Why does oily food kept in warm, open air spoil quickly?
Answer and explanation
Correct answer: Oxygen in air oxidises oils and fats, and warmth speeds up this process.
Oils and fats in oily food react with oxygen in air and undergo oxidation. This oxidation produces an unpleasant smell and taste; the process is called rancidity. Heat increases the reaction rate, so oily food becomes rancid faster in warm, open air. Option B is incorrect because warmth does not make fats unreactive; it can increase the rate of oxidation.
Frequently asked questions
What is the correct answer to this question?
Oxygen in air oxidises oils and fats, and warmth speeds up this process.
Why is this the correct answer?
Oils and fats in oily food react with oxygen in air and undergo oxidation. This oxidation produces an unpleasant smell and taste; the process is called rancidity. Heat increases the reaction rate, so oily food becomes rancid faster in warm, open air. Option B is incorrect because warmth does not make fats unreactive; it can increase the rate of oxidation.
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.
