Question

Which is true about fats heated in the presence of oxygen?

(a) Lowered melting point

(b) Lower iodine number

(c) Increased acidity

(d) All of the mentioned

This question was posed to me by my college director while I was bunking the class.

Question is from Principles of Food Preservation by Canning-6 in division Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates of Food Engineering

Answer 1

Correct answer is (d) All of the mentioned

Explanation: All of the mentioned is true about fats heated in the presence of oxygen.