Abstract
Methods applicable to the routine analysis of tung fruits were developed by taking into account such factors as variation in moisture content of individual fruit, high oil content of the tung kernels and the high reactivity of the extracted oil. It was found that in a closed container the moisture distributes itself evenly between individual fruits, that the oil can be extracted completely from tung kernels if they are reground with sand, and that the moisture can be removed from ground tung kernels and the solvent completely removed from the extracted tung oil without deterioration in a vacuum oven at 100° C. with 28–29 inches vacuum.
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