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Prolonged exposure of fat or oil in moist air and light causes bad smell (rancidity). It is due to
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both of these causes
On long storage in contact with air and moisture, oils and fats develop unpleasant smell. This process is known as ranicidification. It is due to
(a) Enzymatic hydrolysis - producing bad smelling lower fatty acids.
(b) Oxidation of unsaturated acids - producing aldehydes and ketones.
(a) Enzymatic hydrolysis - producing bad smelling lower fatty acids.
(b) Oxidation of unsaturated acids - producing aldehydes and ketones.
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