2007-01-14 16:01:59 · 6 answers · asked by shygirl 1 in Science & Mathematics ➔ Chemistry
Haven't you left it a bit late to start doing your homework?
2007-01-14 16:05:21 · answer #1 · answered by Paul 5 · 0⤊ 1⤋
It's caused when the molecules of shortening bond to atoms of sulfur and/or iron from the air. Keeping the shortening in a sealed non reactive container will stop the process. Exposure to air, especially at elevated temperatures, will hasten the process.
2007-01-14 16:15:30 · answer #2 · answered by charley128 5 · 0⤊ 1⤋
In the event that it's a fruit it includes seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.
2017-02-19 18:43:15 · answer #3 · answered by Daniel 4 · 0⤊ 0⤋
When esters of acids such as butyric acid (C3H5COOH) are hydrolsised (react with moisture) the acid is released giving the typical smell of rancid fats. Hydroysis is increased by temperature and by increasing the amount of moisture (pH also has an effect). Keep the fat cold and dry.
2007-01-14 23:09:54 · answer #4 · answered by lykovetos 5 · 0⤊ 0⤋
Restrict air and moisture. Rancidity is caused by oxidation and may be accelerated by moisture.
2007-01-14 16:12:16 · answer #5 · answered by Anonymous · 0⤊ 0⤋
heat hastens it, cold slows it.
2007-01-14 16:09:49 · answer #6 · answered by Anonymous · 0⤊ 1⤋