my answer is that oxidation gives rise to rancidity and coorosion
the types of rancidity are oxidative, microbial and hydrolytic...
the types of rancidity are oxidative, microbial and hydrolytic...
Rancidity can lead to unpleasant taste and odor in food products, reducing their overall quality and appeal. It can also cause a decrease in nutritional value and potentially harmful compounds to form, which can negatively impact health. Additionally, rancidity can result in food wastage and economic losses for producers and consumers.
we can check rancidity thru two methods :- check the smell usually it becomes foul and see if the the fats and oils are oxidized ,if yes then it is rancidity.
Rancidity is caused by hydrolysis and oxidation. Heat, moisture and exposure to light will increase these chemical reactions and thus increase the likelikhood of the onset of rancidity.
chemical reaction takes place in rancidity
There are two types of rancidity: oxidative rancidity and hydrolytic rancidity. Citric acid and phosphoric acid are added to prevent rancidity in fats. Other antioxidants include butylated hydroxyanisole (BHA)and butylated hydroxytoluene (BHT).
harmful effect of chordates
we could minimize rancidity by adding anti oxidents(which prevents oxidation) to food items.
rancidity food are very wasted food for our health because there oil and oil are faty
Types of harmful traditional incision and the causes. and also the effect?