The use of a dispersing agent to expand the surface area, thus providing an increase in reactivity of fats and oils underthe conditions of the test, has been investigated. This dispersion technique permits the testing of a wider range of products,decreases the test time, and results in sharper end-points. These improvements should serve to increase the applicabilityof the Oxygen Bomb Method as a tool for oxidation studies and quality control in the food industry. A general comparison ofthe Oxygen Bomb Method with the AOM and Schaal Oven Method has been presented to illustrate the relationship between resultsobtained by these various methods. The dispersion technique has been combined with previously established bomb techniques,and procedures for testing a wide variety of fats, oils and food products by the Oxygen Bomb Method are suggested.

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bomb techniquesand procedures fats oils aom and schaal oven method products dispersion technique oxygen bomb method oxidation studies dispersing agent quality control

B. N. Stuckey E. R. SherwinF. D. Hannah,.Improved techniques for testing fats and oils by the oxygen bomb method. 35 (11),581-584.

B. N. Stuckey E. R. SherwinF. D. Hannah,"Improved techniques for testing fats and oils by the oxygen bomb method" 35

B. N. Stuckey E. R. SherwinF. D. Hannah,"Improved techniques for testing fats and oils by the oxygen bomb method"