Fats used in frying can become rancid due to the:

a. oxidation of unsaturated fats
b. uptake of oxygen at the point of saturation
c. removal of high-melting triglycerides
d. prolonged exposure to high temperatures


Answer: a. oxidation of unsaturated fats

Nutritional Science

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If 33-year-old Jacob is cross-training and his current heart rate is 137 beats/min, exercising at his current level of exertion _____

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