A study of the physical factors involved in the swift stability test for fats

Summary

The Swift stability test has been examined and most of the variables concerned in the results have been studied and their effects evaluated.

The rate of air flow has been shown to have practically no bearing on the results over a fairly wide range of variation, but a change of several hundred per cent may have some effect.

The temperature coefficient of the test keeping time has been shown to be of the same order of magnitude as the majority of organic chemical reactions; that is, the velocity is doubled for a 10° C. rise of temperature. This is suggested to be the most logical approach to the question of how to shorten the time of the test.

The effect of light on the test was investigated and the accelerating effects of different values of illumination from a common electric lamp have been evaluated. It has been shown that the use of strong light is not a practical means of producing a constant means of acceleration in the routine test.

Apparatus is described showing how the test may be conducted under various conditions of temperature and illumination.