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Write about rancidity of oils and fats?

Important Questions on Chemistry in Everyday Life

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Chemistry>Organic Chemistry>Chemistry in Everyday Life>Basics of food chemistry
Why is food stored for a long time?
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Chemistry>Organic Chemistry>Chemistry in Everyday Life>Basics of food chemistry
This type of food protect us from deficiency diseases.
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Chemistry>Organic Chemistry>Chemistry in Everyday Life>Basics of food chemistry

Match column-I with column-II:                                                 

Column-I Column-II
(a) Neurotransmitter (i) Iproniazid
(b) Antidepressant drug (ii) Sodium benzoate
(c) Artificial sweetener (iii) Dopamine
(d) Preservative (iv) Aspartame

 

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Chemistry>Organic Chemistry>Chemistry in Everyday Life>Basics of food chemistry
Why is food cooked? What is the difference in the physical state of uncooked and cooked food?
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Chemistry>Organic Chemistry>Chemistry in Everyday Life>Basics of food chemistry

Match column-I with column-II:                                                 

Column-I Column-II
(a) Neurotransmitter (i) Iproniazid
(b) Antidepressant drug (ii) Sodium benzoate
(c) Artificial sweetener (iii) Dopamine
(d) Preservative (iv) Aspartame

 

EASY
Chemistry>Organic Chemistry>Chemistry in Everyday Life>Basics of food chemistry
Oxidative rancidity is 
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Chemistry>Organic Chemistry>Chemistry in Everyday Life>Basics of food chemistry

What are the physical states of peanut oil, butter, animal fat, vanaspati ghee at room temperature?

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Chemistry>Organic Chemistry>Chemistry in Everyday Life>Basics of food chemistry
BHT can act as _____
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Chemistry>Organic Chemistry>Chemistry in Everyday Life>Basics of food chemistry
Butylated Hydroxy Anisole (BHA) as a food additive acts as
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Chemistry>Organic Chemistry>Chemistry in Everyday Life>Basics of food chemistry
The pigment responsible for browning of apples is
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Chemistry>Organic Chemistry>Chemistry in Everyday Life>Basics of food chemistry
What are the components of balanced diet?
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Chemistry>Organic Chemistry>Chemistry in Everyday Life>Basics of food chemistry
Which one of the following statements is true?
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Chemistry>Organic Chemistry>Chemistry in Everyday Life>Basics of food chemistry
Health benefits are obtained by consumption of
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Chemistry>Organic Chemistry>Chemistry in Everyday Life>Basics of food chemistry
What is meant by quality of food?
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Chemistry>Organic Chemistry>Chemistry in Everyday Life>Basics of food chemistry
Identify the antioxidant used in foods
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Chemistry>Organic Chemistry>Chemistry in Everyday Life>Basics of food chemistry
The chemical is responsible for the rancid flavor of fats is
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Chemistry>Organic Chemistry>Chemistry in Everyday Life>Basics of food chemistry
_____ is the enzyme responsible for browning of vegetables, fruits.
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Chemistry>Organic Chemistry>Chemistry in Everyday Life>Basics of food chemistry
Which of the following is used as an antioxidant in food?
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Chemistry>Organic Chemistry>Chemistry in Everyday Life>Basics of food chemistry
The chemical used to slow down the browning action of cut fruit is 
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Chemistry>Organic Chemistry>Chemistry in Everyday Life>Basics of food chemistry

Do all the fruits and vegetables undergo browning? Explain