ConclusionsIn a single lecture on a subject as big as ultraviolet absorption spectroscopy as applied to fats and oils, the contributions of many, many workers cannot even be mentioned. most of the techniques and much of the mass of useful data which have been accumulated represent contributions from scores of research workers. in this lecture only a few have been cited as examples of what ultraviolet absorption spectroscopy can do—what it is doing for the fat and oil chemist.As one hears more about newer techniques in spectroscopy, infrared absorption, microwave spectroscopy, nuclear magnetic resonance spectroscopy, etc., he is likely to think of ultraviolet absorption as an older technique which has probably made its contribution and is now to be relegated to “classical methods.” Nothing could be further from the actual picture today. As newer techniques open up a greater understanding of the chemistry of fats and oils, of their constitution, of the mechanisms of their chemical reactions, ultraviolet absorption spectroscopy will be called upon to make on ever‐increasing contribution. Newer techniques to obtain pure components, such as improved chromatography, countercurrent distribution separations, etc., will also make greater and greater demands upon the use of ultraviolet absorption spectra. As long as fatty acid chemistry deals with constituents which either contain conjugated unsaturation, or unsaturated linkages which can be conjugated, either accidentally or by design, ultraviolet absorption spectroscopy will remain its most valuable tool.