A CHEMICAL ANALYSIS OF JATROPHA STIMULOSA 1 
By Paul Menaul 
Research Chemist, Oklahoma Agricultural Experiment Station 
The seed of Jatropha stimulosa, commonly called the spurge nettle, 
' are regarded by those who have the courage and patience to gather them, 
as an excellent article of food. A chemical examination will give a clearer 
understanding of their nutritive properties. 
In appearance the seeds resemble those of the castor bean. Each 
is ^composed of 39 per cent hull and 61 per cent kernel. An analysis 
ofjthe kernel yields the following results: 
Per cent. 
Water. 1. 58 
Ash. 3. 50 
Protein. 33.3 
Fiber. 2. 9 
Nitrogen free extract. 7. 81 
Fat. 50.91 
The oil was extracted by pressure. It is a clear yellowish, semi¬ 
drying fluid of somewhat less viscosity than castor oil, and the taste is 
mild and pleasant. 
An analysis of the oil gives the following results: 
Specific gravity.... 
Refractive index. . 
Solidifying point. . 
Iodin No. 
Saponification No.. 
Volatile fatty acids 
Free fatty acids.... 
Fatty acids. 
Glycerin (about)... 
0.9257 at 15.6 °C. 
1.4765 at 15.6 °C. 
Below—15 °C. 
124.65 to 129.47. 
186. 4 to 186.56. 
None. 
Trace. 
95.6 per cent. 
4.2 per cent. 
When separated by the solubility of their lead soaps in cold benzene, 
the fatty acids of the oil were found to consist of saturated fatty acid 
15.4 per cent and of unsaturated fatty acid 83.6 per cent. After the 
oil was completely extracted from the meal by ether the character of the 
protein was examined. The solubility of the protein in various solvents 
is shown in the following table. The meal was ground to 100 mesh and 
extracted with the various solvents in the proportion of ten cc. of 
solvent to one gram of meal. These mixtures were allowed to stand for 
five hours with frequent shaking. Nitrogen determinations were made 
on the clear filtrates. 
1 Accepted for publication July 18, 1923. 
Journal of Agricultural Research, Vol. XXVI, No. 6 
Washington, D. C. Nov. 10, 1923 
ahi Key No. Okla.—6 
60377—23 - 2 
(259) 
