PEROXIDES IN FATS The dichlorophenol‐indophenol method recommended by Hartmann & Glavind (1949) for determination of peroxides in fats has been investigated and found to be subject to interference by atmospheric oxygen. In the presence of air higher results are obtained with this method than with the iodometric procedure but on exclusion of oxygen they are reduced below the iodometric values, which presents an analogy with the ferric thiocyanate method of Lips, Chapman & McFarlane (1943). Since the analysis of hydrogen peroxide and benzoyl peroxide with the dichlorophenol‐indophenol method yields in the presence of air results which are too high, peroxide values obtained with this method for fats may be regarded as being incorrect.
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Hartman et al. (1952) studied this question.
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