Rancidity — task. Chemistry CBSE Live product, Class 10.

Choose the correct answer:

1. Which of the following foods is most prone to oxidative rancidity?

Honey stored in a dark bottle
White rice stored in airtight containers
Unsalted peanuts left in an open jar
Butter kept in a closed refrigerator

2. A family stores ghee in a container with a tight lid at room temperature. After several months, it retains its aroma and taste. Which factor helped prevent rancidity?

Continuous stirring of ghee
Microbial activity
Heating it in sunlight occasionally
Protection from oxygen and moisture

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3. Rancidity

Question: