Am'jJu°iy''Sarm' i     The  Influence  of  Oxygen  on  Olive  Oil.  313 
1.  Unsterilized,  in  darkness  (1st  flask)  ....  81*06  I99'3o 
2.  Same  specimen  81*63  199  27 
Mean  81*34       Mean  199*28 
1.  Unsterilized,  in  darkness  (2d  flask)  .  .  .  .  83*26  196*75 
2.  Same  specimen  83*39  19577 
Mean  83*32  196-26 
1.  Sterilized,  in  diffused  sunlight  8o*68  210*18 
2.  Same  specimen  81*70  209-44 
Mean  81*19       Mean  209*81 
1.  Sterilized,  in  darkness  82*02  208-90 
2.  Same  specimen  .  82*03  207*23 
Mean    .  82*025  208*06 
Not  one  of  these  oils  had  become  rancid.  The  specimens  which 
had  been  kept  in  darkness  retained  the  yellowish  color  tinted  with 
green  originally  possessed  by  the  oil,  while  those  which  had  been 
kept  in  diffused  sunlight  had  only  slightly  lost  in  color. 
To  ascertain  the  effect  of  atmospheric  air  in  direct  sunlight,  dif- 
fused sunlight  and  in  darkness  on  the  color,  the  production  of  ran- 
cidity  and  the  iodine  and  saponification  numbers  of  the  unsterilized 
oil  three  test  tubes  were  half  filled  with  the  oil  and  plugged  with 
absorbent  cotton  and  stood  aside  respectively  in  direct  sunlight, 
diffused  sunlight  and  in  darkness  for  a  period  of  thirteen  months. 
The  oil  exposed  to  direct  sunlight  had  become  colorless  and  rancid, 
that  exposed  to  diffused  sunlight  retained  a  barely  perceptible 
greenish-yellow  tint  and  had  become  rancid,  and  that  which  had 
been  kept  in  a  dark  place  had  become  colorless  and  rancid.  The 
iodine  and  saponification  numbers  of  these  oils  were  determined 
with  the  following  results: 
Iodine  Saponification, 
Number.  Number. 
Fresh  olive  oil  82*2.7  I92"95 
Number  of 
Determination. 
1.  In  direct  sunlight  71*67  197*80 
2.  Same  specimen  71 '50  197*86 
Mean  7158       Mean  197-83 
