“…Given these major components of olive oil, we set β equal to 0.45, which is characteristic of both types of compounds 76,94–96. The α descriptor, however, cannot be as easily defined, since for long chain esters a value of 0.00 is appropriate,76,94,95 while for fatty acids a value of 0.60 would be expected 76,96. If a weighted value of α were to be assigned based upon composition, it would be ~0.01, which is insignificant; however, our investigation, as well as that of Abraham and Ibrahim,45 suggests that olive oil does exhibit significant hydrogen bond acidity.…”