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Drying oils include the more or less unsaturated glycerides of long chain fatty acids. All except fish oil are of vegetable origin. Examination of the oils is mainly for quality, although adulteration as low as 5 percent may be sometimes detected. Most of the tests are chemical. A few are based on absorption in the ultraviolet portion of the spectrum (see 10.3). However, the most promising tools for better methods are probably infrared absorption (see 10.4) and chromatographic separations (see 10.2).