i96o render it any the less" oil". Groundnut oil when it Ml,T-bh4_issues out of the expresser normally contains a large 1,;_ '· 4ustries unga aLid. rapropor ion o t" funsa turate d "is.tty a.01 "ds-o 1 ·e10a.n d l" mov. leic-wh,ich with other fa.tty acids which a.re sa.tura.t- Th• Commeroiol ed are in combination with glycerine to form the gly- T•" Officer; ceride which is oil. The unsaturated fa.tty acids are Kurnool unstable, i. e., they are subject to oxidative changes. Ayyang!'• J. When raw oil is exposed to a.ir pa.rtfoularly if humid and wa.rm, i.e., in a climate such a.s obtains in Madras, oxygen from the atmosphere is gradually absorbed by the unsaturated acid to form an unstable peroxide (in other words the change involves the addition of two atoms of oxygen) which in its turn decomposes breaking up into aldehydes. It is this oxida.tive change a.nd pa.rticula.rly the conversion into aldehydes that is believed to be responsible for the sharp unpleasant odour, and the characteristic taste of rancid oil. If nothing were done to retard the process the rancidity p:ia.y increase to such e:xtent as to render it unfit for human consumption. The change here is both additive and inter-molecular, but yet it could hardly be said that rancid groundnut oil is not groundnut oil. It would undoubtedly be very bad groundnut,oil but stiUit would be groundnut oil and if so it does not seem to accord with logic tha.t when the quality of the oil is improved in that its resistance to the na.tura.l processes of deterioration' through oxidation is increased, it should be held not to be oil. Both the Tribunal a.swell as the High Court ha.ve pointed out that except for its keeping quality without rancidity and ease of pa.eking a.nd transport without lea.ka.ge, hydrogenated oil serves the sa.me purpose a.s a. cooking medium a.nd has identical food value as refined groundnut oil. There is no use to which the groundnut oil ca.n be put for which the hydrogenated oil could not be used, nor is there a.ny use to which the hydrogenated oil could be put for which the raw oil could not be used. Similarly we consider that hydrogenated oil still continues to be " groundnut oil " notwithstanding the processing which is merely for the purpose of rendering the oil more stable thus improving its keeping qualities for