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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 - CBSE Class 10 - Science

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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

Solution

(d) rancidity
The term used to indicate the development of unpleasant smell and taste in fat and oil containing foods due to aerial oxidation is rancidity.

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APPEARS IN

 Lakhmir Singh Solution for Chemistry for Class 10 (2019 Exam) (2018 to Current)
Chapter 1: Chemical Reactions and Equations
Q: 49 | Page no. 48
Solution 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 Concept: Effects of Oxidation Reactions in Everyday Life - Rancidity.
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