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<pre>For the benefit of the group, would someone give an accurate
definition/explanation of what all these terms mean or indicate. What are
the desired/acceptable levels or measures for each term and how is it
measured:

For example, the Chemlali Tunisian Olive Oil as mentioned in Guido's
message:

Acidity 0,4%
Peroxide Index 11,5meqO2/Kg
K270: 0,14
K232: 2,46
Palmitic 17,28%
Palmitoleic 2,11%
Heptadecanoic 0,04%
Heptadecenoic 0,06%
Stearic 2,26%
Oleic 60,16%
Linoleic 16,96%
Linolenic 0,59%
Arachidic 0,36%
Gadoleic 0,18%

Regards
Sadoun
</pre>
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