Abstract
Physical behavior of water in margarine and butter was investigated. By analyzing the adsorption isotherm by means of B. E. T. equation, it was found that there was about 1 to 1.5 per cent (wet basis) of water adsorbed as a monomolecular layer in contact with the fatty phase and the rest of the water was adsorbed forming multi-layers. The former appeared to be more firmly adsorbed than the latter. Dielectric measurements were also carried out to ensure the presence of the different states of water. Dielectric losses in the radiowave region distinguished the difference mentioned above.
