DP Chemistry (last assessment 2024)
Question 18M.3.sl.TZ1.a.ii
| Date | May 2018 | Marks available | [Maximum mark: 1] | Reference code | 18M.3.sl.TZ1.a.ii |
| Level | sl | Paper | 3 | Time zone | TZ1 |
| Command term | State | Question number | a.ii | Adapted from | N/A |
a.ii.
[Maximum mark: 1]
18M.3.sl.TZ1.a.ii
Saturated lipids found in butter and unsaturated lipids found in fish oil readily become rancid.
State one factor that increases the rate at which saturated lipids become rancid.
[1]
Markscheme
«presence of» moisture/water
OR
«increase in» temperature
OR
«presence of» enzymes/bacteria/fungi/mould
OR
low pH/«presence of» acid
Accept “heat”.
[1 mark]
