The Effects of Oxidation Reactions in Every Day Life

Corrosion

Many metals are chemically active elements and get easily affected by substances like moisture, air, acids, etc. One must have observed iron articles that are shiny when new, but get coated with a reddish brown powder when left for some time. This process is commonly known as rusting of iron. The problem with iron (as well as many other metals) is that oxidation takes place and the oxide formed does not firmly adhere to the surface of the metal causing it to flake off easily. This eventually causes structural weakness and disintegration of the metal.

Hence metal is attacked by substances around it, it is said to corrode and this process is called corrosion. Corrosion causes deterioration of essential properties in a material.

Rancidity

Have you ever tasted or smelt the fat/oil containing food materials left for a long time? This unpleasant change in the flavor and odour of a food is called rancidity. The most important cause of rancidity is the deterioration in fats and fatty foods because of oxidation process. When an oxygen atom replaces hydrogen atom in the fatty acid molecule it destabilizes the molecule. Factors which accelerate fat oxidation include, salt, light, water, bacteria, moulds trace metals (iron, zinc, etc.).

Usually substances which retard fat oxidation or rancidity are called antioxidants (such as BHT, BHA, vitamin E, and vitamin C, and spices such as sage and rosemary). These are added to foods containing fats and oil to prevent such spoiling. Keeping food in air tight containers or air tight wrapping also helps to slow down oxidation.