366 Journal of Agricultural Research voi. xiii. N0.7 



Air-light-moisture exceeded the effect of air-Ught plus that of moisture 

 in the amount of free fatty acids produced; otherwise it was essentially 

 the same. 



In order to preserve olive oils in their natural state, air, light, and 

 moisture should be excluded as completely as possible, particularly the 

 combined action of air and light, which has proved exceedingly destruc- 

 tive. 



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