A consumer states that his or her vegetable oil has a funny odor. ...

[rl]

A consumer states that his or her vegetable oil has a funny odor. The oil has been stored in a warm room for some time. Explain what has happened to the oil and how it could have been prevented.
 
  What will be an ideal response?

Question 2

To counteract the effect that sugar has on gluten development in cakes, you need to
 
  (1) add more flour, (2) add more yeast, (3) add more liquid, (4) mix longer, (5) all of the above.

[kaylee05]

Answer to Question 1

Oxidative rancidity has caused the oil to become rancid. The unsaturated bonds in the oil took up a molecule of oxygen. The process started with a free radical formation. This is an unstable compound with an unpaired electron. This free radical combines with two oxygen atoms to form a peroxide. Hydrogen is removed from another unsaturated fatty acid and attached to the peroxide to form a hydroperoxide. This reaction is self-perpetuating. Oxidative rancidity is accelerated by certain metals, light, and warm temperatures. Storage in tightly closed containers in a cool, dark place would slow the onset of oxidative rancidity. Antioxidants in the oil also protect against oxidative rancidity.

Answer to Question 2

4

[rl]

Wow, this really help

[jamesnevil303]

Thanks for the timely response, appreciate it