Write a short note on rancidity. support your answer with at least two pictures
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Answer:
Rancidity is simply defined as the oxidation of fats and oils. These substances smell and taste unpleasant after decaying. We can prevent it by putting the substance into air tight container or pack it with inert gas which won't react with the fats and decay them. Also adding of antioxidants is also advised.
Rancidity is the chemical decomposition of fats, oils and other lipids. There are three basic types of rancidity. Hydrolytic rancidity occurs when water splits fatty acid chains away from the glycerol backbone in glycerides. Oxidative rancidity occurs when the double bonds of an unsaturated fatty acid react chemically with oxygen. Microbial rancidity refers to a process in which microorganisms such as bacteria use their enzymes, including lipases, to break down chemical structures in the fat. In each case, these chemical reactions result in undesirable odors and flavors.
it is a condition produced by aerial oxidation of unsaturated fat present in foods and other products, marked by unpleasant odour or flavour. When a fatty substance is exposed to air, its unsaturated components are converted into hydroperoxides, which break down into volatile aldehydes, esters, alcohols, ketones, and hydrocarbons, some of which have disagreeable odours. Butter becomes rancid by the foregoing process and by hydrolysis, which liberates volatile and malodorous acids, particularly butyric acid. Saturated fats such as beef tallow are resistant to oxidation and seldom become rancid at ordinary temperatures.Rancidity is a very general term and in its most general meaning, it refers to the spoilage of a food in such a way that it becomes undesirable (and usually unsafe) for consumption. When people say that a food has "gone bad," what they're usually talking about is rancidity. Most of the time, but not always, rancidity can change the odors or flavors of a food in such a way that it becomes very unpleasant to smell or taste.
While most any food can technically become rancid, this term applies particularly to oils. Oils can be especially susceptible to rancidity because their chemistry can make them exceptionally susceptible to oxygen damage. When food scientists talk about rancidity, they are often talking about a specific type of rancidity involving oxygen damage to foods, and this type of rancidity is called "oxidative rancidity." During the process of oxidative rancidity, oxygen molecules interact with the structure of the oil and damage its natural structure in a way that can change its odor, its taste, and its safety for consumption.
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Answer:
Rancidity is a general term which gives the meaning spoilage of food in such a way that it becomes undesirable for consumption. When the people say the food has gone bad it means they are talking about rancidity.
Explanation:
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