The analytical methods adopted by the AOAC (Association of Official Analytical Chemists) are used by government agencies concerned with the analysis of fertilizers, foods, feeds, pesticides, drugs, cos‐metics, hazardous substances, and other materials related to agriculture, health and welfare, and the environment. AOAC methods are also used by indus‐try to check compliance of their products. The AOCS and AOAC have cooperated in the past in achieving common methodology for fatty acids, hydrocarbons and mineral oils, and monoglycerides. Present cooper‐ative effort centers primarily in the mycotoxins area. The various methods adopted by the AOAC appear in the book, Official Methods of Analysis, which is published every five years with annual supplements. The 12th edition was published in January 1975. Industrial scientists cannot be full or active members but they can serve as associate members of the AOAC. Active membership is limited to government scientists. Industry can and should, however, partici‐pate in the activities of the AOAC‐particularly in the key task of developing, testing, and validating methods of analysis. Uniform methodology should be the goal of all societies. The purpose of this paper is twofold: (a) to explain the structure, functions, and goals of the AOAC; and (b) to inform potential industrial representatives how they may participate in the Association’s activities.

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SummaryWeanling rats were fed diets containing various pure mono‐, di‐, or triglycerides at a 25% level for 10 weeks. The following results were obtained: Mono‐, di‐, and triglycerides of corresponding fatty acid composition were of equivalent caloric efficiency. The caloric efficiencies of the mono‐ and triglycerides of pure lauric or stearic acid were found to be low. This may have been due wholly or partially to poor absorption. Autopsies and histological examination of the tissues of the animals revealed no abnormalities attributable to the consumption of any of these fats. Appearance of all animals was normal throughout the experiment. The body fat of the animals was the same regardless of the type of glyceride structure fed. However the type of body fat deposited reflected, in part, the fatty acid component of the dietary glyceride. From these results it is concluded that, except for differences in caloric value, mono‐, di‐, and triglycerides of corresponding fatty acid composition, are nutritionally equivalent.

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