Predict the products of hydrolytic rancidity of fats.

The hydrolysis of milk products is used in the making of cheese. State two conditions which increase the rate of hydrolysis of fats in milk.

(component) fatty acids;

glycerol/propane-1,2,3-triol/ \({\text{C}}{{\text{H}}_2}{\text{(OH)CH(OH)C}}{{\text{H}}_2}{\text{(OH)}}\);

(presence of) enzymes/lipase;

heat;

Some candidates scored well on this question, but there were many weak responses. Candidates needed to relate the packaging of potato crisps to the exclusion of oxygen and light in (a).

Some candidates scored well on this question, but there were many weak responses. Candidates needed to relate the packaging of potato crisps to the exclusion of oxygen and light in (a).