Why can ghee kept in warm open air spoil quickly?
Answer and explanation
Correct answer: Oxygen in air and heat speed up oxidation of fats in ghee
Ghee contains fats. Oxygen in open air oxidises these fats, and warmth increases the rate of this reaction. This leads to rancidity, which can produce an unpleasant smell and taste. Nitrogen is relatively unreactive, so option B is not the cause. Exam tip: Link spoilage of oils and fats with oxidation and rancidity.
Frequently asked questions
What is the correct answer to this question?
Oxygen in air and heat speed up oxidation of fats in ghee
Why is this the correct answer?
Ghee contains fats. Oxygen in open air oxidises these fats, and warmth increases the rate of this reaction. This leads to rancidity, which can produce an unpleasant smell and taste. Nitrogen is relatively unreactive, so option B is not the cause. Exam tip: Link spoilage of oils and fats 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.
