Fats and oils when stored too long have stink huen. The cause of the foul huen is caused by.Grease or oil the reaction with oxygen (oxidation reaction) doioksichen into the reaction of fatty acids bond position an element in the FAT or oil is becoming a peroxide compounds which are unstable substances are decomposed further into fatty acid and aldehyde containing small molecules. Evaporation and stink FAT or oil, with a double bond between carbon greater foul huen easily. This reaction occurs in nature as well, when the FAT or oil is exposed to the air and heat or light.FAT or oil is caused by the reaction with water (hydraulic reaction SI) with em sai from the microbial Catalysis occurs as free fatty acid with stinking.If you consider the structure of fats or fatty oils from animal and vegetable and animal oils should foul huen.More difficult because there is not a saturated fatty acid composition is less than, but in fact it appears that the grease or oil from animals return carbon huen easier vegetable oil because oil has substances prevent foul huen. The substance prevents stinky huen on vegetable oil is vitamin e.Rapid oxidation of engine Li (lipid oxidation) reactions, oxidation (oxidation) during oxygen with Li (lipid), which refers to rapid triglyceride (triglyceride) with non-saturated fatty acids (unsaturated fatty acid) at the position of the double bond causes a bad odor and taste, Huen (rancidity) is called a chain reaction (chain reaction), because of free radicals (free radical) happens to stimulate the rest of the fatty acid molecule, the following reaction occurs.
การแปล กรุณารอสักครู่..