18. The condition produced by aerial oxidation of fats and oils in foods marked by unpleasant smell and taste is called: (a) antioxidation (b) reduction (c) rancidity (d) corrosion Answer 19. Electrolysis of water is a decomposition reaction. The mole ratio of hydrogen and oxygen gases liberated during electrolysis of water is: (a) 1:1 (b) 2:1 (c) 4:1 (d) 1:2 Answer
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Rancidity, condition produced by aerial oxidation of unsaturated fat present in foods and other products, marked by unpleasant odour or flavour.
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