What is the effect of oxidation on the oxygen to hydrogen ratio in food?

Oxidation is a chemical process where a substance loses electrons and often reacts with oxygen. In the context of food, oxidation typically leads to the breakdown of carbohydrates, lipids, and proteins, which in turn affects the ratio of oxygen to hydrogen atoms present in these molecules.

In organic compounds, carbohydrates generally have a higher ratio of hydrogen to oxygen. For example, in glucose (a carbohydrate), the ratio of oxygen to hydrogen is approximately 1:2. When oxidation occurs, such as when carbohydrates are metabolized, hydrogen atoms are often removed or combined with oxygen to form water or other byproducts. This process increases the proportion of oxygen relative to hydrogen in the compounds involved.

As a result of oxidation, the oxygen to hydrogen ratio can change significantly, leading to an increase. In the case of fats and oils, as they are oxidized and broken down, the ratio can shift from something like 1:4 (with more hydrogen in the earlier state) to 1:6 or even higher (with more oxygen being incorporated or retained in the compounds). This understanding aligns with the chosen answer.

Overall, the correct choice highlights how oxidation changes the chemical make-up of food, increasing the ratio of oxygen to hydrogen due to the loss of hydrogen