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Definition of Rancidity
1. Noun. The state of being rancid; having a rancid scent or flavor (as of old cooking oil).
Definition of Rancidity
1. n. The quality or state of being rancid; a rancid scent or flavor, as of old oil.
Definition of Rancidity
1. Noun. The state of being rancid. ¹
¹ Source: wiktionary.com
Definition of Rancidity
1. [n -TIES]
Medical Definition of Rancidity
1. The state of being rancid. (05 Mar 2000)
Lexicographical Neighbors of Rancidity
Literary usage of Rancidity
Below you will find example usage of this term as found in modern and/or classical literature:
1. Chemical Technology and Analysis of Oils, Fats and Waxes by Julius Lewkowitsch (1921)
"It is only when oxygen and light gain access to the acid fats that the conditions
favouring the setting in of rancidity are provided. ..."
2. Chemical Technology and Analysis of Oils, Fats, and Waxes by Julius Lewkowitsch (1904)
"I therefore ascribe the primary cause of rancidity, namely, the formation of free
fatty acids, to the action of moisture in the presence of enzymes, ..."
3. Methods of Practical Hygiene by Karl Bernhard Lehmann (1893)
"The degree of rancidity is determined by titration as in butter. ... The rancidity
of animal fats might be determined like that of butter (§ 317). ..."
4. Elements of Chemistry: Theoretical and Practical by William Allen Miller (1867)
"(1219) rancidity of Oils.—Fats and oils are subject to a peculiar change in their
properties, popularly distinguished by the term ' rancidity. ..."
5. Soap-making Manual: A Practical Handbook on the Raw Materials, Their by Edgar George Thomssen (1922)
"rancidity OF OILS AND FATS. rancidity in neutral oils and fats is one of the
problems the soap ... The two terms rancidity and acidity are usually allied. ..."
6. Chemical Technology and Analysis of Oils, Fats, and Waxes by Julius Lewkowitsch (1904)
"Whilst it may then be taken as proven that rancidity is due to the simultaneous
action of moisture, oxygen, and light, very little is known as to the actual ..."
7. Methods Used in the Examination of Milk and Dairy Products by Christian Barthel (1910)
"There exists, however, no definite relation between the degree of rancidity and
the amount of free fatty acids. Direct sunlight causes butter fat (like ..."
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