Question

when oil or fat is kept for a long time it develop an unpleasant or rancid smell and disagreeable taste, explain...​

Answer 1

Answer:

Fats and oils that are in contact with moist air at room temperature eventually undergo oxidation and hydrolysis reactions that cause them to turn rancid, acquiring a characteristic disagreeable odor. One cause of the odor is the release of volatile fatty acids by hydrolysis of the ester bonds.

Answer 2

Answer:

this is so because when fats are kept still for a long time they gets oxidised in air which creates an unpleasant smell and this food is known as rancidity .it makes the food unfit to consume as it is now toxic in nature.

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