. Biochemical researches: collected reprints of publications from the laboratory of physiological chemistry of Columbia University, together with contributions from similar laboratories in other institutions. Biochemistry. OF THE COCOANUT DURING GERMINATION 323 in length. Their appearance and arrangement is shown in Fig. i, on the opposite page. The tree grows to a height of about 60—100 feet and usually bears 80-100 nuts arranged on the tree in bunches of 10—20. It continues to bear during two generations of men. The fruit is subtriangular-ovoid in form, about 12 inches long and 6 inches broa
. Biochemical researches: collected reprints of publications from the laboratory of physiological chemistry of Columbia University, together with contributions from similar laboratories in other institutions. Biochemistry. OF THE COCOANUT DURING GERMINATION 323 in length. Their appearance and arrangement is shown in Fig. i, on the opposite page. The tree grows to a height of about 60—100 feet and usually bears 80-100 nuts arranged on the tree in bunches of 10—20. It continues to bear during two generations of men. The fruit is subtriangular-ovoid in form, about 12 inches long and 6 inches broad. It is composed of a thick, fibrous "husk" (exocarp) and thin, hard "shell " (endocarp), containing a white fleshy seed, the " meat" (endosperm), with a thin integument (testa). (SeeivV j, p. 324.) The thick husk is remarkably adapted to the preser- vation of the seed, whilst the nut is tossed about by the waves until it reaches some shore, it may be, far distant from that on which it grew. While immature the nut is without the solid endosperm, but is filled with a milky fluid. As it ripens, however, the endosperm gradually de- velops and the milky juice diminishes in quan- tity. The temperature of this juice when fresh is always comparatively low. (See page 349 for further reference to the parts of the nut.) Figures i, 2 and 3 are from cuts loaned to us by Dr. A. L. Winton, who used them lately in the account of his very valuable histological study of " The Anatomy of the Fruit of the Cocos nuciferay^ We are greatly indebted to Dr. \\'inton for his kind assistance. The cocoanut forms the chief food of the inhabitants of Ceylon, the South Sea Islands, the coast of Africa and other tropical coasts and The flesh is not only eaten as it comes from the tree, both ripe and unripe, but it is also prepared and serv^ed in various ways. In India the " copra" is much used as an ingre- dient of curries. It forms an accessory par
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