When edible oils are idle and stored for a long amount of time, they undergo oxidation due to the exposure to oxygen. This oxidation causes rancidity in oils.
Answer:it’s C
Explanation:
I just got it wrong and it showed the the right answer
All of the questions here are pertaining to the colligative properties of a solution and the preparation of solutions. Maybe, it would be best if you understand the equations to be used in order to answer these questions.<span>
Freezing point depression or Boiling point elevation:
</span><span>ΔT = -K (m) (i)
</span>ΔT is the change in the freezing point or the boiling point not the freezing point/boiling point. Therefore, it should be added to the original value of the property of the solvent.
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K is a constant called the molal freezing point depression constant and for the boiling point is the boiling point elevation constant. It is a property of the solvent.
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m is the concentration of the solute in the solvent in terms of molality or kg solute/kg solvent.
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i is the vant hoff factor which will represent the number of ions which the solute dissociates when in solution.</span>
The answer is 6,125. To get this you multiply both by 9.8
