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acetic acid acid content alkali alkali solution approx bacteria beaker become rancid Biol cent Chem clean coloring matter commercial mayonnaise concentration of acid condition copper corn oil cost cotton seed oil crystalline cylinder digestive juices dissolved edible vegetable oil effect egg material egg yolk emulsion equipment exposed fact Fats fermentation finished product flavor food products formula freezing point fuel value grocery housewife human body hydrochloric acid ingredients Jour keeping qualities Kreis test liquid low temperatures machine manu manufacture of mayonnaise mayon mayonnaise and salad mayonnaise industry mayonnaise manufacturer mayonnaise plant mayonnaise products metals naise oil globules oxidation palatable phenolphthalein pickle relish problem product contains protein rancid rancidification raw materials reagents salad dressing products salad oil samples sandwich spread sanitary separation temperature spices spoilage standard starch stoppered substances sugar tanks test tube thawed Thousand Island Thousand Island Dressing total moisture utensils vegetable oil vinegar Vitamin washed whole eggs