When exposed to oxygen, fats can become:
A) saturated.
B) hydrogenated.
C) rancid.
D) trans- fats.
E) emulsified.

Question

Quizplus · Accepted Answer

When fats are exposed to oxygen, they can become rancid, which is characterized by an unpleasant smell and taste. This is because the oxygen reacts with the fat molecules, causing them to break down and form new compounds that are not desirable for consumption. Saturated and hydrogenated refer to the chemical structure of fats, not their reaction to oxygen. Trans-fats can be created through hydrogenation, but are not a direct result of exposure to oxygen. Emulsification refers to the mixing of two immiscible substances, such as oil and water, and is not relevant to this question.

When Exposed to Oxygen, Fats Can Become