Abstract
AbstractA half of each of 20 chickens was fried in cottonseed oil in an iron pan and the opposite halves were fried in cottonseed oil in a glass ceramic pan. Oil was reused with replenishing additions of fresh oil until ten chicken halves had been fried. In a separate experiment oil was heated intermittently in glass or in iron pans until it had been heated for a total of 47 1/2 hours. The linoleic acid content of the oil (determined chromatographically) decreased significantly with heating or frying. Oil aliquots from the iron pans were not statistically different from aliquots (treated alike) taken from the glass pans.
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