A person left French Fries A together with some other kinds of
food bought from other restaurants. He wanted to find out the
rate of different food decayed. Food from the other restaurants
decayed quickly, but the French Fries A did not. After 10 weeks
,the fries still had not started to decayed.
Why the French Fries A still had not started to decayed after 10 weeks???
Is that the cause of antiseptic???Thx
- 莫愁Lv 61 decade agoFavorite Answer
Some basic biochemistry knowledge.
There are two kinds of fats saturated(飽和) and unsaturated(不飽和). For
saturated one, it does not have any double bonds while the unsaturated has.
For unsaturated fat, it has monounsaturated(單不飽和脂肪) and
polyunsaturated(多元不飽和脂肪). Formonounsaturated, it has only one
double bond while polyunsaturated has a lot of double bond. For those
unsaturated one if it is found in natural(大自然), all double bonds are in cis
form(順式). However, for the unsaturated fat undergoes hydrogenation(氫化處理) will give trans (反式)fat脂肪
The rate of the spoiling of food depends on how much trans fat the food has.
The more the trans fat the food has, the slower is its spoiling rate and the
long is its self-life. Hence,French Fries A should have more trans fat than
food bought from other restaurants due to undecayed after 10 weeks!
Besides this reason, French Fries A may have antioxidant BHA or BHT while
food bought from other restaurants have not. BHA and BHT prevents
oxidizing damage of the food. As you know, bacterical spoiling is an
oxidation process. But with BHA and BHT, such an oxidative step can be
prevented, leading to very slow decaying rate.