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Summary A process has been developed for the isolation of pure gossypol from the gums obtained by water‐washings of crude hexane‐extracted cottonseed oil. Gums are heated with methyl ethyl ketone containing phosphoric acid to cleave gossypol‐phosphatide reaction products and are cooled to separate a ketone phase containing the gossypol from a phosphatide‐water phase. After concentration by distillation, gossypol is isolated from the methyl ethyl ketone concentrate by addition of glacial acetic acid to form the acetic acid addition compound of 92–94% purity. Two recrystallizations as the acetic‐acid complex produce gossypol acetic acid of 99% purity. The purified product can be dissociated by solution in dilute sodium carbonate, from which pure gossypol is recovered by acidification with mineral acid. Yield data from pilot‐plant experiments indicated that about 47% of the gossypol in gums is recovered as crude gossypol acetic acid. Depending on the degree of purification of the crude product, the over‐all yield of purified gossypol from gums will range from 41% for a product of 98% purity to 36% for a gossypol of 99% purity.

Summary Data are reported on the variation of the iodine value of the oil from the seed of eight varieties of cotton grown at 13 locations during three years. Analysis of variance showed the influence of variety and of station‐years to be highly significant statistically. Iodine value was found to be negatively correlated with the temperatures. The highest correlation was obtained for the period of maturation (35 days before the bolls open) when the oil is being synthesized. The coefficients for the relations with mean temperatures were higher than those for maximum and minimum temperatures. Simple correlations for the relations between iodine value of the oils from seed of individual varieties and mean temperatures during two periods of boll and seed development were negative and highly significant. For the maturation period (35 days before boll opening) and the combined periods for squaring, fiber elongation, and maturation (73 days before boll opening) the average reductions in iodine value per °F. increase in temperature were found to be 0.760 and 1.172 units, respectively. Of the eight varieties investigated, temperature influenced the iodine value of the oil least for Stoneville 2B and most for Coker Wilds.

THE industrial significance of a study of the denaturation of soybean protein lies in the fact that denaturation is a factor to be considered in every commercial process to which the bean is subjected. It is of paramount importance in any process involving the preparation of a water-soluble soybean protein, and this importance is maintained in the possibility of preparing a chemically untreated yet insoluble soybean protein.

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