474 Philipj)i7ie Journal of Science 



tions of the amount of deterioration. The iodine number alone, 

 without some data on the original number, has no value. The 

 acidity is a measure of the first stage in the rancidity process. 



SUMMARY 



Two-year storage tests were made on thirty samples of edible 

 coconut oil. The results were in general agreement with the 

 accepted views of rancidity and its causes. The action of light 

 was found to be a powerful, but not necessary, factor in the 

 production of rancidity. Enzymes from the fresh coconut meat 

 had some effect on the keeping qualities of the oil, but steriliza- 

 tion was of doubtful benefit. 



An oil of low initial acidity remained sweet during two years' 

 exposure to air and light. 



The measurement of rancidity is discussed briefly. 



