250 
2° Tl contenuto in materie non saponificabili vario da 1°57 a 
8°69 per cento di estratto etereo greggio. 
3°. Il contenuto in acidi grassi liquidi (espressi come acido 
oleico) varid tra 87°17 € 51°50 per cento di estratto etereo delle 
polpe; da 67°48 a 48°71 pure per cento di estratto etereo nei 
noccioli e da 72°51 a 67°93 per cento negli olii. 
4°. Il metodo di estrazione (per pressione o per sbattimento 
nell’acqua) sperimento sulla stessa varieta di olive non 
mostro dare olii sensibilmente diversi. 
5°. Nella stessa varieta di oliva la composizione della polpa 
e del nocciolo, non presentano tra loro differenze tali da con- 
sigliarne la separazione nella estrazione dell’olio. 
6°. Notevole il contenuto in acido stearico dell’olio di polpa. 
e di nocciolo della varieta ‘‘ ghanimi.”’ 
7°. Fu sempre negativa la reazione di Alphen e di Beaudoin 
riscontrata su alcuni olii della Tunisia. 
[ TRANSLATION. | 
ANALYTICAL RESULTS OF SOME RESEARCHES ON TRIPOLI 
OLIVE OILS. 
From the examination of twenty-six samples of olives and 
of three samples of oil from various regions in Tripoli, the 
following results were obtained :— 
1. The amount of crude ethereal extract from the pulp of 
the olives varied from 17 to 49°31 per cent. of the dry pulp. 
2. The crude ethereal extract contained from 1°57 to 8°69 pei 
cent. of non-saponifiable substances. 
3. The amount of liquid fatty acids (expressed as oleic acid). 
varied between 87°17 and 51°50 per cent. in the ethereal extract 
from the pulp; from 67°48 to 48°71 per cent. in the ethereal 
extract from the kernel; and from 72°51 to 67°93 per cent. in 
the oils. 
4. The methods of extraction (by pressure or by beating in 
water) which have been tried on olives did not appear to cause 
any considerable differences in the oils produced. 
5. There is not such a difference in the composition of the 
pulp and that of the kernel as to make a separation in extract- 
ing the oil advisable. 
6. The amount of stearic acid in the oils from the pulp and 
the kernel of the “‘ Ghanimi’’ variety is noteworthy. 
7. The reactions of Halphen and of Beaudoin gave always. 
negative results. 
