Rancidity of Soap

Development of Rancidity in Walnuts

The rancidification of walnuts was promoted by storing shelled kernels at 38°C for 4 weeks. Of six varieties tested, only 'Howard' and 'Chandler' kernels went rancid during this period. Their deterioration was preceded by the appearance of lipase (an oil digesting enzyme) in kernels and an accumulation of free fatty acids in the oil. The implications and limitations of these observations are di...

Rancidity in Indian butterfats (ghee).

It has long been realized that the analytical characteristics of deteriorated butterfats depart considerably from those of the fresh fats. It is the more surprising, therefore, that the changes in butterfat, or ghee, during ordinary rancidificationin loosely corked containers exposed to diffused daylight-have not been more intensively studied. Elsdon, Taylor & Smith (1931) studied commercial bu...

[Soap].

Pedagogical Soap

Interactive Pedagogical Dramas (IPD) are compelling interactive stories that have didactic purpose. Autonomous agents realize the characters in these dramas. Their roles may be to portray humans facing overwhelming, emotionally-charged difficulties. This challenges the agents to interact with a depth and subtlety that is consistent with human behavior in difficult, stressful situations. To addr...

Xiv. the Rancidity of Coconut Oil Produced by Mould

IT is now generally agreed that the deterioration of oils and fats, whether due to the action of air, light and moisture, or to the action of micro-organisms, is an oxidative process subsequent to partial hydrolysis. In these two forms of rancidity-that of pure fats (where the absence of nidus prevents bacterial or mould growth) and that caused by micro-organisms-the course of the oxidation is ...