The changes conditioning rancidity, although not yet fully understood in all details, must be ascribed in the first instance to slow hydrolysis ("saponification") of the oils and fats by the moisture of the air, especially if favoured by insolation, when water is taken up by the oils and fats, and free fatty acids are formed. [Please select]
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The soap is harsh to the skin, develops rancidity and darkens readily. [Please select]
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Rancidity in neutral oils and fats is one of the problems the soap manufacturer has to contend with. [Please select]
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Formerly, the acidity of a fat was looked upon as the direct measure of its rancidity. [Please select]
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It cannot be definitely stated just how this rancidity takes place, any more than just what are the chemical products causing rancidity. [Please select]
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Moisture, air, light, enzymes (organized ferments) and bacteria are all given as causes of rancidity. [Please select]
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It cannot, however, be accepted as a certainty that bacteria cause the rancidity of fats. [Please select]
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The soap manufacturer is interested in rancidity to the extent of the effect upon the finished soap. [Please select]
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The addition of cocoa-nut oil is unsatisfactory, the great objection being that complete saponification is difficult to ensure, and, further, there is always the liability of rancidity developing. [Please select]
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The first essential of a milling base is that the saponification should be thorough and complete; if this is not ensured, rancidity is liable to occur and a satisfactory toilet soap cannot be produced. [Please select]
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