Question

6.Rancidity is an
Reaction [ ]
(A) Reduction (B) Neutralization (C) Oxidation (D) None​

Answer 1

Answer:

Oxidation

Uncover Deeper Knowledge:

Rancidity is a type of oxidation reaction.

Rancidity is a phenomenon in which the food items containing fats and oils get oxidised due to action of aerial oxygen on the food.

This makes the food bad for our health and non edible.

How to Prevent this:-

• We use various methods to prevent this.

We flush the packets of chips with nitrogen and helium gases.

Some types of antioxidants which you should remember are:-

• BHT - Butylated Hydroxi Toulene

• BHA - Butylated Hydroxi Anisole

These are used in some of the packaging firms.

Some use Vitamin E to prevent rancidity. We must keep our food in air tight containers, is recommended.

Answer 2

QuestioN :

Rancidity is an  Reaction

ANswer :

Option c) Oxidation

ExplanatioN :

• Oxidative rancidity is a reaction of fatty acids with oxygen.
• More specifically it is the reaction of double bonds in unsaturated fatty acids with oxygen.
• Upon reacting with oxygen very reactive components (among others hydroperoxides) will be formed.
• These will react in all sorts of ways, resulting into the flavour and odor molecules that we taste and smell on a rancid product.

• Oxidative rancidity will always require oxygen to occur.
• Apart from that though, relatively little is required to start the reaction, it can already be initiated by light.

More InformatioN :

Q.) Chemical definition of rancidity

→ Chemists define roughly two ways a product can turn rancid:

• Oxidative rancidity: a reaction of the triglycerides with oxygen.

• Hydrolytic rancidity: a reaction causing the fatty acids to be released from the glycerol backbone and thus become free fatty acids.

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