. 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 335 that the cocoa palm does not thrive away from the coast or where salt is lacking in the soil. See second table, page 331. Bachofeu's Analysis of the Cocoanut Husk Total weight in lbs. " " in per cent. ^ j Moisture in per cent. \ Dry matter in per cent. Pure ash in per cent., containing viz : Sihca, SiOj- Oxide of iron and alum
. 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 335 that the cocoa palm does not thrive away from the coast or where salt is lacking in the soil. See second table, page 331. Bachofeu's Analysis of the Cocoanut Husk Total weight in lbs. " " in per cent. ^ j Moisture in per cent. \ Dry matter in per cent. Pure ash in per cent., containing viz : Sihca, SiOj- Oxide of iron and alumina, FcjOjAl^Oy Lime, CaO. Magnesia, MgO. t Potash, KjO. Soda, NajO. f Potassium chloride, KCl. Sodium chloride, NaCl. Phosphoric acid, PjOj. Sulphuric acid, SO3. f Containing total potash, Kfi. * Containing nitrogen, Thus of the more important ingredients of the soil 1,000 nuts remove the following : In Lbs. Husk. Shell. Kernel. Milk. Total Lbs. Nitrogen, N. Phosphoric acid, P.^O^. Potash, K,0. Lime, CaC3. Sodium chloride, NaCl. Fat.—The striking chemical characteristic of the endosperm is its large content of oil. This may readily be extracted with fluids like ether. It can also be obtained in large proportion by pres- sure, particularly at the tropical temperatures. The fat has the consistence of butter in northern countries and possesses, when fresh, a fragrant and characteristic odor and an agreeable taste. It is snow white, sometimes cream-colored and readily crystallizes in large rosettes from the molten condition or from its alcohol or ethereal solutions. These crystals closely resemble those of pal- mitic acid. They melt at about 20-23° C, and congeal again several degrees below the melting point. They are fairly soluble in cold alcohol. Although cocoa-fat differs somewhat in compo
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