Question

The term used to indicate the development of unpleasant smell and taste in fat and oil-containing foods due to aerial oxidation is:
A.Acidity
B.Radioactivity
C.Rabidity
D.Rancidity

Answer 1

Hint:We have to know that development of unpleasant taste and odor takes place when there is a complete (or) incomplete hydrolysis (or) oxidation of fats and oils on their exposure to light, air (or) by bacterial action and term is rancidification.

Complete step by step answer:
-We know that the tendency of a compound that acts as a donor of ${H^ + }$ for Bronsted acid is known as acidity. For Bronsted acid, the acidity is the acid dissociation constant of the compound in water. -Acetic acid and sulfuric acid are examples of Bronsted acids.
-In terms of Lewis acid, the ability of compounds to accept a pair of electrons is known as acidity. For -Lewis acid, acidity is expressed as the association constants for the Lewis adducts and pi-adducts. Potassium ion and carbon dioxide are examples of Lewis acid.
Therefore, the option (A) is incorrect.
-We know that radioactivity takes place when the nucleus of an unstable atom loses energy by emitting energy in the form of electromagnetic waves (or) emitted particles known as radiation. In simple words, the immediate emission of radiation in the form of high energy photons (or) particles rising from nuclear reaction is known as radioactivity. Radioactive decay, nuclear disintegration, nuclear decay are the other words of radioactivity.
Therefore, the option (B) is incorrect.
-Rabidity is not a scientific word therefore, the option (C) is incorrect.
We have to know that Rancidity is a state in which the substance containing oil and fat becomes oxidized when they are exposed to air. When there is a change in odor, taste, and colour, the substance is said to be rancid. An example of rancidity is when a chips pack is exposed to atmospheric air there would be a change in taste and odor.
Food becomes rancid when the fats and oils present inside them get oxidized. The change in taste and smell of the food is because of this reason. For example, oil becomes rancid due to the decomposition of fats. Milk turns rancid because of not heating it in an atmosphere that is humid etc.
-The decomposition of oils, decomposition of fats and decomposition of lipids is rancidity. Rancid occurs when food items are stored for a long time and are exposed to oxygen.
Therefore, the option (D) is correct.

Note:
We have to know that rancidification could decrease the nutritional value of food, as some vitamins are delicate to oxidation. Likewise to rancidification, oxidative degradation takes place in other hydrocarbons such as lubricating oils, fuels, and mechanical cutting fluids. Oxygen scavenging technology could be utilized to remove oxygen from packaging of food and thereby, avoiding oxidative rancidification.