Abstract
Seven different samples of shortening and five different samples of lard were kept at 5°C and 30°C during twelve months to examine degradation of these samples and acid value and peroxide value of these samples were estimated every month in the course of the examination.
As a result, lard kept at 5°C and 30°C underwent little change and was far more stable than margarine, but one of five samples of lard which was kept at 30°C, extremely degraded. After finishing the examination, melting point, saponification value, iodine value, thiocyanogen value and colour of these samples were estimated, but any changes due to the difference of storage temperatures were not observed.
