| Abstract: | Influence of Light of Varying Intensity and Wavelength on the Oxydative Deterioration of Edible Oils II: Experimental Results and Discussion Since the action of light is a major cause for the deterioration of oils and fats, light-catalyzed oxidation of refined soybean oil was carried out under defined conditions of intensity and wavelength and the quantum yields were calculated. Not only was the intensity of light varied at a constant wavelength but also, in contrast to hitherto known work, the quantum density was held constant at various wavelengths. The photochemical action was dependent on the wavelength and the former increased with decreasing wavelength to a much greater extent than as might have been expected from the energy content of the light quantum. |
