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The Philippine Journal of Science

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The Philippine Journal of Science £TOS THE PHILIPPINE JOURNAL OF SCIENCE ALVIN J. COX, M. A., Ph. D. GENERAL EDITOR Section A CHEMICAL AND GEOLOGICAL SCIENCES AND THE INDUSTRIES EDITED WITH THE COOPERATION OF H. C. BRILL, Ph. D. ; J. R. WRIGHT, Ph. D. ; G. W. HEISE, M. S. J. C. WITT, Ph. D. ; T. DAR JUAN, A. B. ; A. H. WELLS, A. B. r. c. McGregor, a. b. h. e. kupfer, a. b. ; Volume XII 1917 With 11 Plates and 12 Text Figures MANILA BUREAU OF PRINTING 1917 CONTENTS No. 1, January, 1917 Page. Brill, Harvey C. The fermentation of Philippine cacao 1 Heise, George W. The interaction of chloride of lime with the normal constituents of natural waters and sewage 17 Five text figures. Brill, HaRvey C. A chemical investigation of the seeds of Pangium edule and of Hydnocarpus alcalae 37 Review 47 No. 2, March, 1917 Cox, ALVIN J. The study of copra and other coconut products 4!) Brill, Harvey C; Parker, Harrison 0.; and Yates, Harry S. Copra and coconut oil 55 Parker, .Harrison 0., and Brill, Harvey C. Methods for the production of pure coconut oil 87 Brill, Harvey C, and Parker, Harrison 0. The rancidity of Philippine coconut oil 95 No. 3, May, 1917 Wells, A. H. Destructive distillation of Philippine woods Ill Brill, Harvey C, and Alincastre, Cecilio. The possible maximum vitamine content of some Philippine vegetables 127 Witt, J. C, and Reyes, F. D. The effect of calcium sulphate on cement 133 Wright, J. R., and Heise, George W. The radioactivity of Philip- pine waters 145 One plate and 2 text figures. No. 4, July, 1917 . Brill, H. C, and Wells, A. H. The physiological active constituents of certain Philippine medicinal plants: II 167 Four plates. Brill, Harvey C. The antineuritic properties of the infusorial earth extract of the hydrolyzed extract of rice polishings 199 Brill, Harvey C, and Williams, Robert R. The use of chaul- moogra oil as a specific for leprosy 207 No. 5, September, 1917 Brown, William H., and Arguelles, Angel S. The composition and moisture content of the soils in the types of vegetation at different elevations on Mount Maquiling 221 Three plates and 1 text figure. Aguilar, R. H. A comparison of linseed oil and lumbang oils as paint vehicles 235 One plate and 1 text figure. Heise, George W. The crater lake of Taal Volcano 247 One plate and 1 text figure. iii iv Contents No. 6, November, 1917 Page. Brill, Harvey C, and Thurlow, Leavitt W. Alcohol from discard molasses in the Philippine Islands 267 Heise, George W. The radioactivity of the waters of the mountain- ous region of northern Luzon 293 One plnte and 2 text figures. Heise, GEORGE W. The constancy in the radioactivity of certain Philippine waters 309 Index 313 J Vol. XII, Sec. A, No. 1 January, 1917 THE PHILIPPINE JOURNAL OF SCIENCE ALVIN J. COX, M. A., Ph. D. GENERAL EDITOR Section A CHEMICAL AND GEOLOGICAL SCIENCES AND THE INDUSTRIES EDITED WITH THE COOPERATION OF H. C. BRILL, Ph. D.; J. R. WRIGHT, Ph. D.; G. W. HEISE, M. S. J. C. WITT, Ph. D.; T. DAR JUAN, A. B.; A. H. WELLS, A. B. R. C. MCGREGOR, A. B.; H. E. KUPFER, A. B. MANILA BUREAU OF PRINTING 1917 PUBLICATIONS FOR SALE BY THE BTTEEATJ OF SCIENCE, MANILA, PHILIPPINE ISLANDS KTIiXOLOGY HNOLOGY-Continued A VOCABULARY OF TEE IGOROT LAH- GTJAGE AS SPOKEN BY THE BONTOC IGOROTS By Najeeb M. Salebby By Walter Clayton Clapp Order No. 40S. Paper, 89 pages. $0.75. Order No. 405. Paper, 107 pages, 16 postpaid. plates, 5 diagrams, $0.25; half mo- rocco, $0.75; postpaid. The voo; In !gorol-Engli»h •nd Enfllish-lgorot. This volume deals with the earliest written records of the Moros in Mindanao. i of the rulers of Maglndanao are in five folding diagram*. THE NABALOI DIALECT By NEGRITOS OP ZAMBALES and THE BATAXS OF PALAWAN By William By Edward Y. No. 402. Paper, 83 Pages, 62 If morooco, $0.75; Order No. 403. Paper, $0.25; half mo- rocco, $0.75; postpaid. The Nabalol Dialect (65 pages, 29 hs, many of which plates) and the Bataks of Pal rhow orna- pages, 6 plate*) are bound under one cover. ng fire with bamboo, and various type* THE BATAN DIAEECT A3 A MEMBER OF THE I-rai.IP.PIHE GEOtTP . OP LANGUAGES INDUSTRIES By Otto Scheerer PHILIPPINE HATS and By C. B. Robinson This history ai In the PI THE BTJEANUB By Herbert S. Walke bs. 1 Order No. 412. plates, 1 m north- Considered fro tlcal utility. Mr. one of the m d by the Bun weeks, respe The 29 i not a mere cc .s in the field s ns of which THE HISTC By Najebi By Charles S. Banks In A Manual ried the ctual work with Moros : THE PHILIPPINE Journal of Science A. Chemical and Geological Sciences and the Industries VOL. XII JANUARY, 1917 No. 1 THE FERMENTATION OF PHILIPPINE CACAO J By Harvey C Brill (From the Laboratory of Organic Chemistry, Bureau of Science, Manila) In an article by me 2 the statement was made that "the necessity for fermenting or sweating cacao is now generally acknowl- edged." This assertion "challenges trouble," declares the editor of Tropical Life, 3 since "no two experts seem agreed on this matter." However, the consensus of opinion appears to be with the above statement.* Booth and Knapp, of Messrs. Cadbury Bros. Ltd., state: In general, we believe that if the planter only allows ripe pods to be gathered, ferments for a reasonable period, cures with care, and keeps the beans dry they will have the right appearance, and that he will be producing the best that the types of trees on his plantation will produce. * * * We understand that unfermented cacao finds purchasers, but fermented cacao, always obtains the higher price ; unfermented beans are more difficult to shell, and they produce an inferior cocoa. Partially fermented beans suffer from the same defects. W. H. Johnson, F. L. S., director of agriculture, Southern Provinces, Nigeria, says Fermentation is more generally practiced than hitherto, but the period of fermenting and curing is too restricted. S. H. Davies, of Messrs. Rowntree & Co., while insisting that the fermentation is due to the action of wild yeasts in the beginning and that the later action is due to true yeasts, believes 1 Received for publication November 17, 1916. = The enzymes of cacao, This Journal, Sec. A (1915), 10, 123. 'Smith, Harold Hamel, Trop. Life (1916), 12, 5. 4 Booth, H. P., and Knapp, A. W., Proc. Third Internat. Cong. Trop. Agr. (1914), 225 et seq. 146844 : 2 The Philippine Journal of Science 1917 that fermentation alone brings out the best flavor. Bainbridge and Davies 5 have shown that this flavor is due to the presence of an essential oil, which they believe is formed during the process of fermentation. The only discordant voice raised at this Congress was that of Professor Perrot, of the Ecole Superieure de Pharmacie, Paris, who reported an experiment in which he submitted 200 kilograms of cacao, sterilized at the Ivory Coast, to one of the French chocolate concerns. When roasted, this cacao became fragrant and in no respect was inferior to the products obtained by fermentation in the same region. He states that the pulp was removed by means of potassium carbonate solution and that the color was a fine violet. These two properties, the tenacity of the pulp and the violet color of the ribs, are characteristic of the unfermented cacao and are reasons for fermenting, since both are undesirable. Knapp, 6 in discussing the Perrot method, states that the beans had a compact, cheesy interior, that they dried more slowly than the fermented beans, and that the process would be more costly than the present methods and would require skilled labor. He concludes with a plea for the encouragement of the use of the best-known methods of fermenting by the planters. In his book on cacao, van Hall 7 says of fermentation All based on the same principle and have the same effect. This effect is the development of an essential oil, which gives the cocoa its peculiar aroma ; the conversion of part of the bitter-tasting compound, so as to lessen the bitter taste ; and, finally, the liberation of the theobromine, the substance which gives cocoa its peculiar tonic and stimulating properties. These prominent authorities agree, with the exception of Professor Perrot, that the fermentation of cacao produces an improved product even though the changes taking place are not completely understood. To obtain various data that might throw some light on this process, the experiments recorded in this paper were performed. However, before this phase of the work is taken up, several other points will be discussed. Recently I have had an inquiry from the Hershey Chocolate Company in which a method for the improvement of the color in poorly fermented cacao was requested. 'Bainbridge, J. S., and Davies, S. H., Journ. Chem. Soc. London (1912), 101, 2209. •Knapp, A. W., Trop. Life (1915), 9, 227. 'Van Hall, C. J. J., Cacao. Macmillan & Co., London (1914), 201. xii, a, i Brill: Fermentation of Philippine Cacao 3 In my article dealing with the enzymes of cacao the state- ment was made that no glucoside-splitting enzyme was found in the forastero cacao examined at that time. Since this article appeared, I have made an investigation of the enzymes of the criollo variety and found that an emulsinlike enzyme which splits amygdalin, setting free hydrocyanic acid, exists in the latter. This same enzyme occurs in the forastero type, though not in as great activity.
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