132 WALKER. 



(18) Expressed from sun-dried copra and treated in tlie same manner as 

 number 17. Both of these samples were of as pleasant a taste as oils from fresh 

 copra. 



(19) Vacuum-dried copra which liad stood in a closed desiccator over water 

 for one month, and wliicli had accumulated a very decided growth of mold. It 

 was dried for one hour and expressed. The oil had a considertiJile color and was 

 slightly uni)leasant as to taste and odor. Heated to 100° and filtered. 



(20) Sun-dried copra treated in the same way as number 19. Yielded an oil 

 somewhat darlcer in color but otlierwise mncli the same as number 19. Filtered 

 without heat. 



( 21 ) Same as number 20, heated to 100° before filtering. 



(22) The same' copra as tliat used for samples 1 and 16 was allowed to stand 

 for three weeks over water and for one week in air, and then dried and pressed. 

 A vigorous mold growtli appeared in the copra and a peculiar ethereal odor was 

 apparent. T?lie oil itself was of a light-yellow color, with a pungent, rather 

 unpleasant, odor and an extremely disagreeable taste. 



(23) Expressed from commercial copra, first quality, .sun dried, Tacloban, 

 Leyte. The unfiltered oil is dark colored and cloudy, depositing a black sediment. 



(24) Same as number 23, filtered. Almost colorless. 



(25) Expressed from commercial copra, grill dried, Laguna (second quality). 

 Not filtered. 



(26) .Same as number 25, filtered. Light yellow in color. 



(27) Expre.ssed from commercial copra, grill dried, Romblon (considered 

 second quality). The filtered oil is liglit yellow color. 



(28) Expressed from commercial copra, first quality, sun dried, Iloilo. The 

 filtered oil is light yellow in color. 



(29) "Langis" coconut oil, prepared by the customary native process of 

 grating tlie fresh meat, exhausting it repeatedly with water, and boiling down 

 the emulsion thus obtained until it is nearly dry. The oil is then poured off 

 from the brown coagulum which sinks to the bottom of the vessel. A freshly 

 prepared oil, isolated in this manner, is very light in color and it possesses 

 a decidedly pleasant coconut odor and taste. Before filtration it is more or less 

 turbid, owing to the presence of a small amount of water and of albuminoids. 



(30) Same as number 29, filtered. The oil is water white. 



(31) Best grade commercial coconut oil, probably made from fresh meat. It 

 is light colored, but very turbid and contains considerable water and suspended 

 matter. 



( 32 ) Commercial coconut oil, probably made from copra. Very clear but 

 highly colored. 



(33) Commercial coconut oil, Manila. Probably made from fresh meat. It 

 contained considerable suspended matter and water. 



(34) Commercial coconut oil, Cebu. A highly colored "rancid" oil. Con- 

 siderable sediment in the bottom of the bottle. 



(35) Commercial coconut oil, Tayabas. A liighlj' colored rancid oil made 

 from copra. It is only a few months old. 



