{"id":282,"date":"2013-11-19T15:55:49","date_gmt":"2013-11-19T23:55:49","guid":{"rendered":"https:\/\/community.scrippscollege.edu\/oliveoil\/?page_id=282"},"modified":"2015-11-16T11:08:18","modified_gmt":"2015-11-16T19:08:18","slug":"olive-oil-student-ambassador-program","status":"publish","type":"page","link":"https:\/\/community.scrippscollege.edu\/oliveoil\/olive-oil-student-ambassador-program\/","title":{"rendered":"Student Involvement"},"content":{"rendered":"<h3><strong>Los Angeles International Extra Virgin Olive Oil Competition<\/strong><\/h3>\n<p>Assistant Professor of Chemistry, Anna Wenzel, and Scripps college student, Rachael Hamilton (SCR &#8217;16), conducted a chemical analysis of our 2013 olive oil for the LA Extra Virgin Olive Oil Competition. The results showed that the free fatty acid content of our olive oil was .3% and the peroxide value was 1 in milleq. peroxide oxygen per kg\/oil.<\/p>\n<p>According to the USDA standards for the grades of olive oil, the free fatty acid content needs to be equal to or below .8% and the peroxide value needs to be equal to or below 20. In Professor Wenzel&#8217;s words: &#8220;Scripps olive oil qualifies as US extra virgin by a large margin. Congrats!&#8221;<\/p>\n<h3 style=\"text-align: left\"><a href=\"https:\/\/community.scrippscollege.edu\/oliveoil\/wp-content\/uploads\/sites\/10\/2013\/11\/ambassador-program1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-284 alignleft\" title=\"ambassador program\" src=\"https:\/\/community.scrippscollege.edu\/oliveoil\/wp-content\/uploads\/sites\/10\/2013\/11\/ambassador-program1-1024x689.jpg\" alt=\"\" width=\"257\" height=\"172\" srcset=\"https:\/\/community.scrippscollege.edu\/oliveoil\/wp-content\/uploads\/sites\/10\/2013\/11\/ambassador-program1-1024x689.jpg 1024w, https:\/\/community.scrippscollege.edu\/oliveoil\/wp-content\/uploads\/sites\/10\/2013\/11\/ambassador-program1-300x202.jpg 300w, https:\/\/community.scrippscollege.edu\/oliveoil\/wp-content\/uploads\/sites\/10\/2013\/11\/ambassador-program1.jpg 1281w\" sizes=\"auto, (max-width: 257px) 100vw, 257px\" \/><br \/>\n<\/a><\/h3>\n<p style=\"text-align: left\">\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Los Angeles International Extra Virgin Olive Oil Competition Assistant Professor of Chemistry, Anna Wenzel, and Scripps college student, Rachael Hamilton (SCR &#8217;16), conducted a chemical analysis of our 2013 olive oil for the LA Extra Virgin Olive Oil Competition. The &hellip; <a href=\"https:\/\/community.scrippscollege.edu\/oliveoil\/olive-oil-student-ambassador-program\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-282","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/community.scrippscollege.edu\/oliveoil\/wp-json\/wp\/v2\/pages\/282","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/community.scrippscollege.edu\/oliveoil\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/community.scrippscollege.edu\/oliveoil\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/community.scrippscollege.edu\/oliveoil\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/community.scrippscollege.edu\/oliveoil\/wp-json\/wp\/v2\/comments?post=282"}],"version-history":[{"count":0,"href":"https:\/\/community.scrippscollege.edu\/oliveoil\/wp-json\/wp\/v2\/pages\/282\/revisions"}],"wp:attachment":[{"href":"https:\/\/community.scrippscollege.edu\/oliveoil\/wp-json\/wp\/v2\/media?parent=282"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}