubbard squash seed oil was 

 found to be as follows: 



Per Cent, 



fPalmitic acid 12.73 



Stearic acid 6.12 



Arachidic acid 0.04 



Oleic acid 36.58 



Linolic acid 43.34 



Unsaponifiable matter. 1.06 



Glycerides of 



From the data obtained by a separation of the 

 various fatty acids the percentages of the acid 



Notes on the composition of the sorghum plant: 

 J. J. WiLLAMAN, R. M. West, D. O. Spriesters- 

 bach and G. E. Holm. (By title.) The juice of 

 sorghum cane contains a high percentage of non- 



