332 BOTANICAL GAZETTE [OCTOBER 
The wide variance in the physical and chemical constants of 
Japan wax obtained by different experiments, and different experi- 
ments by the same investigators, may have been due to several 
- factors, namely, adulterations of water, starch, oil of Perilla oci- 
TABLE I 
ANALYTICAL FIGURES OBTAINED 
R. diversiloba R. laurina 
sce a al Bites 18°5C 0.8987 18°5C 
° 13 
Gas i BES aes 79 per cent (Hiibl.) | 11.44 per cent (Hiibl.) 
.| 220.6 iy A 
elting point....| 53° C. eC, 
*Mg. sipbged ect per cent alcohol at 20° C. 
t Mg. KOH per gm 
moides Linn. (BRANNT 2), tallow (BRANNT), the fact that the 
fat becomes transparent below its fusing point (18-23.5° F. below 
m.p., BRANNT), the fact that the melting point becomes higher 
with the age of the sample (BRANNT), impurities, and different 
methods of analysis. 
Morphology of fruit of R. diversiloba in relation to fat formation 
The ripe fruit of R. diversiloba is oval, 5s-g mm. broad, 4-6 mm. 
high, and 4-6 mm. thick. When first formed it has a shining 
grass-green color and smooth texture. When dry it becomes brown 
and presents long dark stripes which previously were only slightly 
indicated. The outer surface of these stripes is depressed because 
of the collapsing of the large resin ducts which lie directly beneath 
them. The outer layer of the fruit, which is a drupe, is something 
over 1 mm. thick. In the horizontal cross-section 20-30 large 
resin passages are present. , These form a single outer row com- 
pletely around, which conforms with the general outline of the 
drupe. Many smaller resin ducts are present, which alternate with 
the wider ones to form a row next to the seed. The arrangement 
on the top and bottom of the drupe is less regular. The epidermis 
is bordered by 2 or 3 layers of strong sclerenchymatous cells. 
Between these border layers and the resin passages lies the paren- 
chymatous tissue whose cells for the most part. contain solid fat. In 
