**What are Corrosion and Rancidity?**

**What are Corrosion and Rancidity?**

Corrosion: When metals are in contact with water, acid, or base, their surface spoils. In this process, metal interacts with these substances in presence of oxygen and forms breakable material, such a process is known as corrosion. Rancidity: Fat and oil available in the food are oxidized to hydroperoxide which then breaks down into volatile substances like aldehyde, esters, alcohols, ketones, and other hydrocarbons, some of them have a bad odour.

**Corrosion:**

When metals are in contact with water, acid, or base, their surface spoils. In this process, metal interacts with these substances in presence of oxygen and forms breakable material, such a process is known as corrosion.

**Example of corrosion:**

2Fe + 3H_{2}O – Fe_{2}O_{3} + 3H_{2}

Corrosion of iron is known as iron rusting which occurs due to the reaction between iron and water in presence of oxygen.In this process a layer of Fe_{2}O_{3} is deposited on the objects made of iron, the ferrous oxide(Fe_{2}O_{3}) is a reddish brown weak and porous substance due to which atmospheric damp air is exposed to the next layer of the objects and subsequently the whole of the iron objective converted into ferrous oxide.

Corrosion spoils iron-made pipes, railings, bridges, and buildings, therefore they are needed to be maintained from time to time.

**Prevention:**

Iron-made objects should be protected by applying paint on their surface that disconnects the interaction of moisture, air, and water.

### Rancidity:

Rancidity is the chemical process in which the taste of food is changed due to the formation of new compounds in presence of heat (room temperature)and air. Rancidity is the interaction of fat and oil with oxygen that leads to the formation of oxides of fat and oil that releases a bad odour of the food. Fat and oil available in the food are oxidized to hydroperoxide which then breaks down into volatile substances like aldehyde, esters, alcohols, ketones, and other hydrocarbons, some of them have a bad odour.

**Prevention:** Rancidity of the food can be prevented by applying antioxidants to the food. The antioxidants intercept the formation of new radicals in the food. Flavonoids, polyphenols, ascorbic acid(vitamin C), vitamin E, ethoxyquin, etc are useful in preventing rancidity of the food.

Nitrogen gas is introduced to the liquid for the removal of dissolved oxygen, it generates bubbles that carry oxygen which is then removed from the liquid food.

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