NOTES ON COCONUT, COPRA, AND COCONUT OIL. 



113 



( h ) The cream alone with 1 per cent of toluol as an antiseptic was allowed 

 to stand four days in the incubator. 



( 1 ) Five cubic centimeters of boiled cream required 7 cubic centimeters of 

 N 

 10 



potassium hydroxide to neutralize. 



(2) Five cubic centimeters of fresh cream required 12.8 cubic centimeters of 



potassium hydroxide to' neutralize. 



N 

 10 



(c) After pressing out the cream used in (a) and (6), the residue was ground 

 with sand and water and two fractions pressed out in the hydraulic press: A 

 (up to 250 kilograms per square centimeter) and B 2.50 to 450 kilograms). 

 These samples were kept under the same conditions as in (6) for four days and 



aliquot portions, each of 5 cubic centimeters, were titrated with _ potassium 



hydroxide. The following is the result: 



A, boiled and fresh, and B, boiled and fresh, each took 0.05 cubic centimeter of 



N 



— potassium hydroxide to neutralize. 



10 ^ ■^ 



The cream from the first pressing (a) is therefore the only one showing 

 any indication of enzyme activity. 



{d) Five cubic centimeters of the cream from the first pressing (a) , 5 of 

 coconut oil and' 2 of toluol were placed in an incubator for four days ; there 



were required 12.4 cubic centimeters of _ potassium hydroxide for neutraliza- 

 tion. A control made under the same conditions with boiled cream required 

 6.6 cubic centimeters. 



The greater increase in acidity of the nnboiled cream seemed at first 

 to indicate enzyme action; but plate cultures made from the two tubes 

 showed a considerable number of mold and bacterial colonies, these being 

 more numerous in the unboiled than in the boiled cream. Therefore, 

 it seems more reasonable to attribute the increase in acidity to the 

 inefficiency of the antiseptic used, rather than to a specific enzyme action. 



COCONUT MILK. 



Experiment III. — The nut used had begun to sprout, its inner space being 

 almost completely filled by the endosperm. About 50 cubic centimeters of milk 

 were obtained and tested, the conditions being as follows: 5 cvibic centimeters of 

 water, 0.25 of ethyl butyrate, 1 of toluol and 1 of milk. 



Conditions. 



1.0 minutes at 

 40°. 



12 liours at 

 35-40°. 



Unboiled _ 



0.2Sce.^KOH 

 0.28CC. ^KOH 



0.35CC. ^KOH 

 0.38cc.^KOH 



Boiled 





The results show no evidence of the presence of an enzyme in coconut 

 milk. 



