66 LAWRENCE T. FAIRHALL AND PAUL M. BATES 



cept for a slight bleaching, the oil is unchanged physically and 

 chemically by this exposure. The sterilizing effect of ultraviolet 

 rays is still apparent after they have been filtered through layers 

 of oil 4 mm. in thickness. Olive oil when exposed for long periods 

 of time shows an increase in acidity and this increase is directly 

 proportional to the length of exposure. 



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