474 
Philippine 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. 
