Rancidity is due to
Answer & explanation
Correct answer: option 3
The correct answer is Option (3) → Oxidation of fats and oils present in food.
Rancidity is the spoiling of food that contains fats and oils: when they are oxidised by the oxygen of the air, the food develops a bad smell and taste. It is slowed down by adding antioxidants, by keeping food in airtight containers, and by filling packets of chips with nitrogen in place of air.
Why the other options are incorrect
Option (1) Reduction of fats and oils present in food. — Incorrect. Reduction is the removal of oxygen or addition of hydrogen, the opposite of what air does to the fats.
Option (2) Neutralization reaction between fats and oils of food. — Incorrect. Neutralisation is the reaction of an acid with a base to give a salt and water.
Option (4) Combination reaction of fats and oils of food. — Incorrect. A combination reaction joins two or more substances into one new substance; it does not describe the spoiling of fats in air.