Studies on the Enzymes in Rice Bran (1) Change of Fat and Acid Value during preservatiou

米糠의 酵素化學的硏究 (第一報) (貯藏中의 脂肪과 酸價의 變化)

I have studied on the Enzymes of rice bran during preservation heating at various periods at constant temperatures and under atmospheric pressure. I found following facts through experiments. 1. It increases A. V. ratio of rice bran oil at above 120$^{\circ}C$., but it does not effect on its fat by heating. 2. It increases A. V. ratio of rice bran oil rapidly at below 90$^{\circ}C$., while it does not effect on its fat during preservation.