No one wants to eat food fried in rancid oil, and no one wants to find particles of old oil-soaked crumbs stuck to their food, even if it is safe to consume.

So the trace elements had no obvious effects on the lipid hydrolytic rancidity rate( P >0.05).

The phenomenon and reason of fermentation broth deterioration of rice wine was analyzed and prevention and remediation measures were proposed to reduce loss caused by fermentation broth deterioration.

Oil does not last indefinitely, and because it can become rancid it is best to play it safe.

The author analyses the different harmful substances of edible oils, such as rancid oil , overused frying oil and rough oil produced by the oil press without being refined.