xii. a, i Brill, Parker, and Yates: Copra and Coconut Oil 75 



In Table XIV are recorded data relative to weighed pieces of 

 copra kept in the open. The weight in grams is recorded under 

 series number of samples. 



At the end of fifty-six days no mold growth had formed. The 

 last ten days were a period of wet weather, during which mois- 

 ture was absorbed by the upper portion of the meat as shown 

 by comparison of the upper and lower portions. This change 

 of moisture content of the upper layer when calculated on the 

 total weight shows a relatively small change in the percentage 

 moisture. From this it is seen that copra stored in the open air 

 will lose or gain water until it is in equilibrium with the at- 

 mospheric moisture. This equilibrium point is about 5 per cent 

 moisture for copra. 



The copra in Table XIII had developed a fair growth of mold 

 by the end of two weeks. There are only short periods during 

 the rainy season when the air is practically saturated with mois- 

 ture, and unless dry copra were stored in containers in a 

 saturated atmosphere, no molding would take place. It will be 

 noticed that the total moisture content of each piece is extremely 

 low, but if, on the other hand, copra containing from 7 per cent 

 to the amount of moisture contained in fresh meat had been 

 stored under like conditions, the mold would have practically de- 

 stroyed the copra in the course of several days. This would also 

 be the case if copra of 7 per cent or more was stored without 

 air circulation, the damage due to mold depending upon the 

 moisture present. In Table XV data on good quality of machine- 

 dried copra without mold, stored in five sacks, are recorded. 

 Temperature readings of the copra and outside atmosphere were 

 noted from time to time. Weights of the lot before and after 

 were not recorded, as insects destroyed a part of the copra. 



Table XV indicates no temperature change where no deteriora- 

 tion of meat and oil occurs and, further, that copra once properly 

 dried does not develop mold when stored. 



Copra which has been machine-dried and not cooled before be- 

 ing placed in a large pile becomes hot and later often shows mold 

 growth. We believe this to arise from a breaking down of oil 

 and cellular matter from heating (the heating is similar in 

 character to the spontaneous heating of oily rags) into carbon 

 dioxide and water vapor. The moisture of the surface of the 

 copra is raised in this manner to a point where it will support 

 mold growth, and thus microorganisms appear. The temper- 

 ature at which the copra is stored is a factor in this heating. 

 When the copra is carefully cooled, the oxidation at the lower 

 temperature is so slow that no appreciable heat is given off and 



