MICRO-DETERMINATION OF HYDROGENATION-IODINE- NUMBER OF VEGETABLE OILS 1

Unsaturation in oils and fats have generally been estimated by the determination of iodine value (I.V.) by any of the established methods among which Hubl's and Wijs' methods are prominent. 2 Halogenation as a means of determining unsaturation has the defect that substitution also may possibly occur during the process. 2 Furthtr, in compounds containing hydroxyl groups or conjugated double bonds, iodine value does not indicate the correct unsaturation. 3 With tung oil which contains triene conjugated eleostearic acid, varying iodine values have been obtained. 4