The reason corresponding to the fact that animal fats and vegetable oils become rancid if exposed to moist, warm air have to be stated. Concept introduction: The process of complete oxidation of oils and fats when they are exposed to moist air is known as rancidity. The occurrence of rancidity in eatable products forms the undesirable odor and taste of the eatable products.

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Answer 1

Question

Chapter 19, Problem 19.63EP

Interpretation Introduction

Interpretation: The reason corresponding to the fact that animal fats and vegetable oils become rancid if exposed to moist, warm air have to be stated.

Concept introduction: The process of complete oxidation of oils and fats when they are exposed to moist air is known as rancidity. The occurrence of rancidity in eatable products forms the undesirable odor and taste of the eatable products.

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Answer 2

Question

Chapter 19, Problem 19.63EP

Interpretation Introduction

Interpretation: The reason corresponding to the fact that animal fats and vegetable oils become rancid if exposed to moist, warm air have to be stated.

Concept introduction: The process of complete oxidation of oils and fats when they are exposed to moist air is known as rancidity. The occurrence of rancidity in eatable products forms the undesirable odor and taste of the eatable products.

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Answer 3

Question

Chapter 19, Problem 19.63EP

Interpretation Introduction

Interpretation: The reason corresponding to the fact that animal fats and vegetable oils become rancid if exposed to moist, warm air have to be stated.

Concept introduction: The process of complete oxidation of oils and fats when they are exposed to moist air is known as rancidity. The occurrence of rancidity in eatable products forms the undesirable odor and taste of the eatable products.

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Answer 4

Question

Chapter 19, Problem 19.63EP

Interpretation Introduction

Interpretation: The reason corresponding to the fact that animal fats and vegetable oils become rancid if exposed to moist, warm air have to be stated.

Concept introduction: The process of complete oxidation of oils and fats when they are exposed to moist air is known as rancidity. The occurrence of rancidity in eatable products forms the undesirable odor and taste of the eatable products.

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Answer 5

Chapter 19, Problem 19.63EP

Interpretation Introduction

Interpretation: The reason corresponding to the fact that animal fats and vegetable oils become rancid if exposed to moist, warm air have to be stated.

Concept introduction: The process of complete oxidation of oils and fats when they are exposed to moist air is known as rancidity. The occurrence of rancidity in eatable products forms the undesirable odor and taste of the eatable products.

Answer 6

Chapter 19, Problem 19.63EP

Interpretation Introduction

Interpretation: The reason corresponding to the fact that animal fats and vegetable oils become rancid if exposed to moist, warm air have to be stated.

Concept introduction: The process of complete oxidation of oils and fats when they are exposed to moist air is known as rancidity. The occurrence of rancidity in eatable products forms the undesirable odor and taste of the eatable products.

Answer 7

Chapter 19, Problem 19.63EP

Interpretation Introduction

Interpretation: The reason corresponding to the fact that animal fats and vegetable oils become rancid if exposed to moist, warm air have to be stated.

Concept introduction: The process of complete oxidation of oils and fats when they are exposed to moist air is known as rancidity. The occurrence of rancidity in eatable products forms the undesirable odor and taste of the eatable products.

Answer 8

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Answer 9

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Answer 11

Ch. 19.1 - Prob. 1QQ Ch. 19.1 - Which of the following is not a biochemical...Ch. 19.1 - The saponifiable/nonsaponifiable classification...Ch. 19.2 - Prob. 1QQ Ch. 19.2 - Prob. 2QQ Ch. 19.2 - Prob. 3QQ Ch. 19.2 - Prob. 4QQ Ch. 19.3 - Prob. 1QQ Ch. 19.3 - Prob. 2QQ Ch. 19.4 - How many structural subunits are present in the...

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