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Prof. Pariso, of Athens, records the discovery, by accident, of the tænicidal property of the cocoanut, while he was resident in Abyssinia. On returning to Athens he made a number of observations, which, he says, were most satisfactory, the tæniæ being always passed and quite dead. (Lancet, Aug. 18, 1889, p. 341). " When properly prepared and intelligently administered, says a correspondent of the Times of India, the cocoanut is equally efficacious with male fern oil, Kousso, pomegranate root or turpentine, whilst it is as pleasant to the palate as they are offensive." (Ph. J. Nov. 3, 1888, p. 346.)

Crude cocoanut oil owes its peculiar odour to the presence of a small amount of an essential oil. The principal constituents of this oil are methylheptyl and methylnonyl ketones. A small amount of an alhedyde is also present. The oil therefore resembles oil of rue (Ruta graveleous). Under the action of hydrogen at 250°-300°C. in the presence of nickel, methylnocyl ketone yields a hydro-carbon, C₉H₂0, and a penacoline C₂₂H₄₄O. The hydrocarbon boils at 150°-155°C, at 760 mm. The pinacoline melts at 27°C, and gives an oxime boiling at 233°-137°C, at 15 mm. and a semi-carba-zone, m. pt. 225°-227°C. [A Haller and A. Lassieur. Comptes rend. 1910, abstracted in J. Ch. I., 15th Jane 1910, p. 704.]

The use of freshly dried kernels ensures the production of an oil containing little acidity.

{{smaller|Cocoanut oil is a light coloured oil, with a bland taste and a peculiar but not unpleasant odour. In the winter months when the temperature falls to 22° to 24° it solidifies to a white fat. The oil may "be easily purified and in this state it forms a favourite edible oil. Cocoanut oil is used in enormous quantities in the manufacture of soaps, made by the boiling process, as also by the cold process ; the crystalline character of the fat renders it suitable for toilet preparations. The oil is employed extensively as a vegetable butter and as a chocolate fat. Cocoanut oil resembles palm oil in its chemical composition ; like the latter it contains large proportions of trimyristin and trilaurin, smaller quantities of the palmitin, tristearin, and triolein, as also the glycerides of the volatile acids caproic, caprylic and capric. It is practically free from hydroxy acids (Lewkowitsch), and free from butyric acid.

Crossley and Le Sueur (1898) obtained the following constants in oil received from Malabar, Bengal and Bombay : Specific gravity at 100°, 0.903 to 0.904 ; acid value, 9.9 to 35.2 ;saponification value, 255.5 to 258.2 ; iodine value, 8.25 to 8.54 ; Reichert Meissl value, 6.65 to 6.79 ; melting point, 23.5 to 25.0 ; insoluble fatty acids, 82.35 per cent.

Cocoanut oil is rarely adulterated with other fats, and the above tests are usually sufficient for its recognition. (Agric. Ledger, 1911-12— No. 5, pp. 167-168).