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<pre>On Mon, 4 Sep 2000 12:24:05 -0400, Sadoun wrote:

>For the benefit of the group, would someone give an accurate
>definition/explanation of what all these terms mean or indicate.....

Further to Phil, Sadoun and Gareth's recent postings:
I'll try to give more explanations of some parameters in a laymen language. I'm
sorry I cannot
give you further scientific informations as I am not a chemist.
Linolenic acid test : it is useful to distinguish refined oil from vergin oil;
"refined" oil may be
de-acidified by soda. But the structure of acido linolenico is different,
therefore easily
recognizable ; moreover refined oil absorbs ultraviolet rays while vergin oil is
transparent to
UV;
Wax test : wax covers olive peel and it is not soluble when olives are cold
pressed; but it's
present in olive husks oil. Wax tests are useful to distinguish vergin oils from
husks oils. You
can follow by yourself another practical method too: at 40ø C temperature, if
oil is clear, it
means that no wax is in it; oil opacity is due to the presence of dissolved wax;
Peroxides test: show the presence of some products due to oxidation process;
Panel test : a tasters panel classifies oil in a sort of numerical range
according to its flavour ;
this organoleptic test is rather subjective.

If somebody else can indicate the utility and the meaning of some other test
referring to:
K232, 270,Colesterolo,Brassicasterolo, Campesterolo, Stigmasterolo,
á-sitosterolo , Delta7
- stigmatenolo,Steroli totali.,Stigmastadieni, Adomiristico, Acido arachico,
Acido eicosenoico
and so on
HE IS REALLY WELCOME
Antonio



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