[Characteristics of the process of oxidation of fats of diverse character during storage].

The process of various commercial fats, such as cod oil, edible whale and sperm oil, as well as sunflower seed oil oxidation occurring under the effect of atmospheric oxygen was investigated. The susceptibility of fats to oxidation was found to be determined by the degree of their unsaturation, conditioned by the composition of fatty acids. During oxidation of cod and edible whale oil under test conditions there takes place decomposition of biologically active acids with 5 and 6 double bonds, which is most strongly pronounced in unsaturated cod oil and thus bears witness to a materially diminished nutritional value of these oils. The data obtained proves the advisability of storing different fats under dissimilar conditions and confirm the need for using highly effective means for inhibiting the processes of the cod oil oxidation, this oil being used for medical purposes.