Abstract
The author has formerly observed that in the case of frying whale meat, the frying-oil was colored dark by substances oozed out from whale meat, for instance, protein, pyrol substance and iron owing to the decomposition of blood, etc.
In this paper, the stability of frying-oil was tested in varying degree of frying, and it was found that the mixing ratio of four components, i. e. protein, iron, pyrol and whale oil, seriously affected on the stability of oil. A model test on its stability was conducted.
