VEGETABLE FATS AND WAX. 269 



and produces annually bunches of thickly-clustered fruit 

 two or three feet long. The fruits are plum-shaped, about 

 the size of walnuts, and have a red rind. The fleshy part 

 encloses a hard nut. The oil is contained both in the 

 fleshy fruit-hull and in the nut. The oil is usually 

 obtained by pressure. It is orange-yellow in color, and 

 may be bleached by heating (oxidation). It melts at 

 79°-87° F. When examined under the microscope it is 

 found to consist of a yellowish oily mass, with crystals and 

 reddish granules. The crystals (acid) are in greater 

 quantity when the oil is rancid. The most important 

 constituents are palmatin, olein, and glycerin. The oil 

 is soluble in alcohol and ether. It is very extensively 

 used in the manufacture of candles (stearine candles) and 

 soap, and in lubricating machinery. The natives of the 

 countries ^Yhere the oil is produced use it for food. 



240. Cocoa-nut-oil, or Cocoa-nut Butter, is from the 

 Palm, CoGos niwifera, which grows on all tropical coasts. 

 The tree attains a height of fifty to one hundred feet, and 

 has long pinnate leaves. It affords the inhabitants food, 

 drink, and domestic utensils, and materials for building 

 and thatching. The fruits are taken from the shell, dried 

 in the sun, or put in hot water, and, after being reduced 

 mechanically, the oil is extracted from them by pressure. 

 This is white, has an unpleasant odor, and a peculiar bland 

 taste. It melts at 64°-68° F. It contains, as shown by 

 the microscope, needle-like crystals. It is soluble in 

 alcohol and ether, and saponifies with alkalies. It contains 

 cocinin, olein, and many other substances. It is employed 

 in the manufacture of soap. In pharmacy it is used as a 

 substitute for lard, and in medicine as a substitute for 

 cod-liver oil. 



