2. What causes the rancidity of fixed oils?

The first is too much exposure to air. Since oxidative rancidity is the most likely kind of
rancidity to affect your food oils, you always want to keep those oils in bottles that are
tightly capped.

The next factors are heat and light. Since both of these factors can also speed up the
rancidity process, protection from heat and light are also important when it comes to your
food oils. With respect to light, your best bet is to purchase oils in bottles made from
darker (tinted) glass (usually dark brown or dark green glass). With respect to heat, many
oils are best kept in the refrigerator where the temperature remains continuously low.

The chemical composition of an oil is also a key factor in the risk of rancidity. Here the
basic principles involve saturated and unsaturated fat. The more saturated fat contained in
an oil, the less susceptible it is to rancidity. The greater the amount of unsaturated fat in
an oil, the more likely it is to become rancidity. Since the healthiest plant oils are all
highly unsaturated, they are especially susceptible to rancidity.

http://whfoods.org/genpage.php?tname=dailytip&dbid=357

3. Name the pharmaceutical and pharmacological uses of lipids.

Pharmaceutical uses

*Emollient
*vehicle
*solvent for IM injection
*ingredient in cosmetics
*tablet lubricant
*ointment base
*emulsifying agent

Pharmacological uses

*cathartic
*laxatives