Abstract
1. A simple and delicate method is described in which oxidation-reduction indicators are used in buffers of approximate neutrality for the detection of "overheating" in walnuts. 2. Mashed walnut kernels show a strong reducing power which is increased when the nuts are "overheated." 3. It is possible by the method described to study equivalent effects of heating when the temperature and time of heating are varied. 4. "Overheating" is quite as satisfactorily detected in freshly dehydrated nuts as in those held for some time in storage.
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