TERMIUM Plus®

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Record 1 2008-08-28

English

Subject field(s)
  • Biochemistry
  • Fatty Substances (Food)
DEF

Measure of the extent of primary oxidation of an oil.

CONT

Peroxides, or more correctly hydroperoxides, are measured through their ability to liberate iodine from potassium iodide in glacial acetic acid and are expressed in terms of milli-equivalents of oxygen per gram of the oil or fat; for edible purposes, peroxide values of less than ten are desirable

OBS

Term used at the Canadian Grain Commission.

French

Domaine(s)
  • Biochimie
  • Corps gras (Ind. de l'aliment.)
DEF

Mesure du degré d'oxydation primaire d'une huile.

CONT

Les peroxydes, ou plus exactement les hydroperoxydes, sont mesurés en fonction de leur capacité de libérer l'iode à partir de l'iodure de potassium dans de l'acide acétique glacial; cette capacité est exprimée en milli-équivalents d'oxygène par gramme d'huile ou de graisse; dans les graisses et les huiles alimentaires, on recherche un indice de peroxyde inférieur à dix.

OBS

Terme en usage à la Commission canadienne des grains.

Spanish

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