20 



BULLETIN 9^7, U. S. DEPARTMENT OF AGRICULTURE. 



duce an oil comparable in quality to the common edible oils of com- 

 merce. 



The solvent-extracted oil, which had an acidity of 1.55 per cent, 

 •was refined by using 16° Baume sodium-hydroxid solution held 

 at 28° C. for about 25 minutes, then heated slowly to 45° C. dur- 

 ing a 15-minute interval. After standing several hours the clear 

 oil was decanted, slowly heated to 120° C, and treated with G per 

 cent of a good grade of fuller's earth which had been previously 

 heated. Deodorization of this oil was carried out at 200° C. under 

 a vacuum of 27 to 28 inches for two hours. The colorimetric read- 

 ings of the refined and bleached oil made with a Lovibond tintometer 

 in a half-inch cell were 17.0 yellow and 1.6 red. The finished oil ap- 

 peared to be equal to that obtained by pressure and gave readings in 

 the standard cell of 18.5 yellow and 2.4 red. It would seem, there- 

 fore, that a very satisfactory grade of tomato-seed oil can be pro- 

 duced by solvent extraction, since the oil yields to refining, bleaching, 

 and deodorizing equally as well as the pressed oil. 



OIL CAKE AND MEAL. 



The value of the oil cake or meal as a stock food has been demon- 

 strated in Italy, where the utilization of tomato waste is in practical 

 operation. An analysis of tomato-seed meal shows the following- 

 composition: Moisture, 7.15 per cent; ash, 4.64 per cent; protein, 

 37 per cent; nitrogen-free extract, 29.1 per cent; and fiber, 22.1 

 per cent. This analysis compares favorably with several of the 

 better known meals of commerce, as shown in Table VI. The meal 

 or cake possesses value not only as a cattle food, but also as a hog 

 and chicken food. The slightly bitter taste which accompanies it 

 can be effectively masked when used as a mixed stock food. 



Table VI. — Composition of various commercial stock feeds compared with that 



of tomato-seed meal. 



Feeding stuff. 



Tomato-seed meal 



Cotton-seed meal 



Sunflower seed (prime) 



Sesame oil cake 



Palm-nut cake 



Rape-seed cake 



Linseed meal (new process) 



Moisture. 



7.15 



7.8 

 10 



9.8 

 10.4 

 10 



9.6 



Constituents (per cent). 



Ash. 



4.64 

 6.6 

 4.2 

 10.7 

 4.3 

 7.9 

 5.6 



Protein. 



37.0 

 39.8 

 34.8 

 37.5 

 16.8 

 31.2 

 36.9 



Nitrogen- 

 free 

 extract. 



29.1 



27.4 



21.8 



21.7 



35 



30 



36.3 



Fiber. 



22.1 

 10.1 

 10.9 



6.3 

 24 

 11.3 



8.7 



Ether 



extract. 



8.3 

 18.3 

 14 

 9.5 

 9.G 

 2.9 



COMMERCIAL PROCEDURE FOR UTILIZING TOMATO WASTE. 



In any commercial utilization project the cost involved in handling 

 and reducing the material largely determines its profitableness, and 

 the (juantity and condition of the waste handled are important con- 

 siderations. 



