. . Rancidity Have you ever tasted or smelt the fat/oil containing food materials left for a long time? When fats and oils are oxidised, they become rancid and their smell and taste change.
Usually substances which prevent oxidation (antioxidants) are added to foods containing fats and oil. Keeping food in air tight containers helps to slow down oxidation. Do you know that chips manufacturers usually flush bags of chips with gas such as nitrogen to prevent the chips from getting oxidised ? Recall Activity .
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, where a magnesium ribbon burns with a dazzling flame in air (oxygen) and changes into a white substance, magnesium oxide. Is magnesium being oxidised or reduced in this reaction?