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Answer 1

Answer:

Rancidity : When the substance containing oils and fats are exposed to air they get oxidised and become rancid due to which their smell, taste and colour change. This process is known as rancidity.

There are two basic types or causes of rancidity that cause and/or contribute to the degradation of stored edible oils: oxidative and hydrolytic. Oxidative rancidity, known as autoxidation, occurs when oxygen is absorbed from the environment.

This process eventually results in rancidity and creates a bad smell, changes in color, and the negative change called oxidation. Eating rancid fat may not make you sick over the short term, but consuming rancid fat over time can negatively affect your health.

Rancidity can be prevented using the following methods:

• Rancidity can be prevented using the following methods:Adding antioxidants (substances which prevent oxidation) to food.
• Rancidity can be prevented using the following methods:Adding antioxidants (substances which prevent oxidation) to food.Storing food in airtight containers to slow the process of rancidification.
• Rancidity can be prevented using the following methods:Adding antioxidants (substances which prevent oxidation) to food.Storing food in airtight containers to slow the process of rancidification.Refrigerating food also helps to slow down rancidification.
• Rancidity can be prevented using the following methods:Adding antioxidants (substances which prevent oxidation) to food.Storing food in airtight containers to slow the process of rancidification.Refrigerating food also helps to slow down rancidification.Replacing oxygen in the containers with another gas.

Explanation:

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Answer 2

Answer:

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