NationalLibraryOfScotland/medical-history-of-british-india huggingface dataset:
258 INDIGENOUS GRASSES OF ASSAM—V
[Vol. XX, Part IV,
vent when placed in position looks like the roof of a house made of galvanised iron
sheets having slope on both sides. The vents are placed at an angle of 45º, the
height of which is roughly about 1/3rd the total length of the tripod.
Grass is dried in the sun for a while and after necessary aeration, placed over the
frame in a fashion so that when the stack is complete, the whole thing looks some
what like a pyramid, the interior of which is hollow.
In the present case, however, bamboo splinters were used to make the vents
and they were not removed from their respective position, as is normally done in the
tripod system.
The various conditions in which the grass (Hymenachne amplexicaulis Nees.)
was dried by the system are detailed below: (a) During monsoon, aquatic grasses
containing about 15 to 20 per cent dry matter are available in considerable quanti-
ties. About 15 to 20 md. of the cut grass were spread in the fields for drying. Some-
times, it was dried in the sun for a while and again soaked in rains. In this way by
alternate drying in the sun and soaking in rains, it was possible to raise the dry
matter of the grass up to 50 per cent in one, two or three days according to weather
conditions. The half dried grass was then transferred to the tripod and with several
such lots, the stack was full. It was then left as such for subsequent drying by sun
and wind. During the course of a month, in spite of heavy rainfall, the dry matter
of the grass was found to be about 80 per cent and the stack appeared perfectly
dry. Due perhaps to defective stacking, the grass in the stack was found partly
decomposed up to a depth of about two inches at some points. However, during
the winter, just before the digestion experiment when the stack was examined
finally, the hay looked perfectly alright and no sign of decomposition was noticed,
on the contrary, considerable green colour was retained. In fact, the hay was con-
sidered good by the dairy men (Hay No. I).
(b) The process of hay making described in (a) was repeated except that the
tripod was placed under a thatched roof to prevent the rain from directly falling
on the stack. In this case also the grass in the stack automatically dried upto 80
per cent dry matter within a month but no decomposition was noticed anywhere.
The hay looked apparently alright when examined frequently (Hay No. II).
(c) The same grass (Hymenachne amplexicaulis Nees.) was turned into hay during
the month of November. It was dried as before upto 50 per cent dry matter and
placed over the tripod as described in (a). The weather was good and no difficulty
was experienced in drying the grass up to 50 per cent dry matter in one day (Hay
No. III).
Crude protein digestibility of the hays by the tripod system
The various samples of hay prepared under the conditions described above were
then tested separately to determine the digestibility coefficient of the crude protein.
The animals were fed hay as a single feed in each case and that the materials were
consumed at the rate of about 2 lb. per 100 lb. of body weight. The relevant data
are set out in Table I.
December, 1950]
S.
K.
TALAPATRA
259
TABLE I
Crude protein digestibility of the hay (tripod system)
Particulars
Hay No. I
Hay No. II
Hay No. III
Per cent
protein
on dry
basis
11.88
9.19
7.50
Number of
animals
used in
digestion
test
4
6
4
Average
crude
protein
diges-
tibility
33
35
42
Expected
digesti¬
bility
accor-
ding to
Mitchell
[1942]
63
57
50
The data show that the content of protein in monsoon hay was quite high, yet
the crude protein digestibility was very low. Though the percentage of crude
protein was lowered by almost half due to progessive maturity in November when
Hay No. III was made, yet possibly due to favourable weather conditions, the digesti-
bility of this nutrient was quite high compared to those prepared in monsoon. The
data, therefore, indicate that under monsoon conditions in Assam, much of the
protein present in the hay is perhaps converted into humin like substances containing
nitrogen but not digestible in the animal body and that the tripod system appears
to be less effective under the conditions.
The multiple air vent system of hay making
In order to cope with the monsoon conditions, as is experienced in Assam, the
tripod system was modified. A number of cross vents made of bamboo splinters
were placed in double rows under a shade. And as usual the grass was dried upto
50 to 60 per cent dry matter and then spread thinly and evenly over a battery of air
vents covering a larger area. In this way considerable quantities of the grass were
dried. It may be mentioned that four different species of the indigenous grass were
tried under conditions similar to that experienced in the tripod system. The grass
appears to dry up much more quickly than the tripod system. The hay retained
in some cases an excellent green colour so as to supply carotene during the scarcity
period. The grass thus dried was much relished by cattle and they consumed at the
rate of about 2.5 lb. per 100 lb. of body weight, except of course, the nal hay which
260 INDIGENOUS GRASSES OF ASSAM—V [Vol. XX, Part IV,
turned very coarse on drying. The crude protein digestibility of the hays are shown
below:
TABLE II
Protein digestibility of the hays (multiple-vent system)
Particulars.
Dal hay
Uridal hay (Oryza sativa var. fatua)
Mixed grass hay
Nal hay (Arundo donax, L.)
Per cent
protein
on dry
basis
14.4
8.19
10.94
8.81
Number of
animals
used in
digestion
test
8
3
3
3
Average
crude
protein
diges-
tibility
56
50
48
43
Expected
digesti-
bility
according
to Mitchell
70
57
63
57
The data in Table II indicate that the multiple air vent system is likely to be
more efficient than the tripod system, though the digestibility coefficients of protein
were not very satisfactory in some cases according to Mitchell's prediction formula
[Mitchell, 1942].
TABLE III
Observed and calculated values of digestible protein in hays
Particulars
Tripod system
(Dal hay)
Multiple air vent
system (Monsoon
hay)
Hay No. I (Monsoon)
Hay No. II (Monsoon)
Hay No. III (Winter or
Autumn)
Dal hay
Uridal hay
Mixed grass hay
Nal hay
Digestible
protein
in dry hay
(observed)
(lb.)
3.9
3.2
3.2
8.1
4.2
5.3
3.8
Digestible
protein
per 100 lb.
in dry hay
according to
Mitchell
calculated
(lb.)
7.5
5.2
3.8
10.1
4.7
6.9
5.0
Per cent
loss in
digestible pro-
tein as per
Mitchell's
prediction
formula
(lb.)
48
40
16
25
11
30
32
December, 1950]
S.
K.
TALAPATRA
261
It appears from the data shown in Table III that regardless of weather condi-
tions, the hay prepared at any time during the year provides above 3 lb. of
digestible protein, which is more than a maintenance ration for mature animals
weighing only about 400 to 500 lb. in this part. It is, however, interesting
to note that uridal grass makes an excellent quality hay, the loss being only
about 11 per cent. It may be mentioned that this grass does not contain any
spongy pith like the dal grass and seems to dry up very quickly because of its thin
leaf-blades and hollow stem. Moreover, the grass contains about 25 to 30 per cent
dry matter, while the other monsoon grasses about 15 to 20 per cent. The uridal
grass seems to retain an excellent green colour and thus according to Maynard
[Maynard, 1948] it should contain enough of carotene.
It is, therefore, highly significant from the data that the success of monsoon
hay depends to a considerable extent on the selection of the grass.
When the weather becomes favourable in November/December, the content
of protein is lowered and even then, the hay from the grasses at this period is
superior to any straw and provides a maintenance ration, as has been shown earlier
[Talapatra, 1950].
The starch equivalent of the hays
The net energy value as calculated by Kellner's fibre method is shown below.
It may be seen from the data that the starch value has not been much affected by
either of the methods of hay making and agree fairly well with the average Indian
hays as recorded by [Sen, 1937].
Particulars
Tripod system
Multiple air vent
method
Hay No. I (Monsoon)
Hay No. II (Monsoon)
Hay No. III (Autumn)
Dal bay (Monsoon)
Uridal hay (Monsoon)
Nal hay (Monsoon)
Per 10 lb.
of the material
containing 15 per cent
moisture. S.E.
(lb.)
25.6
26.4
31.2
29.5
28.1
13.7
The low S. E. value of the nal hay is due to the fibrous nature of the fodder a
reported earlier [Talapatra, loc. cit.] and is perhaps not the effect of climate or
humidity.
SUMMARY
The various methods of hay making under a variety of conditions have been
described.
F
262
INDIGENOUS GRASSES OF ASSAM—V
[Vol. XX, Part IV,
It has been observed that under extreme monsoon conditions (above 70 inches
rain-fall and over 70 relative humidity), the loss of digestible protein in the hay
may be above 40 per cent; and below 20 per cent in good weather during October
to November by the 'tripod system' of hay making.
Improved methods of frame drying under shed with the right kind of grass
lowers the percentage loss of D. P. from 40 to 12 per cent in monsoon weather.
Irrespective of weather conditions, the S. E. value of the hay is not much
affected whichever method of drying is adopted.
When the weather becomes favourable, some of the indispensable nutrients are
lowered due to progressive maturity of the indigenous grasses, and though the
digestibility coefficient of the crude protein is not much affected because of the good
weather, the hay provides a bare maintenance ration.
Regardless of weather conditions, the hay prepared from the uncultivated
indigenous grasses almost at any time during the year is consumed at the rate of
2 lb. per 100 lb. of body weight and provides above 3 lb. of digestible protein and
25 lb. of starch equivalent per 100 lb. of the material, which seem to maintain adult
animals.
ACKNOWLEDGEMENTS
Thanks are due to the Indian Council of Agricultural Research for providing
the grant. The author is indebted to Sree Harendra Nath Goswami, and Sree
Samarendra Kumar Do for their valuable assistance in the work. The author is
also indebted to Mr. L. K. Handique, Director of Agriculture, Assam for his interest
in the work.
REFERENCES
Maynard, L. A., (1948). Animal Nutrition (2nd edition), McGaw-Hill publication, 192
Mitchell, H. H., (1942). J. Anim. Sci. I, 171
Sen, K. C. (1937). I. C. A. R. Bulletin No. 25
Talapatra, S. K. and Dev Goswami, M. N. (1949). Indian J. Vet. Sci. 19, 19
Talapatra, S. K. in the press
Wright, N. C. (1937). Report of the Development of the Cattle & Dairy Industries of India, 78
COMPOSITION OF MILK OF INDIAN ANIMALS
II. EFFECT OF PRESERVATIVES ON THE FREEZING POINT
OF MILK
By R. VENKATESHWARA RAO, NOSHIR N. DASTUR AND C. S. DHARMARAJAN, Indian
Dairy Research Institute, Bangalore
(Received for publication on 19 May 1950)
I t is customary to use only fresh samples of milk for the determination of the
freezing point, as the development of acidity and addition of preservatives to milk
lowers the value and thus leads to uncertainty in results. However, a survey of
the freezing point of milk produced in different parts of the country was to be made
and this was feasible only if the samples could be preserved for fairly long periods.
Though preservatives are commonly used for preserving milk to be tested in the
laboratory, so far no systematic work seems to have been carried out with a view
to ascertain the one most suited for samples to be tested by the freezing point method.
For this reason, an attempt has been made to study the action of different preser-
vatives on milk with a view to find out the one most suitable.
EXPERIMENTAL
The freezing point determinations were made with the Hortvet cryoscope
using a standard technique [A. O. A. C. 1945]. All the precautions mentioned
before [Dharmarajan, Venkateswara Rao, Menon and Dastur, 1949] were taken to
check the accuracy of readings.
Eleven substances were tried out as preservatives in varying concentrations.
The results are shown in Table I. The samples were kept in glass stoppered bottles
at room temperature and examined for freezing point and acidity (percentage of
lactic acid) at intervals. Trials showed that at the concentrations tried, mercuric
perchloride, formalin and potassium dichromate were the only substances suitable
for keeping milk in liquid condition for about five days. Formalin and potassium
dichromate changed the original value of the freezing point considerably when added;
also the values for freezing point were not steady with these preservatives over
the interval studied. Mercuric perchloride in the concentration of 0.075 per cent
appeared to be the most suitable of the materials studied. Accordingly further
trials were carried out with this preservative using different types of milk over a
fortnight to find out the correction to be applied to the observed figures. The
results are shown in Table II.
263
G
264
COMPOSITION OF MILK OF INDIAN ANIMALS—II [Vol. XX, Part IV,
TABLE I
Effect of different preservatives on the freezing point of milk
Fresh milk
Preservative used
1. Borax
—
0.07 per cent
0.10 per cent
0.25 per cent
0.50 per cent
2. Boric acid
—
0.07 per cent
0.10 per cent
0.25 per cent
0.50 per cent
3. Formalin (40 per cent)
—
0.05 ml. per cent
0.07 ml. per cent
0.10 ml. per cent
0.20 ml. per cent
Number of days of storage of milk
F. P.
depres-
sionºC.
0.545
0.569
0.585
0.613
0.645
0.532
0.574
0.586
0.636
0.688
0.543
0.550
0.555
0.560
0.580
Percent-
age of
lactic¬
acid
0.13
0.13
0.10
0.09
0.04
0.12
0.15
0.16
0.24
0.30
0.16
0.16
0.16
0.17
0.17
1
F. P.
Curdled
Curdled
..
..
Curdled
Curdled
..
..
..
..
..
..
Acidity
..
..
..
..
..
..
..
..
2
F. P.
Curdled
0.725
Curdled
0.678
0.548
0.554
0.561
0.580
Acidity
0.17
0.43
0.18
0.18
0.18
0.19
3
F.P.
Curdled
Curdled
..
..
..
..
Acidity
..
..
..
..
4
F. P.
0.558
0.556
0.558
0.578
Acidity
0.20
0.18
0.19
0.19
5
F. P.
..
..
..
..
Acidity
..
..
..
..
6
F. P.
0.610
0.600
0.608
0.583
Acidity
0.23
0.23
0.23
0.19
7
F. P.
Curdled
All
curdled
on the
10th day
Acidity
December, 1950]
RAO,
DASTUR
AND
DHARMARAJAN
265
—
0.25 ml. per cent
0.50 ml. per cent
0.75 ml. per cent
1.00 ml. per cent
4. Hydrofluoric acid
—
0.06 ml. per cent
0.12 ml. per cent
0.17 ml. per cent
0.25 ml. per cent
3. Iteol
—
1.0 ml. per cent
5. Mercuric chloride
—
0.01 per cent
0.02 per cent
0.05 per cent
0.07 per cent
0.10 per cent
7. Potasrium dichromate
—
0.02 per cent
0.05 per cent
0.07 per cent
0.10 per cent
0537
0.594
0.662
0.720
0.772
0.541
0.546
0.561
0.568
0.576
0.530
0.600
0.552
0.554
0.558
0.562
0.570
0.575
0.555
0.560
0.564
0.572
0.597
0.09
0.18
0.18
0.19
0.19
019
0.20
0.21
0.21
0.21
0.14
0.14
0.17
0.17
0.17
0.17
0.17
0.17
0.13
0.16
0.18
0.19
0.22
..
0.592
0.650
0.724
0.765
0.662
Curdled
Curdled
Curdled
0.747
0.553
0.560
0.561
0.570
0.568
0.560
0.565
0.565
0.568
..
0.17
0.19
0.22
0.22
0.20
0.35
0.16
0.17
0.18
0.17
0.20
0.19
0.21
0.20
0.21
..
0.594
0.655
0.716
0.772
Curdled
Curdled
..
..
..
..
0.654
0.606
0.581
0.565
..
0.18
0.23
0.23
0.22
..
..
..
..
..
0.47
0.34
0.31
0.32
..
0.592
0.665
0.720
0.767
0.763
0.583
0.562
0.567
0.573
0.665
0.615
0.610
0.610
..
0.17
0.21
0.22
0.22
0.51
0.25
0.18
0.18
0.21
0.58
0.39
0.34
0.34
Discontinued as the preservative effects the freezing point considerably
Curdled
0.661
0.559
0.568
..
Curdled
Curdled
Curdled
Curdled
0.44
016
0.19
..
Curdled
0.560
..
..
0.18
..
..
0.665
..
0.576
0.43
..
0.22
Curdled
0.572
Not ex-
amined
further
0.19
266 COMPOSITION OF MILK OR INDIAN ANIMALS—II [Vol. XX, Part IV,
TABLE—contd.
Effect of different preservatives on the freezing point of milk—contd.
Fresh milk
Preservative used
8. Sodium fluoride
—
0.05 per cent
0.10 per cent
0.25 per cent
0.50 per cent
9. Sulfanilamide
0.5 per cent
10. Thymol
—
0.5 per cent
0.50 per cent
0.75 per cent
0.00 per cent
11. Toluene
—
0.25 ml. per cent
0.50 ml. per cent
0.75 ml. per cent
0.00 ml. per cent
Number of days of storage of milk
F. P.
depres¬
sionºC
0.535
0.554
0.589
0.660
0.810
0.530
0.562
0.538
0.532
0.535
0.538
0.540
0.536
0.540
0.540
0.540
0.540
Percent-
age of
lactic¬
acid
0.14
0.13
0.11
0.09
0.07
0.14
0.14
0.14
0.13
0.13
0.14
0.13
0.14
0.14
0.12
0.13
0.12
1
F. P.
Curdled
Curdled
..
..
0.674
Curdled
Curdled
0.648
0.622
Curdled
Curdled
Curdled
Curdled
Acidity
..
..
0.36
0.45
0.42
2
F. P.
Curdled
Curdled
Curdled
Curdled
Curdled
Acidity
3
F. P.
Acidity
4
F. P.
Acidity
5
F. P.
Acidity
6
F. P.
Acidity
7
F.P.
Acidity
December, 1950]
RAO,
DASTUR
AND
DHARMARAJAN
267
TABLE II
Freezing point variation in milk on the addition of 0.075 per cent mercuric chloride
Trial number
A. Separated milk
1
2
3
4
5
6
7
8
9
10
11
12
13
Average
B. Whole milk (cow)
1
2
3
4
5
6
7
8
9
10
11
Initial
F. P. depres-
sion ºC.
0.500
0.562
0.540
0.545
0.544
0.544
0.541
0.549
0.543
0.525
0.548
0.544
0.530
0.552
0.555
0.562
0.563
0.553
0.545
0.560
0.533
0.545
0.542
0.552
After 3 days
F. P. depres-
sion ºC.
0.537
0.580
0.552
0.574
0.562
0.558
0.570
0.564
0.556
0.540
0.554
0.560
0.550
Difference
in ºC.
0.037
0.018
0.012
0.029
0.018
0.014
0.029
0.015
0.013
0.015
0.006
0.016
0.020
0.019
After 7 days
F. P. depres-
sion ºC.
0.536
0.585
0.553
0.573
0.562
0.558
0.568
0.562
0.560
0.540
0.572
0.565
0.562
0.572
0.565
0.568
0.570
0.570
0.555
0.586
0.570
0.583
0.558
0.575
Difference
in ºC.
0.036
0.023
0.013
0.028
0.018
0.014
0.027
0.013
0.017
0.015
0.024
0.021
0.032
0.022
0.020
0.010
0.006
0.007
0.017
0.010
0.026
0.037
0.038
0.016
0.023
268
COMPOSITION OF MILK OF INDIAN ANIMALS—II [Vol. XX, Part IV,
TABLE—COntd.
Freezing point variation in milk of the addition of 0.075 per cent mercuric chloride
—contd.
Trial number
B. Whole milk (cow)
12
13
14
15
16
17
Average
C. Whole milk
(buffalo).
1
2
3
4
5
6
7
8
9
10
11
12
13
14
Average
Initial
F. P. depres-
sion ºC.
0.546
0.545
0.560
0.566
0.562
0.542
0.558
0.544
0.548
0.549
0.540
0.554
0.539
0.560
0.550
0.552
0.545
0.560
0.550
0.540
After 3 days
F. P. depres¬
sion ºC.
Difference
in ºC.
After 7 days
F. P. depres-
sion ºC.
0.564
0.568
0.570
0.576
0.572
0.559
0.570
0.554
0.579
0.574
0.566
0.568
0.553
0.575
0.575
0.573
0.575
0.568
0.566
0.570
Differnce
in ºC.
0.018
0.023
0.010
0.010
0.010
0.017
0.018
0.012
0.010
0.031
0.025
0.026
0.014
0.014
0.015
0.025
0.021
0.030
0.008
0.016
0.030
0.020
Average difference 0.019º±0.0082ºC.
December, 1950]
RAO,
DASTUR
AND
DHARMARAJAN
269
DISCUSSION
Amongst the preservatives tried it was found that borax (0.5 per cent), boric
acid (0.5 per cent), formalin (1.0 per cent) hydrofluoric acid (0.25 per cent), 'Iteol'
(a patent preparation) 1.0 per cent, sodium fluoride (0.5 per cent), sulfanilamide
(0.5 per cent), thymol (1.0 per cent), and toluene (1.0 per cent), were not suitable.
With toluene there was no change in freezing point of milk but the milk curdled
within 24 hours. Thymol had only a small effect on the freezing point value, but
it had hardly any preserving property and had the added disadvantage of not
giving a steady value. Borax, boric acid, hydrofluoric acid, 'Iteol', sodium fluoride
and sulfanilamide brought about considerable alteration in the original freezing
point value and in most cases the value altered further on keeping. Furthermore,
the milk curdled within 48 hours.
Formalin (1.0 per cent) increased the freezing point of milk considerably and
the preserved samples showed varying values on keeping. With formalin it was
possible to preserve milk for over 72 hours. With potassium dichromate (0.1
per cent) milk kept well for nearly 96 hours, but this substance also exhibited the
same disadvantages as noted for formalin.
Mercuric chloride (0.075 per cent) appeared useful for this purpose in that the
increase in the freezing point of milk brought about by its addition was moderate.
The values soon assumed a constant figure so that it was possible to apply a correc-
tion to the preserved samples with a reasonable accuracy. Using the preservative
in the concentration 0.075 per cent it was possible to keep the samples in a good
condition for over a fortnight. The average correction for the increase in the
freezing point depression was 0.019º±0.0019 o C. Aschaffenburg, Temple and
Veinoglou [1944] recommended a correction of 0.004ºC. for samples preserv-
ed with 0.01 per cent mercuric chloride. The correction found in the present studies
was smaller. As shown in Table II individual samples of milk have given differences
varying from 0.006º to 0.038ºC.
SUMMARY
Mercuric chloride in the concentration of 0.075 per cent is a good preservative
for keeping samples of milk over long intervals for the freezing point test. The
average increase in the freezing point depression brought about by the addition of
0.075 per cent mercuric chloride was 0.02ºC.
ACKNOWLEDGEMENTS
The authors wish to thank Dr K. C. Sen, D.Sc., F.N.I. for his helpful suggestions
during the course of the work. They are also grateful to the Indian Council of
Agricultural Research for providing a special grant to carry out the work.
REFERENCES
Association of Official Agricultural Chemists (1945). Handbook of Methods of Analysis, 312
Dharmarajan, C. S., Venkateswara Rao, R. Menon, M. N. Dastur, and Noshir, N. (1949).
Indian J. Vet. Sci., 19
Aschaffenburg, R., Temple, P. L. and Veinoglou, B. C. (1944). J. Dairy Res. 13, 281
IN-VITRO DIGESTIBILITY OF OILS AND FATS
By V. R. BHALERAO, D. VENKATAPPIAH and C. P. ANANTAKRISHNAN, Indian Dairy
Research Institute, Bangalore
(Received for publication on 14 April 1950)
(With one text figure)
F ATS and oils form important constituent of the diet of every nation. Informa-
tion regarding their relative digestibility will be of great interest. Dastur and
Giri [1937] carried out in-vitro digestion experiments on butterfat and oils and
shown that ghee is better digested than groundnut or sesame oils. Menezes and Baner-
jee [1935] from a similar study have reported that commercial process of refining re-
tard the digestibility of oils. Ahmad and Sareen [1946] and Ahmad and Bahl [1946]
carried out experiments on the relative digestibilities of common edible oils using
pancreatic and ricinus lipase for hydrolysis respectively and found that the digest-
ibility of hydrogenated oils and the different lards was very poor as compared to
that of cow or buffalo butterfat. Coconut and sesame oils were digested almost at
the same rate as cow butterfat. Apart from these investigations, no much informa-
tion on the comparative in-vitro digestibility of various oils and fats and hydrogenat-
ed fats of Indian origin is available. Hence, the relative digestibility of butterfats
of cow, buffalo, goat and sheep, the body fats of the same mammals, the different
edible oils and hydrogenated fats has been carried out and the results obtained are
presented in this paper.
EXPERIMENTAL
Collection of fats used for the experiment
Samples of genuine ghee from eight different breeds of cattle, viz.,
Sindhi, Kangayam, Ongole, Gir, Kankrej, Sahiwal Hariana and Murrah
buffaloes were collected from Government Dairy Farms at Hosur, Madras,
Charrodi, Karnal, Hissar, Montgomery, Delhi and Bangalore. Goat ghee
was collected from Hissar, Agra, Trichur, and Chikkodi and sheep ghee
from Montgomery, Anand, Sanand and Togh (Kohat). The vegetable oils and
body fats were obtained from Madras, Bangalore, Allahabad, Calcutta, Lahore,
Karachi and Kanpur through the Agricultural Marketing Adviser to the Govern-
ment of India. The hydrogenated edible oils prepared from groundnut, sesame
and cottonsee were obtained through the vanaspathi Manufacturer's Association,
Bombay. Twenty samples of vanaspathi manufactured by various firms in India
were purchased in open market and used for digestion studies. All the fats and
oils were stored at 50º F. till they were analyzed.
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