A chemical process where a substance combines with oxygen from the air by itself, without external heat or catalysts, often causing deterioration or spoilage.
From Greek autos (self) + oxidation (combination with oxygen). A technical chemistry term from the 19th century describing the phenomenon of spontaneous oxidation.
That rancid smell in old cooking oil or butter? That's autooxidation—the fats in the food are spontaneously combining with oxygen in the air, breaking down into stinky compounds. It's why antioxidants (like vitamin E) are added to preserve foods.
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