Final answer:
option b,Rancidity occurs when unsaturated fatty acids in food are broken down by light or oxygen, causing a bad smell and spoilage. It is prevented by antioxidants and differs from hydrogenation, which stabilizes fats.
Step-by-step explanation:
The process that occurs when the double bonds in unsaturated fatty acids in food products are broken down by ultraviolet light or oxygen is called rancidity. This breakdown leads to the formation of hydroperoxides that decompose into short-chain aldehydes and carboxylic acids, giving off an unpleasant "rancid" smell. Rancidity is a sign of spoilage in fats and oils, and it can be prevented by antioxidants such as vitamin E or C. Contrastingly, hydrogenation is an industrial process where unsaturated fats are converted to saturated fats or trans fats by adding hydrogen, often to improve texture or shelf life of food products.
Rancidity occurs when the double bonds in unsaturated fatty acids in food products are broken down by ultraviolet light or oxygen. This process leads to the oxidation of the fatty acids, resulting in the formation of short-chain aldehydes and carboxylic acids that give a rancid smell and taste to the food.
The process of rancidity can be prevented by using antioxidants such as vitamin E, vitamin C, phenols, and hydroquinones. These antioxidants help to inhibit the oxidation of the unsaturated fatty acids, thus preserving the freshness and quality of the food.
Rancidity is an important concept in food science and is relevant for understanding the deterioration of fats and oils in various food products.