What is the most correct reason why oily food kept in warm open air spoils quickly?
Answer and explanation
Correct answer: Oxygen in air oxidises oils and heat speeds up this process
Oils and fats react with oxygen in air and undergo oxidation. This produces an unpleasant smell and taste, called rancidity. A higher temperature increases the reaction rate, so oily food spoils faster in warm open air. Nitrogen is relatively unreactive and does not convert oils into sweet substances. Exam tip: Connect spoilage of fats and oils with oxidation and rancidity.
Frequently asked questions
What is the correct answer to this question?
Oxygen in air oxidises oils and heat speeds up this process
Why is this the correct answer?
Oils and fats react with oxygen in air and undergo oxidation. This produces an unpleasant smell and taste, called rancidity. A higher temperature increases the reaction rate, so oily food spoils faster in warm open air. Nitrogen is relatively unreactive and does not convert oils into sweet substances. Exam tip: Connect spoilage of fats and oils with oxidation and rancidity.
Which subject and chapter does this question cover?
This is a Class 10 Science question. Chapter: Chemical Substances – Nature and Behaviour. Topic: Chemical Reactions and Equations.
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