xii. a. 2 Brill, Parker, and Yates: Copra and Coconut Oil 



57 



Table I. — Moisture content of copra samples from various localities in the 

 Philippine Islands. 



Locality. 



Water. 



Maxi- 

 mum. 



Mini- 

 mum. 





Per cent. 

 29.1 

 23.1 

 22.2 

 20.7 

 24.7 

 14.1 



Per cent. 

 18.8 

 14. 6 

 17.fi 

 14.4 | 

 15.5 

 10.4 | 















It was deemed essential to determine the loss in weight of 

 commercial copra stored and handled under ordinary conditions, 

 especially as laboratory experiments conducted on copra under 

 the most favorable moisture conditions for mold growth (10 to 

 20 per cent) showed a loss of 25 per cent in total oil content. 

 Table III gives losses for copra stored in bodegas. The data 

 in Table II were obtained by analysis of partially dried copra 

 stored in a container at room temperature for fifteen days. The 

 moisture conditions were regulated throughout the experiment 

 to favor maximum mold growth, that is, from 10-20 per cent 

 water. The loss represents the combined action of green, brown, 

 black, and white molds. 



Table II. — Effect of the four common molds — green, brown, black, and 

 white — growing together on copra. 



Series No. 



Weight 

 of copra. 



Oil in 

 copra 



before 

 mold 



action. 



Oil after 

 mold 

 action. 



Lobs of oil. 



Acidity 

 as oleic 

 acid after 



mold 

 action." 





a. 



17.10 



17.50 



16.62 



15.96 



16.14 



84.20 



g- 



5. 0838 

 5. 2027 

 4. »411 

 4.3571 

 4. 7984 

 25.0326 



g. 



3. 8138 

 3.8882 

 3. 7369 

 3. 3167 

 3.4468 

 18. 6020 



O. 



1.2700 

 1. 3145 

 1.2042 

 1.0404 

 1.3516 

 6.4306 



Per cent. 

 24.9 

 25.2 

 24.3 

 23.8 

 28.1 

 25.6 



Per cent. 

 15.6 

 12.4 

 13.0 

 9.0 

 11.4 

 10.0 















« Acidity of oil expressed from fresh coconut meat is always about 0.2 per cent calculated 

 oleic acid. 



