STUDIES ON RANCIDITY OF BUTTERFAT. PART X. THE INFLUENCE OF OXYGEN CONCENTRATION ON RANCIDITY

The effect of pressure of oxygen on the development of rancidity is comparatively insignificant. Relatively small amounts of dissolved oxygen present in fats and oils exert a strong influence on the rancidity. Rancidity by the formation of peroxides of the unsaturated glycerides proceeds in a limited supply of oxygen. which is followed by complete decomposition of the peroxides resulting in the forma­tion of aldehydes at advanced stages. The dissolved oxygen in the fat samples has been measured with the help of van Slyke's apparatus.