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<pre>Thanks Sadoun, I was thinking perhaps that our experts on the list might
like to start a new thread and explain, in layman's terms, a little about
the various chemical components of the olive.

Could we kick it off by starting with acidity? What is it and why is it
important?

Regards,

Phil Bramley


-----Original Message-----
From: Sadoun [mailto:JamalSadoun@hotmail.com]
Sent: Tuesday, 5 September 2000 4:25 AM
To: OliveOil@egroups.com
Subject: [OliveOil] Definitions



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


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</pre>
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