Oils and fats have an inherent resistance to oxidation. The degree of resistance depends on the storage and handling conditions of the oil, the degree of alkyl fatty acid chain saturation, and additives such as antioxidants. This analysis accelerates the oxidation process using heat and air forming volatile, organic acids. The point at which the rate of change in conductivity is the greatest is called the induction time. The oxidative stability of the feedstock is crucial to the oxidative stability of finished biodiesel.