NOTES ON COCONUT, COPRA, AND COCONUT OIL. 131 



growth was present. A sample of oil was expressed from a portion of this copra 

 by using a hydraulic press with a final pressure -of 450 kilograms per square 

 centimeter. This oil, after filtration, was of a light yellow color and it was of 

 a pleasant, although slightly burnt, odor and taste. 



(2) Oil number 1 was heated at 100° for three hours, while at the same 

 time a current of air in a partial vacuum was passed through it. This process 

 leaves the color and free acid imchanged, but removes almost all of the burnt 

 odor, leaving a bland, almost tasteless, oil. 



(3) An oil from the same eopra as numbers 1 and 2, but prepared by 

 extraction with petroleum ether. Afterwards it was treated in the same manner 

 as number 2. It differs from numbers 1 and 2 in being practically colorless. 



(4) Commercial coconut oil treated with alcohol and animal charcoal and 

 then filtered; the alcohol was afterwards distilled and recovered. This oil was 

 rather unpleasant to the taste, but it had no odor. 



(5) Commercial coconut oil treated with live steam; this removes the odor, 

 but the unpleasant taste remains. 



(6) Fresh meat, ground and dried in vacuum at 70° to 80°. Tlie oil was 

 expressed and once filtered; it possessed a very pleasant, coconvit-like odor and 

 taste. It still contained a considerable amount of sediment. 



(7) Coconuts cut in halves and dried in vacuum at 75° to 85°. The oil 

 expressed and filtered twice. It had a very pleasant odor and taste. 



(8) The same oil as nimiber 7, heated at 100° for one and one-half hours 

 and filtered hot. 



(9) The same as number 7, heated at 100° for one and one-half hours, while 

 at the same time a current of air was passed through the oil under partial 

 vacuum. Filtered hot and bottled. 



(10) Fresh coconut meat, ground and pressed in a hand press to remove 

 most of the milk. Afterwards this meat was dried completely by spreading it 

 in the sun for about five hours. The oil expressed from this copra was almost 

 water white and without taste and odor. 



(11) Coconuts split in halves and dried in the sun for five days. Ground 

 and expressed. Yielded a cloudy, slight colored oil, very hard to filter, with 

 a peculiar, but not unpleasant, taste and odor. This sample was strained through 

 cloth but not filtered. 



(12) Same as No. 11, strained and filtered slowly through paper. 



(13) Same as number 11, heated at 100° for two hours and filtered through 

 paper. 



(14) Fresh nuts, split in, halves and allowed to stand during one week in 

 the air at room temperature (about 30°). A vigorous mold growth and an 

 unpleasant odor developed. This moldy meat was dried in a vacuum and the 

 oil was expressed. This was highly colored and was rather unpleasant to taste 

 and smell. 



(15) Commercial coconut oil. shaken with 2 per cent of solid calcium oxide 

 (burned lime), heated to 100° and filtered. The filtrate was treated with animal 

 charcoal and again filtered ; there resulted a colorless oil which was very free 

 from an unpleasant odor or taste. 



(16) The same copra as that used for number 1; was allowed to stand one 

 month longer in an open jar, then expressed. 



(17) Oil expressed from vaeiuim-dried copra which had stood for one month 

 exposed to the air; the oil was heated to 100° and filtered. 



