how to be used addition reaction in preventing rancidity in vegetable oil
Answers
Answered by
2
In addition, rancidification can be decreased by storing fats and oils in a cool, dark place with little exposure to oxygen or free radicals, since heat and light accelerate the rate of reaction of fats with oxygen.
Answered by
4
Answer: addition reaction is commonly used in hydrogenation of vegetable oils using nickel catalyst .
Explanation: vegetable oils generally have long unsaturated carbon chains while animal fats have saturated carbon chains
Similar questions