Summary 1. In accelerated stability tests wheat germ phosphatides were shown to prevent the accumulation of peroxides in both fresh and partially oxidized wheat germ oil. 2. The phosphatides as well as phosphoric acid apparently reacted with fatty peroxides to form complex polymeric substances. 3. Oxygen absorption by highly purified wheat germ phosphatides proceeded without the accumulation of titratable peroxides and without the liberation of free (water‐extractable) phosphoric acid. Polymers appeared to be the chief product of the oxidation.
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Privett et al. (1954) studied this question.
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