Didn't we process a batch from the same resturante that was good (ie. a
later date)? I thought we did that during class. And you were mentioning
how unusual it was that you had this bad oil from a formerly good source.
Had the bad oil experience, then went back and tested again and it was
This brings up a question I';ve had for a while-
are there other acids besides ffa, that are not water-soluble and are found
in oils?
We had some particularly terrible oil that titrated at 13 ml, and I just
couldn't bring myself to believe that it was ffa causing the high values in
the
